Family Platter Recipe

Trim and prep

Remove membrane from the back of the spareribs (slide a knife under the membrane at one end, loosen and pull off). Trim excess fat and cut ribs into portions that fit your smoker or oven. Pat dry with paper towels.

Make rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and smoked paprika. Mix thoroughly.

Generously coat both sides of the ribs with the dry rub, pressing it into the meat. Let sit at room temperature for 30 minutes or refrigerate for up to 4 hours for deeper flavor.

Cook (smoker or oven method)

Smoker: Preheat smoker to 225°F (107°C). Place ribs bone-side down and smoke for 3 hours. Mop with a mixture of apple cider vinegar and water (½ cup each) every hour. After 3 hours, wrap ribs tightly in foil with 2–3 tablespoons of the vinegar/water mop inside and return to smoker for 1.5–2 hours until tender (internal temp ~195°F). Oven: Preheat oven to 300°F (150°C). Place rubbed ribs on a baking sheet, pour 1 cup apple cider vinegar + water into a roasting pan beneath the rack, cover tightly with foil and bake 2.5–3 hours until tender.

Remove ribs from foil, brush both sides with barbecue sauce and return to smoker or oven (uncovered) for 10–15 minutes to set the glaze. Let rest 10 minutes, then slice between bones and keep warm for plating.

General rub and seasoning

For any selected roast (pork shoulder, brisket, turkey, ham) combine salt, black pepper, brown sugar, paprika, garlic powder and onion powder. Pat the meat dry and rub the spice mix all over. For turkey or brisket you may add 1 tsp liquid smoke into the rub or mop for extra smoky flavor.

Low-and-slow cooking (pork shoulder & brisket)

Preheat smoker or oven to 225°F (107°C). Place pork shoulder or brisket fat-side up on the smoker/roasting rack. Cook until internal temperature reaches 195–205°F (90–96°C) for pulled pork or 200–205°F (93–96°C) for brisket — this usually takes 1.5–2 hours per pound. Mop every hour with a mixture of ½ cup apple cider vinegar and ½ cup water. For brisket, consider wrapping in butcher paper or foil when it hits ~160–165°F (the stall) to speed through the stall and retain moisture. Rest meat wrapped for 30–60 minutes before shredding.

Turkey

Roast boneless turkey breast at 325°F (163°C) until internal temp reaches 165°F (74°C). For juicier pulled turkey, cook until 175–180°F (79–82°C) if you plan to shred. Baste occasionally with apple cider vinegar + water mop. Let rest 15–20 minutes before shredding.

Ham

If using a pre-cooked ham, reheat at 275°F (135°C) until internal temp reaches 140°F (60°C). For a pullable texture from a fresh ham roast, cook low at 300°F (150°C) until 195°F (90°C) and then shred. Glaze or toss with barbecue sauce after shredding as desired.

Sausage

For sausage, grill or bake links at 375°F (190°C) until internal temp reaches 160°F (71°C). Slice or crumble the sausage and toss with a little barbecue sauce or set aside for serving on the platter.

Shred and finish

Using two forks (or a stand mixer with paddle on low), shred cooked meats into bite-sized pieces. Discard excessive fat. Place shredded meat in a hotel pan or large bowl and mix in 1–2 cups barbecue sauce (adjust to taste). Keep warm in a low oven (200°F/95°C) or in a covered pan on a warmer until service.

Assemble the family platter by arranging sliced spareribs on one side and up to three pulled meat choices (pulled pork, turkey, ham, brisket, sausage) in separate piles on the platter. Garnish with chopped parsley and serve pickles, buns/rolls and coleslaw on the side.

Portions & storage: The quantities listed yield a family-style platter that serves approximately 12 people (see servings). Refrigerate leftovers within 2 hours in airtight containers for up to 4 days, or freeze for up to 3 months. Reheat gently in a covered pan with a splash of water or mop to retain moisture.