Rib Platter Combo Recipe

Prepare rub and ribs

Combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, and onion powder in a bowl and mix well. Pat beef ribs dry with paper towels. Brush a thin layer of mustard over both sides of the ribs to help the rub adhere. Generously apply the rub, pressing it into the meat. Let ribs rest at room temperature 30 minutes or refrigerate up to 4 hours.

Preheat smoker

Preheat smoker to 225°F (107°C). If using a charcoal or gas smoker, add soaked wood chips (hickory or oak) to produce smoke. Maintain a steady temperature of 225°F throughout the cook.

Smoke ribs

Place beef ribs bone-side down on the smoker grate. Smoke for 3–4 hours until a deep mahogany bark develops and internal temperature reaches about 195–200°F (90–93°C) for fall‑off‑the‑bone tenderness. Every 45–60 minutes, quickly spritz ribs with a tablespoon or two of apple juice (optional) to keep the surface moist.

Rest

When ribs reach target tenderness, remove from smoker and tent loosely with foil. Rest 20–30 minutes to allow juices to redistribute before slicing between bones.

Trim and season

Remove membrane from the bone side of pork ribs. Combine kosher salt, black pepper, chili powder, smoked paprika, and brown sugar. Pat ribs dry and apply the spice mix evenly on both sides. Let sit at room temperature for 30 minutes.

Smoke and spritz

Preheat smoker to 225°F (107°C). Place pork ribs bone-side down on the smoker. Smoke for 2–2.5 hours, spritzing every 30–45 minutes with apple juice to maintain moisture and develop a good color.

Wrap (Texas crutch)

After 2–2.5 hours, when the ribs show good color and a firm bark, lay each rack on a double sheet of aluminum foil. Pour 1/4 cup apple juice onto the foil under each rack, then wrap tightly. Return wrapped ribs to smoker and cook an additional 1–1.25 hours until the meat is tender and probe slides in with little resistance (internal temp ~195°F/90°C).

Sauce and finish

Carefully unwrap ribs and discard excess juices. Brush both sides with barbecue sauce and return to smoker, uncovered, for 15–20 minutes to set the sauce and build a sticky glaze. Remove and rest 10 minutes before slicing into individual ribs.

Heat baked beans on the stovetop over medium-low heat until simmering, about 8–10 minutes, stirring occasionally. Keep warm.

Toss coleslaw just before serving to keep it crisp. Place sliced pickles in a small bowl.

Chop parsley and prepare lemon wedges for serving.

In a small bowl, combine melted butter and honey. Lightly brush this glaze over both beef and pork ribs after they have rested (or during the last 5 minutes of finishing in the smoker) to add shine and a touch of sweet finish. Sprinkle a pinch of coarse sea salt over ribs if desired.

Arrange 1–2 beef ribs and 2–3 pork rib bones per plate. Add 3/4 cup baked beans and 3/4 cup coleslaw to each plate. Garnish with pickles, chopped parsley, and a lemon wedge. Serve immediately while hot.