Raised Southern Classic 4th of July Feast
The 4th of July is a time of giving thanks and celebrating America’s birthday. We are thankful for our family, friends, food and freedom! We are so blessed to be surrounded by so many creative people as we grow Raised Southern, our lifestyle brand and magazine. This feast was created and shot by our talented culinary team and it tells the story of a traditional 4th of July barbecue. . . BBQ ribs, chicken. grilled corn on the cob, coleslaw, potato salad, watermelon, strawberries and of course, festive cupcakes. Our hearts beat true under the red, white and blue. We have more exciting stories and recipes coming your way to celebrate Southern culture, food and living. God bless America!
The recipe for Raised Southern Baby Back Ribs and Smoked Chicken is one of the easier “low and slow” recipes we have done. Just follow these steps and you will have the juiciest and most flavorful ribs you have ever eaten.
Smoked Ribs and Chicken
2 racks of Baby Back Ribs
10 – 15 chicken wings with drumettes
4-6 bone in chicken thighs
6-8 ears of fresh corn on the cob
1 cup apple juice
1 cup apple cider vinegar
Hot sauce of your choice
Preheat your grill to 225°F indirect using 3 - 4 chunks of smoking wood of your choice.
As the grill comes up to temp start prepping your ribs. Pull the membrane off the bone side and trim excess fat and loose ends. Run the ribs with a little bit of olive oil so the BBQ rub will stick to the ribs. Apply the rub front and back until evenly coated.
For the chicken: trim any excess fat from the thighs, rinse with cool water, pat dry and sprinkle with BBQ rub liberally on all sides.
Place the ribs and chicken in the grill and leave alone for the first hour. After that check on the ribs every hour and spray with a mix of apple juice, cider vinegar, and hot sauce.
After 2 hours bump the temp to 250°F. At the 2.5 – 3 hour mark check the ribs to see if the meat has pulled away from the bone and the ribs pass the "bend test" if so move on to next step and if not wait 20 - 30 minutes and check again ribs again. For the chicken, check the internal temperature and remove from heat when it reaches 165°F to rest. Remove ribs from heat and serve with your favorite BBQ sauce.
Grilled Street Corn on Cob
6 ears of fresh corn on the cob
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon pepper
juice from ½ lime
½ cup cotija cheese, plus more for topping
¼ cup chopped cilantro, plus more for topping
1 teaspoon chili powder
Lime wedges, for serving
Bring the temperature of grill to 400°F direct.
Shuck the ears of corn, removing the silk and rinse. Brush the corn on all sides with olive oil, then sprinkle with salt and pepper. Place directly on the grate and cook for about 12 to 16 minutes, rotating halfway through, until kernels are shiny and plump and tops are beginning to char on each side.
In the meantime, mix together the lime juice, cheese, cilantro, and chili powder in a small bowl.
Once the corn is cooked through and charred on top, remove it from the oven. Brush a generous amount of the lime juice and cheese mixture onto each cob, then sprinkle with cilantro and cotija. Serve with lime wedges.