Two Meat Combo Recipe

Make basic rub

Combine kosher salt, brown sugar, paprika, black pepper, garlic powder, onion powder, and cayenne in a bowl. Mix thoroughly.

If using turkey or chicken and you prefer, make a quick brine: dissolve 1 cup apple cider vinegar and 3 cups water with 1 tablespoon of the prepared rub (reserve remaining rub for surface). Submerge poultry 2–4 hours in fridge, then remove and pat dry.

Prep ribs

Remove membrane from bone side of ribs with a paper towel for grip. Trim excess fat. Rub both sides generously with the prepared dry rub, reserving about 1 tablespoon for finishing. Let sit at room temperature while you heat smoker or oven (30–45 minutes) or refrigerate overnight for deeper flavor.

Cook ribs (smoker)

Preheat smoker to 225°F (107°C). Place ribs bone-side down. Smoke for 2.5–3 hours. Every 45–60 minutes, spritz with apple juice to keep moist. After ~3 hours, wrap ribs in foil with 1–2 tablespoons apple juice and a sprinkle of the reserved rub; return to smoker for 1–1.5 hours until tender (meat pulls back from bones).

Finish ribs

Unwrap and place ribs back on smoker for 15–30 minutes to set the bark. In the final 10 minutes, brush a thin layer of BBQ sauce and let it tack up. Rest ribs 10 minutes before slicing between bones.

Prep meat

Trim excess fat from brisket or pork butt, leaving a thin fat layer. Coat all over with the prepared dry rub. Let rest refrigerated 2–12 hours for best flavor, or 30–60 minutes at room temperature if short on time.

Smoke low and slow

Preheat smoker to 225–250°F (107–121°C). Place meat fat-side up and smoke until internal temperature reaches about 195–205°F (90–96°C) — this typically takes 1.5–2 hours per pound for brisket/pork butt. Maintain even temperature and add wood as needed.

Rest and chop

When target temp achieved and probe test indicates tenderness (knife or probe slides in like softened butter), remove meat, wrap in foil and towel, and rest 30–60 minutes. Unwrap and use two forks or meat claws to chop or pull to desired texture. Mix in BBQ sauce to taste (start with 1/2 cup, add up to 1 cup).

Prep chicken

If using thighs, pat dry. Rub thighs with reserved dry rub and let sit 30–60 minutes. If brined earlier, skip the extra salt in rub.

Slow-cook

Preheat smoker or oven to 275°F (135°C) for a moister result (or 300°F/149°C for quicker). Place chicken on rack skin-side up. Cook until internal temperature reaches 175–185°F (79–85°C) for tender, shreddable meat — about 1.5–2 hours depending on size. Baste with melted butter every 30 minutes and spritz with apple juice to maintain moisture.

Finish and shred

If you want shredded chicken for the combo, remove when done, let rest 10 minutes, then shred with forks. Toss shredded chicken with BBQ sauce to taste (start with 1/2 cup).

Prep turkey

If smoking a whole breast or half-breast, pat dry and rub with the dry rub (use less salt if brined). Rub softened butter under skin and over surface for moisture and flavor. Let sit refrigerated uncovered for a few hours if you want crisper skin.

Smoke turkey

Preheat smoker to 275°F (135°C). Place turkey breast skin-side up. Smoke until internal temperature at thickest part reaches 160–165°F (71–74°C) — typically 2–3 hours depending on size. Baste occasionally with melted butter and spritz with apple juice if surface is drying.

Rest and slice

Remove turkey, tent with foil, and rest 15–20 minutes (carryover will bring temp to 165–170°F). Slice thinly across the grain for serving.

Choose two prepared meats (for example: chopped BBQ brisket + spare ribs, or slow-cooked chicken + smoked turkey). Portion approximately 1/2 pound total per person for two meats combined (adjust depending on appetite).

Plate: arrange meats side by side. Add a few spoonfuls of additional BBQ sauce on the side or lightly glaze meats. Serve with pickles, coleslaw, and a sprinkle of chopped parsley for garnish.

Storage: Refrigerate leftovers in airtight containers up to 3–4 days. Reheat gently in a covered pan with a splash of apple juice or water to keep moist, or in a 300°F (150°C) oven until warmed through.