Real barbecue recipes from the creators we love – each one paired with a prebuilt cook calculator that schedules the smoke, wrap, and rest to your dinner time. We rewrite the method in our own words, credit and link the original creator, and leave their own links intact. Filter by meat below.

All Beef Pork Poultry

▶ Epic Thor’s Hammer with The Bearded Butchers (Inspired by Meat Church BBQ)Whole Beef Shank (Thor's Hammer) · 250°F Smoked & Braised ▶ How to Smoke Beef Ribs (Inspired by Mad Scientist BBQ)Beef Short Ribs (Plate) · 275F Bark-First Beef Ribs ▶ How to Reverse Sear a Steak (Inspired by Serious Eats)Ribeye Steak · Reverse Sear Oven-to-Pan ▶ Smoked PRIME RIB on a PIT BOSS!! | Pellet Grill Prime Rib Roast Reverse Seared (Inspired by Mad Backyard)Prime Rib / Standing Rib Roast · 250F Reverse Seared ▶ Pulled Pork AKA Smoked Pork Butt (Inspired by Meat Church BBQ)Pork Butt / Shoulder · 275F Wrapped Pulled Pork ▶ Seriously Easy SMOKED CHICKEN THIGHS! (Inspired by Hey Grill Hey)Chicken Thighs · 275F Bone-In Skin-On ▶ 🔥 Hot & Fast Ribs in 2.5 Hours! | Baby Back Ribs on Z Grills | Taste the Smoke🍖 (Inspired by Z Grills)Baby Back Ribs · Hot & Fast 2.5-Hour Ribs ▶ EASY smoked brisket recipe to nail it your first time (Inspired by Steve Gow (Smoke Trails BBQ))Brisket · 225-300F Tallow-Wrapped Packer ▶ How to Smoke a Prime Rib | Master the Low and Slow Method (Inspired by Snake River Farms)Prime Rib / Standing Rib Roast · 225-250°F Low & Slow ▶ How to Smoke Pork Butt / How to Make Pulled Pork Recipe (Inspired by Mad Scientist BBQ)Pork Butt / Shoulder · 250°F Pecan Smoked Pulled Pork ▶ Smoked Brisket with a Long Hot Hold (Inspired by Steve Gow (Smoke Trails BBQ))Brisket · 195°F Pull + 18-Hour Hold at 150°F ▶ Pork Belly Burnt Ends – The ORIGINAL Recipe! (Inspired by HowToBBQRight)Pork Belly · 250F Cubed & Glazed ▶ Tri-Tip Smoked Like a Brisket (Inspired by Meat Church BBQ)Tri-Tip · 250F Wrapped Like Brisket ▶ Santa Maria Smoked Tri-Tip (Inspired by Chef Tips)Tri-Tip · 225°F Reverse Sear ▶ General Tso Smoked Spare Ribs (Inspired by Phoenix Kitchen)Spare Ribs · 250°F No-Wrap

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