The Hickory-Smoked Barbecue Combo from Hard Rock Cafe features tender, smoky ribs, juicy grilled chicken, and savory pulled pork, all smothered in a tangy barbecue sauce and served with classic sides, creating a hearty and flavorful feast.
Equipments
- Smoker
- Grill
- Oven
- Baking tray
- Tongs
- Basting brush
- Saucepan
- Mixing bowls
- Chef’s knife
- Cutting board
- Meat thermometer
- Serving platter
- Serving utensils
- Sauce bottles (for barbecue sauce)
- Chafing dish or food warmer
- Aluminum foil
- Ladle (for sauce)
- Spoons
- Kitchen shears
Ingredients
- 2 racks pork baby back ribs
- 2 lbs (900g) boneless, skinless chicken breasts
- 2 lbs (900g) pork shoulder (for pulled pork)
- 2 cups barbecue sauce
- 1 tablespoon hickory wood chips (for smoking)
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- 2 tablespoons olive oil
- ½ cup apple cider vinegar
- ½ cup chicken broth
- 2 tablespoons Worcestershire sauce
- ¼ cup yellow mustard
- 2 tablespoons honey
- Hamburger buns (for serving pulled pork)
- Coleslaw (for serving, optional)
- French fries (for classic side, optional)
- Cornbread (optional)
- Pickles (optional)
When preparing the Hickory-Smoked Barbecue Combo, choosing quality cuts like baby back ribs, boneless chicken breasts, and pork shoulder is essential for tender, flavorful results. Use hickory wood chips during smoking to achieve the signature smoky aroma that defines this dish. Balancing spices such as paprika, smoked paprika, and cayenne pepper enhances the depth of the barbecue flavor. Your barbecue sauce should blend tangy and sweet elements like apple cider vinegar, honey, and Worcestershire sauce to complement the meats perfectly. Recreate the authentic Hickory-Smoked Barbecue Combo from Hard Rock Cafe with these ingredients for a satisfying, smoky feast.
Instructions
- Preheat smoker to 225°F (107°C) and soak hickory wood chips.
- Prepare spice rub by mixing paprika, brown sugar, garlic powder, onion powder, smoked paprika, kosher salt, black pepper, cumin, chili powder, and cayenne pepper in a mixing bowl.
- Remove membrane from ribs and coat pork ribs, chicken breasts, and pork shoulder with olive oil.
- Generously rub the spice mix onto all meats.
- Place pork shoulder on smoker; smoke for 6-8 hours, spritzing with apple cider vinegar and chicken broth mixture every hour.
- Add baby back ribs to smoker after 2 hours; smoke both ribs and pork shoulder until ribs are tender (4-5 hours total for ribs).
- Transfer chicken to grill or smoker, cooking until internal temperature reaches 165°F (74°C), basting periodically with barbecue sauce.
- Remove ribs and wrap in aluminum foil with a little apple cider vinegar; bake in oven at 300°F (149°C) for an additional 1-2 hours.
- Once pork shoulder is tender and shreds easily, remove from smoker, rest, and shred using forks or kitchen shears.
- Combine pulled pork with barbecue sauce, Worcestershire sauce, yellow mustard, honey, and a splash of pan juices in a saucepan; heat until warm.
- Brush ribs and chicken with barbecue sauce, return to grill or oven to caramelize sauce for 10-15 minutes.
- Toast hamburger buns, if serving pulled pork sandwiches.
- Arrange ribs, pulled pork, and grilled chicken on serving platter.
- Serve with sides: hamburger buns, coleslaw, French fries, cornbread, and pickles as desired.
- Garnish with extra barbecue sauce, serve hot using serving utensils and chafing dish/food warmer if needed.
Substitution
The Hickory-Smoked Barbecue Combo copycat menu allows you to recreate Hard Rock Cafe's signature smoky ribs, grilled chicken, and pulled pork with classic barbecue sides at home. If a smoker is unavailable, you can replicate smoky flavors by using smoked paprika and hickory wood chips in a covered grill or oven. When grilling chicken breasts, consider brining them briefly to enhance juiciness and flavor, especially if you only have chicken breasts instead of thighs. Pulled pork can be adapted by slow-cooking pork shoulder in a slow cooker or oven until tender, then shredding with kitchen shears or forks. Use a meat thermometer to ensure all proteins reach the safe internal temperature--145degF for pork ribs, 165degF for chicken--to guarantee perfect doneness and food safety for your feast.
Tips
Ensure you remove the membrane from the back of the ribs before applying the spice rub to maximize flavor absorption. Use a meat thermometer to monitor internal temperatures closely--pork shoulder should reach tender shredding consistency after 6-8 hours at 225degF (107degC), while chicken breasts need to hit 165degF (74degC) for safe consumption. Wrap ribs in aluminum foil with apple cider vinegar before baking to retain moisture and tenderness during the finishing step in the oven. When shredding the pulled pork, rest the meat first to lock in juices, then toss gently with the barbecue sauce mixture to keep your feast succulent and flavorful.
Nutritions
This Hickory-Smoked Barbecue Combo delivers a protein-packed meal primarily from pork ribs, pork shoulder, and grilled chicken, offering essential amino acids necessary for muscle repair and growth. The barbecue sauce adds flavor but can contribute added sugars and sodium, so moderation is key for maintaining balanced nutrition. Your choice of sides like coleslaw, French fries, or cornbread can impact the meal's overall carbohydrate and fat content, so select options that align with your dietary goals. Incorporating pickles enhances the dish with probiotics and vitamins, adding a refreshing, nutritious contrast to the rich meat components.
Storage
Store leftover Hickory-Smoked Barbecue Combo in airtight containers to maintain freshness and prevent moisture loss, refrigerating promptly within two hours of cooking. Ribs, pulled pork, and grilled chicken can be individually wrapped in aluminum foil and kept in the refrigerator for up to 3-4 days, while sauces should be stored separately in sealed sauce bottles or jars. Before reheating, use a meat thermometer to ensure your barbecue reaches an internal temperature of 165degF (74degC) for safe consumption.
Variation or Alternatives
You can substitute hickory wood chips with mesquite or applewood chips for a different smoky flavor profile in your barbecue. Instead of smoking the ribs, try slow-cooking them wrapped in foil within the oven for 3-4 hours at 275degF (135degC) to achieve tender meat with less hands-on time. For a spicier pulled pork, add chipotle peppers in adobo sauce to the barbecue sauce mixture before heating. Grilled chicken breasts can be marinated in a citrus and herb blend overnight to enhance juiciness and add bright, fresh notes.
Allergies
The Hickory-Smoked Barbecue Combo contains common allergens such as pork and chicken, which may trigger reactions in individuals with meat allergies. The barbecue sauce includes Worcestershire sauce and mustard, both of which contain ingredients like anchovies and mustard seeds that can cause allergic responses. Your meal may also include sides like coleslaw, which typically contains eggs and dairy, so it's important to inform the staff of any specific allergies before ordering.
Why this recipe?
People love the Hickory-Smoked Barbecue Combo from Hard Rock Cafe for its rich, authentic smoky flavor paired with tender, juicy meats that satisfy diverse taste preferences. The combination of hickory wood smoking and signature barbecue sauces creates a unique depth of taste difficult to find elsewhere. Your own copycat version allows you to recreate this iconic flavor experience at home, impressing family and friends with a professionally inspired meal. Mastering this recipe offers a rewarding cooking challenge while delivering mouthwatering results.