The Big Twenty Recipe

Prepare ribs

Remove membrane from underside of each rack if present. Pat racks dry with paper towels.

Make dry rub: in a bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, and onion powder. Mix thoroughly.

Coat each rack: brush both sides lightly with mustard as a binder (about 1½ tbs per rack), then press the dry rub evenly over both sides of all four racks. Wrap racks in plastic and refrigerate for 30 minutes to 2 hours (or overnight for more flavor).

Set up smoker or grill for indirect cooking at 225–250°F (107–121°C). If using a charcoal grill, arrange coals to one side and add wood chips for smoke. Place a drip pan under where ribs will sit.

Place ribs bone-side down on the cooler side of the grill/smoker. Cook for about 3 hours, maintaining 225–250°F, spritzing with apple juice every 45–60 minutes to keep moist.

At roughly 3 hours (or when ribs are bendable and internal temp ~195–203°F), wrap each rack tightly in foil with a splash (2–4 tbs) of apple juice and return to the smoker/grill for 45–60 minutes (the 3-2 method).

Unwrap and, if desired, brush with BBQ sauce and place back on the grill for 10–15 minutes to set the glaze. Let rest 10 minutes before slicing between bones and serving.

Trim any excessive fat from the 5 lb tri-tip and pat dry. Let come to room temperature for 30–45 minutes before cooking.

Make rub: combine 2 tbs kosher salt, 2 tbs coarse black pepper, minced garlic, and chopped rosemary/thyme. Rub olive oil over the roast, then coat evenly with the rub mixture. Let sit 15–30 minutes (or refrigerate up to overnight).

Preheat grill to high heat (450–500°F / 232–260°C) for direct searing with a cooler zone for indirect finishing. For oven, preheat to 425°F (218°C).

Sear the tri-tip fat-side down over direct heat 4–5 minutes per side to develop a brown crust (use tongs; rotate to get all sides seared).

Move to indirect heat (or transfer to a roasting pan in the oven) and continue cooking until internal temperature reaches 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium. For a 5 lb tri-tip expect 20–40 minutes depending on heat and thickness. Use a probe thermometer for accuracy.

Remove and tent loosely with foil for 10–15 minutes to rest (carryover will raise temp a few degrees). Slice thinly across the grain into serving portions.

Pat chicken halves dry. In a bowl combine olive oil, kosher salt, black pepper, paprika, garlic powder and lemon juice. Rub mixture evenly over each half, getting under the skin where possible for flavor.

Preheat grill to medium (about 375–400°F / 190–204°C) with a two-zone setup, or preheat oven to 400°F (204°C). If grilling, oil the grates.

Place chicken skin-side down on the cooler side first to render fat and get crisp skin; cook covered 10–15 minutes, then flip and move to indirect heat to finish, or transfer to a baking sheet and roast in the oven.

Cook until internal temperature at the thickest part of the thigh reaches 165°F (74°C). For halves expect 35–50 minutes depending on heat and size. If skin needs extra crisping, finish skin-side down over direct heat for a few minutes.

Let chicken rest 10 minutes before serving.

Place peeled, cut russet potatoes into a large pot and cover with cold water by 1 inch. Add 1 tbs salt. Bring to a boil, then simmer until potatoes are fork-tender, about 15–20 minutes.

Drain potatoes well and return to pot. Add butter and warm milk. Mash to desired consistency (use potato masher or ricer). Taste and adjust salt. Keep warm until serving; this quantity yields about 4 pints.

If using canned baked beans, pour into a large saucepan. Add brown sugar and any optional flavorings (mustard, chopped onion, bacon—optional). Simmer gently 15–20 minutes to meld flavors, stirring occasionally. Keep warm for serving. Quantity provided yields about 4 pints.

In a large bowl toss coleslaw mix with coleslaw dressing until evenly coated. Taste and adjust with salt, pepper, or a splash of vinegar or lemon if needed. Refrigerate until serving. This quantity yields about 4 pints.

If bread is store-bought, warm loaves in a 350°F (177°C) oven for 10 minutes loosely wrapped in foil, or slice and serve at room temperature. Serve butter alongside.

Arrange proteins on large trays: slice tri-tip across the grain, portion ribs into individual servings, and halve or quarter the rested chicken halves as desired. Place chosen sides in 4-pint containers (each side approximately 4 pints) and label if needed.

Expected to feed approximately 20 people: plan for roughly 6–8 oz cooked tri-tip per person, 2–3 ribs per person (depending on rack size), one half-chicken per 4–5 people as a supplemental protein, 1/2 cup–3/4 cup of each side per person, and bread portions accordingly.

Stagger cooking times: start ribs first (they take the longest — plan 4.5–5 hours including wrap). While ribs are in their first phase, prep potatoes and beans. Sear tri-tip and let rest while finishing ribs/chickens. Cook chickens last or simultaneously with tri-tip depending on grill/oven capacity so everything finishes within 30–60 minutes of each other.

Keep food safety in mind: hold hot items at 140°F (60°C) or above until serving. Refrigerate leftovers within 2 hours.