🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 187 (from laksa010)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa187.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.foodandwine.com/cooking-techniques/barbeque/barbecue-recipes-master\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.foodandwine.com/cooking-techniques/barbeque/barbecue-recipes-master\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.foodandwine.com\/cooking-techniques\/barbeque\/barbecue-recipes-master","crawl_time":1775873798,"first_indexed_time":1566849390,"http_code":200,"src_unparsed":"com,foodandwine!www,\/cooking-techniques\/barbeque\/barbecue-recipes-master s443","src_root_hash":"14720943955733791187","history_drop_reason":null,"meta_title":"Food & Wine's Best BBQ Recipes","meta_descriptions":["Try these classic barbecue recipes, from easy ribs to juicy brisket, plus some of the best homemade barbecue sauces to add flavor and depth to any barbecue dish."],"attrs_boilerpipe_text":"There’s something inherently magical about\nbarbecued food\n— the smokiness, the charred flavor, the crispy edges and crusts that form while you grill. In this roundup, you’ll find all of the classic recipes: sticky glazed ribs, tender and juicy brisket,\nchicken wings\n, pulled pork, and some shrimp and salmon dishes, too, for good measure. Plus, if you haven’t found your signature\nbarbecue sauce\nyet, we’ve included a few different spins, like Alabama’s signature white sauce and sweet mustard sauce. Read on for essential barbecue recipes to try.\n01\nof 23\nSmoked Brisket with Coffee Beer Mop Sauce and Zinfandel Barbecue Sauce\nFood & Wine \/ Photo by Victor Protasio, \/ Food Styling by Margaret Dickey \/ Prop Styling by Lydia Pursell\nBarbecue and grilling expert Steven Raichlen slow-cooks this brisket on the grill to develop a rich, smoky flavor, which allows plenty of time to make the accompanying Zinfandel Barbecue Sauce.\n02\nof 23\nRum-and-Guava-Glazed Spareribs\nGreg Dupree \/ Food Styling by Chelsea Zimmer and Melissa Gray \/ Prop Styling by Audrey Taylor\nGuava and other sweet ingredients are part of an enduring tradition in Caribbean food, and chef Nelson German channeled childhood memories to develop this barbecue sauce for his spareribs. The guava glaze is brightened by rum and amplified by hints of dill pickle, mustard, and Maggi seasoning.\n03\nof 23\nBurnt Ends with Bourbon Sauce\nPhoto by Victor Protasio \/ Food Styling by Torie Cox & John Somerall \/ Prop Styling by Audrey Davis\nThe crispy, caramelized \"burnt\" pieces of a smoked brisket are often the best part because the flavor is concentrated and the texture is pleasingly chewy. Pitmaster Matt Horn's recipe works well with any type of barbecue.\n04\nof 23\nSmoked Rib Tips with Andouille Sausage and Amarillo Barbecue Sauce\nMatt Taylor-Gross \/ Food Styling by Barrett Washburne\nAt Chicago’s Lexington Betty Smokehouse, chef-owner Dominique Leach’s smoky barbecue plate features housemade andouille sausage, which is available online if you'd like to use it here; its gentle spice and heat are terrific alongside these smoked ribs and sweet-spicy amarillo pepper barbecue sauce.\n05\nof 23\nTrini-Style Barbecue Lamb\nGreg Dupree \/ Food Styling by Chelsea Zimmer and Melissa Gray \/ Prop Styling by Audrey Taylor\nCaribbean chef Osei Blackett re-creates the barbecued lamb of his childhood with penetrating notes of fresh lime juice, ginger, and thyme; a sweet, beer-based sauce adds a perfectly complementary layer of flavor. Use oak wood chunks for a smoky profile that stands up to the gamey flavor of the lamb.\n06\nof 23\nSlow-Cooker Burnt Honey Barbecue Chicken\nJen Causey\nThe real star here is the burnt honey barbecue sauce; added just before serving, it retains a distinct honey flavor that balances this tangy-sweet chicken perfectly.\n07\nof 23\nPork Belly Burnt Ends with Barbecue Sauce\nPhoto by Antonis Achilleos \/ Prop Styling by Kathleen Varner \/ Food Styling by Margaret Monroe Dickey\nThis recipe of slow-smoked pork belly will win over the most passionate burnt ends purist. Tangy pickles and raw onion cut through the richness, and piles of white bread can sop up the sauce.\n08\nof 23\nPerfect Smoked Pork Ribs\nVictor Protasio\nSmoking then baking yields meltingly tender, deeply flavored ribs that are incredibly satisfying to eat — moist and meaty but not falling off the bone. A dry rub of warm red spices and gochugaru (Korean red chile flakes) add peppery heat to partner with the natural sweetness of pork.\n09\nof 23\nBarbecue Shrimp Po’boy\nFrederick Hardy II \/ Food Styling by Melissa Gray \/ Prop Styling by Christina Brockman\nSmoky, spiced shrimp are the heart of this classic New Orleans-style po’boy sandwich from chef Erick Williams.\n10\nof 23\nJerk-Smoked Duck with Peach Barbecue Sauce\nGreg DuPree\n2019 F&W Best New Chef Bryan Furman’s method of smoking the duck over a drip pan is quick and efficient, infusing it with intense smoky flavor in only 30 minutes without toughening the meat. The combination of jerk seasoning and peach-sweetened barbecue sauce is also a great match for grilled chicken halves.\n11\nof 23\nSmoked Brisket\nAndrew Thomas Lee\nThis smoked brisket is self-taught barbecue expert Matt Horn's signature recipe — the star of the menu at his restaurant, Horn Barbecue, in Oakland, California. The 2021 F&W Best New Chef spent weeks perfecting this recipe and says time is the most important ingredient in the dish.\n12\nof 23\nBarbecue-Spiced Hot-Smoked Salmon\nGreg DuPree\nHomemade barbecue spice seasons both a dry brine and pineapple-based mop sauce for a double dose of flavor. Hot-smoked salmon makes a showstopping buffet centerpiece any time of day.\n13\nof 23\nBarbecue Jackfruit Sandwiches with Cabbage Slaw\nPhoto by Jennifer Causey \/ Food Styling by Melissa Gray \/ Prop Styling by Heather Chadduck Hillegas\nThanks to a smoky, tangy, gently sweet sauce and jackfruit's unique texture, these vegetarian barbecue sandwiches taste satisfyingly meaty (feel free to double the sauce to toss with smoked or braised pork shoulder as well).\n14\nof 23\nGrilled Chicken with Sweet Mustard Barbecue Sauce\nReed Davis\nA sweet mustard glaze gives chef John Currence's grilled chicken a crisp coating. The juicy marinated birds are also delicious without the glaze. The chickens need to marinate overnight, so plan accordingly.\n15\nof 23\nBig Bob Gibson's Chicken with White Barbecue Sauce\n© Marcus Nilsson\nAt Big Bob Gibson Bar-B-Q in Alabama, chef Chris Lilly butterflies a whole chicken, smokes it, then dunks the bird into a vat of tangy white barbecue sauce. Home cooks can grill pieces of chicken until crispy and nicely charred, then serve them alongside Lilly's terrific white sauce.\n16\nof 23\nRed Wine Barbecue Chicken\n© Con Poulos\nLeftover red wine gets repurposed into a sweet, sticky, and luscious barbecue sauce in this easy chicken recipe from Justin Chapple.\n17\nof 23\nHill Country Smoked Chicken Wings with Texas Ranch Dressing\n© Peden + Munk\nRubbing chicken wings with a variety of sweet and spicy seasonings before smoking gives them a double dose of delicious flavor. The from-scratch ranch dressing goes equally well with these wings as does a nice smoky lager.\n18\nof 23\nApple-Glazed Barbecued Baby Back Ribs\n© Quentin Bacon\nSticky, apple-scented ribs start in the oven, then get finished on the grill. Barbecue Hall of Famer Chris Lilly wraps the ribs in foil after adding an apple cider mixture and uses a thermometer to keep the temperature at a steady 250°F.\n19\nof 23\nSweet-and-Spicy Spareribs with Korean Barbecue Sauce\n© Christina Holmes\nTop Chef\nwinner Mei Lin slow-roasts these ribs in the oven until they’re super tender; then she glazes them on the grill with a sweet, spicy sauce spiked with gochujang (Korean chile paste). She also stirs the sauce into pulled pork, serves it with French fries instead of ketchup, and mixes it with melted butter to toss with fried chicken.\n20\nof 23\nPulled Pork Sandwiches with Barbecue Sauce\n© Con Poulos\nRoasted garlic seasons this pork shoulder, which slow-cooks until tender and deeply flavorful. Shred it and top with barbecue sauce, coleslaw, and a spicy habanero vinaigrette for the perfect sandwich.\n21\nof 23\nBarbecued Brisket and Burnt Ends\n© James Baigrie\nTen hours on the grill with a slather, a rub, and a mop give this brisket an extraordinarily robust flavor. Pitmaster Paul Kirk's recipe calls for a whole packer brisket, which includes both the flat (the larger, leaner portion) and the point (the smaller, fattier part for the burnt ends).\n22\nof 23\nSticky Barbecued Beef Ribs\n© Tina Rupp\nThese beef ribs — leftovers from the giant rib roast — are incredibly luscious. Chef Tim Love douses them in his sweet and tangy homemade barbecue sauce, then cooks them on the grill until they're crusty, sizzling, and outrageously good.\n23\nof 23\nBarbecue Shrimp with Avocado Salad\n© Christina Holmes\nKansas City chef Colby Garrelts flavors this quick and easy shrimp with plenty of Worcestershire, making it hearty and bold.","attrs_markdown":"\n\n[Skip to content](https:\/\/www.foodandwine.com\/cooking-techniques\/barbeque\/barbecue-recipes-master#main)\n\n[Food & Wine](https:\/\/www.foodandwine.com\/)\n\n- Please fill out this field.\n- [Newsletters](https:\/\/www.foodandwine.com\/cooking-techniques\/barbeque\/barbecue-recipes-master)\n- [Sweepstakes](https:\/\/www.foodandwine.com\/sweepstakes)\n- [Subscribe](https:\/\/www.foodandwine.com\/cooking-techniques\/barbeque\/barbecue-recipes-master)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\nPlease fill out this field.\n\n- [Food](https:\/\/www.foodandwine.com\/food-7499700)\n  Food\n  \n  - [Recipes](https:\/\/www.foodandwine.com\/recipes)\n  - 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[Global Tastemakers](https:\/\/www.foodandwine.com\/global-tastemakers-7496846)\n\n[About Us](https:\/\/www.foodandwine.com\/about-us-6373913)\n\n[Subscribe](https:\/\/www.foodandwine.com\/cooking-techniques\/barbeque\/barbecue-recipes-master)\n\n# 23 of Our Best Barbecue Recipes for Smoky-Sweet Meals\nCrisp-edged charred meat smothered in deeply flavorful homemade barbecue sauce is a recipe for summer happiness.\n\nBy\n\n[Bridget Hallinan](https:\/\/www.foodandwine.com\/author\/bridget-hallinan)\n\n![Headshot of Bridget Hallinan]()\n\n![Headshot of Bridget Hallinan](https:\/\/www.foodandwine.com\/thmb\/Th-CQbhUB4ajkVwaCDVnhStPEQU=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/bridget-hallinan-headshot-XL-41db9ab2e359472ba2ecd46f4d02a87e.jpg)\n\n[Bridget Hallinan](https:\/\/www.foodandwine.com\/author\/bridget-hallinan)\n\nAs an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and works on franchises such as our cookbook roundups and taste tests.\n\n[Food & Wine's Editorial Guidelines](https:\/\/www.foodandwine.com\/about-us-6373913#toc-editorial-policies)\n\nUpdated on June 5, 2024\n\nSAVE ALL RECIPES\n\n**NEW\\!** Save as a collection on MyRecipes\n\nClose\n\n![Pork Belly Burnt Ends with pickles and white bread](https:\/\/www.foodandwine.com\/thmb\/wd-1f9UXvIbfoac_fczD0pE_FJg=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/pork-belly-burnt-ends-FT-RECIPE0521-70444ff3faf0461d8243b75765c15c40.jpg)\n\n![Pork Belly Burnt Ends with pickles and white bread](https:\/\/www.foodandwine.com\/thmb\/wd-1f9UXvIbfoac_fczD0pE_FJg=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/pork-belly-burnt-ends-FT-RECIPE0521-70444ff3faf0461d8243b75765c15c40.jpg)\n\nCredit: Photo by Antonis Achilleos \/ Prop Styling by Kathleen Varner \/ Food Styling by Margaret Monroe Dickey\n\nThere’s something inherently magical about [barbecued food](https:\/\/www.foodandwine.com\/cooking-techniques\/grilling\/food-wines-best-barbecue-and-grilling-advice-of-all-time) — the smokiness, the charred flavor, the crispy edges and crusts that form while you grill. In this roundup, you’ll find all of the classic recipes: sticky glazed ribs, tender and juicy brisket, [chicken wings](https:\/\/www.foodandwine.com\/chicken-wing-recipes-6409287), pulled pork, and some shrimp and salmon dishes, too, for good measure. Plus, if you haven’t found your signature [barbecue sauce](https:\/\/www.foodandwine.com\/cooking-techniques\/barbeque\/regional-american-barbecue-sauces) yet, we’ve included a few different spins, like Alabama’s signature white sauce and sweet mustard sauce. Read on for essential barbecue recipes to try.\n\n01 of 23\n\n## Smoked Brisket with Coffee Beer Mop Sauce and Zinfandel Barbecue Sauce\n![Smoked Brisket with Coffee Beer Mop Sauce]()\n\n![Smoked Brisket with Coffee Beer Mop Sauce](https:\/\/www.foodandwine.com\/thmb\/9T9CG83EmpmfjFA2YJC0avU6rjI=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Smoked-brisket-with-coffee-mop-sauce-FT-RECIPE0424-32e8f9513cda454f9a7f5d4a4941490a.jpeg)\n\nFood & Wine \/ Photo by Victor Protasio, \/ Food Styling by Margaret Dickey \/ Prop Styling by Lydia Pursell\n\nBarbecue and grilling expert Steven Raichlen slow-cooks this brisket on the grill to develop a rich, smoky flavor, which allows plenty of time to make the accompanying Zinfandel Barbecue Sauce.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/aspen-2003-smoked-brisket-with-coffee-beer-mop-sauce)\n\nSave\n\n02 of 23\n\n## Rum-and-Guava-Glazed Spareribs\n![Rum-and-Guava-Glazed Spareribs]()\n\n![Rum-and-Guava-Glazed Spareribs](https:\/\/www.foodandwine.com\/thmb\/S-MBjDOOo9rtKZCniYq6ayzlhxY=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Rum-and-Guava-Glazed-Spareribs-FT-RECIPE0723-c1ddf641aa254f38a4c7194f85f45012.jpg)\n\nGreg Dupree \/ Food Styling by Chelsea Zimmer and Melissa Gray \/ Prop Styling by Audrey Taylor\n\nGuava and other sweet ingredients are part of an enduring tradition in Caribbean food, and chef Nelson German channeled childhood memories to develop this barbecue sauce for his spareribs. The guava glaze is brightened by rum and amplified by hints of dill pickle, mustard, and Maggi seasoning.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/rum-guava-glazed-spareribs-7550638)\n\nSave\n\n03 of 23\n\n## Burnt Ends with Bourbon Sauce\n![Burnt Ends]()\n\n![Burnt Ends](https:\/\/www.foodandwine.com\/thmb\/b5KFQhoglBMK5UErGyyPMj2JupM=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Burnt-Ends-FT-RECIPE0622-b556a78d2a13462c844270f481dc96e4.jpg)\n\nPhoto by Victor Protasio \/ Food Styling by Torie Cox & John Somerall \/ Prop Styling by Audrey Davis\n\nThe crispy, caramelized \"burnt\" pieces of a smoked brisket are often the best part because the flavor is concentrated and the texture is pleasingly chewy. Pitmaster Matt Horn's recipe works well with any type of barbecue.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/burnt-ends-with-bourbon-sauce)\n\nSave\n\n04 of 23\n\n## Smoked Rib Tips with Andouille Sausage and Amarillo Barbecue Sauce\n![Rib tips with andouille sausage and barbecue sauce ]()\n\n![Rib tips with andouille sausage and barbecue sauce ](https:\/\/www.foodandwine.com\/thmb\/z4B6BrOTtPTbvxnoU_XzqLN4cQw=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Rib-tips-with-andouille-sausage-barbecue-sauce-FT-RECIPE0623-ad6d9c543ad5470290602a96a7f80f74.jpg)\n\nMatt Taylor-Gross \/ Food Styling by Barrett Washburne\n\nAt Chicago’s Lexington Betty Smokehouse, chef-owner Dominique Leach’s smoky barbecue plate features housemade andouille sausage, which is available online if you'd like to use it here; its gentle spice and heat are terrific alongside these smoked ribs and sweet-spicy amarillo pepper barbecue sauce.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/rib-tips-andouille-sausage-amarillo-barbecue-sauce-7546777)\n\nSave\n\n05 of 23\n\n## Trini-Style Barbecue Lamb\n![Trini-Style BBQ Lamb]()\n\n![Trini-Style BBQ Lamb](https:\/\/www.foodandwine.com\/thmb\/XbkiSr63lxFKH8zR4Dq_2HQSo04=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Trini-Style-BBQ-Lamb-FT-RECIPE0723-0082d1cb7ebd4b3a8c4880cd6e353407.jpg)\n\nGreg Dupree \/ Food Styling by Chelsea Zimmer and Melissa Gray \/ Prop Styling by Audrey Taylor\n\nCaribbean chef Osei Blackett re-creates the barbecued lamb of his childhood with penetrating notes of fresh lime juice, ginger, and thyme; a sweet, beer-based sauce adds a perfectly complementary layer of flavor. Use oak wood chunks for a smoky profile that stands up to the gamey flavor of the lamb.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/trini-style-bbq-lamb-7550646)\n\nSave\n\n06 of 23\n\n## Slow-Cooker Burnt Honey Barbecue Chicken\n![Slow Cooker Burnt Honey Barbecue Chicken]()\n\n![Slow Cooker Burnt Honey Barbecue Chicken](https:\/\/www.foodandwine.com\/thmb\/LYbJ1n0mXM0LGGbwW8ZIh6Lknko=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/fw_slow-cooker-barbecue-chicken-ft-recipe2019117-8480b45b6ebb4a33bf49ec226dc88aab.jpg)\n\nJen Causey\n\nThe real star here is the burnt honey barbecue sauce; added just before serving, it retains a distinct honey flavor that balances this tangy-sweet chicken perfectly.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/slow-cooker-burnt-honey-barbecue-chicken)\n\nSave\n\n07 of 23\n\n## Pork Belly Burnt Ends with Barbecue Sauce\n![Pork Belly Burnt Ends with pickles and white bread]()\n\n![Pork Belly Burnt Ends with pickles and white bread](https:\/\/www.foodandwine.com\/thmb\/wd-1f9UXvIbfoac_fczD0pE_FJg=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/pork-belly-burnt-ends-FT-RECIPE0521-70444ff3faf0461d8243b75765c15c40.jpg)\n\nPhoto by Antonis Achilleos \/ Prop Styling by Kathleen Varner \/ Food Styling by Margaret Monroe Dickey\n\nThis recipe of slow-smoked pork belly will win over the most passionate burnt ends purist. Tangy pickles and raw onion cut through the richness, and piles of white bread can sop up the sauce.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/pork-belly-burnt-ends-with-barbecue-sauce)\n\nSave\n\n08 of 23\n\n## Perfect Smoked Pork Ribs\n![pork ribs]()\n\n![pork ribs](https:\/\/www.foodandwine.com\/thmb\/ueeN0G-1OBIMKDozyE5h1YLxILQ=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/handbook-how-to-pork-ribs-1-FT-BLOG0519-733fd937c1bf4a22b7ead9e002a217a1.jpg)\n\nVictor Protasio\n\nSmoking then baking yields meltingly tender, deeply flavored ribs that are incredibly satisfying to eat — moist and meaty but not falling off the bone. A dry rub of warm red spices and gochugaru (Korean red chile flakes) add peppery heat to partner with the natural sweetness of pork.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/perfect-smoked-pork-ribs)\n\nSave\n\n09 of 23\n\n## Barbecue Shrimp Po’boy\n![NOLA Barbecue Shrimp Po’ Boy]()\n\n![NOLA Barbecue Shrimp Po’ Boy](https:\/\/www.foodandwine.com\/thmb\/ZGd1Std_z1Z8yThqWOVf06XIXZQ=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/New-Orleans-BBQ-Shrimp-Po-Boy-FT-RECIPE0123-4d164e35c0364d25a2ae27a2c030ced1.jpg)\n\nFrederick Hardy II \/ Food Styling by Melissa Gray \/ Prop Styling by Christina Brockman\n\nSmoky, spiced shrimp are the heart of this classic New Orleans-style po’boy sandwich from chef Erick Williams.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/bbq-shrimp-po-boy-7110164)\n\nSave\n\n10 of 23\n\n## Jerk-Smoked Duck with Peach Barbecue Sauce\n![Jerk Smoked Duck with Peach Barbecue Sauce]()\n\n![Jerk Smoked Duck with Peach Barbecue Sauce](https:\/\/www.foodandwine.com\/thmb\/eDqe-TrpgK9PooHlUBaDJ4PRSqo=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Jerk-Smoked-Duck-with-Peach-Barbecue-Sauce-FT-recipe0719-12fc5f3540b9411293ff93c0a079daae.jpg)\n\nGreg DuPree\n\n2019 F\\&W Best New Chef Bryan Furman’s method of smoking the duck over a drip pan is quick and efficient, infusing it with intense smoky flavor in only 30 minutes without toughening the meat. The combination of jerk seasoning and peach-sweetened barbecue sauce is also a great match for grilled chicken halves.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/jerk-smoked-duck-peach-barbecue-sauce)\n\nSave\n\n11 of 23\n\n## Smoked Brisket\n![Horn Barbecue Smoked Brisket]()\n\n![Horn Barbecue Smoked Brisket](https:\/\/www.foodandwine.com\/thmb\/dKKGY75hONfuMsKPuL5qY69SVYE=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Horn-Barbecue-Smoked-Brisket-FT-RECIPE0422-976d46c2d4a94bcd97b6501491ac0392.jpg)\n\nAndrew Thomas Lee\n\nThis smoked brisket is self-taught barbecue expert Matt Horn's signature recipe — the star of the menu at his restaurant, Horn Barbecue, in Oakland, California. The 2021 F\\&W Best New Chef spent weeks perfecting this recipe and says time is the most important ingredient in the dish.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/smoked-brisket)\n\nSave\n\n12 of 23\n\n## Barbecue-Spiced Hot-Smoked Salmon\n![Barbecue Spiced Hot Smoked Salmon]()\n\n![Barbecue Spiced Hot Smoked Salmon](https:\/\/www.foodandwine.com\/thmb\/eBe4SGKR6aYPcW6E6aiBN2X2zas=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Barbecue-Spiced-Hot-Smoked-Salmon-FT-recipe0619_0-fb4356879d4640d2892bc7f5e74727c1.jpg)\n\nGreg DuPree\n\nHomemade barbecue spice seasons both a dry brine and pineapple-based mop sauce for a double dose of flavor. Hot-smoked salmon makes a showstopping buffet centerpiece any time of day.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/barbecue-spiced-hot-smoked-salmon)\n\nSave\n\n13 of 23\n\n## Barbecue Jackfruit Sandwiches with Cabbage Slaw\n![BBQ Jackfruit Sandwiches]()\n\n![BBQ Jackfruit Sandwiches](https:\/\/www.foodandwine.com\/thmb\/Lef2PIJN1H7lRzt_Ykdk8iVxoPc=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/bbq-jackfruit-FT-RECIPE0321-50b00ffab5a948a89f721718176f09ef.jpg)\n\nPhoto by Jennifer Causey \/ Food Styling by Melissa Gray \/ Prop Styling by Heather Chadduck Hillegas\n\nThanks to a smoky, tangy, gently sweet sauce and jackfruit's unique texture, these vegetarian barbecue sandwiches taste satisfyingly meaty (feel free to double the sauce to toss with smoked or braised pork shoulder as well).\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/bbq-jackfruit-sandwiches-with-cabbage-slaw)\n\nSave\n\n14 of 23\n\n## Grilled Chicken with Sweet Mustard Barbecue Sauce\n![Grilled Chicken with Sweet Mustard Barbecue Sauce]()\n\n![Grilled Chicken with Sweet Mustard Barbecue Sauce](https:\/\/www.foodandwine.com\/thmb\/9ptiqPx9Zu_TfEMbBhXqaXD8B3E=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/grilled-chicken-with-sweet-mustard-barbecue-sauce-ft-0799-2000-c0521a522410474aaa5d620e62dc1127.jpg)\n\nReed Davis\n\nA sweet mustard glaze gives chef John Currence's grilled chicken a crisp coating. The juicy marinated birds are also delicious without the glaze. The chickens need to marinate overnight, so plan accordingly.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/grilled-chicken-sweet-mustard-barbecue-sauce)\n\nSave\n\n15 of 23\n\n## Big Bob Gibson's Chicken with White Barbecue Sauce\n![Big Bob Gibson\\&rsquo;s Chicken with White Barbecue Sauce. Photo \\&copy; Marcus Nilsson]()\n\n![Big Bob Gibson\\&rsquo;s Chicken with White Barbecue Sauce. Photo \\&copy; Marcus Nilsson](https:\/\/www.foodandwine.com\/thmb\/KUawaevRK0BsQlyslvAiEFwN5sA=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/201106-xl-big-bob-gibsons-chicken-25883dd2eaba4e8488fd7f581c9c226f.jpg)\n\n© Marcus Nilsson\n\nAt Big Bob Gibson Bar-B-Q in Alabama, chef Chris Lilly butterflies a whole chicken, smokes it, then dunks the bird into a vat of tangy white barbecue sauce. Home cooks can grill pieces of chicken until crispy and nicely charred, then serve them alongside Lilly's terrific white sauce.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/big-bob-gibsons-chicken-white-barbecue-sauce)\n\nSave\n\n16 of 23\n\n## Red Wine Barbecue Chicken\n![Red Wine BBQ Chicken]()\n\n![Red Wine BBQ Chicken](https:\/\/www.foodandwine.com\/thmb\/bG3CsnKd7xw3qhvYSOY_jrrp-Ig=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/red-wine-bbq-chicken-XL-RECIPE0417-dd7d6db2b1fc4a4eb82e83dfe0940ede.jpg)\n\n© Con Poulos\n\nLeftover red wine gets repurposed into a sweet, sticky, and luscious barbecue sauce in this easy chicken recipe from Justin Chapple.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/red-wine-bbq-chicken)\n\nSave\n\n17 of 23\n\n## Hill Country Smoked Chicken Wings with Texas Ranch Dressing\n![Hill Country Smoked Chicken Wings with Texas Ranch Dressing]()\n\n![Hill Country Smoked Chicken Wings with Texas Ranch Dressing](https:\/\/www.foodandwine.com\/thmb\/uii9heYV3CLw0xiNDzggPoqL1WY=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/hill-country-smoked-chicken-wings-with-texas-ranch-dressing-XL-RECIPE0616_0-6acb385abbcc4e528bab59f8fb6d3757.jpg)\n\n© Peden + Munk\n\nRubbing chicken wings with a variety of sweet and spicy seasonings before smoking gives them a double dose of delicious flavor. The from-scratch ranch dressing goes equally well with these wings as does a nice smoky lager.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/hill-country-smoked-chicken-wings-texas-ranch-dressing)\n\nSave\n\n18 of 23\n\n## Apple-Glazed Barbecued Baby Back Ribs\n![Apple-Glazed Barbecued Baby Back Ribs]()\n\n![Apple-Glazed Barbecued Baby Back Ribs](https:\/\/www.foodandwine.com\/thmb\/sKH8ovWdM3Xc6_at8nqF_1R8LBc=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/200906-r-xl-apple-glazed-barbecued-baby-back-ribs-bd5359cb1d0a4f6d912f48f2851f9d5a.jpg)\n\n© Quentin Bacon\n\nSticky, apple-scented ribs start in the oven, then get finished on the grill. Barbecue Hall of Famer Chris Lilly wraps the ribs in foil after adding an apple cider mixture and uses a thermometer to keep the temperature at a steady 250°F.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/apple-glazed-barbecued-baby-back-ribs)\n\nSave\n\n19 of 23\n\n## Sweet-and-Spicy Spareribs with Korean Barbecue Sauce\n![Sweet-and-Spicy Spareribs with Korean Barbecue Sauce]()\n\n![Sweet-and-Spicy Spareribs with Korean Barbecue Sauce](https:\/\/www.foodandwine.com\/thmb\/R7u16crYHO1ucZyf_uF6rxoQ4Mg=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/recipe0715-hd-sweet-and-spicy-spareribs-with-korean-barbecue-sauce-709154e719554a4d9c883cbc0f915571.jpg)\n\n© Christina Holmes\n\n*Top Chef* winner Mei Lin slow-roasts these ribs in the oven until they’re super tender; then she glazes them on the grill with a sweet, spicy sauce spiked with gochujang (Korean chile paste). She also stirs the sauce into pulled pork, serves it with French fries instead of ketchup, and mixes it with melted butter to toss with fried chicken.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/sweet-and-spicy-spareribs-korean-barbecue-sauce)\n\nSave\n\n20 of 23\n\n## Pulled Pork Sandwiches with Barbecue Sauce\n![Pulled Pork Sandwiches with Barbecue Sauce]()\n\n![Pulled Pork Sandwiches with Barbecue Sauce](https:\/\/www.foodandwine.com\/thmb\/vuzR2MADMVDJJXHXUdta17J6f3Y=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/HD-201408-r-Pulled-Pork-Sandwiches-with-Barbecue-Sauce-bfe06f1842bd4ed8b11d03055b8df318.jpg)\n\n© Con Poulos\n\nRoasted garlic seasons this pork shoulder, which slow-cooks until tender and deeply flavorful. Shred it and top with barbecue sauce, coleslaw, and a spicy habanero vinaigrette for the perfect sandwich.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/pulled-pork-sandwiches-barbecue-sauce)\n\nSave\n\n21 of 23\n\n## Barbecued Brisket and Burnt Ends\n![Barbecued Brisket and Burnt Ends]()\n\n![Barbecued Brisket and Burnt Ends](https:\/\/www.foodandwine.com\/thmb\/zQAkTI39XTHxeg6mXGTl1r6YbXs=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/fw200706_brisket-c0e6272244664d30b2677acbf33890c3.jpg)\n\n© James Baigrie\n\nTen hours on the grill with a slather, a rub, and a mop give this brisket an extraordinarily robust flavor. Pitmaster Paul Kirk's recipe calls for a whole packer brisket, which includes both the flat (the larger, leaner portion) and the point (the smaller, fattier part for the burnt ends).\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/barbecued-brisket-and-burnt-ends)\n\nSave\n\n22 of 23\n\n## Sticky Barbecued Beef Ribs\n![Sticky Barbecued Beef Ribs]()\n\n![Sticky Barbecued Beef Ribs](https:\/\/www.foodandwine.com\/thmb\/D_jTuyectLt2N2m8h-1py42RsAA=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/fw200609-HD-beefribs-fw200609_beefribs-6f2afb8b36b64b6d93dcffe6e10c98f9.jpg)\n\n© Tina Rupp\n\nThese beef ribs — leftovers from the giant rib roast — are incredibly luscious. Chef Tim Love douses them in his sweet and tangy homemade barbecue sauce, then cooks them on the grill until they're crusty, sizzling, and outrageously good.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/sticky-barbecued-beef-ribs)\n\nSave\n\n23 of 23\n\n## Barbecue Shrimp with Avocado Salad\n![Barbecue Shrimp with Avocado Salad]()\n\n![Barbecue Shrimp with Avocado Salad](https:\/\/www.foodandwine.com\/thmb\/X5WGxFwmeLGF4Og7wTLJ8oDurXY=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/201503-xl-barbecue-shrimp-f7289b1ac23a46df8d6f553ed366e38a.jpg)\n\n© Christina Holmes\n\nKansas City chef Colby Garrelts flavors this quick and easy shrimp with plenty of Worcestershire, making it hearty and bold.\n\n[Get the Recipe](https:\/\/www.foodandwine.com\/recipes\/barbecue-shrimp-avocado-salad)\n\nSave\n\nExplore more:\n\n- [Food](https:\/\/www.foodandwine.com\/food-7499700)\n- [Cooking Techniques](https:\/\/www.foodandwine.com\/cooking-techniques)\n- [Barbeque](https:\/\/www.foodandwine.com\/cooking-techniques\/barbeque)\n\nWas this page helpful?\n\nThanks for your feedback\\!\n\nTell us why\\!\n\nOther\n\n## Related Articles\n[![Barbecue grill with smoked meats, including ribs, brisket, and chicken, cooking under a layer of smoke.]() ![Barbecue grill with smoked meats, including ribs, brisket, and chicken, cooking under a layer of smoke.](https:\/\/www.foodandwine.com\/thmb\/aJigTLE_ba4qoM8OcUZLZk3rcks=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/These-Are-the-Barbecue-Tips-That-Expert-Dads-Pass-Down-to-Their-Kids-FT-BLOG0425-d7eb51225fae42dda6407024a8342d64.jpg) We Asked 6 Carolina Barbecue Pros What Tips They Pass on to Their Kids](https:\/\/www.foodandwine.com\/fathers-day-barbecue-tips-11710784)\n\n[![Barbecue-Tips-FT-3.jpg]() 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![Fireboxes](https:\/\/www.foodandwine.com\/thmb\/hhOyFK8SzrIDChPbWeG5pU9gR2M=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Fireboxes-Moos-Craft-Barbecue-FT-BLOG0219-7d8a20358d504cfdaa65ed1abe39528d.jpg) Can American Barbecue Survive This?](https:\/\/www.foodandwine.com\/travel\/restaurants\/can-american-barbecue-survive-this)\n\n[![Smoky Paella with Shrimp and Squid]() ![Smoky Paella with Shrimp and Squid](https:\/\/www.foodandwine.com\/thmb\/mryIbgj2LIf1WbkL4cLiMcm5sWg=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/HD-201005-r-smoky-paella-9cafd36d48814351bbf45af92f264266.jpg) 5 Spanish-Style Barbecue Dishes](https:\/\/www.foodandwine.com\/cooking-techniques\/barbeque\/7-killer-spanish-style-barbecue-dishes)\n\n[![Smoked Pork Butt sandwich]() ![Smoked Pork Butt sandwich](https:\/\/www.foodandwine.com\/thmb\/VOfTECk4l5ibq6-uyMbe9BJokp8=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/smoked-pork-butt-FT-RECIPE0322-1573ba73b15b46b897a18c915c351973.jpg) 21 of Our Favorite Smoked Meat Recipes, From Brisket to Beef Ribs and Beyond](https:\/\/www.foodandwine.com\/smoked-meats-11715401)\n\n[![A glass of red wine rests next to a grill]() ![A glass of red wine rests next to a grill](https:\/\/www.foodandwine.com\/thmb\/xDwO5M1SNyR1rPAdH1LNU3pIYiA=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/What-Wine-Goes-Best-BBQ-FT-BLOG0823-b43db45b77c34ef9b72a6613274a9a93.jpg) 5 Rules for Pairing Wine With Barbecue](https:\/\/www.foodandwine.com\/wine\/red-wine\/what-wine-goes-best-bbq)\n\n[![How to Smoke Brisket]() ![How to Smoke Brisket](https:\/\/www.foodandwine.com\/thmb\/zsowRynPz6jP5YeKIw43NKVALNw=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Smoking-Brisket-FT-BLOG0623-8a8cb0184dd7421c8cbcb4a58bed1555.jpg) How to Smoke Texas-Style Brisket, According to Aaron Franklin](https:\/\/www.foodandwine.com\/meat-poultry\/beef\/steak-cuts\/crimes-against-bbq-brisket-aaron-franklin)\n\n[![Michael Symon Play With Fire book ]() ![Michael Symon Play With Fire book ](https:\/\/www.foodandwine.com\/thmb\/RDXG9UzprJGuyvOR67zfcr-vw18=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/fw-best-grilling-cookbooks-cb5d124c57574c12a9c93cef30fc6f37.jpg) The 18 Best Grilling Cookbooks, According to a Chef](https:\/\/www.foodandwine.com\/best-grilling-cookbooks-7495407)\n\n[![Smoked beef ribs.]() ![Smoked beef ribs.](https:\/\/www.foodandwine.com\/thmb\/Le8V2TlrWBOvZqaHQ5ewxlvI_vY=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/How-to-Smoke-Ribs-FT-BLOg0724-e2f812649c1d475985499cd280b5996b.jpg) How to Smoke Ribs Like a Pro](https:\/\/www.foodandwine.com\/how-to-smoke-ribs-8678576)\n\n[![Slow-cooked pork.]() ![Slow-cooked pork.](https:\/\/www.foodandwine.com\/thmb\/kc77mTuINpM-Xnsr5lZJ0y08kz4=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/How-to-Smoke-a-Pork-Butt-FT-BLOG0624-3c0fc2cf04d94d449ac06321a09c7c96.jpg) How to Smoke a Pork Butt](https:\/\/www.foodandwine.com\/how-to-smoke-a-pork-butt-8669371)\n\n[![Smoked Lamb with Sorghum Barbecue Sauce]() ![Smoked Lamb with Sorghum Barbecue Sauce](https:\/\/www.foodandwine.com\/thmb\/vGSmcQWuWvD8pbZ7uT9NIwJloRU=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/original-201405-r-smoked-lamb-with-sorghum-barbecue-sauce-dedc4a03232748909ea105a95e97d239.jpg) Smoked Lamb with Sorghum Barbecue Sauce 9 hrs](https:\/\/www.foodandwine.com\/recipes\/smoked-lamb-sorghum-barbecue-sauce)\n\nCollection Saved\\!\n\n[Food & Wine](https:\/\/www.foodandwine.com\/)\n\n[Newsletters](https:\/\/www.foodandwine.com\/cooking-techniques\/barbeque\/barbecue-recipes-master)\n\nFollow Us\n\n- [Food](https:\/\/www.foodandwine.com\/food-7499700)\n- [Drink](https:\/\/www.foodandwine.com\/drinks)\n- [Restaurants](https:\/\/www.foodandwine.com\/travel\/restaurants)\n- [Travel](https:\/\/www.foodandwine.com\/travel)\n- [News](https:\/\/www.foodandwine.com\/news)\n- [What to Buy](https:\/\/www.foodandwine.com\/what-to-buy)\n\n- [About Us](https:\/\/www.foodandwine.com\/about-us-6373913)\n- [Editorial Guidelines](https:\/\/www.foodandwine.com\/about-us-6373913#toc-editorial-policies)\n- [Product Vetting](https:\/\/www.foodandwine.com\/about-us-6373913#toc-product-reviews)\n- [Privacy Policy](https:\/\/www.people.inc\/brands-privacy)\n- [Terms of Service](https:\/\/www.people.inc\/brands-termsofservice)\n- [Advertise](https:\/\/www.people.inc\/advertising)\n- [Careers](https:\/\/www.people.inc\/careers)\n- [Contact](https:\/\/www.people.inc\/contact)\n- [Manage Your Magazine Subscription](https:\/\/w1.buysub.com\/servlet\/CSGateway?cds_mag_code=FAW)\n- [Magazine Subscription Help](https:\/\/www.foodandwine.com\/about-us-6373913#toc-contact-us)\n\nFood & Wine is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nPlease review our updated [Terms of Service](https:\/\/www.people.inc\/brands-termsofservice).\n\nNewsletter Sign Up\n\nNewsletter Sign Up","attrs_readable_markdown":"There’s something inherently magical about [barbecued food](https:\/\/www.foodandwine.com\/cooking-techniques\/grilling\/food-wines-best-barbecue-and-grilling-advice-of-all-time) — the smokiness, the charred flavor, the crispy edges and crusts that form while you grill. In this roundup, you’ll find all of the classic recipes: sticky glazed ribs, tender and juicy brisket, [chicken wings](https:\/\/www.foodandwine.com\/chicken-wing-recipes-6409287), pulled pork, and some shrimp and salmon dishes, too, for good measure. Plus, if you haven’t found your signature [barbecue sauce](https:\/\/www.foodandwine.com\/cooking-techniques\/barbeque\/regional-american-barbecue-sauces) yet, we’ve included a few different spins, like Alabama’s signature white sauce and sweet mustard sauce. Read on for essential barbecue recipes to try.\n\n01 of 23\n\n## Smoked Brisket with Coffee Beer Mop Sauce and Zinfandel Barbecue Sauce\nFood & Wine \/ Photo by Victor Protasio, \/ Food Styling by Margaret Dickey \/ Prop Styling by Lydia Pursell\n\nBarbecue and grilling expert Steven Raichlen slow-cooks this brisket on the grill to develop a rich, smoky flavor, which allows plenty of time to make the accompanying Zinfandel Barbecue Sauce.\n\n02 of 23\n\n## Rum-and-Guava-Glazed Spareribs\nGreg Dupree \/ Food Styling by Chelsea Zimmer and Melissa Gray \/ Prop Styling by Audrey Taylor\n\nGuava and other sweet ingredients are part of an enduring tradition in Caribbean food, and chef Nelson German channeled childhood memories to develop this barbecue sauce for his spareribs. The guava glaze is brightened by rum and amplified by hints of dill pickle, mustard, and Maggi seasoning.\n\n03 of 23\n\n## Burnt Ends with Bourbon Sauce\nPhoto by Victor Protasio \/ Food Styling by Torie Cox & John Somerall \/ Prop Styling by Audrey Davis\n\nThe crispy, caramelized \"burnt\" pieces of a smoked brisket are often the best part because the flavor is concentrated and the texture is pleasingly chewy. Pitmaster Matt Horn's recipe works well with any type of barbecue.\n\n04 of 23\n\n## Smoked Rib Tips with Andouille Sausage and Amarillo Barbecue Sauce\nMatt Taylor-Gross \/ Food Styling by Barrett Washburne\n\nAt Chicago’s Lexington Betty Smokehouse, chef-owner Dominique Leach’s smoky barbecue plate features housemade andouille sausage, which is available online if you'd like to use it here; its gentle spice and heat are terrific alongside these smoked ribs and sweet-spicy amarillo pepper barbecue sauce.\n\n05 of 23\n\n## Trini-Style Barbecue Lamb\nGreg Dupree \/ Food Styling by Chelsea Zimmer and Melissa Gray \/ Prop Styling by Audrey Taylor\n\nCaribbean chef Osei Blackett re-creates the barbecued lamb of his childhood with penetrating notes of fresh lime juice, ginger, and thyme; a sweet, beer-based sauce adds a perfectly complementary layer of flavor. Use oak wood chunks for a smoky profile that stands up to the gamey flavor of the lamb.\n\n06 of 23\n\n## Slow-Cooker Burnt Honey Barbecue Chicken\nJen Causey\n\nThe real star here is the burnt honey barbecue sauce; added just before serving, it retains a distinct honey flavor that balances this tangy-sweet chicken perfectly.\n\n07 of 23\n\n## Pork Belly Burnt Ends with Barbecue Sauce\nPhoto by Antonis Achilleos \/ Prop Styling by Kathleen Varner \/ Food Styling by Margaret Monroe Dickey\n\nThis recipe of slow-smoked pork belly will win over the most passionate burnt ends purist. Tangy pickles and raw onion cut through the richness, and piles of white bread can sop up the sauce.\n\n08 of 23\n\n## Perfect Smoked Pork Ribs\nVictor Protasio\n\nSmoking then baking yields meltingly tender, deeply flavored ribs that are incredibly satisfying to eat — moist and meaty but not falling off the bone. A dry rub of warm red spices and gochugaru (Korean red chile flakes) add peppery heat to partner with the natural sweetness of pork.\n\n09 of 23\n\n## Barbecue Shrimp Po’boy\nFrederick Hardy II \/ Food Styling by Melissa Gray \/ Prop Styling by Christina Brockman\n\nSmoky, spiced shrimp are the heart of this classic New Orleans-style po’boy sandwich from chef Erick Williams.\n\n10 of 23\n\n## Jerk-Smoked Duck with Peach Barbecue Sauce\nGreg DuPree\n\n2019 F\\&W Best New Chef Bryan Furman’s method of smoking the duck over a drip pan is quick and efficient, infusing it with intense smoky flavor in only 30 minutes without toughening the meat. The combination of jerk seasoning and peach-sweetened barbecue sauce is also a great match for grilled chicken halves.\n\n11 of 23\n\n## Smoked Brisket\nAndrew Thomas Lee\n\nThis smoked brisket is self-taught barbecue expert Matt Horn's signature recipe — the star of the menu at his restaurant, Horn Barbecue, in Oakland, California. The 2021 F\\&W Best New Chef spent weeks perfecting this recipe and says time is the most important ingredient in the dish.\n\n12 of 23\n\n## Barbecue-Spiced Hot-Smoked Salmon\nGreg DuPree\n\nHomemade barbecue spice seasons both a dry brine and pineapple-based mop sauce for a double dose of flavor. Hot-smoked salmon makes a showstopping buffet centerpiece any time of day.\n\n13 of 23\n\n## Barbecue Jackfruit Sandwiches with Cabbage Slaw\nPhoto by Jennifer Causey \/ Food Styling by Melissa Gray \/ Prop Styling by Heather Chadduck Hillegas\n\nThanks to a smoky, tangy, gently sweet sauce and jackfruit's unique texture, these vegetarian barbecue sandwiches taste satisfyingly meaty (feel free to double the sauce to toss with smoked or braised pork shoulder as well).\n\n14 of 23\n\n## Grilled Chicken with Sweet Mustard Barbecue Sauce\nReed Davis\n\nA sweet mustard glaze gives chef John Currence's grilled chicken a crisp coating. The juicy marinated birds are also delicious without the glaze. The chickens need to marinate overnight, so plan accordingly.\n\n15 of 23\n\n## Big Bob Gibson's Chicken with White Barbecue Sauce\n© Marcus Nilsson\n\nAt Big Bob Gibson Bar-B-Q in Alabama, chef Chris Lilly butterflies a whole chicken, smokes it, then dunks the bird into a vat of tangy white barbecue sauce. Home cooks can grill pieces of chicken until crispy and nicely charred, then serve them alongside Lilly's terrific white sauce.\n\n16 of 23\n\n## Red Wine Barbecue Chicken\n© Con Poulos\n\nLeftover red wine gets repurposed into a sweet, sticky, and luscious barbecue sauce in this easy chicken recipe from Justin Chapple.\n\n17 of 23\n\n## Hill Country Smoked Chicken Wings with Texas Ranch Dressing\n© Peden + Munk\n\nRubbing chicken wings with a variety of sweet and spicy seasonings before smoking gives them a double dose of delicious flavor. The from-scratch ranch dressing goes equally well with these wings as does a nice smoky lager.\n\n18 of 23\n\n## Apple-Glazed Barbecued Baby Back Ribs\n© Quentin Bacon\n\nSticky, apple-scented ribs start in the oven, then get finished on the grill. Barbecue Hall of Famer Chris Lilly wraps the ribs in foil after adding an apple cider mixture and uses a thermometer to keep the temperature at a steady 250°F.\n\n19 of 23\n\n## Sweet-and-Spicy Spareribs with Korean Barbecue Sauce\n© Christina Holmes\n\n*Top Chef* winner Mei Lin slow-roasts these ribs in the oven until they’re super tender; then she glazes them on the grill with a sweet, spicy sauce spiked with gochujang (Korean chile paste). She also stirs the sauce into pulled pork, serves it with French fries instead of ketchup, and mixes it with melted butter to toss with fried chicken.\n\n20 of 23\n\n## Pulled Pork Sandwiches with Barbecue Sauce\n© Con Poulos\n\nRoasted garlic seasons this pork shoulder, which slow-cooks until tender and deeply flavorful. Shred it and top with barbecue sauce, coleslaw, and a spicy habanero vinaigrette for the perfect sandwich.\n\n21 of 23\n\n## Barbecued Brisket and Burnt Ends\n© James Baigrie\n\nTen hours on the grill with a slather, a rub, and a mop give this brisket an extraordinarily robust flavor. Pitmaster Paul Kirk's recipe calls for a whole packer brisket, which includes both the flat (the larger, leaner portion) and the point (the smaller, fattier part for the burnt ends).\n\n22 of 23\n\n## Sticky Barbecued Beef Ribs\n© Tina Rupp\n\nThese beef ribs — leftovers from the giant rib roast — are incredibly luscious. Chef Tim Love douses them in his sweet and tangy homemade barbecue sauce, then cooks them on the grill until they're crusty, sizzling, and outrageously good.\n\n23 of 23\n\n## Barbecue Shrimp with Avocado Salad\n© Christina Holmes\n\nKansas City chef Colby Garrelts flavors this quick and easy shrimp with plenty of Worcestershire, making it hearty and bold.","meta_canonical":null}

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Boilerpipe Text	There’s something inherently magical about barbecued food — the smokiness, the charred flavor, the crispy edges and crusts that form while you grill. In this roundup, you’ll find all of the classic recipes: sticky glazed ribs, tender and juicy brisket, chicken wings , pulled pork, and some shrimp and salmon dishes, too, for good measure. Plus, if you haven’t found your signature barbecue sauce yet, we’ve included a few different spins, like Alabama’s signature white sauce and sweet mustard sauce. Read on for essential barbecue recipes to try. 01 of 23 Smoked Brisket with Coffee Beer Mop Sauce and Zinfandel Barbecue Sauce Food & Wine / Photo by Victor Protasio, / Food Styling by Margaret Dickey / Prop Styling by Lydia Pursell Barbecue and grilling expert Steven Raichlen slow-cooks this brisket on the grill to develop a rich, smoky flavor, which allows plenty of time to make the accompanying Zinfandel Barbecue Sauce. 02 of 23 Rum-and-Guava-Glazed Spareribs Greg Dupree / Food Styling by Chelsea Zimmer and Melissa Gray / Prop Styling by Audrey Taylor Guava and other sweet ingredients are part of an enduring tradition in Caribbean food, and chef Nelson German channeled childhood memories to develop this barbecue sauce for his spareribs. The guava glaze is brightened by rum and amplified by hints of dill pickle, mustard, and Maggi seasoning. 03 of 23 Burnt Ends with Bourbon Sauce Photo by Victor Protasio / Food Styling by Torie Cox & John Somerall / Prop Styling by Audrey Davis The crispy, caramelized "burnt" pieces of a smoked brisket are often the best part because the flavor is concentrated and the texture is pleasingly chewy. Pitmaster Matt Horn's recipe works well with any type of barbecue. 04 of 23 Smoked Rib Tips with Andouille Sausage and Amarillo Barbecue Sauce Matt Taylor-Gross / Food Styling by Barrett Washburne At Chicago’s Lexington Betty Smokehouse, chef-owner Dominique Leach’s smoky barbecue plate features housemade andouille sausage, which is available online if you'd like to use it here; its gentle spice and heat are terrific alongside these smoked ribs and sweet-spicy amarillo pepper barbecue sauce. 05 of 23 Trini-Style Barbecue Lamb Greg Dupree / Food Styling by Chelsea Zimmer and Melissa Gray / Prop Styling by Audrey Taylor Caribbean chef Osei Blackett re-creates the barbecued lamb of his childhood with penetrating notes of fresh lime juice, ginger, and thyme; a sweet, beer-based sauce adds a perfectly complementary layer of flavor. Use oak wood chunks for a smoky profile that stands up to the gamey flavor of the lamb. 06 of 23 Slow-Cooker Burnt Honey Barbecue Chicken Jen Causey The real star here is the burnt honey barbecue sauce; added just before serving, it retains a distinct honey flavor that balances this tangy-sweet chicken perfectly. 07 of 23 Pork Belly Burnt Ends with Barbecue Sauce Photo by Antonis Achilleos / Prop Styling by Kathleen Varner / Food Styling by Margaret Monroe Dickey This recipe of slow-smoked pork belly will win over the most passionate burnt ends purist. Tangy pickles and raw onion cut through the richness, and piles of white bread can sop up the sauce. 08 of 23 Perfect Smoked Pork Ribs Victor Protasio Smoking then baking yields meltingly tender, deeply flavored ribs that are incredibly satisfying to eat — moist and meaty but not falling off the bone. A dry rub of warm red spices and gochugaru (Korean red chile flakes) add peppery heat to partner with the natural sweetness of pork. 09 of 23 Barbecue Shrimp Po’boy Frederick Hardy II / Food Styling by Melissa Gray / Prop Styling by Christina Brockman Smoky, spiced shrimp are the heart of this classic New Orleans-style po’boy sandwich from chef Erick Williams. 10 of 23 Jerk-Smoked Duck with Peach Barbecue Sauce Greg DuPree 2019 F&W Best New Chef Bryan Furman’s method of smoking the duck over a drip pan is quick and efficient, infusing it with intense smoky flavor in only 30 minutes without toughening the meat. The combination of jerk seasoning and peach-sweetened barbecue sauce is also a great match for grilled chicken halves. 11 of 23 Smoked Brisket Andrew Thomas Lee This smoked brisket is self-taught barbecue expert Matt Horn's signature recipe — the star of the menu at his restaurant, Horn Barbecue, in Oakland, California. The 2021 F&W Best New Chef spent weeks perfecting this recipe and says time is the most important ingredient in the dish. 12 of 23 Barbecue-Spiced Hot-Smoked Salmon Greg DuPree Homemade barbecue spice seasons both a dry brine and pineapple-based mop sauce for a double dose of flavor. Hot-smoked salmon makes a showstopping buffet centerpiece any time of day. 13 of 23 Barbecue Jackfruit Sandwiches with Cabbage Slaw Photo by Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Heather Chadduck Hillegas Thanks to a smoky, tangy, gently sweet sauce and jackfruit's unique texture, these vegetarian barbecue sandwiches taste satisfyingly meaty (feel free to double the sauce to toss with smoked or braised pork shoulder as well). 14 of 23 Grilled Chicken with Sweet Mustard Barbecue Sauce Reed Davis A sweet mustard glaze gives chef John Currence's grilled chicken a crisp coating. The juicy marinated birds are also delicious without the glaze. The chickens need to marinate overnight, so plan accordingly. 15 of 23 Big Bob Gibson's Chicken with White Barbecue Sauce © Marcus Nilsson At Big Bob Gibson Bar-B-Q in Alabama, chef Chris Lilly butterflies a whole chicken, smokes it, then dunks the bird into a vat of tangy white barbecue sauce. Home cooks can grill pieces of chicken until crispy and nicely charred, then serve them alongside Lilly's terrific white sauce. 16 of 23 Red Wine Barbecue Chicken © Con Poulos Leftover red wine gets repurposed into a sweet, sticky, and luscious barbecue sauce in this easy chicken recipe from Justin Chapple. 17 of 23 Hill Country Smoked Chicken Wings with Texas Ranch Dressing © Peden + Munk Rubbing chicken wings with a variety of sweet and spicy seasonings before smoking gives them a double dose of delicious flavor. The from-scratch ranch dressing goes equally well with these wings as does a nice smoky lager. 18 of 23 Apple-Glazed Barbecued Baby Back Ribs © Quentin Bacon Sticky, apple-scented ribs start in the oven, then get finished on the grill. Barbecue Hall of Famer Chris Lilly wraps the ribs in foil after adding an apple cider mixture and uses a thermometer to keep the temperature at a steady 250°F. 19 of 23 Sweet-and-Spicy Spareribs with Korean Barbecue Sauce © Christina Holmes Top Chef winner Mei Lin slow-roasts these ribs in the oven until they’re super tender; then she glazes them on the grill with a sweet, spicy sauce spiked with gochujang (Korean chile paste). She also stirs the sauce into pulled pork, serves it with French fries instead of ketchup, and mixes it with melted butter to toss with fried chicken. 20 of 23 Pulled Pork Sandwiches with Barbecue Sauce © Con Poulos Roasted garlic seasons this pork shoulder, which slow-cooks until tender and deeply flavorful. Shred it and top with barbecue sauce, coleslaw, and a spicy habanero vinaigrette for the perfect sandwich. 21 of 23 Barbecued Brisket and Burnt Ends © James Baigrie Ten hours on the grill with a slather, a rub, and a mop give this brisket an extraordinarily robust flavor. Pitmaster Paul Kirk's recipe calls for a whole packer brisket, which includes both the flat (the larger, leaner portion) and the point (the smaller, fattier part for the burnt ends). 22 of 23 Sticky Barbecued Beef Ribs © Tina Rupp These beef ribs — leftovers from the giant rib roast — are incredibly luscious. Chef Tim Love douses them in his sweet and tangy homemade barbecue sauce, then cooks them on the grill until they're crusty, sizzling, and outrageously good. 23 of 23 Barbecue Shrimp with Avocado Salad © Christina Holmes Kansas City chef Colby Garrelts flavors this quick and easy shrimp with plenty of Worcestershire, making it hearty and bold.
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By [Bridget Hallinan](https://www.foodandwine.com/author/bridget-hallinan) ![Headshot of Bridget Hallinan]() ![Headshot of Bridget Hallinan](https://www.foodandwine.com/thmb/Th-CQbhUB4ajkVwaCDVnhStPEQU=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/bridget-hallinan-headshot-XL-41db9ab2e359472ba2ecd46f4d02a87e.jpg) [Bridget Hallinan](https://www.foodandwine.com/author/bridget-hallinan) As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and works on franchises such as our cookbook roundups and taste tests. [Food & Wine's Editorial Guidelines](https://www.foodandwine.com/about-us-6373913#toc-editorial-policies) Updated on June 5, 2024 SAVE ALL RECIPES NEW\! Save as a collection on MyRecipes Close ![Pork Belly Burnt Ends with pickles and white bread](https://www.foodandwine.com/thmb/wd-1f9UXvIbfoac_fczD0pE_FJg=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/pork-belly-burnt-ends-FT-RECIPE0521-70444ff3faf0461d8243b75765c15c40.jpg) ![Pork Belly Burnt Ends with pickles and white bread](https://www.foodandwine.com/thmb/wd-1f9UXvIbfoac_fczD0pE_FJg=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/pork-belly-burnt-ends-FT-RECIPE0521-70444ff3faf0461d8243b75765c15c40.jpg) Credit: Photo by Antonis Achilleos / Prop Styling by Kathleen Varner / Food Styling by Margaret Monroe Dickey There’s something inherently magical about [barbecued food](https://www.foodandwine.com/cooking-techniques/grilling/food-wines-best-barbecue-and-grilling-advice-of-all-time) — the smokiness, the charred flavor, the crispy edges and crusts that form while you grill. In this roundup, you’ll find all of the classic recipes: sticky glazed ribs, tender and juicy brisket, [chicken wings](https://www.foodandwine.com/chicken-wing-recipes-6409287), pulled pork, and some shrimp and salmon dishes, too, for good measure. Plus, if you haven’t found your signature [barbecue sauce](https://www.foodandwine.com/cooking-techniques/barbeque/regional-american-barbecue-sauces) yet, we’ve included a few different spins, like Alabama’s signature white sauce and sweet mustard sauce. Read on for essential barbecue recipes to try. 01 of 23 ## Smoked Brisket with Coffee Beer Mop Sauce and Zinfandel Barbecue Sauce ![Smoked Brisket with Coffee Beer Mop Sauce]() ![Smoked Brisket with Coffee Beer Mop Sauce](https://www.foodandwine.com/thmb/9T9CG83EmpmfjFA2YJC0avU6rjI=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Smoked-brisket-with-coffee-mop-sauce-FT-RECIPE0424-32e8f9513cda454f9a7f5d4a4941490a.jpeg) Food & Wine / Photo by Victor Protasio, / Food Styling by Margaret Dickey / Prop Styling by Lydia Pursell Barbecue and grilling expert Steven Raichlen slow-cooks this brisket on the grill to develop a rich, smoky flavor, which allows plenty of time to make the accompanying Zinfandel Barbecue Sauce. [Get the Recipe](https://www.foodandwine.com/recipes/aspen-2003-smoked-brisket-with-coffee-beer-mop-sauce) Save 02 of 23 ## Rum-and-Guava-Glazed Spareribs ![Rum-and-Guava-Glazed Spareribs]() ![Rum-and-Guava-Glazed Spareribs](https://www.foodandwine.com/thmb/S-MBjDOOo9rtKZCniYq6ayzlhxY=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Rum-and-Guava-Glazed-Spareribs-FT-RECIPE0723-c1ddf641aa254f38a4c7194f85f45012.jpg) Greg Dupree / Food Styling by Chelsea Zimmer and Melissa Gray / Prop Styling by Audrey Taylor Guava and other sweet ingredients are part of an enduring tradition in Caribbean food, and chef Nelson German channeled childhood memories to develop this barbecue sauce for his spareribs. The guava glaze is brightened by rum and amplified by hints of dill pickle, mustard, and Maggi seasoning. [Get the Recipe](https://www.foodandwine.com/rum-guava-glazed-spareribs-7550638) Save 03 of 23 ## Burnt Ends with Bourbon Sauce ![Burnt Ends]() ![Burnt Ends](https://www.foodandwine.com/thmb/b5KFQhoglBMK5UErGyyPMj2JupM=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Burnt-Ends-FT-RECIPE0622-b556a78d2a13462c844270f481dc96e4.jpg) Photo by Victor Protasio / Food Styling by Torie Cox & John Somerall / Prop Styling by Audrey Davis The crispy, caramelized "burnt" pieces of a smoked brisket are often the best part because the flavor is concentrated and the texture is pleasingly chewy. Pitmaster Matt Horn's recipe works well with any type of barbecue. [Get the Recipe](https://www.foodandwine.com/recipes/burnt-ends-with-bourbon-sauce) Save 04 of 23 ## Smoked Rib Tips with Andouille Sausage and Amarillo Barbecue Sauce ![Rib tips with andouille sausage and barbecue sauce ]() ![Rib tips with andouille sausage and barbecue sauce ](https://www.foodandwine.com/thmb/z4B6BrOTtPTbvxnoU_XzqLN4cQw=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Rib-tips-with-andouille-sausage-barbecue-sauce-FT-RECIPE0623-ad6d9c543ad5470290602a96a7f80f74.jpg) Matt Taylor-Gross / Food Styling by Barrett Washburne At Chicago’s Lexington Betty Smokehouse, chef-owner Dominique Leach’s smoky barbecue plate features housemade andouille sausage, which is available online if you'd like to use it here; its gentle spice and heat are terrific alongside these smoked ribs and sweet-spicy amarillo pepper barbecue sauce. [Get the Recipe](https://www.foodandwine.com/rib-tips-andouille-sausage-amarillo-barbecue-sauce-7546777) Save 05 of 23 ## Trini-Style Barbecue Lamb ![Trini-Style BBQ Lamb]() ![Trini-Style BBQ Lamb](https://www.foodandwine.com/thmb/XbkiSr63lxFKH8zR4Dq_2HQSo04=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Trini-Style-BBQ-Lamb-FT-RECIPE0723-0082d1cb7ebd4b3a8c4880cd6e353407.jpg) Greg Dupree / Food Styling by Chelsea Zimmer and Melissa Gray / Prop Styling by Audrey Taylor Caribbean chef Osei Blackett re-creates the barbecued lamb of his childhood with penetrating notes of fresh lime juice, ginger, and thyme; a sweet, beer-based sauce adds a perfectly complementary layer of flavor. Use oak wood chunks for a smoky profile that stands up to the gamey flavor of the lamb. [Get the Recipe](https://www.foodandwine.com/trini-style-bbq-lamb-7550646) Save 06 of 23 ## Slow-Cooker Burnt Honey Barbecue Chicken ![Slow Cooker Burnt Honey Barbecue Chicken]() ![Slow Cooker Burnt Honey Barbecue Chicken](https://www.foodandwine.com/thmb/LYbJ1n0mXM0LGGbwW8ZIh6Lknko=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/fw_slow-cooker-barbecue-chicken-ft-recipe2019117-8480b45b6ebb4a33bf49ec226dc88aab.jpg) Jen Causey The real star here is the burnt honey barbecue sauce; added just before serving, it retains a distinct honey flavor that balances this tangy-sweet chicken perfectly. [Get the Recipe](https://www.foodandwine.com/recipes/slow-cooker-burnt-honey-barbecue-chicken) Save 07 of 23 ## Pork Belly Burnt Ends with Barbecue Sauce ![Pork Belly Burnt Ends with pickles and white bread]() ![Pork Belly Burnt Ends with pickles and white bread](https://www.foodandwine.com/thmb/wd-1f9UXvIbfoac_fczD0pE_FJg=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/pork-belly-burnt-ends-FT-RECIPE0521-70444ff3faf0461d8243b75765c15c40.jpg) Photo by Antonis Achilleos / Prop Styling by Kathleen Varner / Food Styling by Margaret Monroe Dickey This recipe of slow-smoked pork belly will win over the most passionate burnt ends purist. Tangy pickles and raw onion cut through the richness, and piles of white bread can sop up the sauce. [Get the Recipe](https://www.foodandwine.com/recipes/pork-belly-burnt-ends-with-barbecue-sauce) Save 08 of 23 ## Perfect Smoked Pork Ribs ![pork ribs]() ![pork ribs](https://www.foodandwine.com/thmb/ueeN0G-1OBIMKDozyE5h1YLxILQ=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/handbook-how-to-pork-ribs-1-FT-BLOG0519-733fd937c1bf4a22b7ead9e002a217a1.jpg) Victor Protasio Smoking then baking yields meltingly tender, deeply flavored ribs that are incredibly satisfying to eat — moist and meaty but not falling off the bone. A dry rub of warm red spices and gochugaru (Korean red chile flakes) add peppery heat to partner with the natural sweetness of pork. [Get the Recipe](https://www.foodandwine.com/recipes/perfect-smoked-pork-ribs) Save 09 of 23 ## Barbecue Shrimp Po’boy ![NOLA Barbecue Shrimp Po’ Boy]() ![NOLA Barbecue Shrimp Po’ Boy](https://www.foodandwine.com/thmb/ZGd1Std_z1Z8yThqWOVf06XIXZQ=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/New-Orleans-BBQ-Shrimp-Po-Boy-FT-RECIPE0123-4d164e35c0364d25a2ae27a2c030ced1.jpg) Frederick Hardy II / Food Styling by Melissa Gray / Prop Styling by Christina Brockman Smoky, spiced shrimp are the heart of this classic New Orleans-style po’boy sandwich from chef Erick Williams. [Get the Recipe](https://www.foodandwine.com/bbq-shrimp-po-boy-7110164) Save 10 of 23 ## Jerk-Smoked Duck with Peach Barbecue Sauce ![Jerk Smoked Duck with Peach Barbecue Sauce]() ![Jerk Smoked Duck with Peach Barbecue Sauce](https://www.foodandwine.com/thmb/eDqe-TrpgK9PooHlUBaDJ4PRSqo=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Jerk-Smoked-Duck-with-Peach-Barbecue-Sauce-FT-recipe0719-12fc5f3540b9411293ff93c0a079daae.jpg) Greg DuPree 2019 F\&W Best New Chef Bryan Furman’s method of smoking the duck over a drip pan is quick and efficient, infusing it with intense smoky flavor in only 30 minutes without toughening the meat. The combination of jerk seasoning and peach-sweetened barbecue sauce is also a great match for grilled chicken halves. [Get the Recipe](https://www.foodandwine.com/recipes/jerk-smoked-duck-peach-barbecue-sauce) Save 11 of 23 ## Smoked Brisket ![Horn Barbecue Smoked Brisket]() ![Horn Barbecue Smoked Brisket](https://www.foodandwine.com/thmb/dKKGY75hONfuMsKPuL5qY69SVYE=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Horn-Barbecue-Smoked-Brisket-FT-RECIPE0422-976d46c2d4a94bcd97b6501491ac0392.jpg) Andrew Thomas Lee This smoked brisket is self-taught barbecue expert Matt Horn's signature recipe — the star of the menu at his restaurant, Horn Barbecue, in Oakland, California. The 2021 F\&W Best New Chef spent weeks perfecting this recipe and says time is the most important ingredient in the dish. [Get the Recipe](https://www.foodandwine.com/recipes/smoked-brisket) Save 12 of 23 ## Barbecue-Spiced Hot-Smoked Salmon ![Barbecue Spiced Hot Smoked Salmon]() ![Barbecue Spiced Hot Smoked Salmon](https://www.foodandwine.com/thmb/eBe4SGKR6aYPcW6E6aiBN2X2zas=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Barbecue-Spiced-Hot-Smoked-Salmon-FT-recipe0619_0-fb4356879d4640d2892bc7f5e74727c1.jpg) Greg DuPree Homemade barbecue spice seasons both a dry brine and pineapple-based mop sauce for a double dose of flavor. Hot-smoked salmon makes a showstopping buffet centerpiece any time of day. [Get the Recipe](https://www.foodandwine.com/recipes/barbecue-spiced-hot-smoked-salmon) Save 13 of 23 ## Barbecue Jackfruit Sandwiches with Cabbage Slaw ![BBQ Jackfruit Sandwiches]() ![BBQ Jackfruit Sandwiches](https://www.foodandwine.com/thmb/Lef2PIJN1H7lRzt_Ykdk8iVxoPc=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/bbq-jackfruit-FT-RECIPE0321-50b00ffab5a948a89f721718176f09ef.jpg) Photo by Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Heather Chadduck Hillegas Thanks to a smoky, tangy, gently sweet sauce and jackfruit's unique texture, these vegetarian barbecue sandwiches taste satisfyingly meaty (feel free to double the sauce to toss with smoked or braised pork shoulder as well). [Get the Recipe](https://www.foodandwine.com/recipes/bbq-jackfruit-sandwiches-with-cabbage-slaw) Save 14 of 23 ## Grilled Chicken with Sweet Mustard Barbecue Sauce ![Grilled Chicken with Sweet Mustard Barbecue Sauce]() ![Grilled Chicken with Sweet Mustard Barbecue Sauce](https://www.foodandwine.com/thmb/9ptiqPx9Zu_TfEMbBhXqaXD8B3E=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/grilled-chicken-with-sweet-mustard-barbecue-sauce-ft-0799-2000-c0521a522410474aaa5d620e62dc1127.jpg) Reed Davis A sweet mustard glaze gives chef John Currence's grilled chicken a crisp coating. The juicy marinated birds are also delicious without the glaze. The chickens need to marinate overnight, so plan accordingly. [Get the Recipe](https://www.foodandwine.com/recipes/grilled-chicken-sweet-mustard-barbecue-sauce) Save 15 of 23 ## Big Bob Gibson's Chicken with White Barbecue Sauce ![Big Bob Gibson\’s Chicken with White Barbecue Sauce. Photo \© Marcus Nilsson]() ![Big Bob Gibson\’s Chicken with White Barbecue Sauce. Photo \© Marcus Nilsson](https://www.foodandwine.com/thmb/KUawaevRK0BsQlyslvAiEFwN5sA=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/201106-xl-big-bob-gibsons-chicken-25883dd2eaba4e8488fd7f581c9c226f.jpg) © Marcus Nilsson At Big Bob Gibson Bar-B-Q in Alabama, chef Chris Lilly butterflies a whole chicken, smokes it, then dunks the bird into a vat of tangy white barbecue sauce. Home cooks can grill pieces of chicken until crispy and nicely charred, then serve them alongside Lilly's terrific white sauce. [Get the Recipe](https://www.foodandwine.com/recipes/big-bob-gibsons-chicken-white-barbecue-sauce) Save 16 of 23 ## Red Wine Barbecue Chicken ![Red Wine BBQ Chicken]() ![Red Wine BBQ Chicken](https://www.foodandwine.com/thmb/bG3CsnKd7xw3qhvYSOY_jrrp-Ig=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/red-wine-bbq-chicken-XL-RECIPE0417-dd7d6db2b1fc4a4eb82e83dfe0940ede.jpg) © Con Poulos Leftover red wine gets repurposed into a sweet, sticky, and luscious barbecue sauce in this easy chicken recipe from Justin Chapple. [Get the Recipe](https://www.foodandwine.com/recipes/red-wine-bbq-chicken) Save 17 of 23 ## Hill Country Smoked Chicken Wings with Texas Ranch Dressing ![Hill Country Smoked Chicken Wings with Texas Ranch Dressing]() ![Hill Country Smoked Chicken Wings with Texas Ranch Dressing](https://www.foodandwine.com/thmb/uii9heYV3CLw0xiNDzggPoqL1WY=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/hill-country-smoked-chicken-wings-with-texas-ranch-dressing-XL-RECIPE0616_0-6acb385abbcc4e528bab59f8fb6d3757.jpg) © Peden + Munk Rubbing chicken wings with a variety of sweet and spicy seasonings before smoking gives them a double dose of delicious flavor. The from-scratch ranch dressing goes equally well with these wings as does a nice smoky lager. [Get the Recipe](https://www.foodandwine.com/recipes/hill-country-smoked-chicken-wings-texas-ranch-dressing) Save 18 of 23 ## Apple-Glazed Barbecued Baby Back Ribs ![Apple-Glazed Barbecued Baby Back Ribs]() ![Apple-Glazed Barbecued Baby Back Ribs](https://www.foodandwine.com/thmb/sKH8ovWdM3Xc6_at8nqF_1R8LBc=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/200906-r-xl-apple-glazed-barbecued-baby-back-ribs-bd5359cb1d0a4f6d912f48f2851f9d5a.jpg) © Quentin Bacon Sticky, apple-scented ribs start in the oven, then get finished on the grill. Barbecue Hall of Famer Chris Lilly wraps the ribs in foil after adding an apple cider mixture and uses a thermometer to keep the temperature at a steady 250°F. [Get the Recipe](https://www.foodandwine.com/recipes/apple-glazed-barbecued-baby-back-ribs) Save 19 of 23 ## Sweet-and-Spicy Spareribs with Korean Barbecue Sauce ![Sweet-and-Spicy Spareribs with Korean Barbecue Sauce]() ![Sweet-and-Spicy Spareribs with Korean Barbecue Sauce](https://www.foodandwine.com/thmb/R7u16crYHO1ucZyf_uF6rxoQ4Mg=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/recipe0715-hd-sweet-and-spicy-spareribs-with-korean-barbecue-sauce-709154e719554a4d9c883cbc0f915571.jpg) © Christina Holmes Top Chef winner Mei Lin slow-roasts these ribs in the oven until they’re super tender; then she glazes them on the grill with a sweet, spicy sauce spiked with gochujang (Korean chile paste). She also stirs the sauce into pulled pork, serves it with French fries instead of ketchup, and mixes it with melted butter to toss with fried chicken. [Get the Recipe](https://www.foodandwine.com/recipes/sweet-and-spicy-spareribs-korean-barbecue-sauce) Save 20 of 23 ## Pulled Pork Sandwiches with Barbecue Sauce ![Pulled Pork Sandwiches with Barbecue Sauce]() ![Pulled Pork Sandwiches with Barbecue Sauce](https://www.foodandwine.com/thmb/vuzR2MADMVDJJXHXUdta17J6f3Y=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/HD-201408-r-Pulled-Pork-Sandwiches-with-Barbecue-Sauce-bfe06f1842bd4ed8b11d03055b8df318.jpg) © Con Poulos Roasted garlic seasons this pork shoulder, which slow-cooks until tender and deeply flavorful. Shred it and top with barbecue sauce, coleslaw, and a spicy habanero vinaigrette for the perfect sandwich. [Get the Recipe](https://www.foodandwine.com/recipes/pulled-pork-sandwiches-barbecue-sauce) Save 21 of 23 ## Barbecued Brisket and Burnt Ends ![Barbecued Brisket and Burnt Ends]() ![Barbecued Brisket and Burnt Ends](https://www.foodandwine.com/thmb/zQAkTI39XTHxeg6mXGTl1r6YbXs=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/fw200706_brisket-c0e6272244664d30b2677acbf33890c3.jpg) © James Baigrie Ten hours on the grill with a slather, a rub, and a mop give this brisket an extraordinarily robust flavor. Pitmaster Paul Kirk's recipe calls for a whole packer brisket, which includes both the flat (the larger, leaner portion) and the point (the smaller, fattier part for the burnt ends). [Get the Recipe](https://www.foodandwine.com/recipes/barbecued-brisket-and-burnt-ends) Save 22 of 23 ## Sticky Barbecued Beef Ribs ![Sticky Barbecued Beef Ribs]() ![Sticky Barbecued Beef Ribs](https://www.foodandwine.com/thmb/D_jTuyectLt2N2m8h-1py42RsAA=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/fw200609-HD-beefribs-fw200609_beefribs-6f2afb8b36b64b6d93dcffe6e10c98f9.jpg) © Tina Rupp These beef ribs — leftovers from the giant rib roast — are incredibly luscious. Chef Tim Love douses them in his sweet and tangy homemade barbecue sauce, then cooks them on the grill until they're crusty, sizzling, and outrageously good. [Get the Recipe](https://www.foodandwine.com/recipes/sticky-barbecued-beef-ribs) Save 23 of 23 ## Barbecue Shrimp with Avocado Salad ![Barbecue Shrimp with Avocado Salad]() ![Barbecue Shrimp with Avocado Salad](https://www.foodandwine.com/thmb/X5WGxFwmeLGF4Og7wTLJ8oDurXY=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/201503-xl-barbecue-shrimp-f7289b1ac23a46df8d6f553ed366e38a.jpg) © Christina Holmes Kansas City chef Colby Garrelts flavors this quick and easy shrimp with plenty of Worcestershire, making it hearty and bold. [Get the Recipe](https://www.foodandwine.com/recipes/barbecue-shrimp-avocado-salad) Save Explore more: - [Food](https://www.foodandwine.com/food-7499700) - [Cooking Techniques](https://www.foodandwine.com/cooking-techniques) - [Barbeque](https://www.foodandwine.com/cooking-techniques/barbeque) Was this page helpful? Thanks for your feedback\! Tell us why\! 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Readable Markdown	There’s something inherently magical about [barbecued food](https://www.foodandwine.com/cooking-techniques/grilling/food-wines-best-barbecue-and-grilling-advice-of-all-time) — the smokiness, the charred flavor, the crispy edges and crusts that form while you grill. In this roundup, you’ll find all of the classic recipes: sticky glazed ribs, tender and juicy brisket, [chicken wings](https://www.foodandwine.com/chicken-wing-recipes-6409287), pulled pork, and some shrimp and salmon dishes, too, for good measure. Plus, if you haven’t found your signature [barbecue sauce](https://www.foodandwine.com/cooking-techniques/barbeque/regional-american-barbecue-sauces) yet, we’ve included a few different spins, like Alabama’s signature white sauce and sweet mustard sauce. Read on for essential barbecue recipes to try. 01 of 23 ## Smoked Brisket with Coffee Beer Mop Sauce and Zinfandel Barbecue Sauce Food & Wine / Photo by Victor Protasio, / Food Styling by Margaret Dickey / Prop Styling by Lydia Pursell Barbecue and grilling expert Steven Raichlen slow-cooks this brisket on the grill to develop a rich, smoky flavor, which allows plenty of time to make the accompanying Zinfandel Barbecue Sauce. 02 of 23 ## Rum-and-Guava-Glazed Spareribs Greg Dupree / Food Styling by Chelsea Zimmer and Melissa Gray / Prop Styling by Audrey Taylor Guava and other sweet ingredients are part of an enduring tradition in Caribbean food, and chef Nelson German channeled childhood memories to develop this barbecue sauce for his spareribs. The guava glaze is brightened by rum and amplified by hints of dill pickle, mustard, and Maggi seasoning. 03 of 23 ## Burnt Ends with Bourbon Sauce Photo by Victor Protasio / Food Styling by Torie Cox & John Somerall / Prop Styling by Audrey Davis The crispy, caramelized "burnt" pieces of a smoked brisket are often the best part because the flavor is concentrated and the texture is pleasingly chewy. Pitmaster Matt Horn's recipe works well with any type of barbecue. 04 of 23 ## Smoked Rib Tips with Andouille Sausage and Amarillo Barbecue Sauce Matt Taylor-Gross / Food Styling by Barrett Washburne At Chicago’s Lexington Betty Smokehouse, chef-owner Dominique Leach’s smoky barbecue plate features housemade andouille sausage, which is available online if you'd like to use it here; its gentle spice and heat are terrific alongside these smoked ribs and sweet-spicy amarillo pepper barbecue sauce. 05 of 23 ## Trini-Style Barbecue Lamb Greg Dupree / Food Styling by Chelsea Zimmer and Melissa Gray / Prop Styling by Audrey Taylor Caribbean chef Osei Blackett re-creates the barbecued lamb of his childhood with penetrating notes of fresh lime juice, ginger, and thyme; a sweet, beer-based sauce adds a perfectly complementary layer of flavor. Use oak wood chunks for a smoky profile that stands up to the gamey flavor of the lamb. 06 of 23 ## Slow-Cooker Burnt Honey Barbecue Chicken Jen Causey The real star here is the burnt honey barbecue sauce; added just before serving, it retains a distinct honey flavor that balances this tangy-sweet chicken perfectly. 07 of 23 ## Pork Belly Burnt Ends with Barbecue Sauce Photo by Antonis Achilleos / Prop Styling by Kathleen Varner / Food Styling by Margaret Monroe Dickey This recipe of slow-smoked pork belly will win over the most passionate burnt ends purist. Tangy pickles and raw onion cut through the richness, and piles of white bread can sop up the sauce. 08 of 23 ## Perfect Smoked Pork Ribs Victor Protasio Smoking then baking yields meltingly tender, deeply flavored ribs that are incredibly satisfying to eat — moist and meaty but not falling off the bone. A dry rub of warm red spices and gochugaru (Korean red chile flakes) add peppery heat to partner with the natural sweetness of pork. 09 of 23 ## Barbecue Shrimp Po’boy Frederick Hardy II / Food Styling by Melissa Gray / Prop Styling by Christina Brockman Smoky, spiced shrimp are the heart of this classic New Orleans-style po’boy sandwich from chef Erick Williams. 10 of 23 ## Jerk-Smoked Duck with Peach Barbecue Sauce Greg DuPree 2019 F\&W Best New Chef Bryan Furman’s method of smoking the duck over a drip pan is quick and efficient, infusing it with intense smoky flavor in only 30 minutes without toughening the meat. The combination of jerk seasoning and peach-sweetened barbecue sauce is also a great match for grilled chicken halves. 11 of 23 ## Smoked Brisket Andrew Thomas Lee This smoked brisket is self-taught barbecue expert Matt Horn's signature recipe — the star of the menu at his restaurant, Horn Barbecue, in Oakland, California. The 2021 F\&W Best New Chef spent weeks perfecting this recipe and says time is the most important ingredient in the dish. 12 of 23 ## Barbecue-Spiced Hot-Smoked Salmon Greg DuPree Homemade barbecue spice seasons both a dry brine and pineapple-based mop sauce for a double dose of flavor. Hot-smoked salmon makes a showstopping buffet centerpiece any time of day. 13 of 23 ## Barbecue Jackfruit Sandwiches with Cabbage Slaw Photo by Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Heather Chadduck Hillegas Thanks to a smoky, tangy, gently sweet sauce and jackfruit's unique texture, these vegetarian barbecue sandwiches taste satisfyingly meaty (feel free to double the sauce to toss with smoked or braised pork shoulder as well). 14 of 23 ## Grilled Chicken with Sweet Mustard Barbecue Sauce Reed Davis A sweet mustard glaze gives chef John Currence's grilled chicken a crisp coating. The juicy marinated birds are also delicious without the glaze. The chickens need to marinate overnight, so plan accordingly. 15 of 23 ## Big Bob Gibson's Chicken with White Barbecue Sauce © Marcus Nilsson At Big Bob Gibson Bar-B-Q in Alabama, chef Chris Lilly butterflies a whole chicken, smokes it, then dunks the bird into a vat of tangy white barbecue sauce. Home cooks can grill pieces of chicken until crispy and nicely charred, then serve them alongside Lilly's terrific white sauce. 16 of 23 ## Red Wine Barbecue Chicken © Con Poulos Leftover red wine gets repurposed into a sweet, sticky, and luscious barbecue sauce in this easy chicken recipe from Justin Chapple. 17 of 23 ## Hill Country Smoked Chicken Wings with Texas Ranch Dressing © Peden + Munk Rubbing chicken wings with a variety of sweet and spicy seasonings before smoking gives them a double dose of delicious flavor. The from-scratch ranch dressing goes equally well with these wings as does a nice smoky lager. 18 of 23 ## Apple-Glazed Barbecued Baby Back Ribs © Quentin Bacon Sticky, apple-scented ribs start in the oven, then get finished on the grill. Barbecue Hall of Famer Chris Lilly wraps the ribs in foil after adding an apple cider mixture and uses a thermometer to keep the temperature at a steady 250°F. 19 of 23 ## Sweet-and-Spicy Spareribs with Korean Barbecue Sauce © Christina Holmes Top Chef winner Mei Lin slow-roasts these ribs in the oven until they’re super tender; then she glazes them on the grill with a sweet, spicy sauce spiked with gochujang (Korean chile paste). She also stirs the sauce into pulled pork, serves it with French fries instead of ketchup, and mixes it with melted butter to toss with fried chicken. 20 of 23 ## Pulled Pork Sandwiches with Barbecue Sauce © Con Poulos Roasted garlic seasons this pork shoulder, which slow-cooks until tender and deeply flavorful. Shred it and top with barbecue sauce, coleslaw, and a spicy habanero vinaigrette for the perfect sandwich. 21 of 23 ## Barbecued Brisket and Burnt Ends © James Baigrie Ten hours on the grill with a slather, a rub, and a mop give this brisket an extraordinarily robust flavor. Pitmaster Paul Kirk's recipe calls for a whole packer brisket, which includes both the flat (the larger, leaner portion) and the point (the smaller, fattier part for the burnt ends). 22 of 23 ## Sticky Barbecued Beef Ribs © Tina Rupp These beef ribs — leftovers from the giant rib roast — are incredibly luscious. Chef Tim Love douses them in his sweet and tangy homemade barbecue sauce, then cooks them on the grill until they're crusty, sizzling, and outrageously good. 23 of 23 ## Barbecue Shrimp with Avocado Salad © Christina Holmes Kansas City chef Colby Garrelts flavors this quick and easy shrimp with plenty of Worcestershire, making it hearty and bold.
Shard	187 (laksa)
Root Hash	14720943955733791187
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