50 Best BBQ Recipes: Smoked, Grilled & Everything In Between

TL;DR: This is our master list of the 50 best BBQ recipes we have tested and perfected. From low-and-slow smoked brisket to quick-grilled chicken wings, every recipe includes specific temperatures, times, and the visual cues you actually need to nail it. Bookmark this page — it is your BBQ playbook.

Every recipe on this list has been tested multiple times in our test kitchen using charcoal, pellet, and offset smokers.

Whether you just picked up your first charcoal grill or you have been tending fires for decades, having a solid recipe library changes everything. No more guessing at temps. No more dry brisket. No more rubbery ribs. The recipes below are organized by category so you can find exactly what you need, whether you are feeding 4 people on a Tuesday or 40 at a backyard competition.

Every recipe here follows the same philosophy: keep the ingredients simple, nail the technique, and let the smoke do the work. We are not reinventing BBQ. We are giving you reliable, tested methods that produce consistent results every single time.

Smoked Beef Recipes

Beef is where BBQ legends are made. Nothing turns heads at a cookout like a perfectly smoked brisket with a jet-black bark, or beef ribs so tender they barely hold together when you pick them up.

Smoked Brisket

Our smoked brisket recipe is the crown jewel of this entire collection. A full packer brisket smoked at 250F with a simple salt-and-pepper rub, wrapped at the stall, and rested until it jiggles like jello. This is the recipe that took us dozens of cooks to perfect, and it addresses the number one problem every beginner faces: dry brisket. The secret is not pulling at a specific temperature — it is going by probe tender. When a thermometer probe slides into the flat like butter with zero resistance, you are there.

Cook time: 12-16 hours
Difficulty: Hard
Feeds: 12-15

Smoked Beef Ribs

Beef plate ribs — sometimes called “brisket on a stick” — are the most impressive single item you can pull off a smoker. Season with coarse salt, pepper, and garlic, then smoke at 275F until the meat pulls back from the bone and the internal temp reads around 203F. Plan on 6-8 hours.

Cook time: 6-8 hours
Difficulty: Medium
Feeds: 4-6

Smoked Tri-Tip

Tri-tip is the West Coast’s answer to brisket. Reverse-sear method: smoke at 225F until the internal temp hits 120F, then sear over high heat to 130F for medium-rare. Total time is about 2 hours. It is the fastest “impressive” beef cook you can do.

Cook time: 2 hours
Difficulty: Medium
Feeds: 4-6

Smoked Burgers

Smoke ground beef patties (80/20 blend, always) at 225F for about an hour until they hit 135F internal, then sear over direct heat for 60 seconds per side. The smoke ring on a burger is a conversation starter.

Cook time: 1.5 hours
Difficulty: Easy
Feeds: 4-8

Smoked Beef Cheeks

The most underrated cut in BBQ. Treat them like a mini brisket: season simply, smoke at 250F for 6-8 hours until probe tender. They braise in their own collagen and come out impossibly rich.

Cook time: 6-8 hours
Difficulty: Medium
Feeds: 4

Smoked Pork Recipes

Pork is the backbone of American BBQ. From pulled pork to ribs to pork belly burnt ends, these are the recipes that keep smokers running all weekend long.

Smoked Pulled Pork

Our pulled pork recipe is the easiest crowd-pleaser in all of BBQ. A bone-in pork butt, a simple rub built on brown sugar and kosher salt, smoked at 250-275F until a probe slides in like butter at around 203F. Do not pull at a specific temperature — go for probe tender. This is the recipe to start with if you are new to smoking.

Cook time: 10-14 hours
Difficulty: Medium
Feeds: 16-20

Smoked Ribs

Our smoked ribs recipe covers both baby backs and spare ribs, including the classic 3-2-1 method and the unwrapped competition style. Whether you like fall-off-the-bone tender or competition-style with a clean bite, we have you covered.

Cook time: 5-6 hours
Difficulty: Medium
Feeds: 4-6

Pork Belly Burnt Ends

Cut skinless pork belly into 1.5-inch cubes, season with your BBQ rub, smoke at 275F for 2.5 hours, then toss in BBQ sauce and brown sugar in a foil pan for another hour. These are essentially meat candy and they disappear faster than anything else on the table.

Cook time: 3.5 hours
Difficulty: Easy
Feeds: 8-10

Smoked Pork Chops

Brine thick-cut (1.5-inch) bone-in pork chops for 4 hours, then smoke at 225F until they hit 140F internal. Finish with a quick sear. The brine keeps them juicy — pork chops dry out fast without it.

Cook time: 1.5 hours
Difficulty: Easy
Feeds: 4

Smoked Pork Tenderloin

The fastest pork smoke you can do. Season, smoke at 225F for about 90 minutes until 145F internal. Rest, slice, done. Great for weeknight dinners when you want that smoky flavor without a full-day commitment.

Cook time: 1.5 hours
Difficulty: Easy
Feeds: 4

Smoked Poultry Recipes

Poultry on the smoker is fast, forgiving, and incredibly flavorful. The key to all smoked poultry: higher temps than you think. Smoking chicken at 225F gives you rubbery skin. Push it to 275-325F for crispy skin and juicy meat.

Smoked Chicken Wings

Our smoked chicken wings recipe produces wings that are smoky, juicy, and have legitimately crispy skin. The secret is a baking powder dry brine and smoking at 275F before a high-heat finish. These are ridiculously easy and they vanish in minutes.

Cook time: 2 hours
Difficulty: Easy
Feeds: 4-6

Smoked Whole Chicken

Spatchcock (butterfly) the chicken first — it cooks more evenly and cuts your time in half. Season under and over the skin, smoke at 300F for about 90 minutes until the thighs hit 175F. This is the recipe that proves smoking is not just for weekend warriors.

Cook time: 1.5-2 hours
Difficulty: Easy
Feeds: 4

Smoked Turkey Breast

Brine overnight, season with a poultry rub, smoke at 275F until the thickest part reads 160F. Rest for 30 minutes (carryover will take it to 165F). This is Thanksgiving-level turkey any day of the week.

Cook time: 3-4 hours
Difficulty: Medium
Feeds: 8-10

Smoked Chicken Thighs

Bone-in, skin-on thighs at 300F for about 90 minutes. They are almost impossible to overcook because of the dark meat fat content. Best beginner poultry smoke.

Cook time: 1.5 hours
Difficulty: Easy
Feeds: 4-6

Smoked Chicken Quarters

Leg quarters are the cheapest cut at the store and one of the best on the smoker. Season aggressively, smoke at 275F for 2-3 hours. The skin crisps beautifully and the bone-in dark meat stays incredibly moist.

Cook time: 2-3 hours
Difficulty: Easy
Feeds: 4-6

Seafood Recipes

Seafood on the smoker is an underappreciated category. The cook times are short, the flavors are incredible, and you can serve smoked seafood as appetizers, main courses, or party platters.

Smoked Salmon

Our smoked salmon recipe walks you through hot-smoking salmon fillets to flaky, smoky perfection in under 3 hours total. The dry brine with brown sugar and salt is essential — it firms up the flesh, draws out moisture, and creates that beautiful glossy pellicle.

Cook time: 1.5-2 hours
Difficulty: Easy
Feeds: 6-8

Smoked Shrimp

Jumbo shrimp (16/20 count), peeled and deveined, tossed in olive oil and Cajun seasoning, smoked at 225F for 30-45 minutes. They pick up smoke fast because of their small size. Serve with cocktail sauce or toss into pasta.

Cook time: 30-45 minutes
Difficulty: Easy
Feeds: 4-6

Grilled Lobster Tails

Split, brush with garlic butter, grill over medium-high direct heat for 5-7 minutes. This is not a smoke cook — it is all about the char and the butter. A gas grill works perfectly here.

Cook time: 7 minutes
Difficulty: Easy
Feeds: 2-4

Smoked Scallops

Dry large sea scallops thoroughly, season with salt and white pepper, smoke at 225F for 20-30 minutes until just opaque. Finish with a hard sear in cast iron. Restaurant-quality appetizer.

Cook time: 30 minutes
Difficulty: Medium
Feeds: 4

Grilled Vegetables & Sides

The sides make or break a BBQ spread. These recipes go beyond coleslaw and canned beans.

Smoked Mac and Cheese

Our smoked mac and cheese recipe is the side dish that steals the show at every cookout. A three-cheese sauce baked in a cast iron skillet on the smoker, it picks up just enough smoke to make people ask “what is in this?” without tasting like an ashtray.

Cook time: 2 hours
Difficulty: Easy
Feeds: 10-12

Smoked Baked Beans

Start with canned navy beans (no shame), add bacon, onion, molasses, mustard, and brown sugar. Smoke uncovered at 250F for 2-3 hours until thick and bubbly. The smoke transforms canned beans into something that tastes like they cooked all day.

Cook time: 2-3 hours
Difficulty: Easy
Feeds: 10

Grilled Corn on the Cob

Pull back husks, remove silk, re-wrap husks, soak in water 30 minutes. Grill over medium heat for 15-20 minutes, turning frequently. The husks steam the corn while the grill chars the outer kernels. Finish with chili-lime butter.

Cook time: 20 minutes
Difficulty: Easy
Feeds: 4-8

Smoked Queso

Velveeta, Rotel, cream cheese, seasoned ground beef, and a can of green chiles in a foil pan on the smoker at 250F for about an hour. Stir every 20 minutes. This is game day mandatory.

Cook time: 1 hour
Difficulty: Easy
Feeds: 12-15

Grilled Asparagus

Toss thick spears in olive oil, salt, pepper, and garlic powder. Grill over high direct heat for 3-4 minutes, rolling them once. They should have char marks but still snap when you bite them.

Cook time: 4 minutes
Difficulty: Easy
Feeds: 4

Smoked Loaded Baked Potatoes

Rub russet potatoes with oil and coarse salt, smoke at 275F for 2-3 hours until fork tender. They pick up a subtle smokiness through the skin that regular oven baking cannot touch. Load with butter, sour cream, cheddar, bacon, and chives.

Cook time: 2-3 hours
Difficulty: Easy
Feeds: 4-6

Grilled Romaine Caesar Salad

Cut romaine hearts in half lengthwise, brush with olive oil, grill cut-side down over high heat for 90 seconds until charred but still cold inside. Top with Caesar dressing, shaved parmesan, and croutons. The contrast between char and cold crisp lettuce is incredible.

Cook time: 2 minutes
Difficulty: Easy
Feeds: 4

Rubs, Sauces & Marinades

The building blocks that make everything above taste better. Make these once, keep them in your pantry, and you will never buy store-bought again.

The Best All-Purpose BBQ Rub

Our BBQ rub recipe is a simple all-purpose blend that works on pork, beef, poultry, and vegetables. Brown sugar, kosher salt, black pepper, paprika, garlic powder, onion powder, and a hint of cayenne. It takes 10 minutes to make and stores for months.

Prep time: 10 minutes
Difficulty: Easy
Makes: 20+ servings

Kansas City Style BBQ Sauce

Ketchup base, brown sugar, apple cider vinegar, Worcestershire, molasses, and spices. Simmer for 20 minutes. Thick, sweet, tangy, and smoky. This is the classic BBQ sauce most people picture when they think of BBQ.

Prep time: 30 minutes
Difficulty: Easy
Makes: 2 cups

Carolina Vinegar Sauce

Apple cider vinegar, red pepper flakes, salt, black pepper, and a small amount of sugar. Shake it together in a jar — no cooking required. Sharp, tangy, and perfect on pulled pork.

Prep time: 5 minutes
Difficulty: Easy
Makes: 2 cups

Alabama White Sauce

Mayonnaise, apple cider vinegar, lemon juice, horseradish, black pepper, and cayenne. Whisk together, refrigerate for an hour. Serve with smoked chicken. If you have never tried white sauce on chicken, you are missing out.

Prep time: 10 minutes
Difficulty: Easy
Makes: 2 cups

Texas-Style Brisket Injection

Beef broth, Worcestershire sauce, soy sauce, garlic powder, and onion powder. Inject into the brisket flat the night before cooking. This helps the flat stay moist through a long cook — especially useful for competition cooks.

Prep time: 5 minutes
Difficulty: Easy
Makes: 2 cups

Appetizers & Party Food

These are the recipes that keep people entertained while the main event finishes cooking.

Smoked Jalapeño Poppers

Halve jalapeños, fill with cream cheese mixed with shredded cheddar and crumbled bacon, wrap in a half-slice of bacon, smoke at 275F for about 90 minutes until the bacon is crispy. Make double what you think you need.

Cook time: 1.5 hours
Difficulty: Easy
Feeds: 6-8

Smoked Meatballs

Use your favorite meatball recipe (or frozen — no judgment), toss in BBQ sauce, smoke at 275F for an hour in a foil pan. The smoke turns basic meatballs into a legit appetizer.

Cook time: 1 hour
Difficulty: Easy
Feeds: 8-10

Bacon-Wrapped Smoked Sausage Bites

Cut smoked sausage into 1-inch rounds, wrap each in a half-slice of bacon, secure with a toothpick, coat in brown sugar and cayenne, smoke at 275F for 90 minutes. These are called “moink balls” in competition circles and they are dangerously addictive.

Cook time: 1.5 hours
Difficulty: Easy
Feeds: 8-10

Smoked Cream Cheese

Yes, really. Score the top of a block of cream cheese, coat in your BBQ rub, smoke at 225F for 2 hours. Serve with crackers. It sounds bizarre but it has become one of the most popular appetizers on the BBQ internet for good reason.

Cook time: 2 hours
Difficulty: Easy
Feeds: 6-8

Grilled Bruschetta

Grill thick-cut bread slices over medium heat until toasted with char marks, rub with a cut garlic clove, top with diced tomatoes, fresh basil, olive oil, and balsamic. Simple, fast, impressive.

Cook time: 5 minutes
Difficulty: Easy
Feeds: 6-8

Desserts on the Grill

Grilling desserts catches people off guard every time. The caramelization from direct heat takes fruit and pastry to another level.

Grilled Peaches with Vanilla Ice Cream

Halve and pit ripe peaches, brush with melted butter and brown sugar, grill cut-side down over medium heat for 4-5 minutes until caramelized. Serve with vanilla ice cream and a drizzle of honey. This is the simplest and most impressive dessert you will ever make on a grill.

Cook time: 5 minutes
Difficulty: Easy
Feeds: 4

Smoked Apple Crisp

Slice apples into a cast iron skillet, top with an oat-brown sugar-butter crumble, smoke at 275F for about 90 minutes until bubbly. The smoke adds a subtle layer that makes people unable to figure out why it tastes so good.

Cook time: 1.5 hours
Difficulty: Easy
Feeds: 6-8

Grilled Pineapple

Slice into rings, coat lightly with brown sugar and cinnamon, grill over medium-high heat for 2-3 minutes per side. The natural sugars caramelize into a candy-like glaze. Serve as a side with pork or as dessert with ice cream.

Cook time: 6 minutes
Difficulty: Easy
Feeds: 4-6

Grilled S’mores Dip

Spread chocolate chips in a small cast iron skillet, top with mini marshmallows, place on the grill over indirect heat at 350F for about 10 minutes until the marshmallows are golden and the chocolate is melted. Serve with graham crackers for dipping.

Cook time: 10 minutes
Difficulty: Easy
Feeds: 4-6

Grilled Banana Boats

Slice bananas lengthwise through the peel (do not cut all the way through), stuff with chocolate chips and mini marshmallows, wrap in foil, grill over indirect heat for 5-10 minutes. A campfire classic upgraded to the grill.

Cook time: 10 minutes
Difficulty: Easy
Feeds: 4

How to Use This Recipe Collection

If you are brand new to BBQ, start with these three recipes in this order:

All-Purpose BBQ Rub — Make this first. You will use it on almost everything.
Smoked Chicken Wings — Short cook, easy technique, instant gratification.
Pulled Pork — Your first long cook. It is incredibly forgiving and feeds a crowd.

Once you have those down, move on to smoked ribs and then tackle brisket when you are ready for the ultimate challenge.

Need gear recommendations? Our guides to the best pellet grills and best charcoal grills will help you find the right setup for your budget and cooking style.

Frequently Asked Questions

What is the easiest BBQ recipe for beginners?

Smoked pulled pork. Pork butt is a forgiving cut with tons of intramuscular fat that keeps it moist even if you overshoot your target temperature. It is also one of the most cost-effective ways to feed a large group.

What temperature should I smoke meat at?

Most BBQ is smoked between 225F and 275F. For poultry with crispy skin, push to 275-325F. For hot and fast cooks like chicken wings or tri-tip, 300-350F works well. The specific temperature matters less than maintaining a consistent temperature throughout the cook.

How do I know when smoked meat is done?

Probe tenderness is more reliable than internal temperature alone. For brisket and pulled pork, the target internal temp is around 195-205F, but the real test is when a thermometer probe slides in with zero resistance — like poking room-temperature butter.

Do I need an expensive smoker to make good BBQ?

No. A basic Weber Kettle ($109) with a charcoal setup for indirect heat can produce competition-quality BBQ. The skills matter more than the equipment. That said, a dedicated smoker or pellet grill makes temperature management much easier.

What wood should I use for smoking?

Hickory and oak are the all-purpose workhorses. Fruit woods like apple and cherry are milder and great for poultry and pork. Mesquite is strong and best for beef in small amounts. For brisket, post oak is the Texas standard. Never use pine, cedar (except planking salmon), or any treated lumber.

How much meat should I buy per person?

Plan for 1/2 pound of cooked meat per person for a main course. Raw meat loses 30-40% of its weight during cooking, so buy about 3/4 to 1 pound raw per person. For pulled pork and brisket specifically, buy 1/2 pound raw per person minimum since the yield loss is significant.