Smoky Mountain BBQ Street Food Platter

Allergens

Soy (in some store-bought BBQ sauces)

Ingredients

• 2 bone
• in pork ribs (about 1 lb each)
• 1 cup applewood chips, soaked in water for 30 minutes
• 1/4 cup Smoky Mountain BBQ sauce
• 2 tbsp apple cider vinegar
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 1 large sweet potato, cut into wedges
• 2 ears of corn, shucked and silks removed
• 4 tbsp unsalted butter, melted
• 1 tbsp honey
• 1/4 tsp cayenne pepper (optional)
• 4 slider buns
• Coleslaw, homemade or store
• bought

Instructions

1. Preheat your grill to medium high heat (about 350°F).
2. In a small bowl, combine the BBQ sauce, apple cider vinegar, paprika, garlic powder, onion powder, and cayenne pepper (if using). Mix well and set aside.
3. Season the pork ribs with salt and pepper, then place them on the preheated grill, indirect heat side, and close the lid. Cook for 20 minutes.
4. Meanwhile, prepare the sweet potato wedges and corn onions by brushing them with melted butter, honey, and cayenne pepper (if using). Place them on the grill, directly over the heat source, and cook until tender and slightly charred, turning occasionally. Remove from the grill and set aside.
5. After 20 minutes, brush the pork ribs with the BBQ sauce mixture, then continue to cook for another 15 20 minutes, turning and basting every 5 minutes until the ribs are tender and glazed with sauce. Remove from the grill and let rest for 5 minutes.
6. Slice the pork ribs into bite sized pieces and place them on slider buns. Top each slider with coleslaw, sweet potato wedges, and corn onions. Serve immediately.

Chef’s Insight

The secret to perfect ribs is indirect heat cooking, allowing them to become tender without drying out.

Notes

Make sure to use applewood chips for a true Smoky Mountain BBQ flavor.