Impactful Bbq Menu Recipe

Prepare brine

In a large container or pot, combine 8 cups warm water, kosher salt, and brown sugar. Stir until dissolved. Add black peppercorns, bay leaves and smashed garlic. Cool brine to room temperature, then chill in refrigerator until cold (about 30–45 minutes).

Brine ribs

Place short ribs in a large zip-top bag or non-reactive container. Pour chilled brine over ribs and add apple juice to cover meat if necessary. Refrigerate 8–12 hours (overnight).

Prep before smoking

Remove ribs from brine and pat dry thoroughly with paper towels. Discard brine. Lightly coat ribs with olive oil. In a small bowl combine paprika, brown sugar, coarse black pepper, kosher salt, garlic powder, onion powder and smoked paprika to make the rub. Evenly rub the spice mix over all sides of the ribs. Let sit at room temperature 30 minutes while you prepare the smoker.

Prepare smoker

Preheat smoker to 225°F (107°C). If using a charcoal grill, set up for indirect cooking and aim for 225°F. Drain soaked hickory wood chips and add to smoker/foil packet. Stabilize temperature before adding ribs.

Smoke ribs

Place ribs bone-side down on the smoker grates. Insert a probe thermometer into the thickest part of a rib, avoiding bone. Smoke at 225°F until the internal temperature reaches 200–205°F and the meat is tender to probe (this typically takes 5–7 hours for 4 lbs, but monitor closely). During the last 45 minutes brush ribs with the spicy honey mustard glaze every 15 minutes to build a shiny, sticky bark.

Rest ribs

When ribs are done, remove from smoker and tent loosely with foil. Rest 15–20 minutes before slicing between bones. Spoon any accumulated juices over the sliced ribs.

Make glaze

In a small saucepan combine whole grain mustard, honey, apple cider vinegar, hot sauce, soy sauce and black pepper. Warm over medium-low heat, stirring until combined and slightly thickened, 4–6 minutes. Do not boil vigorously. Remove from heat and keep warm. Use glaze to baste ribs during the last 45 minutes of smoking and serve extra on the side.

Char vegetables

Preheat a small cast-iron skillet on medium-high on the grill or stovetop, or use a hot grill plate. Toss corn kernels lightly with 1 tbsp olive oil and a pinch of salt. Place corn, whole red bell pepper and jalapeño on hot surface. Char, turning occasionally, until corn has dark blistered spots and peppers are blackened on all sides (about 6–10 minutes for corn; 8–12 minutes for peppers).

Finish salsa

Transfer charred peppers to a bowl and cover with a lid or plastic wrap for 10 minutes to steam—this loosens skins. Remove skins from bell pepper and jalapeño (leave some char and seeds for heat if desired). Finely dice peppers and jalapeño. Combine charred corn, diced red pepper, minced jalapeño, finely chopped red onion, lime juice, chopped cilantro, 1 tbsp olive oil, kosher salt and black pepper in a bowl. Taste and adjust salt, pepper and lime. Chill briefly or serve warm.

Make slaw

In a large bowl combine shredded green and red cabbage and shredded carrots. In a separate small bowl whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt and black pepper until smooth. Pour dressing over cabbage mixture and toss until evenly coated. Let sit refrigerated at least 30 minutes for flavors to meld. Taste and adjust seasoning before serving.

Arrange sliced short ribs on a serving platter. Spoon smoked corn & charred pepper salsa alongside or over the ribs. Sprinkle chopped parsley over the meat and place lime wedges on the platter. Serve extra spicy honey mustard glaze in a small bowl for passing and the creamy coleslaw on the side.