The Dane County Recipe
Feeds 8-10: Pulled Pork, Chicken Breast, North & South Burnt Ends, Back Ribs, Spare Ribs, Smokehouse Beans, Coleslaw, Mac n Cheese, Texas Toast, Buns (2-day advance needed for preparation)
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Ingredients
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Meats
Beans
Coleslaw
Mac n Cheese
Bread
Method
Preparation
- 1
Prepare the Meats
Rub the pork shoulder, chicken breasts, brisket, back ribs, and spare ribs with your favorite BBQ rub. Wrap in plastic and refrigerate for at least 24 hours for best flavor.
Cooking
- 2
Pulled Pork
Smoke the pork shoulder at 225°F for approximately 8-10 hours or until it reaches an internal temperature of 195°F. Shred and mix with BBQ sauce before serving.
- 3
Chicken
Smoke the chicken breasts for 2-3 hours until they reach an internal temperature of 165°F. Slice before serving.
- 4
- 5
Ribs
Smoke the back and spare ribs for about 5-6 hours, applying BBQ sauce in the last hour of cooking.
Sides
- 6
- 7
Coleslaw
In a large bowl, mix cabbage, carrots, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Chill before serving.
- 8
Serving
- 9
Serve the Meal
Serve pulled pork, chicken, burnt ends, ribs, beans, coleslaw, and mac n cheese with Texas toast and buns on the side.
