HowToBBQRight
10 recipes converted from their YouTube cooking videos.
Southern-Style Coleslaw
A classic Southern coleslaw that balances creamy mayo, sweet sugar, tangy apple cider vinegar, and a hint of celery seed. Perfect as a side for pulled pork, ribs, or any BBQ feast.
Texas-Style Beef Ribs with Gulf Coast Smoke
A classic Central Texas barbecue recipe for bone‑in beef ribs (Creekstone short ribs) cooked low and slow at 300°F on a pellet grill with post‑oak smoke. A simple coarse salt‑pepper rub and a balanced "trifecta" seasoning create a crunchy bark, while a 4:1 water‑Worcestershire spritz keeps the meat moist. Finished in butcher paper and rested in an insulated cooler, the ribs are buttery‑soft and served with a bright, acidic pico de gallo that cuts through the richness.
Brisket Burnt Ends
A step‑by‑step guide to turning a whole 18‑lb packer brisket into tender, smoky burnt ends using a classic low‑and‑slow 250°F smoke, beef broth braising, and a quick barbecue glaze. Includes tips for trimming, seasoning, smoking, and serving.
burnt and turnt bbq chicken sliders
Juicy, smoky boneless chicken thigh marinated in dill pickle juice, coated with a robust BBQ rub, grilled over hot lump charcoal, basted in a sweet‑tangy 50/50 sauce, and served on a toasted slider bun with thinly sliced onion and pickle. Perfect for backyard BBQs or a hearty snack.
Deer Camp Cheese Dip
A smoky, hearty cheese dip made with ground elk, onions, garlic, Rotel tomatoes, pickled jalapeños, and a blend of Velveeta, Monterey Jack, and sharp cheddar. Cooked in a cast‑iron pot on a pellet grill for that authentic camp‑fire flavor, this dip is perfect for sharing at a backyard gathering or hunting camp.
Freeze BBQ - How To Store and Freeze Leftover BBQ Pulled Pork
A step‑by‑step guide to safely cool, vacuum‑seal, store, and reheat leftover pulled pork using a FoodSaver. Learn how to keep the meat out of the danger zone, extend fridge life to a week, freezer life to a year, and achieve hot, juicy pork in minutes with a simple water‑bath.
Smoked Mac & Cheese Recipe
A creamy, cheesy elbow macaroni baked in a cast‑iron skillet and smoked on a pellet grill for an hour. Topped with a crunchy bacon‑panko crust, this indulgent side brings classic comfort food to the backyard BBQ.
Smoked Birria Tacos
Tender, smoky beef cheek barbacoa served in crispy tortillas with melty cheese, fresh onion, cilantro, radish and a rich braising sauce. Made on a pellet grill and finished on a griddle for ultimate taco heaven.
Smoking Brisket - the Secret Tips & Tricks You need to know
A step‑by‑step guide to smoking a whole packer brisket on a stick‑burner pit using hickory wood, a simple Texas‑style rub, and proper trimming, temperature control, and wrapping techniques for tender, juicy meat with a deep bark.
Flanken Beef Ribs Cooked Right Over the Coals
These flank‑cut beef short ribs are seasoned, marinated in a bright Greek‑style mixture of lemon, olive oil, honey and herbs, then grilled over hot charcoal until the fat renders and the exterior is beautifully charred. Finished with a buttery lemon‑herb basting sauce, they’re juicy, flavorful and perfect for a backyard BBQ.