Yardbird's Smoked BBQ Ribs Copycat Recipe

Smoked BBQ Ribs from Yardbird feature tender, slow-smoked pork ribs glazed with a smoky, tangy barbecue sauce, served with a side of crispy coleslaw and golden cornbread, delivering a mouthwatering blend of savory and sweet flavors with a succulent, fall-off-the-bone texture.

Equipments

• Smoker or Grill with Lid
• Charcoal or Wood Chips
• Rib Rack or Baking Sheet
• Tongs
• Basting Brush
• Meat Thermometer
• Mixing Bowls
• Chef's Knife
• Cutting Board
• Large Spoon or Spatula
• Whisk
• Measuring Cups and Spoons
• Oven (optional for reheating or cornbread)
• Baking Pan (for cornbread)
• Grater or Mandoline (for coleslaw)
• Aluminum Foil
• Serving Platters
• Grill Gloves

Ingredients

• 2 racks pork ribs (baby back or St. Louis style)
• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 1 teaspoon cayenne pepper
• 1 teaspoon ground mustard
• 1 teaspoon chili powder
• 1 cup barbecue sauce (smoky and tangy style)
• 1/4 cup apple cider vinegar
• 1/4 cup apple juice
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1/4 cup thinly sliced red onion
• 1/3 cup mayonnaise
• 2 tablespoons apple cider vinegar (for coleslaw)
• 1 tablespoon Dijon mustard
• 1 tablespoon sugar
• Salt (for coleslaw, to taste)
• Black pepper (for coleslaw, to taste)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt (for cornbread)
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter (melted)
• 1/4 cup whole milk

Make sure to use baby back or St. Louis style pork ribs for authentic tenderness and flavor. Balance the smoky paprika, garlic powder, and brown sugar in your dry rub to achieve the characteristic smoked BBQ taste. The coleslaw's tang comes from the apple cider vinegar paired with mayonnaise and Dijon mustard, which complements the richness of the ribs. For the golden cornbread, use buttermilk and melted unsalted butter to maintain moisture and a tender crumb. Your backyard cookout will come alive with this Smoked BBQ Ribs from Yardbird copycat menu, offering a perfect blend of smoky, tangy, and sweet flavors.

Instructions

• Instructions:
• Prepare smoker or grill for indirect cooking at 225-250°F, add charcoal or wood chips for smoke.
• Remove membrane from ribs and pat dry.
• Mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, cayenne, ground mustard, and chili powder in a bowl.
• Rub spice mix evenly over both sides of ribs.
• Place ribs on smoker/grill, bone side down, using rib rack or baking sheet if needed.
• Smoke ribs for 3 hours, maintaining temperature and adding wood chips as needed.
• Mix apple cider vinegar and apple juice in a spray bottle; spritz ribs every hour.
• After 3 hours, wrap ribs in aluminum foil, add a little apple juice inside, and return to smoker for 2 hours.
• Unwrap ribs, brush with barbecue sauce using basting brush, and smoke uncovered for 1 hour, basting occasionally.
• Check ribs for doneness using a meat thermometer (195–203°F) or until bones start to protrude and meat is tender.
• Rest ribs for 10 minutes, slice with chef’s knife on cutting board.
• In a large bowl, combine shredded green cabbage, red cabbage, carrots, and red onion.
• In a mixing bowl, whisk mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper.
• Pour dressing over slaw, toss well with large spoon or spatula, refrigerate until ready to serve.
• Preheat oven to 400°F.
• In a mixing bowl, combine cornmeal, flour, granulated sugar, baking powder, and salt.
• In another bowl, whisk buttermilk, eggs, melted butter, and milk.
• Stir wet ingredients into dry ingredients until just combined.
• Pour batter into greased baking pan.
• Bake 20–25 minutes until golden and a tester comes out clean.
• Cool slightly and cut into squares.
• Arrange sliced ribs on serving platters, serve with coleslaw and cornbread.

Substitution

Smoked BBQ Ribs from Yardbird copycat menu combine tender pork ribs with a smoky, tangy barbecue sauce, crispy coleslaw, and golden cornbread. If you don't have a smoker, you can use a grill with a lid and wood chips to mimic the slow-smoking process. St. Louis style ribs work well as a substitute for baby back ribs if preferred, and adjusting the spice rub allows you to customize the flavor profile to your liking. You can prepare the coleslaw ahead of time and refrigerate it to let the flavors meld, enhancing your meal's freshness. Using a meat thermometer ensures perfect doneness for your ribs, avoiding undercooking or drying them out.

Tips

Keep the smoker or grill temperature steady between 225-250degF to ensure slow cooking that renders fat and breaks down collagen for tender ribs. Removing the membrane from the back of the ribs prevents toughness, allowing your rub and smoke flavors to penetrate fully. Use a meat thermometer to check for an internal temperature of 195-203degF, signaling perfectly tender ribs that fall off the bone. When preparing your coleslaw, refrigerate it after tossing with dressing to let flavors meld, enhancing the refreshing contrast to the rich ribs and cornbread.

Nutritions

Smoked BBQ Ribs from Yardbird provide a rich source of protein from tender pork ribs, essential for muscle repair and growth. The smoky barbecue sauce adds flavor but also increases the sugar and sodium content, so be mindful of portion sizes to manage your intake. The accompanying coleslaw offers dietary fiber, vitamins A and C from the shredded cabbage and carrots, supporting digestion and immune health. Golden cornbread contributes carbohydrates for energy, along with some fats from butter and eggs, balancing the meal's macronutrients to fuel Your day.

Storage

Store leftover smoked BBQ ribs tightly wrapped in aluminum foil or an airtight container and refrigerate for up to 4 days to preserve tenderness and flavor. Your coleslaw should be kept in a sealed container in the fridge and consumed within 3 days to maintain its crisp texture and freshness. Cornbread can be wrapped in plastic wrap or stored in an airtight container at room temperature for 2 to 3 days, or frozen for extended storage without compromising moisture.

Variation or Alternatives

You can substitute pork ribs with beef short ribs for a richer, meatier flavor that pairs well with the smoky barbecue sauce. Try using fruitwood chips like apple or cherry instead of traditional hickory to impart a subtly sweet aroma during the smoking process. For a tangier coleslaw, mix in a splash of lime juice and swap mayo with Greek yogurt for a lighter, tangy dressing. Cornbread variations can include adding jalapenos or shredded cheese to the batter for a spicy or savory twist that complements the smoky ribs.

Allergies

Smoked BBQ Ribs from Yardbird contain common allergens such as eggs, dairy (buttermilk, unsalted butter, whole milk, and mayonnaise), and wheat (all-purpose flour and cornmeal) which may trigger reactions in sensitive individuals. The barbecue sauce and coleslaw include ingredients like mustard and vinegar that can also cause allergies in some people. You should carefully review all components if you have food allergies or sensitivities to avoid adverse reactions.

Why this recipe?

Smoked BBQ Ribs at Yardbird restaurant impress with their tender, flavorful meat infused with a balanced smoky aroma and a tangy, rich barbecue sauce that enhances every bite. The ribs are slow-cooked to perfection, creating a melt-in-your-mouth texture that leaves diners craving more. Trying to make a copycat recipe allows you to recreate this authentic Southern barbecue experience at home, customizing flavors to your taste. Your kitchen transforms into a smokehouse, giving you the satisfaction of enjoying restaurant-quality ribs anytime.