Ribs & 2nd Meat Recipe
Make Ribs & 2nd Meat Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Rub for Ribs
Rack of Pork Ribs
Second Meat — Smoked Chicken Thighs
Finishing Sauce (Optional)
Method
Dry Rub for Ribs
- 1
Mix Rub
In a bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground cumin, ground mustard and cayenne. Stir thoroughly to break up lumps and create an even mix.
Rack of Pork Ribs
- 2
Prepare Ribs
Remove membrane from the bone side of each rib rack: slide a knife under the membrane at one end, lift and use a paper towel to grip and pull it off. Pat ribs dry with paper towels.
- 3
Apply Binder and Rub
Lightly coat both sides of each rack with yellow mustard (this helps the rub adhere; flavor is mild). Generously apply the dry rub mixture to both sides, pressing it in so it forms an even layer. Let the rubbed ribs rest at room temperature for 30 minutes or refrigerate up to 4 hours for deeper flavor (bring to room temp before cooking).
- 4
Prepare for Indirect Cooking
If using a grill/smoker: set up for indirect heat at 225–250°F (107–121°C). Add your preferred smoking wood (hickory, apple or cherry) for aroma. If using oven: preheat oven to 275°F (135°C). Place each rack bone-side down on a large sheet of foil. Pour a little apple juice (about 1/4 cup per rack) over the meat, then tent tightly with foil to form a sealed packet.
- 5
Cook Ribs (Low and Slow)
Place ribs on the smoker rack or on a baking sheet in the oven, bone-side down. Smoke/roast for 2.5–3 hours at 225–275°F (107–135°C) until meat is tender and the internal temperature reaches about 195–203°F (90–95°C). For oven method, check tenderness after 2.5 hours; meat should pull back from bones and be tender when probed.
- 6
Optional Sauce Finish (2nd Stage)
If you want a saucy finish: remove foil packets, brush both sides of ribs with half of the finishing sauce, return to the smoker or set oven to 300°F (150°C) and cook uncovered for 20–30 minutes to set the glaze. For a stickier glaze, baste once or twice more during this 20–30 minute period.
- 7
Rest and Slice
Remove ribs and let rest uncovered 10 minutes. Slice between bones into individual ribs and serve.
Second Meat — Smoked Chicken Thighs
- 8
Season Chicken
Pat chicken thighs dry. In a bowl combine olive oil, kosher salt, black pepper, smoked paprika and garlic powder. Toss thighs to coat evenly. Let rest 15–30 minutes at room temperature or refrigerate up to 2 hours (bring to room temperature before cooking).
- 9
Smoke or Grill
Place thighs on the smoker or on the indirect side of the grill alongside the ribs (if space allows). Maintain smoker/grill temperature around 225–275°F (107–135°C). Cook until internal temperature reaches 175–180°F (79–82°C) for tender, fully cooked thighs — about 60–75 minutes depending on size and heat. If using an oven, bake at 375°F (190°C) for 35–45 minutes until internal temp is reached and skin is crisp.
- 10
Optional Finish
During the last 10–15 minutes, brush thighs with remaining finishing sauce for a glazed exterior and return to heat to set the glaze (or broil briefly in oven watching carefully to avoid burning).
- 11
Rest
Remove chicken from heat and let rest 5–10 minutes before serving to allow juices to redistribute.
Finishing Sauce (Optional)
- 12
Combine Sauce
In a small saucepan, combine bbq sauce, honey and apple cider vinegar. Warm gently over low heat, stirring until blended and slightly thickened, about 3–5 minutes. Keep warm until ready to brush on meats.