Grilled barbecue ribs on the grill

The Ultimate Summer BBQ Guide

BySmart Mom Edit
The Ultimate Summer BBQ Guide: Every Recipe, Every Tip, Every Occasion | SmartMomEdit
SmartMomEdit  |  Summer Living

The Ultimate Summer BBQ Guide: Every Recipe, Every Side, Every Occasion

Marinades, meats, sides, desserts, drinks, tools, timelines, and everything you need to grill all summer long

Complete Backyard Cookout Guide  |  Serves 4 to 50+  |  All Summer Holidays

Okay, friend. Grab a cold drink, find a seat in the shade, and let’s talk about the single best thing about summer: the smell of the grill firing up, the sound of ice clinking in glasses, and the feeling of people you love gathering in the backyard with nowhere to be. This is not just a recipe collection. This is your complete, from-scratch guide to doing summer BBQ the right way, from the very first tool you pick up to the last s’more by the fire. Whether you are feeding four on a Tuesday evening or hosting fifty people for the Fourth of July, I have got you covered from start to finish.
A full summer BBQ spread with ribs, pulled pork, corn, deviled eggs, and watermelon salad
The full spread: everything in this guide, all on one table.

I have spent years dialing in the perfect cookout: the right marinades, the perfect timing, the sides that come together without stress, and the tricks that make people think you have been doing this professionally for decades. And now I am handing all of it to you. Save this post, bookmark it, print it out, and come back to it every single time you fire up that grill this summer.

Everything Inside This Guide
  1. The BBQ Lifestyle
  2. Party Planning Guide
  3. Tools and Equipment
  4. Dry Spice Rubs (5 recipes)
  5. Marinades (8 recipes)
  6. Chicken Recipes (5)
  7. Beef Recipes (5)
  8. Pork Recipes (4)
  9. Seafood on the Grill (3)
  10. Grilled Vegetables
  11. Cold Sides (6 recipes)
  12. Hot Sides (4 recipes)
  13. Appetizers (4 recipes)
  14. BBQ Sauces from Scratch (4)
  15. Desserts (5 recipes)
  16. Drinks and Beverages (6)
  17. Holiday Party Guides
  18. Complete Party Timeline
  19. Shopping Lists by Headcount
  20. Food Safety Guide
  21. Budget Tips
  22. Shop My BBQ Favorites
  23. FAQ

The BBQ Lifestyle: Why This Is About More Than Food

Family gathered around the grill in a sunny backyard with kids running and an American flag on the porch
This. This is the whole point.

There is something deeply human about gathering around fire and sharing a meal. Summer BBQ is not a trend or a food category. It is a ritual. It is the language of summer: sunscreen and lawn chairs, the hiss of meat hitting hot grates, screen doors, kids running through sprinklers, and conversations that stretch from late afternoon into the kind of evening where nobody wants to leave.

As moms, we know that food is always a love language. When you fire up that grill, you are not just cooking dinner. You are creating the memory someone will talk about when they are grown. “Remember those summers at your house?” Yes. That is exactly what we are building here.

“The best cookout ingredient has nothing to do with seasoning. It is having a plan, a cold drink in your hand, and the confidence to know exactly what you are doing.”
A group of friends laughing together while one grills
Good food brings people to the table.
Friends gathered at an outdoor table with a fire pit and string lights
And keeps them there long after the plates are empty.

Party Planning Guide: Occasions, Headcounts, and What You Actually Need

Overhead view of a fully set backyard party with tables, a drink station, and a dessert table ready for guests
Set it up before guests arrive and you get to actually enjoy your own party.

Know Your Occasion Before You Plan Anything Else

Weeknight Family Dinner (4 to 8)

Low pressure, high flavor. One protein, two sides, one drink, and you are done. Chicken thighs and pasta salad. Grilled in 45 minutes, zero stress.

Backyard Friend Gathering (10 to 20)

The sweet spot. Two proteins, three or four sides, a big-batch drink, and one appetizer. Everyone leaves full and happy every single time.

Big Holiday Party (25 to 50)

Full production. Multiple proteins including something slow-cooked, full spread of sides, drinks station, and a dessert bar. Plan two to three weeks out.

Neighborhood Block Party (50+)

Assign dishes, rent tables, run two grills if possible. Keep proteins abundant and simple: pulled pork, burgers, and brats feed a crowd with ease.

A handwritten BBQ menu on a chalkboard next to a shopping list and labeled spice jars
Write the menu down. Future you will thank present you.
A handwritten BBQ party checklist with everything checked off, next to a cup of coffee
A simple checklist is the difference between calm and chaos.

Headcount Planning: How Much to Buy

Protein

Plan 1/3 to 1/2 pound cooked protein per adult. Teenage boys: 3/4 pound each. Kids under 12: 1/4 pound each. Always buy 20 percent more than you calculate.

Sides

Two generous side servings per person. A pound of pasta salad serves 6 to 8 people as a side. A pound of potato salad serves about 6. Double everything for a crowd you know eats well.

Drinks

2 to 3 drinks per person for the first hour, then 1 to 2 per hour after. In summer heat people drink more than you think. Always over-buy ice. Always.

Tools and Equipment: Everything You Need to Grill Like a Pro

A flat lay of essential grilling tools including tongs, thermometer, spatula, gloves, and cedar planks
The right tools make every cook easier.
Close-up of glowing hot charcoal under grill grates
And a hot, clean grill makes every cook better.

Choosing Your Grill

Gas Grill

  • Lights instantly, heats in 10 minutes
  • Easy consistent temperature control
  • Perfect for weeknight grilling
  • Less smoky flavor than charcoal
  • Very easy to clean

Charcoal Grill

  • Superior deep smoke flavor
  • Higher heat for incredible searing
  • Takes 20 to 30 minutes to heat up
  • More hands-on and involved
  • Most affordable price point

Pellet Grill

  • Best of both: smoke plus control
  • Set it and walk away
  • Ideal for long slow cooks
  • Higher price point investment
  • Uses wood pellets for fuel

Must-Have Grilling Tools

Long-Handled Tongs (2 pairs)

Get 16-inch tongs. One pair for raw meat going on, one pair for cooked meat coming off. Never mix them. This is food safety, not a suggestion.

Instant-Read Meat Thermometer

The single most important tool you own. Only internal temperature tells the truth. A ThermoPro or Thermapen is worth every penny.

Grill Brush and Scraper

Clean grates every single time while they are hot. Dirty grates cause sticking and bitter flavor. This one habit changes everything about your results.

Wide Stainless Spatula

For burgers, fish, and anything delicate. Long handle, flexible blade, full control without getting burned.

Heat-Resistant Grill Gloves

Let you handle hot grates, move coals, and pull foil packs without flinching. Buy once, keep forever.

Chimney Starter

Charcoal grills only: gets coals hot in 15 to 20 minutes with just newspaper. No lighter fluid, no chemical taste. Pure clean heat every time.

Silicone Basting Brush

For applying marinades and sauces while cooking. Dishwasher safe, no bristles to fall off, easy to control the amount you apply.

Heavy-Duty Aluminum Foil

Wide, heavy duty. You will use it for wrapping ribs, foil packets, covering sides, and resting meat. Buy the big roll and keep it stocked all summer.

Spray Bottle with Water

For taming flare-ups fast. A quick targeted spritz directly on the flame knocks it down in seconds. Do not douse the entire grill.

A charcoal chimney starter glowing with hot coals at sunset on a kettle grill
A chimney starter is the single easiest upgrade for charcoal grilling.
A Weber chimney starter lit and flaming on a grill with a bag of lump charcoal in the background
No lighter fluid, no chemical taste, just clean heat in 15 minutes.

Nice-to-Have Upgrades

Grill Basket

A perforated grill basket is the secret weapon for shrimp, fish fillets, diced vegetables, and anything that would fall through the grates. You will wonder how you grilled without one.

Cedar Planks

Soak in water for an hour, place salmon or chicken on top, grill indirect. The cedar infuses incredible smoky wood flavor. Found at most grocery stores and any hardware store.

Wireless Probe Thermometer

For long slow cooks, a wireless probe lets you monitor internal temperature from inside the house. Total game-changer for pork shoulder and brisket that cook for 12 or more hours.

Cast Iron Skillet for the Grill

A 12-inch cast iron on the grill works as a saucepan, a pan for corn and peppers, and a vessel for warming sides. Gets ripping hot and holds heat beautifully on any grill.

Pro Setup Tip Set a folding table next to your grill as a dedicated prep station before every cookout. Lay out your rubs, sauces, clean platters, thermometer, and tools before you start. This one habit eliminates 90 percent of the chaos that happens mid-cook when you are searching for something with one hand on the tongs.

Dry Spice Rubs: The Foundation of Great BBQ

Five labeled jars of homemade BBQ spice rubs including coffee rub, chili citrus rub, and lemon herb rub
Five rubs, one shelf, an entire summer of flavor.

A good dry rub creates a flavorful crust and helps develop that gorgeous bark. Apply generously at least 30 minutes before grilling, or the night before for larger cuts. All five rubs store in sealed jars for up to 3 months.

All-Purpose

Classic All-Purpose BBQ Rub

Ingredients

  • 3 tbsp brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 1 tsp cumin
  • 1 tsp cayenne pepper

Instructions

  1. Whisk all ingredients until fully combined.
  2. Pat meat completely dry with paper towels before applying.
  3. Press rub firmly onto all surfaces of the meat.
  4. Let sit 30 to 60 minutes at room temperature, or refrigerate overnight uncovered for best results.
Works Great On Chicken thighs, pork ribs, pork shoulder, beef brisket, and burgers.
Sweet

Sweet and Smoky Memphis Rub

Ingredients

  • 4 tbsp dark brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chipotle powder
  • 1/2 tsp black pepper
  • 1/2 tsp dry mustard

Instructions

  1. Combine all ingredients and mix well.
  2. Apply liberally to ribs or chicken wings.
  3. For ribs, apply the night before and refrigerate uncovered. The surface develops a tacky coating called a pellicle that helps smoke and sauce adhere better during cooking.
  4. This rub caramelizes beautifully over indirect heat into a gorgeous dark bark.
Best On Baby back ribs and chicken wings. The sugar caramelizes into a perfect crust everyone fights over.
Spicy

Spicy Cajun Rub

Ingredients

  • 2 tbsp smoked paprika
  • 1 tbsp cayenne pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp white pepper

Instructions

  1. Combine all ingredients in a jar and shake well to mix.
  2. Use on shrimp, catfish, chicken, or sausages for authentic Louisiana-style flavor.
  3. Reduce cayenne to 1/2 tablespoon for a milder version that kids can handle.
  4. Pairs perfectly with Alabama White Sauce from this guide.
Best On Shrimp skewers, chicken breasts, and grilled catfish or tilapia.
Bold

Coffee Brown Sugar Rub

Ingredients

  • 2 tbsp finely ground espresso
  • 2 tbsp dark brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne
  • 1/4 tsp cinnamon

Instructions

  1. Mix all ingredients. Coffee must be finely ground, like espresso.
  2. Apply heavily to beef steaks or short ribs, pressing it firmly into every surface.
  3. The coffee enhances the deep umami flavor in beef without making it taste like a cup of coffee.
  4. Let sit 1 hour minimum before grilling. Creates an incredible dark, rich crust.
Best On Ribeye steaks, NY strips, beef short ribs, and brisket. This one earns compliments every single time.
Fresh and Light

Lemon Herb Rub

Light, bright, and summery. Perfect for chicken breasts, fish, and anything you want to taste fresh and herbaceous.

Ingredients

  • 2 tbsp dried rosemary, crumbled fine between fingers
  • 1 tbsp dried thyme
  • 1 tbsp dried lemon peel (or zest of 2 fresh lemons, dried)
  • 1 tbsp garlic powder
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1/2 tsp onion powder

Instructions

  1. Combine all and rub between your fingers to break down the rosemary and release the oils.
  2. Drizzle meat with a little olive oil first, then apply the rub so it adheres and creates a better crust.
  3. Use on chicken breasts or thighs, whole fish, salmon fillets, or pork tenderloin.
  4. Also incredible mixed into softened butter and spread over corn on the cob before wrapping in foil for the grill.
Hands rubbing a dark spice rub into a whole raw chicken on a wooden cutting board
Get it under the skin, not just on top.
Small bowls of brown sugar, paprika, cumin, and other spices used for BBQ rubs
Every great rub starts with pantry staples you already own.

Marinades: The Secret to Unforgettable Grilled Flavor

Eight small bowls of marinade ingredients including honey, soy sauce, garlic, ginger, lime, and gochujang
Acid plus fat plus flavor. That is every marinade in this guide.

The basic formula for any marinade is acid (citrus juice, vinegar, wine) plus fat (olive oil) plus flavor (herbs, garlic, spices). Here are eight complete marinades with everything you need. Mix in a zip-lock bag or glass container and refrigerate. Minimum marinating times are listed with each one.

Classic BBQ Marinade

  • 1/2 cup BBQ sauce
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Marinate 2 to 4 hours. Use on chicken, pork chops, or beef ribs.

Teriyaki Marinade

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 3 tbsp rice wine vinegar
  • 2 tbsp sesame oil
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp red pepper flakes

Marinate 2 to 6 hours. Perfect for chicken skewers, salmon, or pork tenderloin.

Citrus Herb Marinade

  • 1/2 cup olive oil
  • Juice and zest of 2 lemons plus 1 orange
  • 4 garlic cloves, minced
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 1 tsp kosher salt, 1/2 tsp pepper

Marinate 2 to 6 hours. Lovely on chicken, shrimp, and white fish.

Honey Garlic Marinade

  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 3 tbsp olive oil
  • 6 garlic cloves, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp fresh grated ginger
  • 1/2 tsp red pepper flakes

Marinate 4 to 12 hours. Works on chicken, pork, and salmon. Kids love this one.

Spicy Korean (Gochujang) Marinade

  • 3 tbsp gochujang paste
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 3 garlic cloves, minced
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger

Marinate 2 to 4 hours. Incredible on chicken thighs, short ribs, or pork belly. Find gochujang at any Asian grocery or in the international aisle at most stores.

Honey Mustard Marinade

  • 1/3 cup Dijon mustard
  • 1/4 cup honey
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 garlic clove, minced
  • 1/2 tsp dried thyme
  • 1/2 tsp salt

Marinate 2 to 6 hours. A mild, crowd-pleasing marinade perfect for pork chops and chicken breasts. Very kid-friendly.

Red Wine Garlic Marinade (Beef Only)

  • 1/2 cup dry red wine
  • 1/4 cup olive oil
  • 3 tbsp Worcestershire sauce
  • 4 garlic cloves, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh rosemary
  • 1 tsp black pepper, 1 tsp salt

Marinate 4 to 12 hours. Made for beef only. Use on flank steak, ribeye, or beef kabobs.

Lime Cilantro Marinade

  • Juice of 4 limes
  • 1/3 cup olive oil
  • 1 cup fresh cilantro, loosely packed
  • 4 garlic cloves
  • 1 jalapeno, seeded
  • 1 tsp cumin, 1 tsp kosher salt

Blend all ingredients together smooth. Marinate 2 to 4 hours maximum. Do not exceed or the acid gets mushy. Incredible on chicken, shrimp, and fish tacos.

Critical Marinade Safety Rule Never reuse a marinade that touched raw meat as a finishing sauce. Either reserve a separate portion before adding raw meat, or boil the used marinade at a full rolling boil for 5 complete minutes before serving it at the table.

Chicken on the Grill: Five Recipes for Every Occasion

Chicken is the most popular backyard grill protein for good reason. It is affordable, versatile, and when done right, absolutely incredible. The two biggest mistakes are using boneless skinless breasts without any fat protection, and pulling chicken off the grill before it hits 165 degrees. Both are easy to fix.

Crowd Favorite

Classic BBQ Chicken Thighs

Six glazed BBQ chicken thighs with crispy skin on a dark slate board with thyme and grilled lemon
Crispy skin, juicy inside, sticky glaze. Every single time.
Serves 6 to 8Prep: 10 min + 30 min restGrill: 45 to 55 min

Bone-in, skin-on thighs are the workhorse of the summer grill. They stay juicy no matter what, take seasoning beautifully, and cost significantly less than breasts. My family requests these every single weekend from Memorial Day through Labor Day.

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 3 tbsp All-Purpose BBQ Rub (from this guide)
  • 1 tbsp olive oil
  • 1 cup BBQ sauce for basting

Instructions

  1. Pat thighs completely dry with paper towels. Moisture is the enemy of crispy skin and a good sear.
  2. Drizzle with olive oil and coat thoroughly with the rub, getting under the skin if possible. Let sit at room temperature 30 minutes.
  3. Set up grill for two-zone cooking: one side on high direct heat, the other side with no heat (indirect). Target 375 to 400 degrees F.
  4. Place thighs skin-side DOWN on the indirect side. Close lid. Cook 35 to 40 minutes without moving them.
  5. When internal temp hits 155 degrees, move to direct heat skin-side down. Cook 3 to 4 minutes until deeply golden and crispy.
  6. Flip, baste generously with BBQ sauce. Cook 2 minutes. Flip once more, baste the skin side, cook 2 more minutes.
  7. Pull at 165 degrees internal temperature. Rest 5 to 10 minutes before serving.
The Two-Zone Secret Low and slow on indirect heat first, then a fast finish on direct heat, gives you the juiciest inside and crispiest skin. Use this method for any bone-in chicken piece.
Easy Weeknight

Honey Garlic Grilled Chicken Breasts

Serves 4Prep: 5 min + 4 hrs marinatingGrill: 12 to 15 min

Ingredients

  • 4 large boneless skinless chicken breasts
  • 1 full batch Honey Garlic Marinade
  • Fresh parsley, chopped, for garnish

Instructions

  1. Pound each breast to an even 3/4-inch thickness. This is the single most important step for even cooking on the grill.
  2. Marinate in Honey Garlic Marinade 4 hours minimum, up to overnight.
  3. Remove from fridge 30 minutes before cooking. Preheat grill to medium-high (400 to 425 degrees).
  4. Shake off excess marinade. Grill 6 to 7 minutes per side. Do not press down or move them around. Let them sear.
  5. Pull at 165 degrees. Rest 5 minutes. Drizzle with reserved (unused) marinade and sprinkle with parsley.
Game Day Wings

Grilled Buffalo Wings

Serves 4 to 6Prep: 20 minGrill: 35 to 45 min

Ingredients

  • 3 lbs chicken wings, split at joints
  • 1 tbsp baking powder
  • 1 tsp garlic powder, 1 tsp kosher salt
  • 1/2 cup Frank’s RedHot original sauce
  • 1/4 cup unsalted butter, melted
  • 1 tbsp honey

Instructions

  1. Pat wings completely dry. Toss with baking powder, garlic powder, and salt. The baking powder is the secret to crispy skin on the grill without deep frying.
  2. Set up for indirect heat at 300 to 325 degrees. Cook wings on indirect side 25 to 30 minutes, turning once halfway.
  3. While wings cook, whisk together Frank’s RedHot, melted butter, and honey.
  4. Move wings to direct high heat 3 to 4 minutes per side until crackling and golden with good char marks.
  5. Toss immediately in buffalo sauce while hot. Serve with ranch or blue cheese and celery.
Party Skewers

Teriyaki Chicken Skewers with Pineapple

Teriyaki chicken and pineapple skewers grilling over open flames
These disappear within minutes of hitting the table.
Serves 6 to 8Prep: 20 min + 4 hrs marinatingGrill: 10 to 12 min

Ingredients

  • 2 lbs boneless chicken thighs, cut into 1.5-inch cubes
  • 1 batch Teriyaki Marinade
  • 2 cups fresh pineapple chunks
  • 1 bunch green onions, cut into 1-inch pieces
  • 1 red bell pepper, chunked
  • Bamboo skewers, soaked 30 minutes

Instructions

  1. Marinate chicken 4 to 6 hours in the Teriyaki Marinade.
  2. Thread skewers alternating chicken, pineapple, green onion, and bell pepper.
  3. Grill over medium-high direct heat, turning a quarter turn every 3 minutes, for 12 minutes total until chicken reaches 165 degrees.
  4. Brush with reserved teriyaki glaze during the last 2 minutes for an extra caramelized coating.
  5. Serve over steamed rice or as a stand-alone appetizer. These disappear in minutes at any party.
The Showstopper

Beer Can Chicken

A whole beer can chicken with deep golden crispy skin resting on a wooden cutting board
The showstopper that gathers the whole family around the grill.
Serves 4 to 6Prep: 20 minGrill: 60 to 80 min

Ingredients

  • 1 whole chicken, 4 to 5 lbs
  • 3 tbsp All-Purpose BBQ Rub
  • 2 tbsp olive oil
  • 1 can beer, any style (half poured out, half remaining in can)
  • 1 tsp garlic powder to add to the can
  • 1 fresh rosemary sprig for inside the can

Instructions

  1. Pat whole chicken dry inside and out. Rub all over with olive oil, then massage the rub into every surface including inside the cavity.
  2. Open the beer, pour out or drink half. Add garlic powder and rosemary to the can. The steam from the liquid bastes the chicken from within as it cooks.
  3. Set chicken upright over the can so the can slides into the cavity. The two legs and the can form a tripod to hold the bird steady.
  4. Set up grill for indirect heat at 350 degrees. Place the chicken on the indirect side away from the flames. Close the lid.
  5. Cook 60 to 80 minutes until the thickest part of the thigh reaches 165 degrees. Skin should be deep golden and slightly crackling.
  6. Remove carefully using oven mitts. The can is full of very hot liquid. Rest 15 minutes before carving. The whole family gathers around the grill when this one comes out.

Beef on the Grill: From Perfect Burgers to Weekend Steaks

The Classic

The Perfect Backyard Burger

Burger patties with melted cheese on a smoking hot grill
80/20 beef, high heat, and a thumb-dimple in the center.
A close-up of burger patties searing on a grill with steam rising
Resist the urge to press down with the spatula.
Serves 4 to 6Prep: 15 minGrill: 8 to 10 min

One rule: use 80/20 ground beef. That fat ratio is what makes a burger juicy. Do not add fillers or breadcrumbs. Season only with salt and pepper. Handle the meat as little as possible.

Ingredients

  • 2 lbs 80/20 ground beef
  • 1 tsp kosher salt per pound of beef
  • 1/2 tsp black pepper per pound
  • Your favorite buns, toasted on the grill
  • Sliced cheese for the last minute of cooking

Instructions

  1. Divide beef into 4 to 6 equal portions. Handle gently. Form into patties slightly larger than your bun since they shrink on the grill.
  2. Press a dimple with your thumb in the center of each patty. This prevents them from puffing into a dome shape while cooking.
  3. Season with salt and pepper on both sides right before going on the grill. Seasoning too early pulls moisture out.
  4. Grill over direct high heat. Do not press the patties down with the spatula. Pressing equals juice on the grates instead of inside your burger.
  5. Cook 3 to 4 minutes per side for medium (160 degrees). Add cheese in the last minute and close the lid to melt it perfectly.
  6. Toast buns cut-side down on the grill 60 seconds. This step elevates every single burger and is non-negotiable.
Topping Bar Ideas Sharp cheddar, pepper jack, Swiss, American cheese. Toppings: sliced avocado, caramelized onions, jalapenos, crispy bacon, fried egg, sauteed mushrooms, special sauce (equal parts mayo and ketchup plus a spoonful of pickle relish and a splash of vinegar).
Special Occasion

Perfect Grilled Ribeye Steak

A man grilling ribeye steaks at sunset while family talks at a table nearby
A ripping hot grill and a five-minute rest. That is the whole secret.
Serves 2Prep: 5 min + 45 min restGrill: 10 to 14 min

Ingredients

  • 2 ribeye steaks, 1.5 inches thick
  • Generous kosher salt and black pepper, OR Coffee Brown Sugar Rub
  • 2 tbsp high smoke-point oil (avocado or grapeseed)
  • 4 tbsp unsalted butter
  • 3 garlic cloves, smashed
  • Fresh thyme or rosemary sprigs

Instructions

  1. Take steaks out of the refrigerator 45 minutes before cooking. Room temperature meat cooks more evenly and you get a far better sear.
  2. Pat completely dry. Season extremely generously with salt and pepper on all surfaces including the edges of the steak.
  3. Get your grill ripping hot: 500 to 550 degrees for the best sear. Oil the grates just before adding the steaks.
  4. Place steaks on direct high heat. Do not move them. Sear 4 to 5 minutes until a deep dark crust forms on the bottom.
  5. Flip once. Sear 4 to 5 minutes on the other side for medium-rare (target 130 degrees internal).
  6. Optional: Place butter, garlic, and herbs in a cast iron skillet on the grill and baste the steak during the last 2 minutes.
  7. Rest 5 minutes before cutting. Do not skip the rest. Cutting too soon loses all the juice onto the cutting board.
Doneness Guide Rare: 125F. Medium-rare: 130F (best for ribeye). Medium: 140F. Medium-well: 150F. Always pull 5 degrees before your target since temp rises while resting.
Weeknight Win

Grilled Flank Steak with Chimichurri

Serves 4 to 6Prep: 15 min + 4 hrs marinatingGrill: 10 to 12 min

Ingredients

  • 2 lbs flank steak
  • 1 batch Red Wine Garlic Marinade
  • 1 cup fresh parsley, packed
  • 1/4 cup fresh cilantro
  • 4 garlic cloves
  • 3 tbsp red wine vinegar
  • 1/2 cup olive oil
  • 1/2 tsp red pepper flakes, salt and pepper

Instructions

  1. Score the flank steak with shallow diagonal cuts on both sides to help the marinade penetrate. Marinate 4 to 8 hours.
  2. Make chimichurri: blend parsley, cilantro, garlic, vinegar, red pepper flakes, salt, and pepper. Drizzle in olive oil while blending until saucy. Best made the day before.
  3. Grill over direct high heat 4 to 5 minutes per side for medium-rare (135 degrees internal).
  4. This is the critical step: rest the steak 10 minutes on a cutting board, then slice very thin at a steep angle, cutting AGAINST the grain. Against the grain equals tender. With the grain equals tough, no matter how perfectly you cooked it.
  5. Fan the slices on a platter and drizzle generously with chimichurri. Serve extra chimichurri on the side.
Party Feed

Beef and Vegetable Kabobs

Colorful beef and vegetable skewers on a wooden board with a small bowl of chimichurri sauce
Interactive, festive, and loved by every age group at the party.
Serves 6 to 8Prep: 25 min + 2 hrs marinatingGrill: 12 to 15 min

Ingredients

  • 2 lbs sirloin, cut into 1.5-inch cubes
  • 1 batch Classic BBQ Marinade
  • 1 red and 1 green bell pepper, chunked
  • 1 large red onion, quartered
  • 8 oz baby portobello mushrooms
  • 2 zucchini, sliced thick
  • Cherry tomatoes

Instructions

  1. Marinate beef 2 to 4 hours. Toss vegetables separately with olive oil, garlic, salt, and Italian seasoning.
  2. Thread skewers alternating beef and vegetables. Keep pieces similar in size for even cooking.
  3. Grill over medium-high direct heat, turning a quarter turn every 3 to 4 minutes, for 12 to 15 minutes total.
  4. Beef should reach 135 degrees for medium-rare or 145 for medium. Vegetables should be tender with good char.
  5. Let guests grab their own skewer at the party. Interactive, festive, and universally loved by all ages.
Low and Slow

Smoked BBQ Beef Short Ribs

Serves 4 to 6Prep: 20 min + overnight rubCook: 3.5 to 4 hrs

Ingredients

  • 3 lbs bone-in beef short ribs
  • 3 tbsp Coffee Brown Sugar Rub
  • 1 tbsp olive oil
  • 1/2 cup beef broth for the foil stage
  • 1 cup BBQ sauce for finishing

Instructions

  1. Remove silver skin membrane from the back of the ribs if present. Rub with olive oil, apply the rub generously. Refrigerate overnight uncovered.
  2. Set up grill for indirect heat at 250 to 275 degrees. Add wood chips (hickory or oak) for smoke.
  3. Cook ribs on indirect side, bone-side down, with lid closed for 2.5 hours without peeking too often.
  4. Remove, place on heavy-duty foil. Add beef broth, wrap tightly. Return to indirect heat 1 to 1.5 more hours until meat pulls back from the bone and probes tender at 200 to 205 degrees internal.
  5. Unwrap, brush with BBQ sauce, return to direct medium heat 5 minutes to caramelize the sauce. Rest 10 minutes before serving.

Pork on the Grill: The King of the BBQ Pit

The Legend

3-2-1 Baby Back Ribs

A basting brush applying glossy BBQ sauce to ribs on the grill
Baste generously in the final hour for that sticky, caramelized bark.
A hand basting ribs with BBQ sauce on the grill at sunset
These will be the best ribs you have ever made.
Serves 4 to 6Prep: 15 min + overnight restTotal Cook: 6 hours

Three hours of smoke uncovered. Two hours wrapped in foil with butter and honey. One hour back on the grill with sauce. Follow this method and you will have fall-off-the-bone, sticky, perfect ribs every single time. This is the method, and it does not need improvement.

Ingredients

  • 2 racks baby back ribs, about 3 lbs each
  • 4 tbsp Sweet and Smoky Memphis Rub
  • 1 tbsp yellow mustard as binder
  • 4 tbsp unsalted butter
  • 4 tbsp honey
  • 2 cups BBQ sauce

Instructions

  1. Remove the thin membrane from the back of each rack. Grip it with a paper towel for traction and peel it back. This allows rub and smoke to penetrate and makes the finished ribs much easier to eat.
  2. Brush a very thin layer of yellow mustard on both sides. This acts as a binder for the rub and disappears completely during cooking. You will not taste it.
  3. Apply rub generously on all sides. Wrap in plastic and refrigerate overnight.
  4. HOURS 1 TO 3: Set grill for indirect heat at 225 degrees. Add wood chips to coals or smoker box. Place ribs bone-side down on indirect side. Cook 3 hours with lid closed.
  5. HOURS 3 TO 5: Remove ribs. For each rack, place on two large sheets of heavy-duty foil. Put 2 tbsp butter and 2 tbsp honey on top of each rack. Wrap tightly, sealing all edges. Return to 225 degrees indirect heat for 2 more hours.
  6. HOURS 5 TO 6: Unwrap carefully (there is a lot of hot liquid inside). Brush generously with BBQ sauce on both sides. Return to indirect heat unwrapped for 45 to 60 minutes, basting with more sauce every 20 minutes, until the sauce is sticky and caramelized.
  7. Rest 10 minutes before slicing between the bones. Have extra napkins ready. These will be the best ribs you have ever made.
The Crowd Feeder

Low and Slow Pulled Pork

Serves 20 to 25 peoplePrep: 20 min + overnightCook: 12 to 16 hours

An 8-pound pork shoulder costs very little, feeds a massive crowd, and tastes like you spent your whole weekend on it (you kind of did, but it is absolutely worth it). Start this the night before or very early morning of your party.

Ingredients

  • 8 lb bone-in pork shoulder (also called pork butt)
  • 5 tbsp All-Purpose BBQ Rub
  • 2 tbsp yellow mustard as binder
  • 1 cup apple juice for spritzing every 90 minutes
  • 2 cups BBQ sauce for serving
  • Soft buns for sandwiches

Instructions

  1. Trim excess fat to about 1/4 inch. Coat in mustard, then apply rub generously on every surface. Wrap and refrigerate overnight.
  2. Set up grill for indirect heat at 225 degrees. Add apple wood, cherry wood, or hickory chips. Smoke is non-negotiable for pulled pork.
  3. Place pork shoulder fat-side up on the indirect side. Fat-side up lets the fat melt down through the meat as it cooks, basting it from within throughout the entire cook.
  4. Maintain 225 degrees throughout. Every 90 minutes, spritz with apple juice to keep the exterior moist and help build a good bark.
  5. Cook until internal temperature reaches 195 to 205 degrees. Plan approximately 1.5 hours per pound at 225 degrees. An 8-pound shoulder takes 12 to 14 hours.
  6. When done, wrap tightly in foil, then in old towels, and place in a cooler to rest at least 1 hour. It stays hot up to 4 hours this way. This rest is what makes the difference between good and extraordinary pulled pork.
  7. Shred with two forks or your hands (use heat-safe gloves). Toss with the drippings from the foil. Serve on soft buns with BBQ sauce and creamy coleslaw on top.
Quick and Easy

Grilled Pork Chops with Apple Honey Glaze

Serves 4Prep: 10 min + 2 hrs marinatingGrill: 10 to 12 min

Ingredients

  • 4 bone-in pork chops, 1.5 inches thick
  • 1 batch Honey Mustard Marinade
  • 3 tbsp apple butter
  • Fresh thyme for garnish

Instructions

  1. Marinate pork chops 2 to 8 hours.
  2. Mix apple butter into 3 tbsp of the marinade to create a finishing glaze. Set aside.
  3. Grill over medium-high heat 5 to 6 minutes per side.
  4. Brush with apple honey glaze on both sides in the last 2 minutes.
  5. Pull at 145 degrees internal. Rest 5 minutes. Serve immediately.
Important Do not cook pork chops past 145 degrees. They dry out fast. A slight blush inside is correct and perfectly safe.
Simple and Fun

Beer-Braised Brats and Sausages

Bratwurst sausages being lifted with tongs from a pan of beer and caramelized onions
Simmer in beer and onions first, then finish on the grill for the best brats you will ever eat.
Serves 6 to 8Prep: 5 minTotal: 30 to 35 min

Ingredients

  • 2 packs bratwurst or mixed sausages (10 to 12 links)
  • 2 bottles or cans of lager or pilsner beer
  • 2 large onions, sliced
  • 2 tbsp butter
  • Hoagie or brat buns
  • Whole grain mustard for serving

Instructions

  1. Melt butter in a cast iron or aluminum pan on the grill or stovetop. Cook onions 15 to 20 minutes until soft and caramelized.
  2. Add the brats to the onion pan. Pour beer over everything. Simmer the brats in the beer and onion mixture for 15 minutes. This prevents bursting and ensures they cook through perfectly.
  3. Remove brats and grill over direct medium-high heat 3 to 4 minutes per side until the casings are nicely browned and charred.
  4. Keep beer onions warm. Serve brats in toasted buns, topped with the beer onions and whole grain mustard. These are the best brats you will ever eat.

Seafood on the Grill: Light, Fresh, and Incredibly Impressive

Quick and Elegant

Garlic Butter Shrimp Skewers

Grilled garlic butter shrimp skewers on a white plate with lemon wedges
The first thing to disappear at any party, guaranteed.
Serves 4 to 6Prep: 20 minGrill: 5 to 6 min

Ingredients

  • 2 lbs large shrimp (16/20 count), peeled and deveined
  • 6 tbsp unsalted butter, melted
  • 6 garlic cloves, minced
  • 2 tbsp fresh lemon juice
  • 1 tsp Old Bay seasoning
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp red pepper flakes
  • Lemon wedges for serving

Instructions

  1. Whisk together melted butter, garlic, lemon juice, Old Bay, parsley, and red pepper flakes.
  2. Toss shrimp in half the garlic butter. Thread onto metal or soaked bamboo skewers, 4 to 5 shrimp per skewer.
  3. Grill over direct high heat 2 to 3 minutes per side. Shrimp cook extremely fast. They are done the moment they turn pink and curl into a C shape. A fully curled O shape means overcooked.
  4. Remove immediately and drizzle with remaining garlic butter. Serve with lemon wedges. These will be the first thing to disappear at any party.
Wow Factor

Cedar Plank Salmon

A salmon fillet topped with dill smoking on a cedar plank over an open grill at sunset
The plank smokes and the salmon never touches the grates.
A cooked salmon fillet on a cedar plank garnished with dill, herb butter, and lemon slices
Serve directly on the plank for a beautiful presentation.
A salmon fillet on a cedar plank over open flames with smoke rising
Watch for the plank to crackle and smoke before adding the fish.
Serves 4 to 6Prep: 15 min + 1 hr plank soakGrill: 20 to 25 min

Ingredients

  • One 2 lb salmon fillet, skin-on
  • 1 cedar grilling plank, soaked in water 1 hour minimum
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • Juice and zest of 1 lemon
  • 2 tbsp fresh dill, chopped
  • 1 tsp honey, salt and black pepper

Instructions

  1. Soak cedar plank in a large bowl of water at least 1 hour. Weight it down so it stays fully submerged.
  2. Mix olive oil, garlic, lemon juice, lemon zest, dill, honey, salt, and pepper. Brush over the flesh side of the salmon. Let sit 20 minutes.
  3. Set up grill for medium indirect heat at 350 to 375 degrees. Place soaked plank on the grill directly over heat for 3 to 4 minutes until it starts to crackle and smoke. This is what you want.
  4. Place salmon skin-side down on the hot plank. Close the lid. Do not flip. Cook 20 to 25 minutes until salmon flakes easily and reaches 145 degrees internal.
  5. Serve directly on the plank for dramatic presentation. Garnish with fresh dill and lemon slices.
Special Occasion

Grilled Lobster Tails with Herb Butter

Two grilled lobster tails topped with melting herb butter on a plate with lemon
Feels incredibly luxurious and is easier than you think.
Serves 4Prep: 20 minGrill: 8 to 12 min

Ingredients

  • 4 lobster tails, 6 to 8 oz each
  • 6 tbsp butter, softened
  • 3 garlic cloves, minced fine
  • 1 tbsp each fresh parsley and chives, minced
  • Zest of 1 lemon, 1/2 tsp salt
  • Lemon wedges for serving

Instructions

  1. Make herb butter: mix softened butter with garlic, parsley, chives, lemon zest, and salt. Roll into a log in plastic wrap. Refrigerate until needed.
  2. Using kitchen shears, cut straight down the center of the top shell from end to tail. Gently lift the meat up and over the shell, resting it on top (the shell stays attached at the base). This is called butterflying. Season the meat with salt, pepper, and a slice of herb butter.
  3. Grill meat-side DOWN over medium-high heat 5 to 6 minutes until meat has grill marks and is mostly opaque.
  4. Flip shell-side down. Add another slice of herb butter on top. Grill 3 to 4 more minutes until fully opaque and cooked through at 145 degrees internal.
  5. Serve immediately with extra herb butter and lemon. Grilled lobster tails feel incredibly luxurious and are actually one of the easier things you will cook all summer.

Grilled Vegetables: The Sides Everyone Fights Over

Summer Icon

Mexican Street Corn (Elote)

Three ears of Mexican street corn coated in mayo, cotija cheese, tajin, and cilantro
People absolutely lose their minds over these every single time.
Serves 6Prep: 10 minGrill: 12 to 15 min

Ingredients

  • 6 ears fresh corn, husked
  • 1/2 cup mayonnaise
  • 1 cup cotija cheese, crumbled
  • 1 tbsp tajin seasoning
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • Juice of 2 limes, fresh cilantro

Instructions

  1. Grill corn directly on grates over medium-high heat, turning every 2 to 3 minutes, for 10 to 12 minutes total. You want good char all around. Blackened bits and deep golden sections are exactly right.
  2. While hot, slather each ear generously with mayonnaise.
  3. Roll immediately in cotija cheese so it sticks to the mayo.
  4. Sprinkle with tajin, chili powder, and smoked paprika. Squeeze lime juice all over. Finish with fresh cilantro. Serve with extra lime wedges. People absolutely lose their minds over these every single time.
Vegetarian Star

Portobello Mushroom Burgers

A grilled portobello mushroom burger with roasted red pepper and goat cheese on a brioche bun, sliced in half
Even the dedicated meat-eaters will grab one of these.
Serves 4Prep: 10 min + 30 min marinatingGrill: 8 to 10 min

Ingredients

  • 4 large portobello caps, stems removed
  • 3 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 tsp dried thyme, salt and pepper
  • Roasted red peppers, goat cheese, arugula for topping

Instructions

  1. Mix balsamic, olive oil, garlic, thyme, salt, and pepper. Brush generously on both sides of the caps and inside the gills. Marinate 30 minutes.
  2. Grill over medium-high heat gill-side down 4 to 5 minutes. Flip and cook 3 to 4 more minutes until tender and juicy throughout.
  3. Add a slice of goat cheese in the last minute of cooking to let it warm.
  4. Serve on toasted buns with roasted red pepper and fresh arugula. Even the dedicated meat-eaters at the table will grab one of these.

Other essential grilled vegetables in your summer rotation:

Grilled Asparagus

Toss 1 bunch with olive oil, salt, and pepper. Grill perpendicular to grates over high heat 4 to 6 minutes, rolling occasionally. Finish with lemon zest and shaved parmesan. Takes 8 minutes and looks absolutely gorgeous on a platter.

Grilled Zucchini

Slice lengthwise into 1/2-inch planks. Brush with garlic olive oil, season with salt and pepper. Grill 3 to 4 minutes per side until tender with beautiful grill marks. Finish with fresh basil and a squeeze of lemon.

Rainbow Veggie Skewers

Zucchini, yellow squash, red onion, bell peppers, and mushrooms on skewers. Toss with olive oil, garlic, Italian seasoning, salt. Grill 10 to 12 minutes turning occasionally. A vegetarian showpiece that gets grabbed before the meat sometimes.

A platter of grilled asparagus topped with lemon zest and shaved parmesan
Takes 8 minutes and looks gorgeous on any platter.
Grilled zucchini planks topped with fresh basil on a wooden board
Finish with fresh basil and a squeeze of lemon.

Cold Sides: The Heart of the BBQ Spread

Make these the day before whenever you can. They genuinely taste better after sitting overnight. These are the dishes your guests will ask you for the recipe of, every single time.

The Essential

Classic Creamy Potato Salad