Recipes that tell you exactly what to do.
Exact amounts, temperatures and times. Tick off ingredients as you go, or print a clean copy for the cook.
Diet filters include recipes that are naturally compliant or need only a simple swap or certified ingredients. Each recipe's "Dietary notes" box explains what's needed. Tip: select several diets to see recipes that fit all of them.
Smoked Pulled Pork
The most forgiving big cook: a bone-in pork butt, a simple rub, and low steady heat.
Smoked St. Louis Ribs
Tender, not mushy: a short wrap, a sticky glaze, and the bend test for perfect doneness.
Smoked Baby Back Ribs
Leaner and quicker than spare ribs, with an optional 2-2-1 wrap.
Grilled Ribeye Steak
Dry brine, hot sear, finish on the cool side, on a kettle, Big Green Egg or gas grill.
Reverse Sear Steak
Tomahawk, thick ribeye or filet: slow cook, then a hot sear for edge-to-edge pink.
Smoked Beef Ribs (Dino Ribs)
Texas-style plate short ribs: salt, pepper, smoke, and a bone you can hold like a handle.
Smoked Short Ribs
English-cut short ribs smoked for bark, then braised until spoon-tender.
Smoked Brisket
Texas-style: salt, pepper, oak smoke, a butcher paper wrap, and a long rest.
Smoked Chuck Roast
The "poor man's brisket": pulled or sliced beef in an afternoon.
Smoked Prime Rib
Low and slow, then a hot reverse sear for a rosy center and a crackling crust.
Smoked Ham
Double-smoked spiral or bone-in ham with a sticky brown sugar, honey and mustard glaze.
Smoked Pork Loin
Lean, quick and juicy, as long as you pull it at 145°F.
Smoked Whole Chicken
Dry brined and smoked hot, so you get skin you can actually bite through.
Smoked Turkey
A juicy, smoky holiday centerpiece that frees up your oven.
Spatchcock Chicken
Flattened for faster, even cooking and crispy skin all over, on any grill or smoker.
Spatchcock Turkey
A juicy 12–14 lb holiday turkey in about 2–2½ hours instead of 4–6.
Crispy Grilled Chicken Wings
Weber kettle + vortex for fried-crisp skin, with three sauces.
Beer Can Chicken
A whole chicken roasted upright on a kettle, Big Green Egg or gas grill.
Hot-Smoked Salmon
Brown sugar dry brine, a tacky pellicle, and a gentle smoke for a flaky, glossy fillet.
Smoked Cheddar
Your first cold-smoked cheese. A pellet tube, a cool day, and two weeks of patience.
BBQ Rubs for Every Meat
15 rub recipes, 3 for each smoke, including 5 sugar-free rubs.
All-Purpose BBQ Rub
A sweet, savory, mildly spicy rub for pork, chicken and ribs.