Roadhouse Bbq Plate Recipe
Pit-smoked pork spare ribs with Red Rage tomato BBQ sauce and pit-smoked pork with South Carolina mustard BBQ sauce. Served with bacon-braised greens and mashed potatoes.
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Ingredients
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Pork Spare Ribs
Red Rage Tomato BBQ Sauce
South Carolina Mustard BBQ Sauce
Bacon-Braised Greens
Mashed Potatoes
Method
Pork Spare Ribs
- 1
Prepare the Ribs
Preheat your smoker to 225°F (107°C). Mix salt, black pepper, paprika, garlic powder, and onion powder together. Rub this mixture generously over the pork spare ribs.
- 2
Smoke the Ribs
Place the ribs in the smoker and cook for about 4-5 hours, until the meat is tender and pulls away from the bone.
Red Rage Tomato BBQ Sauce
- 3
Make the BBQ Sauce
In a saucepan, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, cayenne pepper, and salt. Simmer over medium heat for 15-20 minutes until thickened.
South Carolina Mustard BBQ Sauce
- 4
Make the Mustard BBQ Sauce
In a bowl, mix yellow mustard, apple cider vinegar, brown sugar, black pepper, and salt until well combined.
Bacon-Braised Greens
- 5
Cook the Greens
In a large skillet, cook the bacon until crispy. Remove the bacon and set aside, leaving the drippings. Add chopped onion and garlic to the skillet and sauté until fragrant. Add collard greens and chicken broth, then cover and simmer for 30-40 minutes. Season with salt and pepper.