The Rib Combo Platter from Smokey Bones features tender, smoky pork and beef ribs glazed with a tangy barbecue sauce, served alongside seasoned fries and fresh coleslaw for a hearty, flavorful meal.
Equipments
- Smoker or Grill
- Tongs
- Basting brush
- Meat thermometer
- Sheet pan or serving tray
- Saucepot (for barbecue sauce)
- Mixing bowls
- Knife
- Cutting board
- Fryer or deep skillet (for fries)
- Colander or spider strainer (for fries)
- Serving plates
- Slotted spoon (for coleslaw)
Ingredients
- 2 lbs (900g) pork ribs
- 2 lbs (900g) beef ribs
- 1 cup barbecue sauce
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 large russet potatoes
- Vegetable oil (for frying)
- 1/2 head green cabbage
- 1/2 head red cabbage
- 2 large carrots
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon granulated sugar
- Salt (for coleslaw, to taste)
- Black pepper (for coleslaw, to taste)
When selecting ribs for the Rib Combo Platter, ensure you choose fresh pork and beef ribs with good marbling to enhance tenderness and flavor. Use high-quality smoked paprika, garlic powder, and onion powder for the barbecue rub to develop the signature smoky and savory notes. Fresh russet potatoes are ideal for making crispy, golden fries, while crisp green and red cabbage provide the perfect crunch and color contrast in the coleslaw. For your coleslaw dressing, balance mayonnaise with apple cider vinegar and Dijon mustard to achieve a tangy and creamy texture. Your homemade take on the Rib Combo Platter from Smokey Bones will deliver hearty, smoky ribs paired with perfectly seasoned sides for an authentic restaurant experience.
Instructions
- Preheat smoker or grill to 225-250°F (107-121°C).
- Combine smoked paprika, garlic powder, onion powder, brown sugar, kosher salt, and black pepper in a mixing bowl.
- Trim excess fat from pork and beef ribs.
- Rub seasoning mixture evenly over both sides of ribs.
- Place ribs in smoker or on grill, bone-side down.
- Smoke or grill ribs for 3-4 hours, maintaining consistent temperature.
- Occasionally check ribs with meat thermometer; internal temperature should reach 190-203°F (88-95°C).
- Warm barbecue sauce in a saucepot.
- Brush ribs with barbecue sauce during the last 30 minutes of cooking.
- Remove ribs from smoker or grill and place on sheet pan or serving tray.
- Let ribs rest for 10 minutes before slicing.
- Wash, peel, and cut russet potatoes into fries on cutting board.
- Heat vegetable oil in fryer or deep skillet to 350°F (177°C).
- Fry potato strips in small batches until golden and crispy (about 3-5 minutes).
- Remove fries using colander or spider strainer; season with salt.
- Thinly slice green cabbage, red cabbage, and carrots using knife and cutting board.
- In mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, granulated sugar, salt, and black pepper for coleslaw dressing.
- Add sliced cabbage and carrots to mixing bowl and toss with dressing.
- Use slotted spoon to transfer coleslaw to serving plates, draining excess dressing.
- Arrange sliced ribs, fries, and coleslaw on serving plates.
- Serve immediately.
Substitution
The Rib Combo Platter from Smokey Bones copycat menu can be customized by substituting beef ribs with baby back ribs or removing one type of rib to suit your preferences. If you don't have a smoker, a grill or oven set to low heat can achieve a similar smoky texture when slow-cooked. When making the seasoned fries, sweet potatoes can replace russets for a sweeter flavor and added nutrients. Adjust the coleslaw by using Greek yogurt instead of mayonnaise for a lighter, tangier alternative. Your barbecue sauce can be thickened with a bit of molasses or honey if you prefer a richer glaze.
Tips
Make sure to maintain a consistent smoker or grill temperature between 225-250degF (107-121degC) to ensure ribs cook evenly and become tender. Check the internal temperature of both pork and beef ribs with a meat thermometer; they should reach 190-203degF (88-95degC) for optimal doneness. When frying your russet potato fries, frying in small batches at 350degF (177degC) prevents sogginess and promotes crispiness. You'll want to let the ribs rest for 10 minutes after cooking to retain juices before slicing and serving.
Nutritions
The Rib Combo Platter from Smokey Bones provides a rich source of protein from both pork and beef ribs, essential for muscle repair and growth. Your meal also delivers a balance of carbohydrates and dietary fiber through crispy seasoned fries and fresh coleslaw made with green and red cabbage and carrots. The inclusion of apple cider vinegar and Dijon mustard in the coleslaw dressing adds antioxidants and vitamins, enhancing overall nutrient content. This hearty dish offers essential minerals like iron and potassium, supporting energy levels and heart health.
Storage
Store leftover ribs tightly wrapped in aluminum foil or an airtight container to retain moisture and flavor. Keep fries in a separate container with a paper towel to absorb excess oil, then reheat in an oven or air fryer for crispiness. Refrigerate coleslaw in a sealed container to maintain freshness, and consume within 2-3 days to ensure optimal taste and safety.
Variation or Alternatives
For a variation on the Rib Combo Platter, you can substitute baby back ribs for pork ribs to achieve a more tender texture. Use a dry rub with chili powder and cumin instead of smoked paprika to introduce a southwestern flavor profile. Swap russet potatoes for sweet potatoes for fries with a sweeter, nutrient-rich twist. Your barbecue sauce can be enhanced by adding a splash of bourbon or a touch of honey for extra depth and sweetness.
Allergies
The Rib Combo Platter contains common allergens such as mayonnaise, which may include eggs, and barbecue sauce that can sometimes have soy or mustard ingredients. Cross-reactivity may occur with people allergic to pork or beef, so be cautious if you're sensitive to red meat proteins. Your coleslaw also contains mustard and vinegar, which may trigger allergic reactions in some individuals.
Why this recipe?
The Rib Combo Platter at Smokey Bones Restaurant is cherished for its tender, smoky ribs paired with flavorful sides, delivering a satisfying and hearty meal. You experience a perfect balance of smoky, savory, and slightly sweet flavors crafted through expert slow-smoking techniques. Replicating this dish at home allows you to customize spice levels and savor authentic barbecue flavors without the restaurant price. The platter's rich taste and comforting portions make it a popular choice worth mastering in your kitchen.