Southern Bbq Combo For Four Recipe

Prep ribs

Remove membrane from the bone side of the ribs (use a paper towel to grip and pull). Pat ribs dry with paper towels.

Make dry rub

In a bowl combine kosher salt, coarse black pepper, brown sugar, smoked paprika, garlic powder, onion powder and chili powder. Mix thoroughly.

Season ribs

Generously rub the spice mixture all over both sides of the ribs, pressing so it adheres. Let sit uncovered in the refrigerator for at least 1 hour or up to overnight to form a pellicle.

Smoke (low and slow)

Preheat smoker to 110–120°C (225–250°F). Place ribs bone-side down on the smoker rack. Maintain consistent temperature and smoke for 3 hours. Every 30–45 minutes, spritz the ribs lightly with apple juice to keep them moist.

Wrap and finish

After ~3 hours, remove ribs and wrap tightly in foil. If desired add a couple of tablespoons of apple juice inside the foil for steam. Return to smoker and cook another 1–1.5 hours until tender (meat pulls back ~1/4–1/2" from bones).

Glaze and rest

Carefully unwrap and place ribs back on the smoker or under a broiler. Brush BBQ sauce over both sides and heat 5–10 minutes to set glaze (watch to avoid burning). Remove and rest 10 minutes before cutting into individual bones and serving.

Brine/marinate

Place wings in a bowl and pour buttermilk mixed with optional hot sauce over them. Cover and refrigerate for 1–4 hours (minimum 1 hour) to tenderize and add flavor.

Prepare dry mix

In a shallow bowl combine flour, cornstarch, baking powder, salt, black pepper, smoked paprika and cayenne. Mix well.

Double-dusting

Remove wings from buttermilk, letting excess drip off. Dredge each wing in the flour mix, then dip briefly back into the buttermilk, then dredge again in the flour mix for a double coating. Shake off excess.

Fry

Heat vegetable oil in a deep pot or fryer to 180°C (350°F). Fry wings in batches for 8–10 minutes until golden brown and internal temperature reaches 75°C (165°F). Drain on a wire rack lined with paper towels.

Sauce or toss

Toss wings in your preferred sauce (BBQ, buffalo, honey garlic, etc.) just before serving so crust remains crisp. For a saucy finish, coat and return to a 200°C (400°F) oven for 3–4 minutes to set sauce if desired.

Cook pasta

Bring a large pot of salted water to a boil. Cook elbow macaroni until just shy of al dente (about 1–2 minutes less than package directions). Drain and set aside.

Make roux and sauce

In a large saucepan melt butter over medium heat. Whisk in flour and cook 1–2 minutes to remove raw flour taste. Gradually whisk in milk and cream until smooth. Bring to a gentle simmer and cook until slightly thickened, about 4–6 minutes.

Add cheese

Reduce heat to low and whisk in grated cheddar and Monterey Jack (reserve a little for topping). Add Dijon mustard, salt and pepper. Stir until cheese melts and sauce is smooth. Taste and adjust seasoning.

Combine and bake (optional)

Fold cooked pasta into cheese sauce until evenly coated. Transfer to a buttered baking dish. If using, mix panko with grated Parmesan and sprinkle on top. Bake at 190°C (375°F) for 12–15 minutes until bubbly and top is golden. Or serve stovetop immediately for creamier texture.

Prep vegetables

Shred green cabbage, red cabbage and carrots finely (use a mandoline or food processor if available). Place in a large bowl.

Make dressing

In a separate bowl whisk together mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, celery seed (if using), salt and black pepper until smooth and slightly emulsified.

Toss and chill

Pour dressing over shredded vegetables and toss until evenly coated. Chill at least 30 minutes to let flavors meld. Taste before serving and adjust salt, sugar or vinegar as needed.

Prep potatoes

Peel (optional) and cut russet potatoes into even fries. Rinse under cold water until water runs clear to remove excess starch, then dry thoroughly with kitchen towels.

Par-cook (optional for crispier fries)

Toss dried fries with cornstarch to lightly coat. For extra crisp, blanch in oil at 160°C (320°F) for 3–4 minutes until soft but not colored, then drain and cool. Alternatively, you may boil for 3–4 minutes and cool.

Fry to finish

Heat oil to 180°C (350–375°F). Fry fries in batches until golden and crisp, about 3–5 minutes. Drain on paper towels or a wire rack.

Season

While hot, toss fries with salt, paprika, garlic powder, onion powder and black pepper to coat evenly. Serve immediately.

Preheat and prepare pan

Preheat oven to 200°C (400°F). Grease or line 4-cup muffin tin wells with oil, butter or paper liners.

Mix dry and wet

In a bowl whisk together cornmeal, flour, sugar, baking powder and salt. In another bowl whisk milk, egg, melted butter and honey until combined.

Combine and bake

Pour wet ingredients into dry and stir just until combined (do not overmix). Spoon batter into prepared muffin tin, filling each well about 2/3 full. Bake for 15–18 minutes or until a toothpick comes out clean and tops are golden.

Cool

Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool slightly before serving warm.