Sep 12 2026
Restaurants›Rick's Rollin Smoke BBQ›All You Can Eat Bbq Recipe

All You Can Eat Bbq Recipe

Inspired by Rick's Rollin Smoke BBQ
Time3h
Serves6

Make All You Can Eat Bbq Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef Short Ribs (BBQ)

Chicken Thighs (BBQ)

BBQ Sauce

Smoked Sausages

Grilled Vegetables & Sides

Finishing & Garnish

Method

Beef Short Ribs (BBQ)

  1. 1

    Prep and season ribs

    Pat the short ribs dry with paper towels. Mix kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, and onion powder in a small bowl. Rub the ribs with neutral oil, then evenly coat with the dry rub. Let rest at room temperature for 30 minutes or refrigerate up to overnight (bring back to room temperature before grilling).

  2. 2

    Grill low and slow

    Set up the grill for two-zone cooking: medium-low (225–275°F / 107–135°C) indirect heat on one side and direct medium heat on the other. Place the ribs bone-side down on the indirect side and cook with the lid closed for 2 to 2.5 hours, until internal temperature reaches about 200°F (soft and pull-apart). Add soaked wood chips or chunks for smoke if available.

  3. 3

    Finish with sauce

    Move ribs to direct heat for a few minutes per side and brush generously with BBQ sauce to caramelize, watching carefully to avoid burning. Let rest 10–15 minutes before slicing between bones and serving.

Chicken Thighs (BBQ)

  1. 4

    Marinate

    Combine kosher salt, black pepper, smoked paprika, minced garlic, and olive oil in a bowl. Rub all over chicken thighs, getting under the skin where possible. Let marinate at least 30 minutes at room temperature or up to 4 hours in the refrigerator.

  2. 5

    Grill chicken

    Over medium heat (about 350–400°F / 175–200°C), place chicken skin-side down over direct heat first to crisp the skin, 3–4 minutes, then move to indirect heat to finish cooking 18–22 minutes until internal temp reaches 165°F. In the last 5 minutes brush with BBQ sauce and finish over direct heat briefly to glaze.

  3. 6

    Rest and serve

    Let chicken rest 5 minutes before serving so juices redistribute. Serve with extra BBQ sauce.

BBQ Sauce

  1. 7

    Make sauce

    Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, hot sauce (if using), and water in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring frequently. Reduce heat and simmer 8–10 minutes until slightly thickened. Taste and adjust sweetness or acidity as desired. Keep warm or refrigerate; reheat gently before brushing on meats.

Smoked Sausages

  1. 8

    Prep and grill sausages

    Brush sausages lightly with olive oil. Grill over medium heat, turning occasionally, for 8–12 minutes until heated through and browned on the exterior. If sausages are thick, cook over indirect heat first, then sear over direct heat to finish. Slice diagonally for serving.

Grilled Vegetables & Sides

  1. 9

    Prep vegetables

    Toss corn, red onion wedges, bell pepper pieces, and zucchini halves with olive oil, salt, and black pepper so everything is evenly coated.

  2. 10

    Grill vegetables

    Grill vegetables over medium heat: corn 10–12 minutes turning often until charred in spots, peppers and onions 6–8 minutes until tender and charred, zucchini 4–6 minutes per side until grill marks appear. Remove from grill and keep warm.

Finishing & Garnish

  1. 11

    Assemble and garnish

    Arrange short ribs, chicken thighs, sliced sausages, and grilled vegetables on large serving platters. Spoon extra BBQ sauce into a bowl for passing and sprinkle chopped parsley over the vegetables and meats. Serve lemon wedges alongside for those who want a bright squeeze of citrus.

  2. 12

    Serving suggestion

    Provide plates, napkins, and tongs for self-serve. Offer additional sides like coleslaw, baked beans, or potato salad as desired.

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