Bbq Sampler Platter Recipe

Trim and brine (optional for ribs)

If time allows, remove membrane from back of ribs and lightly brine brisket and ribs: dissolve 2 tbs kosher salt in 2 cups cold water and submerge cuts for 1 hour in refrigerator. Pat meats dry after brining.

Make dry rub

In a bowl combine brown sugar, paprika, smoked paprika, black pepper, garlic powder, onion powder, cayenne and mustard powder. Mix until uniform.

Generously season all meats with 1 tbs kosher salt per pound equivalent and then apply the dry rub: coat ribs and brisket heavily; use a light coating on chicken thighs; roll sausages in a small pinch of rub. Let rest at room temperature 30 minutes while smoker preheats.

Preheat smoker

Preheat smoker to a steady 225°F (107°C). Add soaked apple wood chips to produce a mild fruity smoke.

Smoke schedule

Place brisket fat-side up on the grate, ribs bone-side down, chicken thighs skin-side up, and sausages to the side. Maintain smoker at 225°F. Monitor internal temperatures with probes.

Smoking times and targets: ribs: smoke 4-5 hours until internal temp ~195°F and meat pulls back from bone; brisket: smoke 8-10 hours until probe tender at 200–205°F; chicken thighs: smoke 1.5–2 hours until 165–175°F; sausages: smoke 1–1.5 hours until 160°F. Spritz meats every 45–60 minutes with apple juice to maintain moisture.

Wrap ribs (optional) when they reach ~165°F in foil with a tablespoon of apple juice and continue cooking until tender. For brisket use Texas crutch (foil) around 160–165°F to expedite past the stall, then finish unwrapped for bark development if desired.

Combine ketchup, apple cider vinegar, molasses, brown sugar, Worcestershire, Dijon mustard, minced garlic, onion powder, hot sauce, salt and pepper in a medium saucepan.

Bring sauce to a low simmer over medium-low heat, stirring frequently. Reduce heat and simmer gently 12–15 minutes until slightly thickened. Taste and adjust seasoning (add up to 1 tbs more brown sugar for sweetness or 1 tbs vinegar for tang). Keep warm.

During the last 10–15 minutes of cooking, brush chicken thighs and sausages with melted butter for sheen and flavor. For ribs and brisket, baste lightly with house BBQ sauce for the last 5–10 minutes to set a glossy finish — avoid over-sugaring which can burn if heat spikes.

Remove all meats from smoker. Tent loosely with foil and rest: brisket 60–90 minutes, ribs 10–15 minutes, chicken 8–10 minutes, sausages 5–10 minutes. Resting allows juices to redistribute and makes slicing easier.

Slice brisket across the grain into 1/4-inch slices. Cut ribs into individual bones or 2-bone portions. Quarter chicken thighs or serve whole; slice sausages on a bias.

Arrange on a large buffet tray: 6–8 slices of brisket, 4–6 ribs (or equivalent), 6–8 pieces of chicken, and 8–10 sausage slices. Portion sides: place 1 cup coleslaw and 1 cup baked beans per 4-person platter or as buffet pans (see servings). Add 2 squares cornbread per 4 people. Garnish with chopped parsley and lemon wedges on the side.

Serve house BBQ sauce warm in a bowl alongside the platter and provide extra sauce for guests to apply to their portions.

Keep hot-holding pans at or above 140°F. For buffet service, keep meats in shallow hotel pans covered and over chafing fuel or steam tables. Replace pans every 2–3 hours for best quality. Refrigerate leftovers within 2 hours.