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More than 20 pitmasters compete for the 2026 Rib King NYC crown on May 23. The lineup, the format, the wood choices, and what to watch for at Brooklyn Navy Yard.
Read More →Tested BBQ recipes for the smoker, grill and griddle — beef, pork, poultry, sides and desserts, with the temps and timings that actually work.
The 14-hour smoked brisket recipe runs at 200°F overnight, wraps at 160°F through the stall, finishes at 203°F and rests two hours. The fourteen hours are the point rather than an inconvenience. At 200°F the collagen has time to convert before the outside dries, which is exactly what a hot-and-fast cook does not…
Sliced smoked brisket revealing the signature pink smoke ring—proof of a masterful low-and-slow cook. The smoke ring on brisket forms while the surface is still below about 140°F, so the way to get one is to start cold and stay low for the first three or four hours. That is the whole answer, and…
Discover these top fall BBQ recipes on Popular BBQ, where seasonal cravings become smoky masterpieces. As of October 5, 2025, searches for October recipes like pumpkin bread and apple pie are spiking—inspired by fall grilling trends. Below are six of them done over fire instead of in an oven: smoked pumpkin bread, apple pie…
Pumpkin spice is cinnamon, nutmeg, ginger, clove and allspice. It works over fire because every one of those stands up to smoke. Six pumpkin spice BBQ recipes that marry fall’s warm spices with the primal thrill of fire. At PopularBBQ.com the range runs from a twenty-minute griddle breakfast to a three-hour rack of ribs, so…
BBQ Side Dish Recipes: The Unsung Heroes of Your Cookout The five classic BBQ sides are coleslaw, baked beans, potato salad, cornbread and macaroni cheese. Each one exists to cut or carry fat. That is not a sentimental point, it is a structural one. Ribs and brisket are rich, and a plate of…
Ten dishes for the Fourth, ordered by how much work they take: hot dogs and burgers first, ribs and brisket last, watermelon in between. The useful thing about planning a Fourth of July cookout is that most of it can be staged. The ribs want six hours, the sides want none, and if you start…
Carrots are the most underrated thing you can put on a grill. Five ways to do it, starting with BBQ carrot entrees that steal the show. Forget side dishes—these five vibrant recipes turn a single large carrot into the star of your plate, packed with smoky, sweet, and herby flavors. Whether you’re firing up the…
Father’s Day BBQ is the ultimate way to celebrate Dad on June 15, 2025. Whether you’re looking for mouthwatering Father’s Day BBQ recipes or something less predictable, there are 12 dishes below, grouped by cooking method: smoker, griddle, open flame, and campfire. Pick the group that matches what you already own. Let us make your…
Chicken is done at 165°F in the breast and closer to 175°F in the thigh, and every other decision follows from getting there evenly. Grilling chicken looks like a puzzle because the cuts behave so differently. A breast, a thigh and a whole bird want three different setups. Knowing how to grill chicken well comes…
Fire up your grill, pitmasters, because smoked pork loin on a Big Green Egg is a short cook with a narrow margin. Loin is lean, so the difference between juicy and dry is about ten degrees. The ceramic holds heat steadily enough to make that manageable, and hickory suits pork without burying it. Every step…
Ten easy things to grill that are not burgers or hot dogs, most of them done in under fifteen minutes over direct heat. None of these need a smoker, a long cook or special equipment. What they do need is the confidence to put something unfamiliar over fire, which is most of the barrier. Into…
A grill basket solves one problem: food too small or too delicate to sit on the grates. Vegetables, shrimp and fish fillets are the three it earns its keep on. It does not do anything a grate cannot, it just stops the food falling through or breaking apart when you turn it. Preheat it with…
