The top 5 BBQ Smoked Rib Recipes

The top 5 BBQ Smoked Rib Recipes

Make your next BBQ dinner one to remember with these amazing BBQ smoked rib recipes.

75% of Americans owns a grill or smoker BBQ. So it’s unsurprising that 80 million of you enjoyed the delicious taste of a BBQ in 2016.

But next time you fire up your smoker you might want to try something a little different. Smoked ribs are a surefire way to make the most of your smoker and impress your guests.

They’re also great because the perfect smoker – we wrote guide on what to look out for when buying a smoker over here – will do a lot of the work for you. But you can give your ribs an extra kick using one of these amazing BBQ smoked rib recipes.

Read on to find out more.

Using Your Smoker for Your Best BBQ Smoked Rib Recipes

Before you flavor your ribs, it’s a good idea to set your smoker up. That way it’ll be the perfect temperature once your ribs are ready to go in!

Light around six to eight pieces of charcoal and wait for them to reach a full burn. Then you can add the firebox and set your smoker to preheat to the right temperature. You can keep the smoker stoked by adding more coal.

Most ribs cook well starting at 225°F. However, their cooking time will vary depending on their size.

Smaller racks will cook faster than larger racks. A meat thermometer will help you know when they’re done. 160°F is the safe internal temperature for eating pork and beef.

You won’t need any additional trays, just place your ribs straight on the grill in the cooking chamber. Some people like to put a metal pan of water at the end of the grill nearest to the firebox. This helps keep your meat moist while it’s smoking.

A lot of people think that once the ribs are in that’s their job done. But there are a few things to keep an eye on the get the best possible flavor from your smoker.

Make sure you keep the fire stoked. Adding a few lumps of wood every half hour will keep the fires burning nicely. But you can tell a lot by the color of the smoke so let this guide you.

If your ribs aren’t wrapped, spray them with water every hour. This will also ensure that they don’t dry out.

For more tips on getting the best flavor from your smoker, check out our 9 top tips for smoking ribs!

Homemade BBQ Rub Ribs

A lot of people use store-bought rubs for their ribs, but making them from scratch is easy and delicious.

This simple recipe will leave room for you to taste to the amazing hickory smoke flavor. So you can use it as a basis for any hickory smoked BBQ ribs recipe.

To feed four people you will need:

  • 1 rack of pork ribs, either St Louis-style or baby back ribs
  • 1 tablespoon of garlic powder
  • 1 tablespoon of ground ginger
  • 2 tablespoons of paprika
  • 2 tablespoons of onion powder
  • 1 tablespoon of minced garlic
  • ½ tablespoon of cayenne pepper
  • 1½ tablespoons of mustard powder
  • 1½ tablespoons of ground black pepper

Set aside the ribs and combine the rest of the ingredients in a bowl. Make sure you mix them thoroughly for an even taste.

Lay the ribs on aluminum foil and cover other sides generously with the rub. You might want to remove the rib’s membrane to ensure all the flavor from the rub gets in.

Place the ribs on the grate in the cooking chamber and make sure the end vents are open. Then you can close your cooking chamber and let your smoker work its magic!

Leave the ribs to smoke for three to five hours.

Once cooked remove the ribs and wrap them in aluminum foil. If you want to add any sauces or glazes do this before wrapping them. Then let them sit in the smoker for another 30 minutes.

After taking them out, let the ribs sit for 15 minutes. This allows the meat to settle and soak up any remaining sauce. Then they’re ready to eat!

Marinated BBQ Ribs

Marinating ribs is a great way to infuse them with extra flavor even before they’re cooking. For this recipe you will need:

  • 2 racks of baby back ribs
  • 3/4 cup of soy sauce
  • 3/4 cup of chicken brother
  • 1 cup of sugar – split in half
  • 6 tablespoons of olive oil
  • 6 tablespoons of cider vinegar
  • 1 tablespoon of paprika
  • 2 teaspoons of salt
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of pepper
  • 1/4 teaspoon of garlic powder
  • 3 minced cloves of garlic
  • A dash of cayenne pepper

Mix together the broth, olive oil, soy sauce, vinegar, garlic and half a cup of sugar in a jug.

Then remove the membrane from your ribs and place them in a baking dish. This should have sides high enough to hold the liquid. Pour two-thirds of your mixture over the ribs and flip them to make sure they’re thoroughly coated.

Refrigerate them overnight so they will soak up the marinade. Cover the remaining marinade and place it in your refrigerator.

Once your ribs have soaked in the marinade for at least 12 hours, drain this and discard it.

Now you’re ready to make your rub. Mix together the other half cup of sugar with the salt, paprika, chili powder, pepper, and garlic powder. Then use this to thoroughly coat both sides of your ribs.

Set them to smoke in your cooking chamber. Remember that baby back ribs will cook quicker than other cuts.

Once they’re cooked through remove them and cover them in the remaining marinade. Then wrap them and leave them to smoke for a further 30 minutes.

Sweet BBQ Smoked Pork Rib Recipe

Pork tastes amazing with anything sweet, and this recipe maximizes on that. It even uses a little smoking trick for added flavor!

You need:

  • Baby back pork ribs
  • 2 tablespoons of ground black pepper
  • 2 tablespoons of ground white pepper
  • 2 tablespoons of brown sugar
  • 2 tablespoons of onion powder
  • 1 tablespoon of garlic powder
  • 1 tablespoon of paprika
  • 1 tablespoon of chili powder
  • 1 tablespoon of cumin
  • 1 cup of apple juice
  • 1/4 cup of salt
  • 1/4 cup of white sugar
  • 1/4 cup of brown sugar (in addition to the tablespoons)
  • 1/4 cup of BBQ sauce
  • Apple, grape, pear, and cherry chips

First, you’ll need your rub. Combine the salt, white sugar, black pepper, and white pepper. Also add the onion powder, paprika, garlic powder, tablespoons of brown sugar, and cumin to the bowl.

Use this rub to generously cover your ribs all over. Then wrap them in plastic and put them in the refrigerator. This acts like a mini, dry marinade.

After 30 minutes unwrap them and put them int your cooking chamber. Add the chips to your smoker pan and bring the heat up to 270°F. Then let your ribs smoke for 1 hour.

While they’re smoking make a glaze using the apple juice, BBQ sauce, and remaining brown sugar. After your ribs have been smoking for an hour, brush them with the sauce. Repeat this every half an hour to forty-five minutes until they’re cooked.

This should take about three to four hours. You can tell when they’re cooked because the meat won’t be pink anymore. It will also start to shrink back from the bone.

Once they’re cooked remove them and put them in a tight aluminum foil wrap. Leave them to rest for 15 minutes before eating them.

Spicy BBQ Smoked Ribs

Sweetness is great but if you’re looking for spice this is the recipe for you! And this generous serving is great if you’re having lots of people over. It feeds 15 to 20.

You will need:

  • 6 racks of pork baby back ribs
  • 2 cups of BBQ sauce
  • 2 cups of brown sugar
  • 2/3 cup of brown mustard
  • 2 tablespoons of white vinegar
  • 6 cloves of minced garlic
  • 2 five-ounce cans of chipotle peppers
  • 2 can of Dr. Pepper (yes, really!)

Create a marinade in a saucepan using the brown sugar, BBQ sauce, Dr. Pepper and garlic. Then add the mustard, chipotles, and vinegar.

Let this come to a boil and then reduce the heat so it simmers and thickens. This usually takes about 20 minutes. Let it cool and put half in the refrigerator to use later.

Use the remaining half of marinade to cover the ribs. You want them to be properly covered all over to give them the fullest flavor. Then wrap them and refrigerate them.

After 8 hours they’re ready to smoke! Pop them in your cooking chamber for 3 to 4 hours.

With this many ribs, you might not be able to fit them all in at once. Whatever you do, don’t double stack the ribs. Doing this will slow down the cooking time and might leave you with an uneven smoke.

Instead, you could relay them or cook some in advance. Or, if you have a friend with a smoker get them all going at once!

30 minutes before you take them out brush them with the remaining marinade. Then let them cook for another 30 minutes before you rest them.

Sweet, Spicy and Smokey Beef Ribs

Smoking isn’t just a great way to cook pork. You can improve on any beef rib recipe by using your smoker to slow cook it. This one is a crowd pleaser that means you don’t have to choose between sweetness and spice!

You’ll need:

  • 2 racks beef back ribs
  • 1 cup of orange juice
  • 1/3 cup of freshly chopped pineapple
  • 2/3 cup of freshly chopped cherries
  • 2 tablespoons of brown sugar
  • 1 tablespoon of red wine vinegar
  • 1/2 a jalapeno pepper (chopped up)
  • 1 teaspoon of Worcestershire sauce
  • 1 teaspoon of soy sauce
  • A dash of salt and pepper
  • A handful of cilantro

To speed this one up you can start by getting the ribs on the smoker. This recipe is all about the glazing so you only need to season them with a bit of salt and pepper. But do make sure you cover them on both sides.

Then heat your smoker to 300°F and let the ribs smoke for 3 to 4 hours.

While they’re cooking you can make your glazing sauce. Combine the rest of your ingredients in a saucepan and bring the mixture to a boil. Then reduce the heat and allow the mixture to simmer.

After 15 minutes remove the sauce from the heat and blend it in a blender. Return the blended sauce to the heat and let it simmer for another 10 to 20 minutes. During this time it should thicken to become like BBQ sauce.

Once your ribs are fully cooked lather them with half a cup of this sauce then return them to the smoker. After 10 minutes, remove them. You can serve them up straight away with the rest of your sauce.

Now You’re Ready to Smoke!

Any of these BBQ smoked rib recipes is sure to impress your guests. Or try them out to spice up your Sunday afternoon family BBQ.

And for more amazing BBQ ideas, check out our recipes!

15 Must Try Japanese BBQ Recipes

15 Must Try Japanese BBQ Recipes

Must Try Japanese BBQ Recipes: Spice things up at your next weekend BBQ by getting creative with these 15 Japanese BBQ recipes.

Do you love food? Who doesn’t?!! And when it comes to great food, nothing is better than BBQ.

Few people would argue that one of the most delicious types of food in the world is Japanese BBQ. Whether you prefer beef, pork, or chicken, it’s hard to go wrong when cooking up an amazing Japanese recipe.

If you’ve been searching for new BBQ recipes to try this summer, you’ve come to the right place! In this article, we take a look at 15 great Japanese BBQ grill dishes that will be perfect for your next party.

Keep reading to discover some creative dishes that will have your guests begging for more!

1. Tsukune (Japanese Chicken Meatballs)

This dish is sure to be a favorite. And it’s a breeze to make. Here’s what you need.

  • 1/2 cup sake
  • 1/2 cup soy sauce
  • 1/4 cup dark brown sugar
  • 1/2 cup mirin
  • 1 tablespoon sherry vinegar
  • 1 piece ginger (sliced)
  • 3 cloves garlic (peeled and smashed)
  • 3 scallions (chopped)
  • 1/2 cup panic bread crumbs
  • 1 1/2 pound ground chicken thighs
  • 1 tablespoon white peppercorns 
  • 1/4 scallions (finely chopped)
  • 1 large egg (beaten)
  • 2 teaspoons minced fresh garlic (finely chopped)
  • 2 teaspoons fresh ginger (finely grated)
  • 1/2 teaspoon ground white pepper
  • 1 teaspoon kosher salt
  • 2 teaspoons minced fresh garlic

2. Garlic Parmesan Crusted Chicken

A perfect meal for lunch or dinner. Enjoy on the patio with your favorite wine.

  • 4 boneless skinless chicken breasts
  • 1/2 cup ranch dressing
  • 3 tablespoons Worcestershire sauce
  • 1/2 cup olive oil
  • 1 teaspoon vinegar
  • 1/2 teaspoon pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon minced garlic
  • 1/4 cup grated parmesan 
  • 1/2 cup panko bread crumbs
  • 1/3 cup shredded parmesan
  • 1/4 cup ranch dressing
  • 1 teaspoon garlic salt
  • 1 cup provolone (shredded)
  • 2 tablespoons melted butter

3. Crack Chicken Tacos

For anyone who loves tacos, this is the ideal summer dish when entertaining friends and family. Perfect at home or at the beach, these crack chicken tacos will make everyone smile.

  • 2 pounds boneless, skinless chicken breasts
  • 2 cups panko breadcrumbs
  • 1 cup flour
  • freshly ground black pepper
  • 3 eggs (beaten)
  • kosher salt
  • 1 cup barbecue sauce
  • 2 limes
  • 1/2 cup brown sugar
  • 1 teaspoon garlic powder
  • 1/2 head green cabbage (shredded)
  • 8 flour tortillas
  • fresh cilantro

4. Asian Chicken Meatloaf

This isn’t your grandmother’s meatloaf. In fact, we guarantee that you’ve never had meatloaf like this before. Ideal for any time of year, it’s an especially delicious choice for spring and summer when you’re in the mood to serve dinner outside on the patio.

  • 1 pound ground chicken 
  • 1 pound chicken sausage
  • 1 egg
  • 1/2 cup panko crumbs
  • 3 garlic cloves (chopped)
  • 1 tablespoon ginger (grated)
  • 1/2 cup onion (chopped)
  • 1/4 cup soy sauce 
  • 1/4 teaspoon salt
  • 1/2 cup water chestnuts (chopped)
  • 1/3 cup barbecue sauce
  • 1/4 teaspoon ground pepper
  • 1/3 cup ketchup
  • 1 teaspoon fresh ginger
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground ginger
  • 1 tablespoon brown sugar

5. Chicken Fajita Burgers

This is a classic example of Japanese BBQ. Chicken fajita burgers will be the hit of the party. It’s even great for vacation when everyone is out at the beach after a long day of swimming.

When your family is starving, you can’t go wrong with these amazing Japanese-style burgers.

  • 1 pound ground chicken 
  • 1/2 cup panko breadcrumbs
  • 1/4 cup chopped cilantro
  • 1/2 cup finely chopped onion
  • 1 egg
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 thinly sliced red pepper
  • 1/2 thinly sliced green pepper
  • 1/2 thinly sliced yellow pepper
  • 1/2 thinly sliced sweet onion
  • 1/2 teaspoon chili powder
  • 1 thinly sliced jalapeño pepper
  • salt 
  • pepper
  • 1 cup shredded Monterey Jack cheese
  • 4 toasted hamburger buns 

6. Cheesy BBQ Chicken Bites

When it comes to finger food that will wow your family each and every time, these cheesy BBQ chicken bites are the perfect choice for your hungry crew. Serve as an appetizer or a side dish, but you can’t go wrong either way.

  • 2 sourdough Baguettes
  • 3 pounds of chicken breast
  • 1 1/2 cups sharp cheddar cheese
  • 1 cup BBQ sauce
  • 1/4 cup flour
  • 1/2 cup melted butter
  • 2 thinly sliced red onions
  • 2 tablespoons panko bread crumbs
  • oil
  • pepper
  • kosher salt
  • 2 tablespoons seasoning salt
  • chopped parsley

7. Buffalo Chicken Dogs

Here is another great lunch idea for hot summer days at the beach or the baseball park. Buffalo chicken dogs are always a big hit for anyone who loves fun food and the delicious taste of Japanese cuisine.

  • 1 pound ground chicken
  • 2 tablespoons parmesan cheese
  • 1/2 cup melted butter
  • 1 tablespoon panko bread crumbs
  • 1/2 teaspoon seasoned salt
  • 1 cup hot sauce
  • 2 large carrots
  • 1/2 teaspoon pepper
  • 4 ounces blue cheese
  • 1 cup shredded lettuce
  • 2 sliced green onions
  • 6 toasted whole wheat hot dog buns
  • 1/2 cup greek yogurt
  • 1 avocado
  • 2 teaspoons dried dill
  • 2 teaspoons chopped parsley
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1 clove minced garlic
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons hot sauce
  • 1/2 teaspoon vinegar
  • 1 pinch salt
  • 1 pinch pepper

8. Spice Moroccan Chicken Wrap

Perfect for dinner or lunch, any time of the year. These chicken wraps work well in the dining room or a picnic blanket.

  • 2 boneless chicken breasts
  • salt
  • olive oil
  • 2 pressed cloves garlic
  • black pepper
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/8 teaspoon ground cinnamon
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground ginger
  • 1 pinch cayenne pepper
  • 1/8 teaspoon turmeric
  • eggplant
  • chutney
  • tomato
  • hummus
  • 4 pieces flatbread
  • 1 small onion
  • 2 Japanese eggplants
  • 3 Roma tomatoes 
  • 1 tablespoon chopped mint
  • 1/2 teaspoon lemon juice
  • 15 ounces garbanzo beans

9. Tandoori Chicken Pita

It’s hard to beat tandoori chicken pita. Especially if the crowd at your house likes to be treated to some of the best Japanese BBQ on the planet. This is another dish you can make for friends on the patio or inside at the dining table while it snows outside.

Perfect for any occasion.

  • 2 wholemeal pita bread
  • 2 chicken breast
  • 1 cucumber
  • 1/2 tomato
  • 1/4 cup parsley 
  • 4 leaves butterhead lettuce
  • 1 cup greek yogurt
  • 1/4 cup chopped mint leaves
  • 2 cloves grated garlic
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ginger
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cumin 
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon Garam Masala
  • salt 
  • pepper

10. Sticky Soy Glazed Meatball Skewers

Meatball skewers are a favorite food in any language. These sticky treats are the ideal choice for summer days while you relax on the patio watching the little ones run through the sprinklers. Fun, yummy, easy to make, and simply perfect as an addition to any feast.

  • 200 grams minced pork
  • 500 grams minced chicken thigh
  • 35 grams panko crumbs
  • 1 tablespoon dark soy sauce
  • 1 tablespoon ginger
  • 4 shiitake mushrooms
  • 7 spring onions
  • 1 tablespoon cornflour
  • 3 batons
  • vegetable oil for brushing
  • roasted sesame seeds
  • 2 tablespoons caster sugar
  • 1 teaspoon brown rice vinegar
  • 2 teaspoons finely grated ginger

11. Apple Butter Onion Chicken Burgers

Here is another burger you can serve when you’re wanting to change things up a bit. These chicken burgers will make your mouth water. Healthy, delicious, and fun to eat.

  • 1 pound ground chicken
  • 1/4 cup apple butter
  • 1/2 cup panko bread crumbs
  • 1/2 teaspoon cumin
  • 2 tablespoons minced cilantro
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground pepper
  • 1 cup smoked gouda cheese
  • 1 sweet onion 
  • 2 tablespoons olive oil 
  • kosher salt
  • pepper
  • 1/4 cup apple butter
  • 4 hamburger buns

12. Korean Style Tacos

Another popular BBQ dish for your outdoor festivities this summer, Korean style tacos always make a splash.

  • 1 pound cooked pulled pork
  • 12 corn tortillas
  • 1/4 cup pickle
  • 2 tablespoons soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons hot pepper past
  • 2 teaspoons sesame oil
  • 1 teaspoon of rice wine vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon chili pepper
  • 1 pinch salt
  • 1 English cucumber

13. Tonkatsu (Japanese Crumbled Pork)

This is Japanese BBQ at its finest. It’s a simple recipe that you can whip up in a flash. Perfect with a salad and a great bottle of wine.

The kids will love it and so will you.

  • 150 grams boneless pork cutlets
  • 1 cup plain flour
  • 2 eggs
  • tonkatsu sauce
  • vegetable oil
  • 2 1/2 cups panko breadcrumbs
  • Shredded cabbage
  • chili powder
  • salt
  • 1/2 thinly sliced cucumber
  • 3 potatoes 
  • 1/4 cup carrot
  • 1/2 cup Kewpie Mayonnaise
  • 2 hard-boiled eggs
  • 1/4 cup thinly sliced spring onion
  • 1 teaspoon hot mustard
  • 1 teaspoon white vinegar

14. Japanese Negimaki

When it comes to Japanese BBQ, any recipe that includes steak will always rise to the top of the list. This is definitely the case with Japanese Negimaki. It’s a zesty dish that will make your tastebuds dance.

  • 1 pound beef flank steak
  • 12 asparagus spears
  • 2 1/2 carrots
  • 2 tablespoons raw honey
  • 5 teaspoons soy sauce
  • 1 teaspoon lime zest
  • 1 tablespoon sesame oil
  • 4 teaspoons fresh ginger
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon red miso
  • 1 teaspoon safflower oil

15. Grilled Pork Lettuce Cups

Grilled pork lettuce cups make a great addition to any Japanese BBQ. Far from complicated, this recipe has been a favorite for years and works well for the patio or while you watch the tide roll in. This light dish will whet the appetite, please your tastebuds, and will make you wish that the summer could last forever.

  • 2 pounds boneless country style pork ribs
  • 6 tablespoons gochujang
  • 1 3/4 inches fresh ginger root
  • 4 cloves garlic
  • 1 tablespoon soy sauce
  • 3 tablespoons mirin
  • 2 teaspoons sesame oil
  • 16 butter lettuce leave
  • 1 1/2 cups cola
  • 2 tablespoons chili garlic sauce
  • 1/2 cup cider vinegar
  • 2 red onions
  • 2 tablespoons lime juice

The Best Japanese BBQ Recipes for Summer

There is something about Japanese BBQ that makes it perfect for the summer months. These recipes are ideal for making at home or on vacation and will please your crew and keep a smile on every face.

Whether you prefer beef, chicken, or pork, there is a recipe here that will please everyone in the family. We encourage you to experiment, explore new flavors, and to mix and match until you find the perfect combination of recipes for your gang.

No matter what you choose, it’s hard to go wrong when serving Japanese BBQ.

Click here to learn how to use an electric grill.

Top 7 Amazing Camping Grill Recipes

Top 7 Amazing Camping Grill Recipes

Are you sick of settling for sausage sandwhiches when camping? Check out these 7 amazing camping grill recipes to add variety to your camping menu.

Since 2014 the number of American households that camp has increased by 7 million. So there are now 77 million households in America who enjoy everything camping has to offer. And there’s a lot on offer!

But going camping doesn’t mean you have to eat out every night or eat out of a packet. Once you know how to use your camping grill properly, you can impress your family with loads of delicious meals.

So we’ve put together some of our favorite camping grill recipes to get you started! Read on to find out more.

Essentials For Any Camping Grill Recipes

To nail any camping grill recipes, you’ll need some essentials with you. But when you’re camping, you don’t want to haul loads of gear around with you. So what do you really need?

Obviously, you can’t grill anything if you don’t have a camping grill. Whether you’re using a camping grill stove or a camping grill fire pit, you can get amazing results. Check out our tips on how to find the best grill for you!

You’ll also need a few kitchen essentials. Knives and a chopping board are important for any prep work. And bring some tongs to protect your fingers when using the grill.

The beauty of a camping grill is that you don’t need to packet loads of pots and pans. You can just put your food straight on. But remember to rub your grill with olive oil or grill spray to stop your food sticking to it!

It’s always useful to have some aluminum foil with you. This can be great for wrapping some food, so it cooks more slowly. You can also use it to keep your food hot once it comes off the grill.

Don’t forget to bring something to wash your grill down with. Grilling is great, but it can be messy work.

If you don’t clean down your grill properly, it’ll start smoking residue from your old meals. No one wants that – it’s unhygienic and it’ll spoil the taste of anything you’re cooking.

Finally, make sure you check out the top safety tips to follow when grilling. You don’t want your evening meal ruined by a trip to the emergency room!

Sausages With Smokey Tomato Sauce

Sausages are a camping classic. And this delicious tomato sauce compliments the smokey flavor of a camping grilled sausage perfectly.

You’ll need:

  • 24 sausages (whatever kind you like best)
  • 1/2 cup tomato sauce
  • 1/2 cup passata
  • 1/2 cup cider vinegar
  • 1/2 cup brown sugar
  • 1 1/2 crushed garlic gloves
  • 4 tablespoons butter
  • 2 teaspoons chipotle pasta
  • Salt and pepper for seasoning
  • 8 BBQ skewers

The first thing you’ll need is the sauce. You could make this while you’re camping in a saucepan over your grill heat.

But you can also prepare it at home in advance. Doing this makes this a quick and easy meal to make while you’re on the go!

Set the sausages and the skewers to one side and combine the rest of the ingredients in a saucepan. Bring the mixture boil and let it bubble for 3 to 4 minutes. Ensure that the sugar has dissolved and then leave it to cool.

You can store this sauce in your refrigerator for up to 2 months.

Space your sausages out in lines of six and skewer them across the top and bottom. This should look like you have a ladder with six rungs made out of sausages.

Make sure your grill is white hot. Then barbeque the sausages until they’re brown on both sides and cooked all the way through. Brush the sauce over both sides and let them cook for another minute.

For extra flavor, you can add more sauce before serving them. Or serve them with the rest of the sauce as a dip.

For more grilled sausage ideas, check out our smoked BBQ sauce sausage recipe!

Honey And Sriracha Grilled Chicken Thighs

This delicious recipe proves that camping grill cooking doesn’t compromise on flavor! You’ll need:

  • 2.5 pounds chicken thighs
  • 2 tablespoons butter
  • 1 tablespoon lime juice
  • 1 tablespoon minced ginger
  • 6 tablespoons sriracha
  • 4 tablespoons honey
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cloves
  • 2 minced garlic cloves
  • Salt and pepper for seasoning

Again, you can prepare the sauce for your chicken before you leave or heat it over your grill while it warms up.

Heat together the butter, ginger, and garlic in a saucepan. Then stir in the paprika, cloves, honey, lime juice, and sriracha. Allow this to simmer for 4 to 5 minutes then remove it from the heat.

Pat down your chicken thighs to remove any excess moisture and season it with salt and pepper. To prevent your fire from flaring up you can trim off any excess fat or skin.

Start by grilling the chicken with the skin side down for 4 to 5 minutes. Then flip it over and continue grilling it for the same amount of time. To stop your chicken from burning while it cooks, continue flipping it every 4 minutes.

The safe internal temperature for chicken is 165ºF. It takes 25 to 30 minutes to reach this temperature. But you can check it using a probe thermometer.

When your chicken is cooked through, glaze both sides generously with your sauce. Then place it back on the grill for another 5 minutes.

Flank Steak

Who said that camping meals couldn’t be glamorous? Not us! This simple yet delicious flank steak is sure to impress anyone!

You’ll need:

  • 1½ 2 pound flank steaks
  • 1½ teaspoons kosher salt
  • 1½ teaspoons paprika
  • 1½ teaspoons cumin

Mix together the salt, paprika, and cumin in a bowl. Use this mix to coat both sides of your steaks. Let the steaks sit for a while so the rub can penetrate the meat.

Once your grill has heated up it’s ready for your steaks. Grill them until they have a nice char on either side.

You want them to be medium rare. So give each side about 5 minutes on the grill. Then take them off and let them stand for 10 minutes.

Slice them into strips and serve them with a delicious salad!

Halloumi Burgers

These halloumi burgers prove that vegetarian options are as delicious as meat ones! You’ll need:

  • 1 nine ounce block of halloumi cheese
  • 1 tablespoon olive oil
  • 4 burger buns
  • 4 tablespoons hummus
  • 1 large tomato
  • Lettuce for dressing
  • 4 tablespoons tomato salsa

Slice your halloumi into 8 pieces and brush either side with olive oil. Then place them on your hot grill. Halloumi cooks quickly, so make sure you keep an eye on it!

Each side should need about 2-3 minutes. You’re looking for the perfect golden color so once you’ve got it, take the cheese off the grill.

Divide your burger buns and spread the bottom half of each with hummus. Slice your tomato and add this in followed by the halloumi. Then garnish it with lettuce and salsa, and you’re ready to go!

Grilled Kebabs

These delicious kebabs are an instant crowd pleaser. You can even replace the meat with halloumi to make them vegetarian!

For them, you’ll need:

  • 2 pounds sirloin steak (in 1-inch cubes)
  • 3 bell peppers (cut into 1-inch cubes)
  • 1 red onion (cut into 1-inch pieces)
  • ½ cup olive oil
  • ½ cup soy sauce
  • 3 minced garlic cloves
  • 1 teaspoon black pepper
  • 8 BBQ skewers

Mix together the olive oil, soy sauce, pepper and garlic in a bowl. Then add the meat into the bowl and ensure it’s fully coated. Then set it aside to let it marinate.

After 30 minutes to 1 hour, you can prepare your skewers. Thread the meat, bell peppers, and onion on so they’re evenly distributed. Then get them on the grill!

Make sure you turn the skewers, so they cook evenly. You only need a medium heat for these otherwise they’ll dry out.

Once the meat is nicely browned, and the vegetables are tender you’re ready to serve! This should take between 10 and 15 minutes.

Grilled Sweet Potato Fries

To prepare a magnificent meal for your friends and family, you need some delicious sides. Use your grill to make these amazing sweet potato fries.

You’ll need:

  • 2 sweet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 chopped clove of garlic
  • 1 pack of ranch dry mix

Cut your sweet potatoes lengthwise into strips. Each strip should measure 1/3 inch in width. It’s important to get them the same size so they’ll all cook at the same time.

To make them crispier, soak them in water for 30 minutes before cooking them.

Mix the rest of your ingredients in a bowl and add the fries. If you’ve soaked them, make sure not to add loads of water to the bowl. Once the fries are fully coated in the mix, they’re ready to cook!

Lay out a sheet of aluminum foil on your grill. This’ll stop them from falling down the gaps and into the flames. Then heat them, flipping them after 10 minutes for an even cook of both sides.

Grilled Banana Boats

These delicious sweet treats prove you can use your grill for making desserts too. They’re simple and will go down great with kids and adults alike.

You’ll need:

  • 2 bananas
  • 1/4 cup chocolate chips
  • 1/4 cup mini marshmallows

Keep the peel on your banana and split it lengthwise without cutting all the way through. Then gently open it a little way and stuff it with the marshmallows and chocolate chips.

Wrap it in aluminum foil and place on your grill for 5 minutes. Make sure you flip it so all the chocolate melts.

You’ll probably need a spoon to help with this one. It can get very messy!

So There You Have It!

Any of these camping grill recipes will be sure to impress your family and friends while out in the wild. Or for more great ideas, check out our amazing BBQ recipes.

9 Masterchef Tips to Use When BBQ Smoking Ribs

9 Masterchef Tips to Use When BBQ Smoking Ribs

These Top Tips Make BBQ Smoking Ribs Easy

Looking to upgrade your grilling skills? Is someone you’re looking to impress on your barbecue invite list? If so, then read this post to get tips for BBQ smoking ribs that will blow everyone away.

Whether you’re celebrating a special occasion, meeting new neighbors, or having a cookout “just because” you know one thing for sure: everyone is going to be judging your barbecuing skills.

There are few better ways to test your BBQ chops than by smoking ribs.

But if you’re relatively new to the grilling life — or if your skills aren’t quite where you want them to be just yet — it can be a disastrous experience.

This post is here to make you feel like a pro when it comes to BBQ smoking ribs.

Read on to learn the top tips and tricks you need to fool everyone into thinking you’ve been at this for years — and to become your neighborhood’s official grill master.

1. Get the Right Ingredients

The most important thing you need to consider when you’re ready to start BBQ smoking ribs?

The quality of your meats.

If possible, buy from a local butcher shop instead of a chain store to get the freshest meat available. Yes, you’ll have to pay a bit more — but it’s still cheaper than hiring a catering company.

What should you look for?

First of all, make sure that you don’t buy ribs referred to as “shiners.” This is where so much of the meat has been removed from the ribs, that the bones actually gleam through the packaging.

If you’re buying pre-packaged ribs, also be on the lookout for an excessive amount of liquid in the packaging. This is a clear sign that the ribs have been frozen and then thawed — and that’s not something you want.

Finally, be on the lookout for ribs with phrases like “basted,” “self-basting,” or “enhanced” on the packaging.

This usually means that the meat has been injected with salty liquid brine, which can ruin your own flavor and make it tougher.

Try to buy your meat as close to “grill day” as possible, so that you don’t have to freeze it.

Finally, ensure you pick up enough meat to feed everyone. This post makes it easy to know how much to buy.

2. Prepare the Meat

Next, it’s time to remove the membrane from the ribs.

You can ask your butcher to for this, or handle it on your own if you’re up for making your BBQ smoked ribs from as close to scratch as is possible.

It’s important to get rid of these membranes because they’re so tough, that they make it hard for the rest of the meat to absorb the flavors from the rub and sauces.

It’s surprising, but often the best way to get rid of membranes is by using a standard meat thermometer. Starting at the center of the ribs, put the meat thermometer between the membrane and one of the bones.

Then, slowly and gently pull off the entire membrane.

Yes, you may have heard a few debates about leaving the membrane on, but this is best left to serious grillers who have the professional training needed to make sure the flavor reaches all the meat.

3. Start With a Dry Rub

Now, let’s get into another great debate when it comes to bbq smoked pork ribs: dry rubs vs. sauce.

Yes, for best results, you want to use both sauce and a dry rub. But you don’t actually want to add that barbecue sauce to the meat until you’ve smoked the ribs.

So, how do you ensure you’re getting flavor through to all the parts of the meat? Through dry rubs, which can easily saturate the entire rib as opposed to just sitting on top.

Of course, dry rubs take a little bit of prep work.

Apply your dry rub about 8-10 hours before the barbecue begins to ensure that the flavors have all the time they need to soak through.

To make an incredible rub, mix up:

  • 1/4 cup brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon celery salt
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 1.5 teaspoons paprika
  • 1/3 teaspoon cinnamon

Once you’ve made the dream dry rub recipe, you can keep any leftovers of it for about a month.

Above all, make sure that you coat both sides of your ribs with the rub.

4. Mop It Up

Don’t worry: we’re not suggesting that you completely eliminate barbecue sauce from the rib-making process. (After all, we’re not monsters!)

Instead, it’s just about knowing how and when to apply sauce when you’re bbq smoking ribs.

The best way to evenly spread out the flavor and avoid drowning your ribs in sauce is by using the “mop” method. It’s also a great way to ensure that your ribs stay juicy and moist.

To create a mop, use about two tablespoons of the leftover dry rub we taught you how to make above. Mix it in with a cup of either apple cider vinegar or beer. Then, using a little brush, gently baste or “mop” your ribs with this mixture, when they’re about 2/3 of the way through the smoking process.

For more of a mop-based flavor, try mopping about once every 45 minutes. For an extra bit of intensity, we suggest wrapping the ribs in aluminum foil after you apply the final mop (for about a half an hour.)

This helps to keep things especially tender.

Only apply the barbecue sauce near the very end of the smoking process. It should act as a kind of a glaze. After all, the wood smoke is what really sears that flavor into your ribs.

And speaking of wood…

5. Select the Right Wood

One of the most important parts of smoking ribs with barbecue sauce — about as essential as selecting the right cuts of meat — is choosing the kind of wood you want to smoke with.

Sometimes, you may have a particular allegiance to a certain type of wood based on the region you live in.

For example, in the south, you’ll be hard-pressed to find anyone willing to smoke with anything other than hickory. However, in Texas, mesquite reigns supreme.

Pecan, alder, maple, oak, and even apple are also popular options. This post breaks down some of the top choices you have when it comes to smoking woods.

However, you don’t have to limit yourself to what’s available locally, especially because it’s easier than ever to find all different kinds of woods online.

After all, you can always use experimenting with different kinds of woods as an excuse to have cookouts more often.

6. Watch the Damper

Not all of the tips for properly BBQ smoking ribs have to be complicated.

But sometimes, it’s the simplest tips that are the most important. Always make sure that the exhaust damper on the grill is completely open throughout the entire smoking process.

If you leave the damper shut, then the flavor of the ribs will be especially bitter, regardless of the kind of wood you used.

7. Know When They’re Done

So, after about five or six hours of hard work, you feel like your ribs are just about done.

But how do you know for sure?

Usually, the meat will have moved from the bones’ ends by about half an inch. Additionally, you can lift up the rack of the ribs using tongs. Pay attention to the center of the ribs, often referred to as the flexing point.

Once the flexing point starts to shred slightly when picked up, you’ll know for sure that ribs are done.

You can also use a toothpick test to ensure the ribs are ready to eat. You just need to gently poke a toothpick between the bones of the ribs. The goal is for the toothpick to slide in easily, with no resistance.

For best results, use this method across different parts of your ribs.

Remember that the sign of truly well-cooked ribs is that you can tear them apart with your fingers.

Make sure that you also know the right sides to serve with your smoked ribs to really compliment the flavor and ensure everyone leaves full and happy.

BBQ Smoking Ribs Doesn’t Have to Feel Impossible

We hope that this post has simplified the process of BBQ smoking ribs.

Need help deciding on the right smoker to invest in? Want to make sure you’re able to use a charcoal or gas grill the right way?

On the hunt for even more creative barbecue tips and tricks?

We’ve got you covered when it comes to all that and more. Check out our blog for everything you need to learn about BBQ.

Make sure you keep checking back in with us to learn secrets used by the biggest barbecue masters in the world. Who knows? If you keep it up, you just might become one of them.

Cola Barbecue Sauce

Cola Barbecue Sauce

By Kent Whitaker

Have you ever enjoyed a nice grilled or barbecue meal and washed it down with a sip of soda such as Coca Cola, Pepsi, or whatever your favorite brand of soda is? Chances are that you have. But, did you know that a can of your favorite cola can be the start of a tasty barbecue sauce?

We love our soft drinks, aka “Coke” or “Cola”, in the Southern United States. When ordering at a barbecue joint the waitress may ask “Coke” or sweet tea? If you answer “Coke” then the waitress, or waiter, will ask, “OK, we have Coke Cola, Diet Coke, Root Beer, Orange, Sprite, and DR Pepper. As you can see – many things fall under the “Cola” umbrella.

‘Cola’ as an Ingredient – World Wide!

In fact, here in the southern United States, we love to cook with “cola” as an ingredient. There’s Lemon Lime Cake, Orange Crush cupcakes and cookies, Root Beer marinade, and even my dish root beer chicken!

We make cakes, pies, brownies and even barbecue sauces from the sweet flavored carbonated beverage. And there’s good reason – Coca Cola was invented in Atlanta, Georgia and first commercially bottled in Chattanooga, Tennessee. Then, it became a brand known worldwide… how did that happen? From the South… to the globe?

Beverage Historians, yes – that’s a job – point to the bottling efforts of soda makers during World War Two. Military leaders of Allied troops, specifically the United States military, had a desire to keep familiar products in the hands of troops. Coca Cola, the company, was a big part of the process. As troops were located and made advancements, the Coke Company built bottling plants and formed supply lines.

When the war was over, the company had already laid the foundation down for a global marketplace. That footprint still exists today! Coca Cola is one of the few brands that have instant logo recognition with much of the world. So, it figures that people would start cooking with it!

Cola Barbecue Sauce

1 can Coke, or your favorite brand cola – not diet

2 cups ketchup

1/4 cup mustard

2-3 teaspoons Worcestershire sauce.

2 teaspoons soy sauce.

1 tablespoon fine chopped onion

2-3 teaspoons minced garlic

1 tablespoon yellow mustard

Mix all together in a saucepan. Bring to a boil, reduce to low quickly and stir. Simmer on low to thicken. Chill before using. You can cut the amount of ketchup in half and simmer longer for a thicker glaze like sauce. Play with this recipe as needed to make it your own. And don’t be afraid to use other carbonated colas/sodas such as root beer or citrus versions for additional flavor options.

Author Bio: Kent Whitaker, also known as “The Deck Chef,” is an award-winning culinary writer and cookbook author. He’s also penned Young Reader, NASCAR and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill. You can reach out to Kent at, Facebook, Instagram, and Twitter.

Citrus Sweet Orange Barbecue Sauce

Citrus Sweet Orange Barbecue Sauce

By Kent Whitaker

There’s something about a sweet and tangy barbecue sauce served up with grilled chicken or pork that just seems right! Many of us are familiar with citrus flavored sauces when it comes to Asian inspired dishes. Tangy orange chicken is often something ordered by our family when enjoying oriental style cooking.

Another good example of citrus flavors and meat is the use of pineapple when cooking pork. Christmas and Holiday hams are often baked with pineapple rings attached to the sides with toothpicks. As I’m typing this, I can think of at least five Hawaiian style dishes that include chicken, pork, or beef with pineapple. It seems as if the two flavors were just meant to be together.

But, for some reason – I can’t get oranges out of my thoughts. So, this article is based on my desire for a Sweet and Tangy Barbecue Sauce kissed with some bonus citrus flavor. Speaking of oranges…

That’s A Ton Of Oranges

The number of oranges produced in 2018 by global suppliers as nearly 50 million metric tons! Production peaked at 49.28 million metric tons by the end of the year. That seems like a staggering number of oranges! But, according to statistics, the year prior was a record one. In 2016/2017 the number of oranges brought to global markets passed the 53.27 million metric ton mark!

If you’re familiar with the state of Florida, you may think that the sunshine state is the number one producer of oranges. After all, there are orange and fruit stands on street corners across the state. Other states beside Florida produce oranges including California and Texas. But, when added up, the country of Brazil produces more oranges than the United States as well as Mexico. In fact, China now produces more oranges than Mexico.

According to stats by the USDA, over 90% of all oranges produced in the United State are used in the commercial juicing industry. That’s a bunch of flavor – some of which can be used in this easy barbecue sauce recipe.

Citrus Sweet Orange Barbecue Sauce

3 cups ketchup

1 cup orange juice

2-3 tablespoons brown sugar

2 tablespoons hot sauce

1 1/2 tablespoons soy sauce

2 teaspoons vinegar        

1 teaspoon ground ginger

1 teaspoon minced garlic

Dashes of minced onion

Dashes of minced red bell pepper

Combine all of the ingredients in a saucepan and simmer over low heat until flavors are well blended. Now… Here’s the CHEAT SAUCE!

Are you pressed for time? Simply grab some of your favorite store-bought barbecue sauce and add a few spoonsful of orange juice. Warm, taste, and add more orange juice to your desired taste! Then, stir in a dash or two of hot sauce for that tangy backing flavor. Quick and easy – packed with flavor!

From – Kent’s cookbooks including the Tennessee Hometown Cookbook and

Author Bio: Kent Whitaker, also known as “The Deck Chef,” is an award-winning culinary writer and cookbook author. He’s also penned Young Reader, NASCAR and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill. You can reach out to Kent at, Facebook, Instagram, and Twitter.