Smoked Beef Ribs, Chicken Wings, Mac n Cheese and More | The ULTIMATE BBQ Platter

beef ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Pork ribs offer a similar flavor profile at a lower cost.

dry rub

🥗Healthier: herb blend

💰Cheaper: simple salt and pepper

Herb blends can reduce sodium while enhancing flavor.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup with spices

Homemade sauce can be tailored for health and cost.

smoke wood chips

🥗Healthier: herb sprigs

💰Cheaper: wood from fruit trees

Herb sprigs can add flavor without additional cost.

Trim excess fat off the beef ribs, leaving a light coverage.

Square up the thin end of the beef ribs.

Coat the beef ribs lightly with yellow mustard (or olive oil if preferred).

Season the beef ribs with steak shoter spicy rub and beef bounce rub, mopping up any seasoning on the cutting board.

Preheat the smoker to 275°F (135°C).

Add a chunk of cherry wood and a chunk of Bourbon Barrel Oak wood to the smoker.

Place the heat deflector and cooking grate in the smoker, then add the beef ribs bone side down.

Close the lid and smoke the beef ribs until they reach an internal temperature of 205°F (96°C), which may take 6 to 10 hours.

Prepare pickles by slicing 1 cucumber into 1 cm discs, adding 15 g of fresh dill, and crushing 4 cloves of garlic.

Make the pickling brine with 250 ml cold water, 200 ml white vinegar, 1 tbsp black peppercorns, 1 tbsp yellow mustard seeds, 1 tbsp coriander seeds, 3 tbsp sugar, 1 tsp turmeric, 5 bay leaves, and 2 tsp salt; bring to a boil.

Pour the brine over the cucumbers in a jar and seal it, then refrigerate to cool.

Prepare coleslaw by peeling and slicing 350 g white cabbage and 250 g red cabbage into thin strips.

Slice 1 red onion into thin strips and chop 15 g flat leaf parsley.

Slice 3-4 spring onions into small rounds and optionally chop 40 g macadamia nuts.

Mix all coleslaw ingredients together.

Make the dressing with 200 g mayonnaise, 1.5 tbsp Dijon mustard, and juice of half a lemon; mix well and adjust seasoning.

Combine the dressing with the coleslaw and mix thoroughly.

Check on the beef ribs, they have about an hour left.

Season chicken wings with chili Citrus rub and prepare the barbecue with red hot briquettes and smoking wood.

Cook chicken wings around the outside of the charcoal baskets until crispy and cooked through.

Boil water in a large pot for pasta, season with salt, and add 400 g macaroni; cook for 1 minute less than package instructions.

Drain the macaroni and prepare cheese sauce with 200 ml full fat cream, 200 ml full fat milk, 120 g cream cheese, 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp smoked paprika; season to taste.

Bring the cheese sauce to a simmer, then add in the grated cheese and mix until melted and smooth.

Combine the cheese sauce with the macaroni and mix thoroughly.

Cooking Techniques

Equipment Needed

Spice Level: