Barbequed Chicken And Baby Back Ribs Combination Recipe

Make dry rub

In a bowl combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, cayenne and smoked paprika. Whisk until uniform.

Prepare mop/sauce

In a separate bowl combine BBQ sauce, apple cider vinegar and honey. Whisk until smooth. Reserve about 1/2 cup of sauce for serving and use the remainder for basting during the last 30 minutes of cooking.

Place 2 tablespoons of vegetable oil in a small bowl to use as a binder for chicken and 2 tablespoons of yellow mustard to use as a binder for ribs.

Prep chicken

Pat chicken pieces dry with paper towels. Sprinkle each piece lightly with 1 tsp salt divided among pieces (about 1/8–1/4 tsp per piece) and 1/2 tsp black pepper divided. Rub 1–2 teaspoons of oil over each piece so the dry rub adheres.

Apply rub to chicken

Generously coat all sides of the chicken with the dry rub mixture, pressing rub into the skin and under the skin where possible for deeper flavor. Arrange chicken on a tray and allow to rest at room temperature for 30 minutes or refrigerate for up to 4 hours for deeper penetration (bring to room temp 30 minutes before cooking).

Grill/Smoke chicken

Preheat grill or smoker to a medium heat of about 325–350°F (163–177°C). Place chicken over indirect heat (not directly over coals/flame) skin side up. Close lid and cook for 45–55 minutes, until internal temperature reaches 165°F (74°C) in the thickest portion. If using a grill with two zones, keep a drip pan under chicken to prevent flare-ups. During the last 10–15 minutes, baste the chicken twice with the prepared BBQ sauce, applying a thin coat each time and allowing it to set between bastes.

If the skin is browning too quickly, move chicken farther from heat or reduce temperature. For crispier skin, finish over direct medium heat for 2–3 minutes per side, watching for flare-ups.

Prep ribs

Remove the membrane from the bone side of each rib rack by sliding a knife under the membrane and pulling it off (use a paper towel for grip). Pat ribs dry. Spread 1 tablespoon yellow mustard thinly over the meat side of each rack to act as a binder.

Apply rub to ribs

Liberally coat both sides of the ribs with the dry rub mix, massaging it into the meat and along the edges. Let the ribs sit at room temperature for 20–30 minutes while you get the grill/smoker up to temperature.

Low-and-slow cook

Set smoker or grill for indirect cooking at 225–250°F (107–121°C). Place racks bone-side down. Cook for 2.5–3 hours unwrapped. Every 30–45 minutes beginning after the first hour, spritz the ribs lightly with apple juice to keep them moist and help set the bark.

Wrap (Texas crutch) — optional

If the ribs have stalled (internal temperature plateau or bark getting too dark) at about 2.5–3 hours and you prefer a more tender result, wrap each rack tightly in foil with 1–2 tablespoons of apple juice inside the pouch and 1 tablespoon butter. Return to the smoker/grill and cook for another 60–75 minutes at 225–250°F, until meat is tender and internal temp reaches ~195–203°F or a probe slides in with little resistance.

Sauce and finish

Unwrap the ribs (if wrapped) and place them back on the grill over indirect heat. Brush both sides with the reserved BBQ sauce and cook for an additional 10–15 minutes at 300°F (149°C), allowing the sauce to caramelize. Rotate racks to ensure even caramelization and watch closely to prevent burning.

Remove ribs when glossy and slightly sticky. Let rest uncovered for 10 minutes before slicing between bones into individual portions.

Finish chicken (if needed)

If chicken finished before the ribs, keep it warm at 140°F (60°C) tented loosely with foil. If you want an extra glossy finish, melt 2 tablespoons butter and brush over the chicken and ribs just before serving, then sprinkle chopped parsley.

Plate and garnish

Arrange chicken pieces and sliced ribs on a large serving platter. Offer lemon wedges on the side and the reserved 1/2 cup BBQ sauce for extra dipping. Garnish with chopped fresh parsley.

Serve warm. Estimated yield: about 6 servings depending on appetite (mix of chicken pieces and rib portions).