BBQ recipe library

47 open recipes — brisket, pork butt, ribs, chicken, sides, and more. Each has phase-by-phase timings so you know when to wrap, rest, and pull. Sign up to bind a recipe to a live cook and get AI-powered predictions.

47 recipes

🥩 Beef (12)

BBQ smoked oxtail
oxtail
— Caribbean / Southern soul cooking
🌡 275°F pit⏸ 20m rest
Beef short ribs (Texas-style)
beef-short-ribs
— Central Texas style — hand-curated
🌡 275°F pit⏸ 45m rest
Burnt ends (brisket point)
beef (brisket point)
— Kansas City BBQ tradition
⏸ 5m rest
Dino ribs (beef short plate)
ribs (beef, short plate)
— Franklin-school beef ribs
🌡 275°F pit⏸ 30m rest
Picanha (Brazilian top sirloin cap)
picanha
— Brazilian churrascaria tradition
🌡 250°F pit⏸ 8m rest
Prime rib roast (smoked)
prime rib
— Holiday tradition, low-and-slow then roast
🌡 225°F pit⏸ 25m rest
Smoked beef cheeks (BBQ-braised)
beef cheeks
— Texas-Mexican barbacoa influence
🌡 250°F pit⏸ 20m rest
Smoked bologna (Oklahoma cigar)
beef (cured)
— Oklahoma / Tulsa BBQ classic
⏸ 15m rest
Texas brisket (low + slow)
brisket
— Central Texas tradition — hand-curated
🌡 250°F pit⏸ 60m rest
Tomahawk steak (reverse sear)
steak (tomahawk)
— Classic reverse sear
🌡 225°F pit⏸ 8m rest
Tri-tip (reverse sear)
tri-tip
— Santa Maria tradition — hand-curated
🌡 225°F pit⏸ 10m rest
Tri-tip (smoked, medium-rare / 130°F)
tri-tip
— Santa Maria tradition — hand-curated lean-cut variant
⏸ 10m rest

🐖 Pork (8)

Baby back ribs
ribs (pork, baby back)
— Backyard staple
🌡 225°F pit⏸ 5m rest
Double-smoked glazed ham
ham (pre-cured)
— Holiday tradition
🌡 225°F pit⏸ 15m rest
Memphis pork butt
pork-butt
— Memphis BBQ tradition — hand-curated
🌡 225°F pit⏸ 45m rest
Pork belly burnt ends
pork (belly)
— Modern competition BBQ favorite
⏸ 10m rest
Pork loin (smoked, medium / 145°F)
pork loin
— Weeknight pork-loin technique — hand-curated
⏸ 10m rest
Pork tenderloin (smoked)
pork tenderloin
— Weeknight-friendly cook
🌡 275°F pit⏸ 8m rest
Spare ribs (St. Louis cut)
ribs (pork, spare)
— Classic 3-2-1 backyard method
🌡 225°F pit⏸ 5m rest
Stuffed pork loin
pork loin
— Cottage cooking classic
🌡 250°F pit⏸ 10m rest

🍗 Poultry (7)

Boneless turkey breast (smoked)
turkey breast
— Holiday-meal friendly
🌡 275°F pit⏸ 15m rest
Chicken thighs (bone-in, skin-on)
chicken thighs
— Pitmaster's weeknight friend
🌡 275°F pit⏸ 5m rest
Crispy smoked chicken wings
chicken wings
— Game-day classic
🌡 250°F pit
Spatchcock chicken (crispy skin)
chicken-whole
— High-heat poultry method — hand-curated
🌡 350°F pit⏸ 10m rest
Turkey breast, boneless (smoked to 165°F)
turkey breast
— Holiday turkey-breast technique — hand-curated
⏸ 15m rest
Whole chicken (smoke-roasted)
chicken-whole
— High-heat poultry method — hand-curated
🌡 350°F pit⏸ 12m rest
Whole smoked turkey
turkey (whole)
— Thanksgiving / holiday standard
🌡 275°F pit⏸ 20m rest

🐑 Lamb (3)

Bone-in leg of lamb
lamb leg (bone-in)
— Easter-meal staple
🌡 250°F pit⏸ 20m rest
Pulled lamb shoulder
lamb shoulder
— Mediterranean lamb tradition
🌡 275°F pit⏸ 30m rest
Rack of lamb (smoked + seared)
lamb rack
— Elegant dinner-party cook
🌡 225°F pit⏸ 8m rest

🐟 Seafood (2)

Hot-smoked salmon
salmon
— Pacific Northwest tradition
🌡 180°F pit⏸ 5m rest
Whole smoked trout
trout (whole)
— Fly-fishing camp classic
🌡 200°F pit⏸ 5m rest

🌽 Vegetables + sides (9)

ABTs (bacon-wrapped jalapeño poppers)
appetizer (peppers)
— Classic BBQ appetizer (Atomic Buffalo Turds)
⏸ 5m rest
Smoked asparagus
vegetable (asparagus)
— Quick side veg
🌡 350°F pit
Smoked baked potatoes
vegetable (potato)
— Crispy-skin classic
🌡 275°F pit⏸ 5m rest
Smoked corn on the cob
vegetable (corn)
— Backyard staple
🌡 275°F pit⏸ 5m rest
Smoked mac & cheese
vegetable (side)
— Pitmaster crowd-pleaser
🌡 275°F pit⏸ 10m rest
Smoked portobello caps (burger sub)
vegetable (mushroom)
— Vegetarian BBQ option
🌡 275°F pit
Smoked stuffed bell peppers (ABTs adjacent)
vegetable (pepper)
— Texas + appetizer mashup
🌡 250°F pit⏸ 5m rest
Smokehouse baked beans
vegetable (side)
— Aaron Franklin school of drip-collection
🌡 275°F pit⏸ 5m rest
Whole smoked cauliflower
vegetable (cauliflower)
— Vegetarian centerpiece option
🌡 275°F pit⏸ 5m rest

✨ Other (6)

3-2-1 spare ribs
ribs-spare
— Classic competition method — hand-curated
🌡 225°F pit⏸ 10m rest
Burger (grilled, medium / 145°F)
burger
— Classic grilled burger technique — hand-curated
⏸ 3m rest
Eye of round roast (smoked, medium)
eye of round
— Lean-cut roast technique — hand-curated
⏸ 18m rest
Prime rib / standing rib roast (medium-rare, 128°F)
rib roast
— Holiday standing-rib roast — hand-curated
⏸ 25m rest
Sirloin tip roast (smoked, medium-rare)
round roast
— Lean-roast technique — hand-curated
⏸ 15m rest
Smoked queso (party dip)
sides (dip)
— Tailgate / party staple