The Big Onion Recipe

Prep the ribs

Remove the membrane from the bone side of each pork rack. Rinse and pat dry with paper towels. Trim any large excess fat. Place on a sheet pan.

Prep the tri-tip

Trim silver skin and any excessive fat from the tri-tip roasts. Rinse and pat dry. Leave whole.

Prep the chickens

If not already halved, split each chicken into two halves through the backbone and breastbone. Rinse and pat dry. Tuck wing tips under and optionally butterfly to lay flat for even cooking.

Apply rub to all meats

Combine the dry rub & marinade ingredients: kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, cumin, chili powder in a bowl. Whisk in olive oil and apple cider vinegar to create a coarse paste. Reserve about 1/3 of the mixture for basting. Generously coat all surfaces of the ribs, tri-tip, and chicken with the paste, massaging it in. Let rest at room temperature for 30 minutes or refrigerate up to 4 hours (covered) for deeper flavor.

Low-and-slow cook the ribs

Preheat smoker or oven to 225°F (107°C). If using oven, place a shallow pan of water on a lower rack for humidity. Place ribs bone-side down on the smoker/roasting rack. Smoke/roast at 225°F for 3 hours. After 3 hours, wrap each rack tightly in foil with a splash of apple cider vinegar (about 2 tbs per rack) and a pat of butter (optional) and return to heat for 1.5 hours. Unwrap and place back on the rack for 30 minutes to firm; if you like saucy ribs, brush with BBQ sauce in the last 15 minutes and allow it to set.

Cook the tri-tip

For an indirect grill or smoker: heat to about 275°F (135°C). Sear tri-tips over direct heat 3-4 minutes per side to create crust, then move to indirect heat and cook until internal temperature reaches 125-130°F for medium-rare (about 20–35 minutes depending on thickness). Rest the tri-tips tented in foil for 10–15 minutes before slicing thinly against the grain. If oven-roasting, sear in a hot skillet 3 minutes per side then roast at 375°F (190°C) until 125–130°F internal, then rest as above.

Cook the half chickens

Preheat grill or oven to 375°F (190°C). Place chickens skin-side up on a rack. Roast/grill until the thickest part of breast reaches 160°F and thigh 175°F (about 45–55 minutes), basting occasionally with reserved rub mixture thinned with a little apple cider vinegar or olive oil. Rest for 10 minutes; the temperature will rise to safe doneness. Optionally squeeze lemon wedges over chicken before serving.

If using sauce, warm BBQ sauce in a small saucepan over low heat. Brush onto ribs in the last 10–15 minutes of finishing or serve on the side for tri-tip and chicken. Keep sauce warm until serving.

Prepare or reheat the three chosen sides so that you have six 2‑pint containers total. For hot sides (mac & cheese, baked beans, grilled vegetables), reheat gently in the oven at 350°F (175°C) covered for 20–30 minutes or until steaming, stirring once. Cold sides (cole slaw, potato salad) should be chilled and dressed just before service. Keep sides covered and at proper temperatures until plating.

Slice the two loaves just before serving. Warm in a 350°F (175°C) oven for 8–10 minutes wrapped in foil, or slice and warm in a covered basket. Serve with softened butter and sprinkle parsley or chives over meat platters for color.

Carve the tri-tip across the grain into thin slices. Cut ribs into individual portions between bones. Serve chicken halves as whole pieces or quartered if preferred. Arrange meats on large platters with sides in bowls (each 2‑pint container per selected side), bread on a separate board with butter. Provide serving utensils and extra BBQ sauce. Garnish with chopped parsley and lemon wedges.