Triple Play Recipe

Prepare ribs

Preheat oven to 300°F (150°C). Remove the membrane from the bone side of the ribs by slipping a knife under it and peeling it off using paper towel for grip. Pat ribs dry with paper towel.

Apply binder and rub

Brush both sides of the ribs lightly with yellow mustard (acts as a binder, not for flavor). In a small bowl combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and chili powder. Rub the spice mixture evenly over both sides of the ribs.

Braise

Place the ribs bone-side down on a large sheet of foil. Pour apple juice around (not over) the ribs to keep steam and moisture. Wrap ribs tightly in foil, sealing edges to create a packet. Place packet on a rimmed baking sheet and bake in preheated oven for 2 to 2.25 hours, until meat is tender and has pulled back from the bones about 1/4"–1/2".

Finish on grill

Preheat grill to medium-high (about 400°F / 200°C). Carefully unwrap ribs and discard foil. Brush both sides with about 1/2 cup of barbecue sauce. Place ribs on hot grill, sauce side down first, and grill 3–4 minutes per side, turning and basting with remaining sauce until caramelized and slightly charred at the edges (about 8–10 minutes total). Remove and rest 5 minutes before slicing into portions.

Pound and season

If chicken breast is thick, butterfly or gently pound to an even thickness (~3/4" ) for even cooking. Combine olive oil, lemon juice, minced garlic, kosher salt, black pepper and smoked paprika in a small bowl. Rub the mixture over both sides of the chicken and let rest 10–15 minutes at room temperature (or refrigerate up to 2 hours).

Grill chicken

Preheat grill to medium (about 375°F / 190°C). Oil the grill grates. Place the chicken on the grill and cook for about 5–7 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C). For even grill marks, do not move the chicken for the first 4 minutes of each side. Remove from grill and rest 5 minutes before serving.

Bring steak to room temperature and season

Remove the rib-eye from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towel. Rub both sides with vegetable oil, then season generously with kosher salt and coarsely ground black pepper.

Sear and finish

Preheat grill to high (about 500°F / 260°C) or heat a heavy skillet (cast iron) over high heat until smoking hot. Place steak on the hot surface and sear without moving for 2.5–3 minutes to develop a crust. Flip and sear the other side 2.5–3 minutes for medium-rare (adjust time for desired doneness). In the last 1–2 minutes of cooking, add butter, crushed garlic clove and thyme/rosemary to the pan (or on top of the steak on the grill) and spoon melted butter over the steak (basting) to build flavor. Use an instant-read thermometer: 125°F (52°C) rare, 130–135°F (54–57°C) medium-rare, 140–145°F (60–63°C) medium.

Rest steak

Transfer steak to a cutting board and let rest 5–7 minutes to let juices redistribute before slicing or serving whole.

Arrange sliced half rack of ribs (cut between bones), grilled chicken breast, and the 10 oz rib-eye on a warm plate. Spoon extra barbecue sauce on the ribs and serve additional sauce on the side. Garnish with chopped parsley and a lemon wedge for the chicken if desired.