Bbq Menus Recipe

Mix rub

In a bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, cumin and cayenne (if using). Whisk until evenly blended. This makes enough rub for the ribs; reserve any leftover for other uses.

Prepare ribs

Remove membrane from the back of each rack if present: slide a butter knife under the membrane at one end, lift, then grab with a paper towel and pull it off. Pat ribs dry with paper towels.

Bind and season

Lightly coat both sides of each rack with yellow mustard (this acts as a binder and won’t taste mustardy when cooked). Generously apply the dry rub, pressing it into the meat so it adheres. Cover and refrigerate for at least 1 hour or up to overnight for deeper flavor.

Set up grill/smoker

Preheat charcoal or gas grill for indirect cooking at a steady 225–250°F (107–121°C). If using a smoker, aim for the same temperature and add wood chunks (apple or hickory) for smoke. Place a drip pan under the cooking area with a little water or apple juice to stabilize temperature and add moisture.

Smoke/cook (3-stage method)

Place ribs bone-side down on the grill/grate away from direct heat. Maintain 225–250°F. Cook for 2.5 hours unwrapped, spritzing with apple juice every 30–45 minutes to keep surfaces moist and help sugar dissolve. After 2.5–3 hours, remove ribs and wrap each rack tightly in aluminum foil with 2 tablespoons of apple juice inside each packet to create steam. Return wrapped ribs to the grill and continue cooking for 60–75 minutes until meat is tender and pulls back from the bones about 1/4–1/2 inch.

Sauce and finish

Carefully unwrap ribs and discard foil liquid. Brush a generous layer of BBQ sauce on both sides and place ribs back on the grill for 5–10 minutes over indirect heat (or briefly over direct heat with care) to set the sauce and create a sticky glaze. Remove ribs and rest 10 minutes before slicing between bones.

Make sauce

In a small saucepan combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, hot sauce, minced garlic and black pepper. Bring to a gentle simmer over medium-low heat, stirring occasionally. Reduce heat and simmer 8–10 minutes until slightly thickened. Taste and adjust sweetness or acidity as desired. Keep warm and reserve about 3/4 cup for basting during the final glaze step.

Prepare corn

Preheat grill to medium-high (about 400–450°F / 200–230°C). Brush each husked ear with melted butter, then sprinkle coarse salt and optional chili powder or smoked paprika evenly.

Grill corn

Place corn directly on the grill grates. Turn every 2–3 minutes so all sides char lightly and cook evenly, about 10–12 minutes total. Remove and serve hot with lime wedges for squeezing over.

Toss slaw

In a large bowl combine shredded green cabbage, shredded red cabbage and grated carrot. In a separate small bowl whisk apple cider vinegar, olive oil, honey, salt and pepper until emulsified. Pour dressing over vegetables and toss thoroughly to coat. Let sit at least 15 minutes before serving to allow flavors to meld (can be made up to 4 hours ahead and refrigerated).