The Old Joe Platter Recipe

Prepare ribs

Preheat your oven or smoker: 275°F (135°C) for low-and-slow roasting. If using a smoker, stabilize at 225–250°F (107–121°C). Remove membrane from the back of the ribs by sliding a knife under the membrane at one end and pulling it off (use a paper towel for grip).

Make dry rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, and onion powder. Mix thoroughly so there are no clumps.

Season ribs

Pat ribs dry with paper towels. Brush both sides of the ribs with mustard (this helps the rub adhere). Generously apply the dry rub to both sides, pressing it into the meat.

Slow cook

If oven-roasting: place ribs bone-side down on a rimmed baking sheet or in a roasting pan. Add 1 cup water mixed with 2 tablespoons apple cider vinegar to the pan to maintain moisture. Cover tightly with aluminum foil (use 2–3 sheets to seal). Roast at 275°F (135°C) for 2.5–3 hours, until the meat is tender and pulling back from the bones about 1/4–1/2 inch. If smoking: place ribs bone-side down on the smoker for 3.5–5 hours depending on temperature, spritzing occasionally with the vinegar/water mixture after the first hour.

Finish with sauce

During the last 15–20 minutes of cooking, remove foil (or if on the smoker move to a hotter zone), brush a generous layer of barbecue sauce over the ribs, return to heat and allow sauce to set and caramelize without burning. Internal doneness is based on tenderness; ribs should bend and the meat should begin to pull from the bones.

Rest and portion

Remove ribs from heat and let rest, loosely tented with foil, for 10 minutes. Slice into portions appropriate for plating and for pulling meat for sandwiches (reserve approximately 3 cups of shredded rib meat for sandwiches).

Prepare filling

Shred or pull about 3 cups of leftover rib meat with two forks; discard large pieces of fat or gristle. Warm the meat gently in a skillet over medium-low heat with 1/4 cup of extra barbecue sauce until heated through and sticky (about 3–5 minutes).

Toast rolls

Split the buns and butter the cut sides lightly. Toast in a skillet or under a broiler until golden and just crisp, about 1–2 minutes per side on the skillet or 1 minute under broiler (watch closely).

Assemble sandwiches

Spread a thin layer of extra barbecue sauce on the bottom bun. Pile about 1 cup of warm shredded rib meat on each bun. Top each with about 1/2 cup coleslaw and 2 pickle slices. Close with the top bun. Serve immediately so the buns stay crisp.

Cornbread

If using pre-baked cornbread, warm squares in a 350°F (175°C) oven for 8–10 minutes or microwave individually for 20–30 seconds until warm. Brush with butter and sprinkle a little salt before serving.

Baked beans

Warm baked beans in a saucepan over medium-low heat, stirring occasionally, until simmering gently, about 8–10 minutes. Taste and season with a pinch of salt and pepper if needed. Keep warm for service.

Macaroni & cheese

Reheat macaroni and cheese in a covered casserole dish in a 350°F (175°C) oven for 15–20 minutes until bubbling, or reheat individual portions in the microwave until hot. If it seems dry, stir in 2–4 tablespoons milk or cream before serving.

Grilled corn

Preheat a grill or grill pan to medium-high. Brush corn with softened butter and season lightly with salt and pepper. Grill corn, turning occasionally, until charred in spots and heated through, about 8–10 minutes. Serve with extra butter and lemon wedges if desired.

Arrange the platter: place the sliced rib slab or rib portions prominently. Put the three sandwiches to one side. Add the four sides (cornbread squares, warmed baked beans, macaroni and cheese, and grilled corn) in separate serving bowls or compartments. Spoon any remaining barbecue sauce into a small ramekin for dipping. Sprinkle chopped parsley over the ribs and sides for color, and add lemon wedges for the corn. Serve immediately.