14 Mouthwatering Barbecue Recipes for the Perfect Grill

Want to up your barbecue game? These recipes will make you the star of any cookout. They’re simple, delicious, and will have you feeling like a true pitmaster in no time.

Texas-Style Brisket

Texas-style brisket is the epitome of low and slow barbecue. To prepare, start by generously seasoning a 10-12 pound brisket with a simple rub made from 2 tablespoons of salt, 2 tablespoons of black pepper, and 1 tablespoon of garlic powder. Place the brisket in a smoker set to 225°F and let it cook for 10-12 hours, or until the internal temperature reaches 195-205°F. Wrap the brisket in butcher paper halfway through cooking to retain moisture. The result is a tender, smoky brisket with a delicious bark that melts in your mouth. Serve it sliced with your favorite barbecue sides for an unforgettable meal.

Memphis-Style Ribs

Memphis-style ribs are known for their bold, flavorful dry rub. Start by mixing 2 tablespoons of paprika, 1 tablespoon of garlic powder, 1 tablespoon of brown sugar, and 1 teaspoon each of salt and pepper to create a rub. Apply this mixture generously to both sides of 3 pounds of St. Louis-style ribs. Smoke the ribs at 250°F for 5-6 hours until tender, spritzing them with apple juice every hour to keep them moist. These ribs don’t require a sauce, but you can serve some on the side for dipping. The result is a perfectly seasoned, tender rib with a crispy exterior.

Carolina Pulled Pork

Carolina pulled pork is all about tangy, vinegar-based sauce. Rub a 4-5 pound pork shoulder with a mix of 2 tablespoons of paprika, 1 tablespoon of brown sugar, and 1 tablespoon of salt. Place it in the slow cooker or smoker, and cook on low heat for 8-10 hours until the meat falls apart. Shred the pork and toss it with a sauce made from 1 cup of apple cider vinegar, 1 tablespoon of ketchup, 1 tablespoon of red pepper flakes, and 1 tablespoon of brown sugar. Serve on buns with coleslaw for an authentic Southern experience.

Kansas City Burnt Ends

Kansas City Burnt Ends are the crispy, caramelized bites of barbecue heaven. Take the point of a 10-12 pound smoked brisket and cut it into cubes. Toss the cubes in 1 cup of your favorite barbecue sauce, 1 tablespoon of brown sugar, and 1 tablespoon of honey. Place the sauced cubes back in the smoker at 275°F for an additional 1-2 hours, until they’re crispy and caramelized. The burnt ends are smoky, sweet, and tender, making them an irresistible barbecue favorite. Serve them as an appetizer or main dish with sides like baked beans or coleslaw.

Alabama White Sauce Chicken

Alabama White Sauce Chicken offers a unique twist on traditional barbecue chicken. Grill or smoke 4-6 chicken breasts or thighs until fully cooked, about 30-45 minutes at 350°F. For the sauce, mix 1 cup of mayonnaise, 1/4 cup of apple cider vinegar, 1 tablespoon of black pepper, and 1 teaspoon of garlic powder. Coat the cooked chicken in the tangy white sauce and serve immediately. This zesty, creamy sauce adds a burst of flavor to the smoky chicken and is perfect for anyone looking for something different at their next cookout.

St. Louis-Style Ribs

St. Louis-style ribs are known for their rectangular cut and rich flavor. Rub 3 pounds of ribs with a mixture of 2 tablespoons of brown sugar, 1 tablespoon of paprika, 1 tablespoon of garlic powder, and 1 teaspoon of cayenne pepper. Smoke the ribs at 250°F for 5-6 hours, basting with a sweet and spicy barbecue sauce during the last hour of cooking. The sauce caramelizes, adding a sticky, flavorful glaze. These ribs are tender and packed with a delicious balance of sweet and spicy notes, making them a hit at any barbecue.

Smoked Sausage Links

Smoked sausage links are a barbecue staple that’s simple to prepare. Start by choosing 2-3 pounds of your favorite sausage links, such as kielbasa or andouille. Smoke the sausages at 225°F for 1-2 hours until they’re heated through and have absorbed the smoky flavor. Finish by searing them over direct heat for a few minutes to create a crispy exterior. Serve the sausages sliced on a platter or in a bun with mustard and pickles. These smoky, juicy sausages are perfect as an appetizer or main course.

BBQ Chicken Wings

BBQ Chicken Wings are a must-have for any barbecue. Season 2-3 pounds of chicken wings with a dry rub made from 1 tablespoon of paprika, 1 teaspoon of garlic powder, and 1 teaspoon of chili powder. Smoke the wings at 225°F for 1-2 hours until they’re cooked through, then toss them in a tangy barbecue sauce. Finish by grilling the wings over direct heat for a few minutes to get a crispy skin. These wings are smoky, saucy, and full of flavor, perfect for a casual cookout or game day gathering.

Grilled Pork Chops

Grilled Pork Chops are simple yet delicious. Marinate 4 pork chops in a mixture of 1/4 cup of apple cider vinegar, 2 tablespoons of olive oil, 2 tablespoons of brown sugar, and 1 tablespoon of Dijon mustard for at least 1 hour. Grill the chops over medium heat for 4-5 minutes per side until they’re charred and cooked to an internal temperature of 145°F. The result is juicy, flavorful pork chops with a perfect balance of sweetness and tang. Serve them with grilled vegetables or a fresh salad.

Smoked Turkey Legs

Smoked Turkey Legs are a fun and flavorful barbecue option. Brine 4 turkey legs overnight in a mixture of 1 gallon of water, 1/2 cup of salt, and 1/4 cup of brown sugar. Smoke the legs at 225°F for 4-5 hours until they’re fully cooked and tender. The brining ensures the turkey remains juicy, while the smoking process adds a rich, deep flavor. These turkey legs are perfect for a barbecue with a medieval twist or any event where you want something a little different from the usual ribs and chicken.

Beef Short Ribs

Beef Short Ribs are a rich and indulgent barbecue dish. Rub 3 pounds of short ribs with a mix of 2 tablespoons of salt, 1 tablespoon of black pepper, and 1 tablespoon of garlic powder. Smoke the ribs at 250°F for 6-8 hours until they’re fall-apart tender. These ribs are full of beefy flavor, with a perfect bark on the outside and juicy, tender meat inside. Serve them with a side of mashed potatoes or a fresh green salad for a hearty meal.

BBQ Pulled Chicken Sandwiches

BBQ Pulled Chicken Sandwiches are an easy and delicious option for a barbecue. Cook 4 boneless, skinless chicken breasts in a slow cooker with 1 cup of barbecue sauce for 4-6 hours on low. Once the chicken is tender, shred it with a fork and mix with additional sauce if needed. Serve on toasted buns with coleslaw for a satisfying and flavorful meal. These sandwiches are perfect for a quick lunch or casual gathering.

Grilled Veggie Skewers

Grilled Veggie Skewers are a colorful and healthy addition to any barbecue. Thread a mix of vegetables like bell peppers, zucchini, cherry tomatoes, and red onions onto skewers. Brush them with olive oil and sprinkle with salt, pepper, and your favorite herbs. Grill the skewers over medium heat for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred. These skewers are fresh, vibrant, and full of flavor, making them a great side dish or vegetarian option.

Smoked Salmon

Smoked Salmon is a sophisticated barbecue option that’s surprisingly easy to make. Brine a 2-3 pound salmon fillet in a mixture of 1 quart of water, 1/4 cup of salt, and 1/4 cup of brown sugar for 2-4 hours. Smoke the salmon at 225°F for 2-3 hours until it reaches an internal temperature of 145°F. The result is a moist, flaky salmon with a rich smoky flavor. Serve it with a dill sauce or on bagels with cream cheese for a gourmet touch.

BBQ Bacon-Wrapped Shrimp

BBQ Bacon-Wrapped Shrimp is a crowd-pleasing appetizer or main dish. Wrap jumbo shrimp in half slices of bacon and secure with a toothpick. Grill the shrimp over medium heat for 3-4 minutes per side, brushing with barbecue sauce during the last minute of cooking. The bacon becomes crispy, while the shrimp stay juicy, creating a perfect balance of flavors. These shrimp are smoky, savory, and slightly sweet, making them an irresistible barbecue treat.

This article originally appeared on RetailShout.

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