Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 racks baby back ribs (about 4 1/2 lb / 2.0 kg total)
- 8 bone-in, skin-on chicken thighs (about 3 1/2 lb / 1.6 kg)
- 8 chicken drumsticks (about 3 lb / 1.4 kg)
- 2 tbsp neutral oil (canola or avocado)
- Dry rub: 1/2 cup packed light brown sugar, 3 tbsp smoked paprika, 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp chili powder, 2 tsp mustard powder, 1/2 tsp cayenne
- Spritz (optional): 1/2 cup apple juice + 2 tbsp apple cider vinegar
- BBQ glaze: 2 cups BBQ sauce, 3 tbsp honey, 2 tbsp apple cider vinegar, 2 tbsp unsalted butter
- Easy sides: 6 cups coleslaw mix + 1/2 cup mayo + 2 tbsp apple cider vinegar; 8 ears corn + 4 tbsp butter; 2 (28 oz) cans baked beans
Do This
- 1) Preheat grill for two-zone cooking to 300°F (lid thermometer) and add wood for smoke (hickory or apple).
- 2) Remove rib membrane, season ribs generously with dry rub; season chicken with rub + a little oil.
- 3) Cook ribs indirect at 300°F for about 2 hours (spritz every 30 minutes if you like).
- 4) Add chicken to indirect zone; cook until chicken reaches 175°F in the thickest part (about 50–70 minutes).
- 5) Simmer glaze ingredients; brush on ribs and chicken during the last 10–15 minutes.
- 6) Finish briefly over direct heat for light char (watch sugar); rest 10 minutes, slice ribs, serve with slaw, corn, and beans.
Why You’ll Love This Recipe
- Everyone gets a favorite: tender sauced ribs and smoky chicken on one easy platter.
- One grill session: a simple two-zone setup lets you cook both side-by-side without juggling ovens.
- Beginner-friendly BBQ feel: big flavor from a straightforward rub + a glossy, light finishing glaze.
- Classic, not complicated: familiar sides (slaw, corn, beans) keep the spread crowd-friendly.
Grocery List
- Produce: 8 ears corn, optional garnish (1/2 cup chopped parsley, dill pickle chips, lemon or lime wedges), optional 1/2 small yellow onion (for beans)
- Dairy: 6 tbsp unsalted butter (2 tbsp for glaze + 4 tbsp for corn)
- Meat: 2 racks baby back ribs (about 4 1/2 lb total), 8 bone-in skin-on chicken thighs, 8 drumsticks
- Pantry: BBQ sauce (at least 2 cups), honey, apple juice (optional), apple cider vinegar, mayonnaise, coleslaw mix (6 cups), canned baked beans (2 x 28 oz), neutral oil, light brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, mustard powder, cayenne
Full Ingredients
Meat
- 2 racks baby back ribs (about 4 1/2 lb / 2.0 kg total)
- 8 bone-in, skin-on chicken thighs (about 3 1/2 lb / 1.6 kg)
- 8 chicken drumsticks (about 3 lb / 1.4 kg)
- 2 tbsp neutral oil (canola or avocado)
All-Purpose BBQ Dry Rub (enough for ribs + chicken)
- 1/2 cup (110 g) packed light brown sugar
- 3 tbsp smoked paprika
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp chili powder
- 2 tsp mustard powder
- 1/2 tsp cayenne pepper (optional, for a gentle kick)
Optional Rib Spritz (adds moisture and helps smoke stick)
- 1/2 cup (120 ml) apple juice
- 2 tbsp (30 ml) apple cider vinegar
BBQ Glaze (light, glossy finishing layer)
- 2 cups (480 ml) BBQ sauce (your favorite)
- 3 tbsp (63 g) honey
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (28 g) unsalted butter
Grill Setup
- Wood chunks or chips for smoke (hickory or apple), about 2 chunks or 1 cup chips (soaked 20 minutes if using chips)
Classic Sides (simple and familiar)
Quick Creamy Coleslaw
- 6 cups (about 10 oz / 285 g) coleslaw mix (shredded cabbage and carrots)
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- 1 tsp celery seed
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Grilled Buttered Corn
- 8 ears corn, husked
- 4 tbsp (56 g) unsalted butter, melted
- 1/2 tsp kosher salt
- 1/4 tsp smoked paprika (optional)
Easy Warmed Baked Beans
- 2 (28 oz / 794 g) cans baked beans
- 2 tbsp (30 ml) BBQ sauce (optional, to tie flavors together)
- 1/2 small yellow onion, finely diced (optional)
Step-by-Step Instructions
Step 1: Make the rub, glaze, and quick sides
Dry rub: In a small bowl, mix together the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, mustard powder, and cayenne (if using).
Glaze: In a small saucepan over medium-low heat, combine the BBQ sauce, honey, apple cider vinegar, and butter. Cook for 4–6 minutes, stirring occasionally, just until the butter is melted and the mixture looks glossy. Remove from heat.
Coleslaw: In a large bowl, whisk mayo, vinegar, sugar, celery seed, salt, and pepper. Toss with coleslaw mix. Cover and refrigerate for at least 30 minutes (longer is even better).
Beans: Stir beans with optional BBQ sauce and optional diced onion in a grill-safe saucepan or disposable foil pan. Cover with foil and set aside for later.
Step 2: Prep and season the ribs
Flip the ribs bone-side up. Slide a butter knife under the thin membrane (the silvery skin) on the back of the ribs, then grip with a paper towel and pull it off. This helps the ribs cook more evenly and bite cleaner.
Season both sides generously with the dry rub (use about 1/2 of the rub total for both racks). Let the ribs sit at room temperature while you preheat the grill, about 20 minutes.
Step 3: Prep and season the chicken
Pat the chicken thighs and drumsticks dry with paper towels (dry skin browns better).
Drizzle with 2 tbsp neutral oil and toss to lightly coat. Season all over with the remaining dry rub, focusing on the skin side. Set aside while the grill heats.
Step 4: Set up the grill for two-zone cooking at 300°F
Target grill temperature: 300°F with the lid closed (use the lid thermometer as a guide; if you have a grate-level thermometer, even better).
Charcoal grill: Bank lit coals on one side for a hot zone, leaving the other side empty for indirect cooking. Add 1–2 wood chunks on the coals.
Gas grill: Turn one side to medium and leave the other side off for indirect cooking. Add a smoker box or a foil packet of wood chips over the lit burner.
Clean and oil the grates. Keep the lid closed as much as possible to hold steady heat.
Step 5: Start the ribs (indirect, low-and-slow)
Place the ribs on the indirect side of the grill, bone-side down. Close the lid and cook at 300°F for 2 hours.
If using the optional spritz, combine 1/2 cup apple juice and 2 tbsp apple cider vinegar in a clean spray bottle. After the first 45 minutes, spritz the ribs lightly every 30 minutes. (You’re not trying to soak them—just a light mist.)
During this time, place the covered beans (in a foil pan) on the upper rack or the cooler indirect side to warm, stirring once or twice. Aim to have the beans hot by serving time (typically 45–60 minutes of warming).
Step 6: Add the chicken to the indirect zone
After the ribs have cooked for 2 hours, place the chicken pieces on the indirect side of the grill, skin-side up, spaced out so air can circulate. Close the lid.
Continue cooking at 300°F until the chicken reaches an internal temperature of 175°F in the thickest part (not touching bone). This usually takes 50–70 minutes, depending on piece size and grill behavior.
Rotate or swap positions halfway through if one side of your grill runs hotter.
Step 7: Glaze and finish over direct heat for light char
When the chicken is around 165°F and the ribs are looking deeply browned, start glazing. Brush a thin layer of glaze on both the ribs and chicken.
Move the chicken briefly over direct heat to set the glaze and crisp the skin: about 1–2 minutes per side, lid open, watching carefully (sugars can burn fast). Brush on a second thin layer of glaze as it comes off the heat.
For the ribs, brush on glaze and move them closer to the heat (still mostly indirect if possible), then finish with 5–8 minutes total to “set” the sauce. If you want a little char, give them 30–60 seconds over direct heat, but stay close and turn often.
Doneness cues for ribs: aim for an internal temperature of about 195°F measured between the bones (where you can), and the rack should bend easily when lifted with tongs. A toothpick should slide in with little resistance.
Step 8: Rest, slice, and build the combo platter
Rest the chicken and ribs for 10 minutes so juices settle and the glaze tightens up.
Slice ribs between the bones. Arrange on a large platter with the chicken pieces. If you like, add a final light brush of warm glaze right before serving (keep it thin so it looks shiny, not heavy).
Serve with the creamy coleslaw, grilled buttered corn, and warm baked beans. Put extra sauce on the table so guests can choose “light” or “extra saucy.”
Pro Tips
- Keep sauce for the end: Sugary BBQ sauce can scorch. Build smoke and color first, then glaze in the final 10–15 minutes.
- Use two thermometers if you can: One for grill temp (aim for 300°F) and one instant-read for chicken (175°F in thighs/drumsticks).
- Ribs finish when they’re tender, not by the clock: Time is a guide; tenderness is the goal. Start checking around 2 hours 45 minutes.
- Make a “cool corner”: On many grills, one spot runs hot. Park pieces there if they’re falling behind; move finished pieces to the cooler area to hold.
- Thin glaze layers look best: Two light coats beat one heavy coat for shine and less mess.
Variations
- Carolina-style tang: Replace the glaze with a vinegar-forward sauce (apple cider vinegar, a little ketchup, brown sugar, red pepper flakes) and brush on at the end.
- Spicy-sweet: Add 1–2 tsp chipotle powder to the rub and stir 1 tbsp hot sauce into the glaze.
- All chicken, no ribs: Use the same rub/glaze and cook all chicken indirect at 300°F until 175°F, then sear briefly to finish.
Storage & Make-Ahead
Cool leftovers to room temperature for no more than 2 hours, then refrigerate in airtight containers for up to 4 days. Freeze ribs and chicken (well wrapped) for up to 2 months.
Make-ahead: Mix the rub up to 1 month ahead and store airtight. Make the glaze up to 5 days ahead; rewarm gently before using. Make coleslaw dressing up to 3 days ahead; toss with cabbage 30–60 minutes before serving for best crunch.
Reheat: For best texture, reheat meat on a sheet pan at 300°F for 15–25 minutes until hot (chicken to at least 165°F). Brush with a little glaze and briefly broil (1–2 minutes) or finish on the grill over medium heat.
Nutrition (per serving)
Approximate, per 1 serving (about 1/4 rack ribs + 2 chicken pieces + 1/2 cup coleslaw + 1 ear corn + 1/2 cup beans): 1,180 calories, 65 g protein, 85 g carbs, 62 g fat, 2,250 mg sodium. Values vary widely with BBQ sauce brand, meat size, and sides.
