A plethora of BBQ dishes awaits you whether you’re craving tender ribs or sizzling skewers. And a good barbecue meal is not complete without a heaping plate of sides.
While there are four distinct BBQ styles in the continental US, they all share one common trait: low and slow cooking.
Ribs
A barbecue isn’t complete without meat and there are few cuts more cherished than classic spare ribs. Tossed in a sticky, sweet, and tangy homemade barbecue sauce, they’re melt-in-your mouth tender and the perfect way to celebrate any occasion.
The secret to making the best ribs is in the rub and this recipe from Ree Drummond is sure to have all of your friends asking for her number. She uses a mix of spices and peppers to create a unique flavor that stands out from your typical barbecue dishes.
Another thing to keep in mind is that while the rub may be crucial, a great sauce is just as important. Some barbecue enthusiasts opt for a dry rub, but others love to slather their barbecue with plenty of sauce that’s thick and sticky. Either way, a delicious BBQ isn’t complete without sides like mac and cheese, coleslaw, or Ree’s famous Best Ever Baked Beans.
Aside from being the ultimate BBQ side dish, grilled chicken wings are the perfect appetizer to pair with your favorite homemade barbecue sauce. Tossed in a sticky and tangy sauce, these finger-licking appetizers are sure to have your guests asking for more.
Brisket
One of the most iconic barbecue dishes is beef brisket. The brisket muscles — which run along the cow’s pectoral region and support its bodyweight — are tough cuts laced with tight connective tissue. But brisket is a barbecue favorite because slow-cooking melts that tough meat into tender, melt-in-your-mouth goodness. Whether served as pastrami, corned beef and cabbage, or simply as a pot roast with mashed potatoes, brisket is a staple on many American menus.
Smoking brisket is the most popular preparation method. Brisket is smoked over low heat for hours until it’s tender, and the result is a delicious, flavorful cut of meat that can be eaten on its own or used in sandwiches or tacos.
When shopping for brisket, look for the leaner second cut (also known as deckle point), which is less uniform in shape and well-marbled with fat. It’s ideal for smoking or braising, and it holds its shape well after long cooking times, preventing the meat from drying out.
Another way to enjoy brisket is to make it into a Korean-style spicy brisket, which gets its spiciness from a chile paste made from fermented soybeans called gochujang. The spiciness complements the tenderness of the brisket, and it’s also easy to make at home using a simple recipe.
When purchasing brisket, don’t ignore the burnt ends that are often discarded by some shoppers. These are a tasty, smoky addition to any barbecue dish, and they can be easily chopped up to add a smoky element to your brisket or stew. They can be added to a sauce or even mixed into a pot of soup, but they’re best enjoyed on their own with a simple side like coleslaw. Additionally, make sure to use specialised BBQ meat rubs depending on the type of meat you’ll be grilling.
Chicken
One of the most versatile barbecue dishes is simple grilled chicken. You can pile it on sandwiches, serve it with a side of mashed potatoes, or wrap it in a tortilla for a quick chicken wrap. This barbecue chicken is easy to make and the perfect meal for busy weeknights.
To get the most flavor, start with a high-quality, store-bought barbecue sauce or make your own. This recipe has earned more than 5,000 rave reviews on Allrecipes for its “not-too-sweet, not-too-tangy BBQ sauce that everyone loves.”
This classic barbecue dish uses the grill’s indirect heat to cook the meat until it reaches a safe internal temperature of 165 degrees Fahrenheit. This slow, low cooking method gives the meat time to develop a rich, deep color and creates a tender texture.
Harris points out that “the essence of all styles of barbecuing is the use of a balanced heat source. Whether you are using wood or charcoal, gas or propane, it is important to maintain a balance between the hot and cool sides of the grill. The heat from the flame or burner only cooks the outer surfaces of the meat; it is the accumulated slow and low cooking over time that makes for an ideal barbecued cut of meat.”
After the chicken has cooked through, add the remaining barbecue sauce and turn off the heat. The added moisture helps the sauce become thick and glossy, while the final searing allows the flavors to develop. This method of finishing the meat also reduces the chance that it will burn or overcook and ruin the whole dish.
Pork
If the idea of smoking meat over a pit and prodding at it with skewers isn’t your cup of tea, you can get the flavors of classic barbecue without all that messy fuss. These recipes, adapted for the stove or oven, let you enjoy tender meats and delicious sauces without any of the smoke, fire or mess.
Though barbeque styles differ by the meats (and cuts) used and the sauces, the one element that unites them all is low and slow cooking. The lower temperature cooks the outermost layers of meat and also breaks down collagen to make the interior juicy and moist. Longer cook times also reduce the gradient of temperature from center to outside, making the meat more evenly cooked and allowing the outer layer to caramelize, which adds flavor.
This recipe takes advantage of the Maillard reaction to create a multidimensional pork dish that’s both sweet and spicy. The pork is rubbed with a combination of spices, including smoked paprika, garlic powder, onion powder and ground ginger, then seared to reap the caramelizing benefits. After the pork is cooked until fall apart tender, it’s smothered in a tangy sauce made with Cherry Coke, green chilies, brown sugar, orange zest and a splash of liquid smoke. The resulting sauce is sweet, smoky, bright and flavorful and can be used on everything from sandwiches to pizza and baked beans.
This is a great dish for tailgating or family gatherings, as it’s a perfect “set it and forget it” dinner. The slow cooker keeps the pork moist, and the savory combination of soy sauce, fish sauce, rice vinegar, red chile paste and ginger is an excellent complement to grilled foods like chicken and brisket. Toss the pork with a spoonful of the leftover sauce and serve on buns along with pickles, coleslaw or potato or macaroni salad.
Beef
A smoky barbecue is a classic dish that can be served up all year round. Whether you’re using a gas or charcoal grill, there are several delicious options. You can serve ribs, beef brisket, pork chops, chicken, and vegetables that are perfect for any backyard cookout.
One of the best barbecue recipes for beef is an easy shredded beef recipe that can be made in your slow cooker. The combination of a chuck roast and homemade barbecue sauce results in juicy, tender meat that’s topped with a sheet of dough for an added crunch. Serve this meal with a side dish of your choice and you’ll have the makings of a full-fledged picnic dinner.
Start by frying the beef in a few teaspoons of cooking oil to seal in the juices and give the meat a crispy exterior. Then, add the roast to your slow cooker along with your favorite homemade or store-bought barbecue sauce. The longer the beef cooks, the more tender it will be. For a moist and flavorful shredded beef, cook it for about eight hours on low.
The final step is to shred the beef with a pair of forks and stir it into the remaining barbecue sauce. This shredded beef can be used to fill sandwiches, or it can be mixed into other dishes, such as nachos or tacos. You can also spoon it over a baked potato and top with cheese or other toppings for an even heartier entree.
To complete your meal, serve it with a side of moist Jiffy cornbread. A pineapple lush cake or a Southern peach cobbler would be nice desserts to have at your impromptu BBQ picnic.
