Collection: BBQ & Grilling Recipes

Grilling is hot, direct heat and fast cooking, ideal for steaks, burgers, kebabs, and vegetables. Barbecue is low, indirect heat (usually around 225-275°F) plus smoke over several hours, which breaks down tough cuts like brisket, pork shoulder, and ribs. Many recipes here use both: smoke low and slow, then finish over direct heat to crisp or caramelize.

For quick-cooking cuts like chicken pieces, chops, and shrimp, 30 minutes to a few hours is plenty. For large cuts like brisket, pork shoulder, or a whole turkey, apply the rub the night before and refrigerate. That gives the salt time to work its way in like a dry brine. Salt-free blends can go on just before cooking.

A good starting point is about 1 tablespoon per pound of meat. You want an even coat where you can still see the meat underneath. Use a little less of saltier blends, and on big cuts, a thin layer of mustard or oil helps the rub stick.

USDA minimums are 165°F for poultry, 160°F for ground beef and pork, and 145°F plus a 3-minute rest for whole cuts of beef, pork, and lamb. Tough BBQ cuts need to go well past safe to get tender: brisket and pulled pork are ready around 195–205°F, when a probe slides in like butter. Ribs land around 195–203°F, or when they bend and crack on the surface when lifted.

Yes. Most smoked recipes adapt to a charcoal or gas grill set up for indirect heat with a wood-chip packet, or to a low oven. Smoked spices like smoked paprika, Red Rocks Hickory Smoke Seasoning, or Black Label Smoked Salt & Pepper bring that flavor indoors. For more indoor BBQ recipe ideas, check out our guide on How to Make BBQ Without a Grill.

Add it during the last 10–20 minutes of cooking. Sugar burns quickly over high heat, so saucing too early leaves you with a bitter, blackened crust. The same goes for rubs heavy in brown sugar: cook over indirect heat and save direct heat for a quick final sear.