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Ultimate BBQ Platter: Smoked Pork Ribs, Sausages, and Tender Brisket Recipe

If you’re looking to serve an unforgettable BBQ feast that will have your family and friends begging for more, look no further than this ultimate BBQ platter featuring smoked pork ribs, juicy sausages, and melt-in-your-mouth tender brisket. This exclusive recipe will walk you through each step in the process, from preparing the perfect dry rub to mastering the art of smoking meat, so you can create a restaurant-quality BBQ experience at home. Get ready to fill your home with the irresistible aromas of slow-smoked meats and dive into the rich, bold flavors that only BBQ can offer.

What Makes This BBQ Platter Special?

Barbecue is more than just cooking meat — it’s an experience. With each bite, you’ll enjoy a symphony of flavors and textures: the crispy, caramelized bark of the smoked ribs, the juicy snap of the sausages, and the tender brisket that falls apart with the touch of a fork. By carefully combining the right ingredients and cooking techniques, you’ll elevate your BBQ game to the next level.

But what truly sets this BBQ platter apart is the time and attention given to each piece of meat. With the right preparation and low-and-slow cooking, every cut is infused with deep, smoky flavor while staying perfectly tender.

Ingredients:

For the Dry Rub:

  • 1/4 cup brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon smoked paprika (for extra smokiness)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon black pepper
  • 1 teaspoon cayenne pepper (optional, for heat)
  • 2 tablespoons kosher salt

For the BBQ Sauce (Optional, for brushing):

  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup molasses
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon mustard
  • 1 tablespoon smoked paprika
  • Salt and pepper to taste

For the Smoked Pork Ribs:

  • 1 rack of pork ribs (St. Louis-style or baby back)
  • Olive oil (for coating the ribs)
  • Wood chips (hickory or applewood work best)

For the Sausages:

  • 1 lb of your favorite smoked sausages (such as Andouille, Kielbasa, or Italian sausages)

For the Brisket:

  • 1 whole beef brisket (about 5-7 lbs)
  • Olive oil or mustard (as a binder for the rub)

Optional Garnishes:

  • Chopped parsley
  • Pickles
  • Sliced onions
  • BBQ sauce on the side

Step 1: Prepare the Dry Rub

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