206 barbque recipes

Low and slow baby back ribs rubbed overnight and smoked for 5 hours with homemade BBQ sauce. Eight full racks feed a crowd and deliver that fall-off-the-bone tenderness every pitmaster chases.

Charred flatbread topped with creamy ricotta, juicy tomatoes, fresh basil, and roasted garlic oil. Grill it in 10 minutes for the smokiest summer appetizer.

Summer means fishing time, so try this succulent fish dish that's will have you licking your lips in satisfaction.

Grilled red and green bell peppers brushed with a Dijon mustard, garlic, and red wine vinegar marinade. A low-fat side dish ready in 20 minutes, served hot or cold.

Grilled vegetable soup with charred zucchini, yellow squash, shiitake mushrooms, red pepper, and red onion. Emeril-inspired, with deep smoky flavor from the grill.

Sybil Carter's homemade barbecue sauce starts with bacon drippings and builds layers of tangy tomato, brown sugar sweetness, mustard bite, and hot pepper heat. Doubles easily and keeps in the fridge for weeks.

Lime-honey marinated chicken breast grilled on skewers with fresh papaya, pineapple chunks, pearl onions, and green pepper. A low-calorie tropical kabob that is pure summer on a stick.

Grilled tofu squares stuffed with julienned cucumber, carrots, bean sprouts, and pineapple, served with a sweet chili-lemon dipping sauce. A quick, light vegan snack.

Grilled marinated sirloin steak with red wine vinegar, Worcestershire sauce, and garlic. A freezer-to-grill meal prep recipe that marinates as it thaws.

Grilled angel food cake with skewered nectarines basted in lemon-sugar glaze and topped with fresh blueberries. A light, summery grilled dessert.

Grilled burger topped with creamy guacamole and melted Monterey Jack cheese on a toasted bun. A simple Mexican-inspired twist on a classic hamburger.

Grilled lime chicken marinated overnight in white wine, fresh lime juice, lime zest, and parsley. A low-calorie, bright-flavored grilled chicken breast with just six ingredients.

Grilled angel food cake with skewered nectarines basted in lemon-sugar glaze and fresh blueberries. A light summer grilled dessert with caramelized fruit and toasted cake.

Cedar-planked salmon smoked over alderwood, mopped with a sweet-tart-spicy glaze of grilled pineapple, rhubarb, and habanero. A Pacific Northwest cookout centerpiece.

Grilled yellowfin tuna with a fresh mango-papaya relish: half pureed for body, half diced for texture, brightened with lemon juice and cilantro. A tropical seafood plate ready in 30 minutes.

Grilled vegetable kabobs: pre-cooked eggplant, carrots, and potatoes plus raw zucchini, peppers, onions, and mushrooms threaded onto skewers, herb-marinated and grilled low and slow. Vegetarian BBQ win.