Bbq Combos Recipe

Make rub

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne. Mix thoroughly to form the dry rub.

Marinate proteins

Pat chosen proteins dry. For brisket and ribs, generously apply half of the dry rub all over and refrigerate uncovered for at least 2 hours or overnight. For pulled pork and chicken, apply remaining rub. For pulled pork, add Worcestershire sauce and apple cider vinegar, rub in, and refrigerate for at least 4 hours or overnight.

Low-and-slow smoking (recommended for brisket/ribs/pork)

Set smoker to 225°F (107°C). Place brisket, ribs, and pork shoulder on the smoker. Maintain temperature and add wood smoke chips (hickory or oak). Smoke until internal temperature reaches: ribs 200°F and tender (about 4-5 hours), pork shoulder 195-205°F (about 8–10 hours), brisket 195-205°F (about 10–12 hours). Spritz with a 50/50 mix of apple cider vinegar and water every 60–90 minutes to maintain moisture. During the last 30–60 minutes, brush with some BBQ sauce if you want a glazed finish.

Oven method (alternative)

Preheat oven to 300°F (150°C). For ribs: season, wrap tightly in foil with a splash of apple cider vinegar and roast for 2.5–3 hours until tender. For pork shoulder: roast uncovered or tented for 4–6 hours until 195°F. For brisket: roast in a covered pan for 4–6 hours depending on thickness until fork-tender. Finish under broiler or on grill with BBQ sauce for 5–10 minutes to set glaze.

Grilled chicken

For bone-in chicken, preheat grill to medium-high (375–400°F). Grill skin-side down 6–8 minutes, flip and continue 8–12 minutes until internal temp reaches 165°F. Brush with BBQ sauce during the last 5 minutes and let rest 5–10 minutes before serving.

Combine ketchup, apple cider vinegar, brown sugar, molasses, Dijon mustard, smoked paprika, minced garlic and salt in a small saucepan. Simmer over medium-low heat 10–15 minutes, stirring occasionally, until slightly thickened. Adjust seasoning and set aside. Reserve 1/2 cup for serving and use remaining for glazing while cooking.

BBQ Baked Beans (if making from scratch)

Heat baked beans in a saucepan with a few spoonfuls of BBQ sauce, 1 tbsp brown sugar and 1 tsp mustard. Simmer 10–15 minutes, stirring occasionally.

Creamy Coleslaw

Toss shredded cabbage and carrots with a dressing of 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tbsp sugar, salt and pepper to taste. Chill until serving.

Mac & Cheese (quick stovetop)

Cook 8 oz macaroni per package directions. Drain. Make a cheese sauce with 2 tbsp butter, 2 tbsp flour, 1.5 cups milk, 2 cups shredded cheddar; whisk until thickened and cheese melted. Combine with pasta and keep warm.

Corn on the Cob

Boil or grill corn until tender 8–12 minutes. Slather with butter and sprinkle salt to taste.

Seasoned Fries

Bake or fry frozen or fresh fries until golden and crispy; toss with 1 tsp paprika, 1/2 tsp garlic powder and salt to taste.

Warm cornbread pieces in a low oven (300°F) for 5–8 minutes or toast Texas toast in a skillet with a little butter until golden, about 2–3 minutes per side. Serve butter on the side.

Slice brisket against the grain. Cut ribs into portions. Pull pork with two forks and toss with a small amount of BBQ sauce. Arrange chosen two proteins on a platter and add two chosen sides. Add a piece of cornbread or two slices of Texas toast. Garnish with chopped parsley and pickle slices. Serve extra BBQ sauce on the side.