Grilling & Smoking
Hickory Tailgate Ribs & Wings
Oven Tender, Grill Finished
Bring the stadium-tailgate spread to your table: tender baby back ribs and juicy chicken wings finished with a sticky glaze of Curley's Famous Hickory BBQ Sauce.
How To Make It
- 1
Heat the oven to 300°F. Mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl. Divide the rub into two bowls before handling raw meat.
- 2
Remove the membrane from the back of each rib rack. Rub the ribs with 1 tablespoon oil and half the seasoning. Place each rack on a double layer of foil, add ¼ cup apple juice to each packet, and seal tightly. Set on a rimmed baking sheet.
- 3
Bake the ribs for 2½–3 hours, until tender and a probe slides easily between the bones. Pork must reach at least 145°F with a 3-minute rest for safety; ribs generally become tender around 190–203°F. Check the meat without touching bone.
- 4
About 1 hour before the ribs are ready, heat a covered grill to 400°F with direct and indirect cooking zones. Pat the wings dry and toss with the remaining tablespoon oil and reserved seasoning. Keep raw chicken, utensils, and platters separate from cooked food.
- 5
Grill the wings over indirect heat with the lid closed for 35–45 minutes, turning every 10–15 minutes. Check several of the largest wings with a thermometer: each must reach at least 165°F in the thickest part, away from bone.
- 6
Divide the BBQ sauce into three clean bowls: 1 cup for ribs, ½ cup for wings, and ½ cup for serving. Carefully open the rib packets, avoiding the hot steam, and discard the liquid.
- 7
Brush the tender ribs with sauce and grill over indirect heat for 10–15 minutes, brushing on another thin coat halfway through. Toss the fully cooked wings with their sauce and return to indirect heat for 5–10 minutes until the glaze sets. Watch closely so the sauce doesn't burn.
- 8
Rest ribs for 10 minutes, then slice between the bones. Arrange with the wings on a clean platter and serve with the reserved sauce. Total cooking time includes the overlapping wing cooking and rib resting time.
For a tailgate, transport raw wings at 40°F or below and cook on-site. Keep cooked food at 140°F or above, or refrigerate within 2 hours (1 hour if it's hotter than 90°F outside). Use thin layers of sauce at the end for a glossy glaze without scorching.