BBQ RIBS AND WINGS

BBQ RIBS AND WINGS

The BBQ Pit Boys employ the 3-2-1 method for St. Louis cut Pork Spare Ribs, and smoke up 8 lbs. of "low and slow" Chicken Wings.

THE INGREDIENTS YOU'LL NEED:

INGREDIENTS
  • Spare rib racks -- 2 , trimmed
  • Chicken wings -- 8 Pound
  • FOR DRY RUB FOR RIB
  • Brown sugar -- 1⁄2 Cup (8 tbs)
  • Paprika -- 1⁄4 Cup (4 tbs)
  • Ground black peppercorn -- 3 Tablespoon
  • Salt -- 4 Tablespoon
  • Onion powder -- 1 Tablespoon
  • Garlic powder -- 1 Tablespoon
  • Celery seed -- 2 Teaspoon
  • Cayenne pepper -- 2 Teaspoon
  • MARINADE FOR CHICKEN WINGS
  • Cooking oil -- 1 Cup (16 tbs)
  • Water -- 1 Cup (16 tbs)
  • Lemon juice -- 3⁄4 Cup (12 tbs)
  • Ground black peppercorn -- 2 Tablespoon (1-2)

    OTHER INGREDIENTS

    • Bacon slab -- 1⁄4 , chopped (as needed)
    • Bbq sauce -- 1 Cup (16 tbs) (as needed)

    DIRECTIONS GETTING READY FOR DRY RUB:

    1. In a bowl, combine brown sugar, paprika, black peppercorn, salt, onion powder, garlic powder, celery seeds, and cayenne pepper. Mix well. 2. Coat the rib rack with the rub on all sides. Cover meat with plastic wrap and set aside for 3 hours. 3. In 2 gallon plastic bag, place chicken wings, add cooking oil, water, lemon juice, and black peppercorn. Seal the bag and shake to coat the chicken well. Set aside for 3 hours. 4. Preheat smoker to 225 degree F and set up a drip pan.

    MAKING FOR COOKING RIB:

    5. Place ribs on smoker, cover and cook for 2 hours. Turn the ribs, spray with water (or any liquid). Continue to cook for an hour. 6. After 3 hours, place rib rack on a piece of foil, baste with sauce, wrap and place back on the smoker. Cook for another 2 hours. 7. Remove the foil, place the rib rack back on the smoker, baste with sauce and cook for 1 hour.

    FOR CHICKEN WINGS:

    8. Pile chicken wings on smoker along with ribs. After 2 hour, flip the chicken, pile them back and place some bacon on top. Baste chicken with leftover marinade and continue to cook. 9. After 3 hours, baste chicken with the BBQ sauce and continue to cook. 10. Flip wings one more time, baste with sauce, and continue to cook along with ribs for 1 hour.

    FINALIZING

    11. Remove rack from smoker and cut them into pieces.

    SERVING

    12. Serve hot and enjoy!

    TIPS

    You can place chicken wings on direct flame to crisp. You can also smoke sausage along with rib and chicken.