Saw’s Sampler Recipe

Prepare rib rub

In a bowl, combine paprika, 2 tbsp brown sugar (rub), 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp chili powder, and 0.5 tsp cumin. Mix well.

Apply rub to ribs

Pat ribs dry. Generously coat both sides with the rub. Let rest 15–20 minutes to absorb flavors.

Smoke ribs

Preheat smoker to 225°F (107°C). Place ribs on rack and smoke 3–4 hours until internal temperature reaches 190–203°F (88–95°C). For a tender finish, wrap in butcher paper or foil for 1 hour.

Prepare pulled pork

Season pulled pork with a light dash of rub or simple salt and pepper. Smoke at 225°F (107°C) until internal temperature reaches 195–205°F (90–96°C). This typically takes 8–10 hours depending on size.

Shred pulled pork

Remove from smoker, rest briefly, then shred using two forks. Toss with 1/2 cup BBQ sauce if desired to moisten.

Smoke quarter-chicken

Rub quarter-chicken with rub and a light drizzle of oil. Smoke at 225°F (107°C) until the thickest part reaches 165°F (74°C). Rest 5–10 minutes.

Warm bread

Toast or warm white bread slices on a hot grill or skillet for 1–2 minutes per side.

Make coleslaw

In a large bowl, combine cabbage and carrots. Whisk mayo, apple cider vinegar, sugar, salt, and pepper; toss with vegetables until evenly coated. Chill 20 minutes.

Heat baked beans

In a saucepan, gently simmer beans with bacon bits, brown sugar (beans), and mustard for 15–20 minutes until flavors meld.

Plate and serve

Arrange two ribs, a portion of pulled pork, and a smoked quarter-chicken on a platter. Add two slices of warm bread and two sides: coleslaw and baked beans. Offer extra BBQ sauce on the side.