Bbq Ribs & Chicken Recipe

Prepare and rub ribs

Remove membrane from bone side of half rack if present. Pat ribs dry with paper towels. In a small bowl combine 1 tbsp kosher salt, 1 tsp black pepper, 1 tbsp paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp dry mustard. Rub the spice mix evenly over both sides of the ribs and let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Set up grill for indirect heat

Preheat a grill for indirect cooking to maintain a steady 275°F (135°C). If using charcoal, bank coals to one side; if using gas, light one side only. Oil the grill grates lightly with 1 tsp neutral oil on a folded paper towel held with tongs to prevent sticking.

Smoke/low-heat cook the ribs

Place the ribs bone-side down on the cool side of the grill (indirect heat). Close the lid and cook until the ribs reach about 165°F internal temp (roughly 1.5–2 hours for a half rack at 275°F). Every 30 minutes lightly spritz the ribs with 1/4 cup apple juice to maintain moisture and add a touch of sweetness.

Wrap and finish tenderizing (optional but recommended)

When ribs hit ~165°F or after 1.5–2 hours and they have a nice bark, remove and wrap tightly in 2 sheets of aluminum foil (place a little apple juice inside the foil to steam). Return wrapped ribs to indirect heat and continue cooking until tender, about another 45–60 minutes, until a probe or toothpick slides into the meat with little resistance and the internal temp is ~195°F–203°F.

Unwrap and glaze

Carefully unwrap the ribs and place them back on the grill over indirect heat (or over low direct heat if you prefer a bit more char). Brush a generous layer of 1/2 cup BBQ sauce over the meat. Close the lid and cook 5–10 minutes to set the sauce. Turn and glaze the other side if desired for an additional 3–5 minutes so the sauce becomes tacky but not burnt.

Rest and slice

Remove ribs from the grill and let rest for 10 minutes unwrapped. Slice between bones into individual ribs and serve with reserved BBQ sauce on the side.

Season chicken

Pat the 2 chicken breasts dry. In a small bowl mix 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika. Lightly brush chicken with 1 tbsp olive oil and rub the spice mixture evenly over both sides. Let rest at room temperature for 15–20 minutes while the ribs begin cooking.

Grill the chicken

Place chicken skin-side down over indirect or medium, slightly cooler portion of the grill first to render fat and avoid flare-ups, then move to direct medium heat to finish and char for color. Grill with lid closed, turning once, until internal temperature reaches 160°F–165°F and juices run clear — about 6–8 minutes per side depending on thickness. Aim for an internal temp of 165°F.

Glaze with BBQ sauce

In the last 2–3 minutes of cooking brush chicken with a thin layer of BBQ sauce (about 1/4 cup) mixed with 1 tsp honey and 1 tsp apple cider vinegar if using. Cook an additional 1–2 minutes per side to set the glaze, watching to prevent burning.

Rest and serve

Remove chicken from grill and let rest 5 minutes. Slice or serve whole alongside the ribs with remaining BBQ sauce.

Reserve remaining BBQ sauce (about 1/4 cup) in a small saucepan or bowl warmed slightly if you like. If sauce is very thick, stir in 1 tsp apple cider vinegar to thin, and 1 tsp honey if you want extra shine and sweetness. Serve on the side for dipping.

Plate: arrange sliced ribs and chicken breast halves on a platter, spoon extra sauce beside or on top, garnish with optional chopped parsley or sliced green onions (not included in ingredient list).