The Holy Trinity Recipe
three rib bones, black angus brisket, burnt ends
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Ingredients
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Meat
Rub and Seasoning
Sauce
Method
Preparation
- 1
Prepare the Rub
In a medium bowl, combine paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix well to create a dry rub.
- 2
Season the Meat
Generously apply the dry rub mixture onto the rib bones, brisket, and burnt ends, ensuring all surfaces are coated. Allow the meat to rest for at least 30 minutes to absorb the flavors.
Cooking
- 3
Preheat the Smoker
Prepare your smoker by preheating it to 225°F (107°C). Use wood chips of your choice for added flavor, such as hickory or oak.
- 4
Smoke the Meat
Place the rib bones and brisket in the smoker. Close the lid and smoke for approximately 6-8 hours, or until the internal temperature reaches 195°F (90°C) for brisket and 203°F (95°C) for ribs.
- 5
Prepare the Burnt Ends
Cut the smoked brisket into cubes, then return them to the smoker with the barbecue sauce and apple cider vinegar for an additional 1-2 hours until caramelized.
Serving
- 6
Slice and Serve
Once everything is cooked to perfection, slice the brisket against the grain, serve the rib bones on a platter, and plate the burnt ends. Drizzle additional barbecue sauce over the top if desired.
