Ultimate BBQ Smokehouse Dinner: Famous Restaurant Copycat

Discover this unforgettable BBQ Smokehouse Dinner recipe inspired by a famous restaurant's signature dish, featuring mouthwatering ribs, grilled corn, mini red potatoes, and Texas toast. Get ready for the perfect fusion of flavors and a copycat twist!

Time: Prep - 25 min; Cook - 75 min; Total - 100 min

Servings: 6

Difficulty: Intermediate

Cuisine: American, Barbecue

Allergens

Soy (in barbecue rub)

Ingredients

2 racks of baby back ribs (approximately 3 lbs each)
1 cup barbecue rub
2 cups your favorite barbecue sauce, divided
4 cups hickory wood chips, soaked in water for at least 30 minutes
6 ears fresh corn on the cob, shucked and cleaned
1 lb mini red potatoes, washed and halved
6 slices Texas toast, cut into triangles
2 tbsp butter, melted
1 tsp garlic powder
Salt and pepper, to taste
Fresh parsley, for garnish

Instructions

Preheat grill to medium high heat (approximately 375°F).
In a small bowl, mix barbecue rub and 1 cup of your favorite barbecue sauce.
Liberally season both sides of the racks of ribs with the rub mixture. Allow to sit for 10 minutes before grilling.
Place soaked hickory wood chips in a smoker box or pouch, and place on grill.
Grill the corn on the cob directly over indirect heat, turning occasionally, until tender and slightly charred (approximately 12 15 minutes). Transfer to a bowl and toss with the remaining 1 cup of barbecue sauce.
Grill the halved mini red potatoes directly over indirect heat until tender and slightly charred (approximately 15 20 minutes).
Place ribs on grill grate, bone side down, over indirect heat. Close the lid and cook for 1 hour, turning every 15 minutes.
Brush ribs with remaining barbecue sauce during the last 5 minutes of cooking. Remove from grill when done and let rest for 5 minutes before cutting.
Grill Texas toast triangles over direct heat until golden brown and crispy (approximately 2 3 minutes per side). Brush with melted butter and sprinkle with garlic powder, salt, and pepper to taste.
Place grilled corn on the cob, ribs, and Texas toast on a platter, garnish with fresh parsley, and serve.

Chef’s Insight

To infuse even more flavor into the ribs, consider marinating them in your favorite barbecue sauce for 1 hour before applying the rub.

Notes

For a vegetarian option, replace the ribs with grilled portobello mushrooms brushed with barbecue sauce.

Substitutions

Replace mini red potatoes with baby white potatoes or sweet potatoes if preferred. Use a gluten-free barbecue sauce and Texas toast for a gluten-free option.

Alternative Preparations

This recipe can be prepared on a charcoal grill or in an oven.

Alternative Methods

This dish can also be cooked in a smoker, following the manufacturer's instructions.

Best Storage Practice

Store cooked ribs in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat in a 350°F oven until heated through.

Shelf Life

Fresh corn on the cob and mini red potatoes are best when consumed the same day.

Plating Tips

Arrange the ribs, grilled corn, and Texas toast on a large platter to create an eye-catching presentation.

Nutrition Facts

Per serving, this recipe provides a good source of protein from the ribs, vitamin C from the corn, and complex carbohydrates from the mini red potatoes and Texas toast.