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As soon as it’s warm enough to fire up the grill, cookout season has begun. Turn on Wendy Rene’s “Bar-B-Q” (the ultimate outdoor cooking song) and dig out that bag of woodchips. It’s time to smoke some meat! We have pro preparations for tender beef ribs; jerk-seasoned duck; dry-brined salmon; pork belly, butt, and shoulder; and whole, spatchcocked chicken, plus plenty of marinades, dry rubs, and sauces. These smoked meat recipes will have you exceptionally equipped for cookout season.
Pork Belly Burnt Ends with Barbecue Sauce
Antonis Achilleos / Prop Styling by Kathleen Varner / Food Styling by Margaret Monroe Dickey
F&W’s Paige Grandjean slow smokes chunks of pork belly instead of brisket, till they are crispy and chewy. Pile the meat on sliced white bread with tangy pickles and raw onion.
Smoked Beef Ribs
Robby Lozano / Food Styling by Chelesa Zimmer / Prop Styling by Phoebe Hauser
Long and slow smoking makes these beef (aka dino) ribs meltingly soft and tender. Rubbed with salt, pepper, garlic, chili powder, onion, and cayenne, the meat develops a flavorful and crunchy bark in the smoker with this recipe from Nicole Hopper.
Smoked Rib Tips with Andouille Sausage and Amarillo Barbecue Sauce
Matt Taylor-Gross / Food Styling by Barrett Washburne
At Lexington Betty Smokehouse in Chicago, chef and owner Dominique Leach serves up smoked rib tips with andouille sausage and amarillo-pepper barbecue sauce that’s made in-house. (Leach also sells the sausage online.)
Big Bob’s Smoked Chicken with White BBQ Sauce
Brie Goldman / Food Styling by Holly Dreesman / Prop Styling by Alexandria Juhl
Big Bob Gibson Bar-B-Q serves chicken smoked to a deep mahogany alongside a creamy, peppery version of state specialty, white sauce, in Decatur, Alabama. Third-generation proprietor Don McLemore uses his grandfather’s 1925 recipe, made with vinegar, mayonnaise, and black pepper. In F&W’s version, Steven Raichlen adds a spoonful of horseradish for even more kick.
Smoked Pork Butt
Greg DuPree / Food Styling by Ali Ramee / Prop Styling by Christine Keely
Reach for a Boston butt or pork shoulder for this smoky, tender, and juicy recipe. Rub mustard into the meat and sprinkle it with a brown sugar–mixture for a deep and satisfying flavor.
Burnt Ends with Bourbon Sauce
Victor Protasio / Food Styling by Torie Cox & John Somerall / Prop Styling by Audrey Davis
2021 F&W Best New Chef Matt Horn shares recipes for his go-to rub and sticky Bourbon Sauce to go along with this take on burnt ends: crispy, caramelized, and oh-so smoky.
Barbecue-Spiced Hot-Smoked Salmon
Smoke an entire side of salmon for a showstopping contribution to any buffet. This recipe goes all in on flavor, dry brining the salmon before smoking it, and seasoning it with a homemade barbecue spice and pineapple-based sauce that’s brushed on throughout cooking.
Jerk-Smoked Duck with Peach Barbecue Sauce
2019 F&W Best New Chef Bryan Furman smokes duck over a drip pan, an efficient (and quick) way to infuse the duck with an intense smoky flavor in only 30 minutes. Serve with a peach-sweetened barbecue sauce.
Smoked Brisket with Coffee Beer Mop Sauce and Zinfandel Barbecue Sauce
Victor Protasio, / Food Styling by Margaret Dickey / Prop Styling by Lydia Pursell
The Barbecue Bible author Steven Raichlen slow cooks this brisket on the grill, where it develops a deep smoky flavor. Pair this with a rich Zinfandel-based barbecue sauce.
Spatchcocked Smoked Turkey
Victor Protasio / Food Styling by Chelsea Zimmer & John Somerall / Prop Styling by Christine Keely
This sweet, tangy, and succulent whole turkey is smoked after being spatchcocked in a kamado-style cooker such as the Big Green Egg. Pitmaster Rodney Scott uses a spicy-sweet dry rub alongside a vinegar-cayenne mopping sauce.
Maximo Beef Ribs with Chimichurri
Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Gabe Greco
Serve these South American-style ribs from chef John Manion of Chicago’s El Che Steakhouse & Bar with a tangy and bright chimichurri sauce. This intensive recipe calls for spritzing the large three-bone rack with red wine vinegar every 30 minutes.
Whole Smoked Chicken
Morgan Hunt Glaze / Prop Styling by Phoebe Hausser / Food Styling by Chelsea Zimmer
Smoke a whole, spatchcocked chicken after an overnight salt dry brine. This simple and delicious dry rub with garlic, onion, cumin, and brown sugar can be substituted for your favorite barbecue dry seasoning.
Perfect Smoked Pork Ribs
These showstopping St. Louis-style ribs are smoked then baked, rubbed in gochugaru (Korean red chile flakes), and served with your favorite hot or barbecue sauce. Wrap them in foil and parchment paper before putting them in the oven to achieve an ideal tender texture.
Smoked Brisket
Patience is a virture with this smoked brisket recipe from Horn. It takes just over 10 hours to complete but less than an hour of active time.
Chipotle-Spiced Smoked Turkey Legs
Noah Fecks / Food Styling by Drew Aichele / Prop Styling by Ethan Lunkenheimer
Dry-brined and then smoked, these turkey drumsticks develop a deep mahonogy color and an even deeper chipotle flavor. Meaty, juicy, and eminently portable, they’re destined to be the star of any holiday table.
Smoked Chicken Drumsticks with Coriander
Marcus Nilsson
Serve these smoked and grilled chicken legs — marinated in brown sugar, mustard, coriander and jalapeño — with a sweet-berried Pinot Noir from California’s Russian River Valley.
Molasses-Smoked Baby Back Ribs
Marcus Nilsson
Enjoy these beer-brushed baby back ribs from James Beard Award–winner Tim Byre with a crisp Lone Star lager. In this no-fail method for ribs, he first cooks them in a foil packet to retain moisture before smoking them over wood.
Barbecued Brisket and Burnt Ends
James Baigrie
Chef and cookbook author Paul Kirk shares his recipe for a whole packer brisket, which includes both the flat and the point. It’s a labor of love: This brisket will be on the grill for close to 10 hours; the point will cook for an additional hour.
Lemon-Brined Smoked Chickens
Marcus Nilsson
Before smoking, Slows Bar BQ chef and co-owner Brian Perrone soaks his chickens in a lemony brine to ensure they stay juicy throughout the cooking process. “The brine also helps get the salt and seasonings all the way into the bird,” he says.
Hill Country Smoked Chicken Wings with Texas Ranch Dressing
Peden + Munk
A sweet and spicy dry rub is smeared on these chicken wings before they are smoked, giving them extra flavor.
Smoky Barbecued Chicken
James Baigrie
This recipe for amber-colored chicken gets its color from four hours on the grill and its flavor from an overnight marinade, sweet-and-spicy dry rub, and mop made with dry white wine, apple juice, and Kansas City-style barbecue sauce.
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