Bbq Plate Recipe

Make dry rub

In a bowl combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, onion powder and chili powder; stir until evenly mixed.

Prep proteins

Pat ribs, brisket and chicken thighs dry with paper towels. Trim excess fat from the brisket leaving about 1/8" fat cap. Remove silver skin from ribs if desired. Coat each protein lightly with mustard (acts as glue) and apple cider vinegar, then evenly apply the dry rub, pressing to adhere. Let rest at room temperature for 30 minutes or refrigerate up to overnight covered.

Preheat smoker/grill

Prepare smoker or grill for indirect heat and set to 225°F (107°C). Use hickory, apple, or oak wood chunks for smoke. If using a charcoal grill, bank coals to one side and place a drip pan under the indirect zone.

Smoke ribs and brisket

Place ribs bone-side down and brisket fat-side up on the smoker away from direct heat. Smoke until ribs reach an internal temperature of about 195°F (90°C) and are tender when probed (about 4–6 hours depending on thickness). Smoke the brisket until internal temperature of 195–203°F (90–95°C) and a tender probe (about 6–10 hours depending on size). Spritz with apple juice every 45–60 minutes to maintain moisture.

Grill/roast chicken

Place the chicken thighs on the grill over indirect heat or on a cooler part of the smoker. Cook until internal temperature reaches 165°F (74°C) (about 45–60 minutes depending on size). If you prefer crisp skin, finish over direct medium-high heat for 2–3 minutes per side.

Make mop/sauce

In a small saucepan combine BBQ sauce, apple juice and butter. Warm gently until butter melts and sauce is slightly thinned, stirring to combine.

Glaze meats

During the last 20–30 minutes of cooking time, brush the mop/sauce onto ribs and chicken every 10 minutes to build a glossy glaze. For brisket, wait until it reaches target temperature, then rest and lightly brush with sauce when slicing to avoid burning the glaze during long smoke.

Rest meats

When proteins reach their target temperatures, remove them to a cutting board, tent loosely with foil and rest: ribs 10–15 minutes, chicken 10 minutes, brisket 45–60 minutes (overnight in a cooler-style insulated container is optional for best texture).

Slice & slice

Slice brisket against the grain into 1/4" thick slices. Cut ribs between bones into individual portions. Remove bones from chicken if desired or serve whole thighs.

Plate

On each plate arrange a portion of brisket (about 4 oz), one or two rib pieces (about 6 oz total), and one chicken thigh (about 6 oz). Add 1 cup coleslaw, a generous slice or piece of cornbread, and pickles on the side. Spoon extra BBQ sauce on the plate and garnish with chopped parsley.

Serve warm. Store leftovers in separate airtight containers (meat sliced and sauce on the side) in the refrigerator for up to 4 days. Reheat gently in an oven at 300°F (150°C) covered with foil or in a skillet with a splash of water or apple juice to preserve moisture.