Brisket / 2 Rib Combo Recipe

Prepare rub and brisket

Mix kosher salt, coarse black pepper, paprika, garlic powder, onion powder and brown sugar in a small bowl. Pat the brisket dry with paper towels. Rub vegetable oil over the brisket surface, then evenly coat with the rub mixture, pressing it into the meat. Let rest at room temperature for 30 minutes (or refrigerate up to overnight covered).

Low and slow cook (oven or smoker)

Preheat oven or smoker to 275°F (135°C). Place the brisket fat-side up on a rack set in a roasting pan. Pour 1 cup beef broth into the bottom of the pan to keep the environment moist. Insert a probe thermometer into the thickest part of the brisket. Cook until internal temperature reaches about 195–203°F (90–95°C), about 4–6 hours for a 3 lb brisket (time varies by thickness). If the surface is browning too quickly, tent loosely with foil after 3 hours.

Rest and slice

When the brisket reaches target temperature, remove from oven or smoker and tent with foil. Allow to rest for 30–45 minutes so juices redistribute. Trim any excess fat if desired and slice brisket against the grain into 1/4-inch to 1/2-inch slices for serving.

Season ribs

Season the short ribs with the tablespoon of kosher salt, teaspoon of black pepper and smoked paprika, pressing seasoning into all sides.

Sear ribs

Heat a heavy ovenproof skillet or Dutch oven over medium-high heat and add 1 tbs olive oil. When shimmering, sear ribs on all sides until deeply browned, about 3–4 minutes per side. Transfer ribs to a plate.

Prepare braising aromatics

Add sliced onion to the same skillet and cook, stirring, until softened and beginning to brown, about 5 minutes. Add crushed garlic and cook 30 seconds until fragrant.

Braise ribs

Return ribs to the skillet, nestling them on top of the onions. Pour 1 cup beef broth around (not over) the ribs to keep the seasoning intact. Cover with a tight-fitting lid or foil and transfer to a 325°F (160°C) oven. Braise until very tender, about 2 to 2 1/2 hours. Ribs are done when a fork slides into the meat easily and meat is pulling from the bone.

Finish

Remove ribs from the braising liquid and rest 10 minutes. If you want a sauce, skim fat from the liquid, bring it to a simmer on the stovetop and reduce until slightly thickened; optionally stir in barbecue sauce, apple cider vinegar and brown sugar to taste, then spoon over ribs.

Combine 1 cup barbecue sauce, 2 tbs apple cider vinegar and 1 tbs brown sugar in a small saucepan. Warm over medium heat just until combined and slightly thickened, 4–6 minutes. Taste and adjust balance of sweet/acid. Brush on brisket slices or ribs in the last 5 minutes before serving, or serve on the side.

Arrange slices of brisket and the two short ribs on a platter. Spoon any resting juices or reduced braising sauce over the meat. Sprinkle chopped parsley and add pickles and bread or buns on the side. Serve hot, allowing guests to add sauce to taste.