Three Meat Combo Recipe
Choice of Chopped BBQ, Slow-Cooked Chicken, Spare Ribs, or Smoked Turkey.
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Ingredients
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Protein Selection (choose three — quantities below assume 3 meats served family-style)
Rub & Brine / Seasoning
BBQ Sauce & Finishing
Cooking liquids & aromatics
To serve (optional)
Method
Prepare rub & preheat
- 1
Make the rub
In a small bowl combine kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, and cayenne. Mix thoroughly so sugar and spices are evenly distributed.
- 2
Prepare each meat
- 3
Spare ribs (1 lb)
Remove membrane from bone side of ribs. Pat ribs dry with paper towel. Rub both sides liberally with the prepared rub (reserve a little for other meats). Let rest 20–30 minutes at room temperature. If smoking: place ribs bone-side down on smoker at 225°F for about 3 hours. Spritz every 45–60 minutes with apple juice to keep moist. If baking: wrap ribs tightly in foil with 1/2 cup apple juice and roast at 275°F for 2.5–3 hours, then unwrap and brush with BBQ sauce and roast an additional 15–20 minutes to set glaze.
- 4
Chopped BBQ (brisket) (1 lb prepared)
If you start with raw brisket: Trim excess fat leaving a 1/4-inch cap. Apply rub generously and smoke at 225°F until internal temperature reaches 195–203°F (approx. 1–1.25 hours per lb). Rest wrapped in foil for 30–60 minutes. Chop or pull brisket into bite-sized pieces and toss with 1/2 cup BBQ sauce and 1/4 cup stock to create moist chopped BBQ. If using pre-cooked chopped BBQ, reheat gently with BBQ sauce and a splash of stock until warm.
- 5
Smoked turkey breast or slow-cooked chicken (1 lb)
Smoked turkey: Pat turkey breast dry, season with rub, and place in smoker at 275°F until internal temp reaches 160–165°F (usually 1.5–2 hours depending on size). Rest 10–15 minutes, then slice thinly and brush with a little warmed BBQ sauce mixed with 1 tsp apple cider vinegar and 1 tsp honey. Slow-cooked chicken: Place bone-in or boneless chicken in a slow cooker with onion halves, smashed garlic, 1/2 cup stock, and a pinch of rub. Cook on low 4–6 hours until meat falls apart. Remove, shred, and mix with 1/2 cup BBQ sauce and 1/4 cup stock to loosen.
Finish & glaze
- 6
Prepare glaze: In a small saucepan combine BBQ sauce, apple cider vinegar, and honey or molasses. Warm gently until combined. Stir in butter if using and remove from heat.
- 7
Glaze meats: For ribs, brush glaze on in the last 15–20 minutes of cooking and allow to set. For brisket and poultry, toss or brush lightly with glaze just before serving to add shine and flavor. Reheat any meats as needed in a low oven (250°F/120°C) covered with foil and a splash of stock to prevent drying, 10–20 minutes.
Assemble and serve
- 8
Arrange the three selected meats on a large platter family-style: one-third ribs, one-third chopped/ sliced brisket, one-third smoked turkey or pulled chicken. Spoon any extra sauce into a small bowl for serving.
- 9
Accompaniments: Serve with pickles, coleslaw, and buns. Provide a carving knife for ribs/brisket if needed and tongs for serving. Offer extra BBQ sauce on the side.
- 10
Storage: Refrigerate leftovers in airtight containers up to 3–4 days. Reheat gently with a splash of stock or sauce to keep moist.