10+ BBQ Recipes to Try This Summer for Delicious Grilling Fun

Barbecue brings people together outside for good food and easygoing fun. Whether you’re into smoky meats or sweet sauces, BBQ recipes offer a little something for everyone.

You can whip up awesome BBQ at home with just a few ingredients and some patience. Trying out different recipes is a great way to find your favorite flavors and get comfortable with grilling or slow cooking.

Ingredients

• Classic BBQ staples: ketchup, vinegar, sugar, and a mix of spices
• Your choice of meat or veggies for grilling or smoking

Cooking Instructions

1. Mix up your seasonings and sauce.
2. Fire up your grill or smoker—go for 225°F (107°C) if you want to take it slow, or 350°F (177°C) for a quicker cook.
3. Cook your food evenly, flipping as needed, until it’s done and packed with flavor.

1) Texas-style smoked brisket

Texas-style smoked brisket keeps it simple but nails the flavor. All you really need is salt, pepper, and smoke.

Start with a big brisket—usually called a “full packer.” Slather on kosher salt and black pepper. Some folks toss in a little garlic powder for good measure.

Keep your smoker at 225°F (107°C) to 250°F (121°C). This isn’t a quick process; you’ll be hanging around for 10 to 15 hours, depending on the brisket’s size. Patience is key—good smoke makes all the difference.

Ingredients

• 1 full packer brisket (12-15 lbs)
• Kosher salt
• Black pepper
• Garlic powder (optional)
• Beef tallow (optional)

Cooking Instructions

1. Trim the brisket, leaving a bit of fat for flavor.
2. Rub salt, pepper, and garlic powder all over.
3. Preheat your smoker to 225°F (107°C).
4. Set the brisket fat-side up in the smoker.
5. Smoke for 10-15 hours, aiming for an internal temp of 195°F (90°C).
6. Let it rest at least an hour before slicing.

Want to dive deeper? Check this Texas Smoked Brisket Recipe.

2) Citrus BBQ chicken

Citrus BBQ chicken is a zesty, juicy twist on grilled chicken. Orange, lemon, and lime juices blend with garlic and BBQ sauce for a tangy punch.

Marinate your chicken in this citrus mix—it keeps things juicy and fresh. Grill the chicken until it’s cooked through and a little charred.

Baste with BBQ sauce in the last couple minutes for that sticky, glossy finish.

Ingredients

• 4 boneless skinless chicken breasts
• Juice of 1 orange
• Juice of 1 lemon
• Juice of 1 lime
• 2 cloves garlic, minced
• ½ cup BBQ sauce
• 1 teaspoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Mix all the juices, garlic, olive oil, salt, and pepper.
2. Marinate chicken for at least an hour.
3. Preheat grill to medium-high (about 375°F / 190°C).
4. Grill chicken 6-7 minutes per side.
5. Brush BBQ sauce on during the last 2 minutes.
6. Let it rest 5 minutes before serving.

Give it a shot for a fresh spin on BBQ! More details at Citrus BBQ Chicken Recipe.

3) Tyler’s pulled pork barbecue

Tyler’s pulled pork barbecue starts with a dry rub bursting with flavor. Paprika, brown sugar, mustard powder, and a few other spices go in the mix.

Rub the pork shoulder all over with this blend. You’ll roast it low and slow—about six hours—so the meat turns out super tender.

After roasting, shred the pork with forks. Top with a homemade barbecue sauce made from vinegar, mustard, ketchup, brown sugar, garlic, and a touch of cayenne for just a little heat.

Ingredients

• Pork shoulder
• Kosher salt
• Black pepper
• Brown sugar
• Paprika
• Mustard powder
• Thyme leaves
• Garlic
• Vinegar
• Cayenne pepper
• Ketchup

Cooking Instructions

1. Blend the spices in a food processor.
2. Rub all over the pork shoulder.
3. Roast at 250°F (121°C) for about 6 hours.
4. Simmer vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and pepper for the sauce.
5. Shred pork and toss with sauce.
6. Serve warm.

Find Tyler’s full recipe at Food Network.

4) Sticky barbecue chicken

Sticky barbecue chicken is sweet, savory, and a little messy—in the best way. The sauce is a blend of honey, brown sugar, ketchup, and soy sauce.

Use boneless chicken breasts or thighs, whatever you like. The sauce keeps the meat juicy and loaded with flavor.

Marinate the chicken, then grill or bake it until it’s cooked through. Brush on more sauce as it cooks for maximum stickiness.

Ingredients

• 4 boneless skinless chicken breasts
• ½ cup honey
• ½ cup brown sugar
• ½ cup ketchup
• ¼ cup soy sauce
• ¼ teaspoon garlic powder

Cooking Instructions

1. Stir together honey, brown sugar, ketchup, soy sauce, and garlic powder.
2. Marinate chicken for at least 30 minutes.
3. Preheat grill to medium or oven to 375°F (190°C).
4. Grill 6-8 minutes per side, or bake 25-30 minutes.
5. Brush on extra sauce while cooking.
6. Make sure chicken hits 165°F (74°C) inside.
7. Serve hot and dig in!

5) Eastern North Carolina ribs

Eastern North Carolina ribs keep it simple and tangy. The vinegar-based sauce really brings out the pork’s flavor.

Marinate the ribs for a few hours so they soak up the good stuff. Cook them low and slow for three to four hours—this keeps them tender.

You don’t need a lot of sauce on the side. The vinegar marinade does the heavy lifting.

Ingredients

• 3 pounds pork ribs
• 2 cups apple cider vinegar
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon sugar
• 1 tablespoon hot sauce (optional)
• Salt and pepper

Cooking Instructions

1. Mix vinegar, red pepper flakes, sugar, hot sauce, salt, and pepper.
2. Marinate ribs for 4 hours in the fridge.
3. Heat grill or smoker to 225°F (107°C).
4. Cook ribs for 3.5 to 4 hours, turning now and then.
5. Serve warm—extra sauce is up to you.

Want more info? Here’s My Favorite Eastern North Carolina Ribs Recipe.

6) Smoked duck breast with spicy pear chutney

Smoking duck breast gives it a rich, deep flavor that goes perfectly with spicy pear chutney. The smokiness cuts through the duck’s fattiness.

The pear chutney brings a sweet and spicy zing. Add cinnamon or cloves if you’re feeling fancy.

Season the duck well and smoke it low and slow. For the chutney, cook pears with onion, brown sugar, chili flakes, and a splash of vinegar.

Ingredients

• 2 duck breasts, skin on
• Salt and pepper
• 2 ripe pears, peeled and chopped
• 1 small onion, diced
• 1 tablespoon brown sugar
• 1 teaspoon chili flakes
• 1/2 teaspoon cinnamon
• 1 tablespoon apple cider vinegar

Cooking Instructions

1. Season duck with salt and pepper.
2. Smoke at 225°F (107°C) for 1 to 1.5 hours.
3. Cook onion in a pan until soft.
4. Add pears, brown sugar, chili flakes, and cinnamon. Simmer 15 minutes.
5. Stir in vinegar and cook 5 more minutes.
6. Slice duck and serve with chutney.

For a similar recipe, check out Bear Mountain BBQ Chef’s Choice Smoked Duck Breast.

7) Wood-fired baby back ribs

Wood-fired baby back ribs get a smoky, deep flavor you just can’t fake. The slow, low heat keeps the ribs juicy and tender.

Start by pulling the membrane off the ribs. Season with your favorite dry rub or a swipe of mustard to help it stick.

Heat your wood-fired oven to 250°F (120°C). Set the ribs inside and let them cook for a few hours.

You’ll know they’re done when the meat pulls back from the bones and feels soft.

Ingredients

• 1 rack baby back ribs
• Yellow mustard (optional)
• Your favorite dry rub or BBQ seasoning
• Wood chunks for smoking

Cooking Instructions

1. Remove the membrane from the ribs.
2. Rub on mustard if you want.
3. Coat ribs with dry rub.
4. Heat oven to 250°F (120°C).
5. Cook ribs for 3 to 4 hours.
6. Pull them out when the meat is tender and starts to separate from the bones.

8) Grilled holy moly chicken breast

Grilled Holy Moly Chicken Breast is one of those BBQ recipes that’s both simple and seriously tasty. You start by marinating the chicken breasts—honestly, that’s the secret to keeping them juicy and loaded with flavor.

Once they’ve soaked up all that goodness, toss the chicken on a hot grill. Let each side sizzle for about 6 or 7 minutes.

Watch for those perfect grill marks and make sure the chicken’s cooked through. That’s when you know it’s ready.

Serve it up with whatever sides you love—salad, grilled veggies, maybe some rice. This one’s a crowd-pleaser for backyard BBQs or just a chill family dinner.

Ingredients

• Chicken breasts
• Olive oil
• Garlic powder
• Paprika
• Salt
• Black pepper
• Lemon juice

Cooking Instructions

1. Marinate chicken with olive oil, garlic powder, paprika, salt, pepper, and lemon juice.
2. Preheat grill to medium-high heat, about 375°F (190°C).
3. Place chicken breasts on the grill.
4. Cook for 6–7 minutes on one side.
5. Flip and cook for another 6–7 minutes.
6. Check for doneness before serving.

For more details, see the Grilled Holy Moly Chicken Breast recipe.

9) Cheesy tater tot casserole

Cheesy tater tot casserole is comfort food at its best. It’s easy, filling, and just a little bit nostalgic.

Mix ground beef with creamy soup and plenty of shredded cheese. Top it all off with crispy tater tots—honestly, who can resist that?

If you want a smoky kick, drizzle in some barbecue sauce or add your favorite seasonings. It’s a solid pick for family dinners or those nights when you need something hearty but don’t want to fuss.

Bake it until the cheese bubbles and the tots turn golden and crisp. Serve it hot and dig in to that creamy, cheesy, crunchy combo.

Ingredients

• 1 lb ground beef
• 1 (10 3/4 oz) can cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1 bag frozen tater tots (about 2 lb)
• 1/2 cup barbecue sauce (optional)
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. Brown the ground beef in a skillet and drain excess fat.
3. Mix beef with the cream of mushroom soup and barbecue sauce if using. Season with salt and pepper.
4. Spread the mixture in a greased 9×13 baking dish.
5. Top evenly with tater tots and sprinkle cheese on top.
6. Bake for 35-40 minutes until cheese is melted and tots are crispy.
7. Let cool for a few minutes before serving.

You can find similar recipes like this here.

10) Apple cider turkey

Try brining your turkey in apple cider for a twist that’ll surprise you. The cider brings in flavor and keeps the meat juicy—honestly, it’s a game changer.

Mix in salt and sugar to the cider brine. That combo helps tenderize the turkey and infuses it with a subtle sweetness.

Soak your turkey in the brine for about a day. After that, you can smoke it or roast it low and slow at around 225°F (107°C).

If you’re up for it, spatchcock the turkey by removing the backbone. It cooks more evenly that way.

The apple cider pairs so well with smoky or savory spices. You end up with turkey that’s anything but boring.

Ingredients

• 1 whole turkey (around 15 pounds)
• 1 gallon apple cider
• 1 cup salt
• 1/2 cup sugar
• Water (enough to cover the turkey)

Cooking Instructions

1. Mix apple cider, salt, and sugar in a bowl. Stir until everything dissolves.

2. Put the turkey in a big container. Pour in the brine mix and add enough water to cover it.

3. Brine the turkey in the fridge for 24 hours.

4. Take out the turkey and pat it dry with paper towels.

5. Smoke or roast the turkey at 225°F (107°C). Cook until it hits an internal temp of 165°F (74°C).