Ingredients
Ribs:
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2 racks of ribs
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Salt
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Pepper
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Smoked paprika
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Mustard powder
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Garlic powder
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Brown sugar
Smoked wings:
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Chicken wings
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Salt
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Pepper
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Lemon zest
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Cayenne
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Splash of mustard
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Honey or buffalo sauce
Smoked sausage:
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Sausage
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Fresh lemon
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Grainy mustard
Shaved steak:
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Sirloin cap (approximately 4 pounds)
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Salt
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Black pepper
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Apple cider vinegar
Directions
- Everyone gets a little bit of everything packed up in a cake box complete with wet naps and cutlery.
- Build your boxes with portions of all the different proteins and some of your favourite BBQ sides like mine: creamy dill potato salad and vinegar slaw.
- If you don't have a smoker a conventional BBQ or even an oven will do. This idea can work if you decide to cook the proteins from scratch. Or if you decide to order from various places and want to pre-build boxes for members of your house to enjoy.
Ribs:
- Rub two racks of ribs with equal parts salt and pepper and then half amounts of smoked paprika, mustard powder, garlic powder and brown sugar.
- Place meat side up on the bbq indirect heat for two hours. BBQ should be at a holding temp of about 300F.
- Spoon honey and/or bbq sauce down on some parchment paper and then place that parchment on tin foil. Do this for every rack of rib.
- Place ribs meat side down on the parchment and wrap tightly. Cook for another two to three hours until soft.
- Unwrap ribs and finish directly on the grill with excess sauce for some nice grill marks.
Smoked wings:
- Season the wings with salt, pepper, lemon zest, cayenne and a splash of mustard. Mix around and place on the upper deck of the bbq. Keep all your settings on low and hold temp at around 300-325F.
- Cook for 20 minutes then flip then cook for another 15 minutes then move to direct high heat to get some nice grill marks and render off the fat
- Toss in a bowl with a small hit of salt and pepper and some honey or buffalo sauce (or both)
Smoked sausage:
- Let sausage cook on upper deck of bbq for 12 minutes at a holding temp of 325-350F.
- Slit the spine of the sausage (or score) and grill on direct heat.
- Serve with fresh lemon or grainy mustard.
Shaved steak:
- I’m using a whole sirloin cap (otherwise known as a picanha) approximately four pounds.
- Season with salt and pepper and place on indirect heat on a BBQ - holding temp at around 300F.
- At 30 minutes lightly spray with apple cider vinegar. When an internal temp of 125F is reached (using a meat thermometer) transfer the meat to the direct grill to sear.
- Shave and serve.
