Sauces & Rubs
Honey-Molasses BBQ Sauce
A tomato-based sauce for brushing or serving alongside BBQ.
- Setup
- Saucepan; whisk; stovetop
- Timing
- About 30 minutes including prep
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The recipe book.
Something for the pit, something for the table. Where shall we start?
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Sides & Vegetables
Creamy Cabbage and Carrot Slaw
A chilled side for pulled pork sandwiches and BBQ plates.
- Setup
- Large bowl; whisk; refrigerator
- Timing
- 10 minutes prep + 20 minutes–2 hours chilling; no cooking
Sides & Vegetables
Smoked Bacon and White Beans
Sweet, tangy beans with bacon and jalapeño.
- Setup
- Smoker or indirect covered grill; large ovenproof pot; stovetop
- Timing
- 15 minutes prep + about 3 hours smoking
Sides & Vegetables
Smoked Cheddar-Gouda Mac and Cheese
A creamy side with a seasoned crumb topping.
- Setup
- Smoker; stovetop; pasta pot; large ovenproof skillet
- Timing
- 20 minutes prep + about 1 hour smoking
Poultry
Smoked Boneless Chicken Thighs
A simple smoke-and-rub chicken dinner.
- Setup
- Smoker or indirect covered grill; tongs; food thermometer
- Timing
- About 75 minutes cooking + 10 minutes prep
Pork
Sweet-Glazed Smoked Baby Back Ribs
Baby backs cooked at 300°F with a sweet foil wrap.
- Setup
- Smoker or indirect covered grill; foil; thermometer; saucepan
- Timing
- About 3 hours; cook to tenderness
Pork
Foil-Wrapped Smoked Pulled Pork
A hotter shoulder cook with a sauced foil finish.
- Setup
- Smoker or indirect covered grill; thermometer; heavy foil
- Timing
- About 7 hours cooking + 30 minutes rest; timing varies
Beef
Texas-Style Smoked Brisket
A peppery whole brisket for a long, unhurried cook.
- Setup
- Smoker or covered grill with indirect heat; thermometer; unwaxed butcher paper or foil
- Timing
- About 15 hours cooking + 1 hour rest; allow extra time
Pork
Maple-Pepper Smoked Bacon
Homemade bacon with maple sweetness, a peppery crust, and warm spices. Cure it ahead, smoke it, then chill and slice for breakfast, san...
- Setup
- Smoker or pellet grill, refrigerator, large food-safe zipper bag, rimmed tray, wire rack, and meat thermometer.
- Timing
- 5–7 days curing, 12 hours drying, approximately 3 hours smoking, and overnight chilling.
Beef
Smoked Beef Pastrami
Brisket cured with garlic and pickling spices, coated with cracked pepper and coriander, then smoked until tender. Slice it warm for sa...
- Setup
- Smoker, pellet grill, or grill configured for indirect smoking; meat thermometer; large food-safe, nonreactive brining container; wire rack; heavy-duty foil.
- Timing
- 5 days curing, 24 hours drying, approximately 6–8 hours smoking, plus at least 30 minutes resting. C