A backyard cookout lives or dies by what’s on the grill, and the best spread mixes a slow-smoked centerpiece with quick-cooking favorites so nobody’s standing around hungry. Smoked pork ribs and Texas-style brisket anchor the menu for low-and-slow fans, while grilled chicken thighs, burgers, and shrimp skewers keep things moving for a crowd that wants dinner in under 30 minutes. Round it out with a few hands-off sides and you’ve got a full table without spending your whole day at the grill.
This collection covers 19 recipes plus menu-planning tips, from smoky ribs and brisket to grilled vegetables, dips, and classic sides like potato salad and coleslaw. Whether you’re cooking for four or forty, there’s a mix here of fast grilled proteins, low-and-slow smoked meats, and no-fuss sides that round out the table.
Quick picks:
- Best centerpiece for a crowd: Texas-style smoked beef brisket
- Best weeknight-easy main: grilled BBQ chicken thighs
- Best hands-off main: slow-cooker pulled pork sandwiches
- Best vegetarian main: grilled cauliflower steaks with chimichurri
1. St. Louis-Style Smoked Pork Ribs
St. Louis-style ribs reward patience with tender, smoky meat that pulls clean off the bone. Rub a 3-pound rack with 2 tablespoons brown sugar, 1 tablespoon paprika, 1 teaspoon garlic powder, and 1 teaspoon salt. Smoke at 225°F for 5 to 6 hours, wrapping in foil halfway through to lock in moisture. Brush with barbecue sauce during the last 30 minutes for a sticky, caramelized finish. Serve with extra sauce on the side. For more smoked meat ideas, check out these 30 smoker recipes.
2. Grilled BBQ Chicken Thighs
Bone-in chicken thighs stay juicy on the grill even when the sauce starts to char a little at the edges, which is half the flavor. Marinate 8 thighs in 1 cup barbecue sauce, 2 tablespoons olive oil, and 1 teaspoon smoked paprika for at least 1 hour. Grill over medium heat, skin-side down first, for 6 to 7 minutes per side until internal temp hits 165°F. Baste with extra sauce in the last few minutes. These sweet and savory honey garlic chicken thighs make a great flavor swap if you want a change of pace.
3. Classic Grilled Cheeseburgers
A great cheeseburger comes down to a well-seasoned patty and a hot, clean grill grate. Mix 2 pounds ground beef (80/20) with 1 teaspoon salt and ½ teaspoon black pepper, then form 6 patties. Grill over high heat for 3 to 4 minutes per side, adding a slice of cheddar in the last minute to melt. Toast the buns briefly on the grill for crunch. Serve with lettuce, tomato, and onion. Browse our best fun burger toppings for ideas beyond the usual ketchup and mustard.
4. Slow-Cooker Pulled Pork Sandwiches
Pulled pork made in a slow cooker turns a tough pork shoulder into fork-tender meat with almost no active work. Season a 4-pound pork shoulder with 2 tablespoons brown sugar, 1 tablespoon chili powder, and 1 teaspoon cumin, then cook on low for 8 hours with ½ cup chicken broth. Shred and toss with 1 cup barbecue sauce. Pile onto toasted buns with coleslaw. If you end up with extras, these leftover pulled pork recipes put every last bit to good use.
5. Honey-BBQ Chicken Wings
Crispy wings glazed in a sticky honey-barbecue sauce disappear fast at any cookout. Toss 3 pounds of wings with 1 tablespoon baking powder and salt, then grill over indirect heat at 375°F for 25 to 30 minutes, flipping often. Whisk ½ cup barbecue sauce with ¼ cup honey and brush on during the last 5 minutes of cooking. Serve with celery sticks and ranch. Pair them with a couple of our best sides for chicken wings to round out the plate.
6. Texas-Style Smoked Beef Brisket
A well-smoked brisket is the showpiece of any serious backyard cookout, worth the half-day commitment. Rub a 10-pound brisket with 3 tablespoons coarse black pepper and 2 tablespoons salt, then smoke at 225°F for 10 to 12 hours until internal temp reaches 203°F. Let it rest, wrapped, for at least 1 hour before slicing against the grain. Serve plain or with a light drizzle of sauce. These 15 brisket sides make great companions on the plate.
7. Garlic-Butter Steak Skewers
Cubed steak skewers cook in minutes and taste like a steakhouse dinner with a fraction of the effort. Toss 2 pounds sirloin cubes with 4 tablespoons melted butter, 4 minced garlic cloves, and 1 teaspoon salt. Thread onto skewers with onion wedges and grill over high heat for 2 to 3 minutes per side for medium-rare. Rest for 5 minutes before serving. For a similar bite-sized steak dish, try these savory garlic butter chuck steak bites.
8. Grilled Shrimp Skewers with Lemon and Garlic
Shrimp skewers are the fastest thing you’ll grill all night, done in under 10 minutes total. Toss 1½ pounds large shrimp with 3 tablespoons olive oil, 2 minced garlic cloves, the juice of 1 lemon, and ½ teaspoon red pepper flakes. Thread onto skewers and grill over medium-high heat for 2 to 3 minutes per side until pink and opaque. Serve with extra lemon wedges. These make a bright, light counterpoint to heavier smoked meats on the table.
9. Cedar-Plank Grilled Salmon
Grilling salmon on a soaked cedar plank infuses the fish with a subtle smoky-sweet flavor while keeping it moist. Soak a cedar plank in water for 1 hour, then place a 2-pound salmon fillet on top. Brush with 2 tablespoons maple syrup mixed with 1 tablespoon Dijon mustard. Grill over medium heat, covered, for 15 to 20 minutes until the fish flakes easily. Serve straight off the plank for a nice presentation at the table.
10. Grilled Bratwurst with Peppers and Onions
Brats grilled alongside sweet peppers and onions make an easy, satisfying main that needs almost no prep. Grill 6 bratwursts over medium heat for 15 to 18 minutes, turning often, until the internal temp hits 160°F. Sauté 2 sliced bell peppers and 1 sliced onion in 1 tablespoon oil until soft and slightly charred. Pile onto toasted buns with mustard. The sweetness of the peppers balances the snap of the sausage casing nicely.
11. Grilled Cauliflower Steaks with Chimichurri
Thick-cut cauliflower steaks take on a smoky char that makes them hearty enough to anchor a vegetarian plate. Slice a large cauliflower head into 1-inch-thick steaks, brush with 3 tablespoons olive oil, and season with salt and pepper. Grill over medium heat for 5 to 6 minutes per side until tender and marked. Top with chimichurri made from parsley, garlic, red wine vinegar, and olive oil. The herby sauce cuts right through the cauliflower’s nutty, caramelized edges.
12. Grilled Vegetable Skewers
Skewered vegetables grill quickly and add color and crunch to a menu heavy on meat. Cube 1 zucchini, 1 bell pepper, 1 red onion, and a handful of cherry tomatoes, then toss with 3 tablespoons olive oil, 1 teaspoon Italian seasoning, and salt. Thread onto skewers and grill over medium heat for 8 to 10 minutes, turning occasionally. The tomatoes blister and burst slightly, adding little pockets of juiciness between the firmer vegetables.
13. Grilled Corn on the Cob with Chili-Lime Butter
Grilled corn gets a smoky char that plain boiled corn never achieves. Grill 6 ears of corn, husked, over medium heat for 10 to 12 minutes, turning every few minutes until lightly charred. Mix 4 tablespoons softened butter with 1 teaspoon chili powder and the zest of 1 lime. Brush generously over the hot corn. A sprinkle of cotija cheese on top adds a salty, crumbly finish.
14. Smoked Queso Dip
Smoked queso brings a deep, smoky flavor that regular melted cheese dip just can’t match. Combine 1 pound Velveeta, 1 pound ground sausage (cooked and drained), 1 can diced tomatoes with green chilies, and 1 cup shredded cheddar in a disposable pan. Smoke at 225°F for 1½ to 2 hours, stirring every 30 minutes, until melted and bubbly. Serve warm with tortilla chips. It’s a crowd favorite that disappears before the main courses even hit the table.
15. BBQ Baked Beans
Doctored-up baked beans taste like they simmered all day, thanks to a few smoky, sweet additions. Combine 2 cans baked beans, ¼ cup barbecue sauce, 2 tablespoons brown sugar, and 4 slices cooked, chopped bacon in a baking dish. Bake at 350°F for 35 to 40 minutes until thick and bubbling at the edges. The bacon adds a smoky chew that plain canned beans never deliver on their own.
16. Creamy Coleslaw
Crisp coleslaw cuts through rich barbecue meats with a cool, tangy crunch. Toss 6 cups shredded cabbage and 1 shredded carrot with a dressing of ½ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, and ½ teaspoon celery seed. Chill for at least 30 minutes before serving so the flavors meld. Serve it on top of pulled pork sandwiches or straight on the side.
17. Classic Potato Salad
Potato salad is the side dish most cookouts can’t skip, and a good one balances creamy and tangy. Boil 2 pounds diced potatoes until fork-tender, about 12 minutes, then cool. Mix with ¾ cup mayonnaise, 2 tablespoons yellow mustard, 2 chopped hard-boiled eggs, and ¼ cup diced celery. Season with salt and pepper and chill for 1 hour before serving. The eggs add richness that plain potatoes alone can’t provide.
18. Smoked Mac and Cheese
Smoking mac and cheese gives the classic comfort dish a deep, woodsy edge that the oven version never picks up. Cook 1 pound elbow macaroni, then toss with a sauce of 4 tablespoons butter, 4 tablespoons flour, 3 cups milk, and 4 cups shredded cheddar. Pour into a disposable pan and smoke at 225°F for 1 hour, stirring once halfway through. Top with breadcrumbs for the last 15 minutes for a crisp, golden crust.
19. Grilled Peach Cobbler
Grilling peaches before baking them into a cobbler deepens their sweetness and adds a touch of smoky caramelization. Halve 6 ripe peaches, brush with 1 tablespoon melted butter, and grill cut-side down for 3 to 4 minutes. Arrange in a baking dish, top with a batter of 1 cup flour, 1 cup sugar, 1 cup milk, and 1 teaspoon baking powder, then bake at 350°F for 30 to 35 minutes until golden. Serve warm with vanilla ice cream.
How to Plan a BBQ Menu and Grill Timeline
Start planning backward from your serving time, since smoked meats need the most lead time by far. Brisket needs 10 to 12 hours, ribs need 5 to 6 hours, and pulled pork in a slow cooker needs about 8 hours, so those go on first thing in the morning or even the night before.
Quick-grilling items like burgers, shrimp, and vegetable skewers should wait until guests have arrived, since they only need 10 to 15 minutes total. This keeps them hot and fresh instead of sitting around.
Here’s a simple way to structure the day:
| Time Before Serving | What to Start |
|---|---|
| 10-12 hours | Brisket |
| 8 hours | Pulled pork (slow cooker) |
| 5-6 hours | Ribs |
| 2 hours | Baked beans, potato salad, coleslaw |
| 30 minutes | Corn, bratwurst, chicken thighs |
| 15 minutes | Burgers, shrimp, steak skewers, vegetables |
Make cold sides like coleslaw and potato salad a few hours ahead so they have time to chill. Smoked queso dip can run alongside the brisket or ribs on the smoker to save fuel and space.
For bigger gatherings, pick one smoked main, one or two quick-grilled proteins, and three or four sides so the kitchen (and the grill) doesn’t get overwhelmed. Check out our best bbq recipes for more ideas on filling out a bigger spread, or browse 30 bbq side dishes when you need extra dishes to round out the table.
