The Art of BBQ: Tips and Tricks for the Perfect Grill
Great BBQ is mostly about controlling heat and being patient. Here are the lessons that have made the biggest difference in our backyard, along with the recipes we fire up the grill and smoker for.
Direct vs. indirect heat
Direct heat means food goes right over the fire. It’s for steaks, burgers, sausages and anything thin that cooks fast: think a ribeye, skirt steak or smash burgers.
Indirect heat means the fire is off to one side and the food cooks by surrounding heat with the lid closed. It’s for large or tough cuts that need time, and for finishing thick steaks like a tomahawk ribeye after a hard sear.
Low and slow
- Smoked Pork Shoulder: rub it well and smoke it until it pulls apart. Pork shoulder is safe well before that point, but it becomes tender for pulling at a much higher internal temperature, roughly 195–205°F.
- Baby Back Ribs: remove the membrane, season with a dry rub, cook low in foil, then glaze with an orange, honey and margarita BBQ sauce.
- Beer Bratwurst: simmer brats in beer with onions and spicy brown mustard, then finish them on the grill. The beer bath keeps them juicy for a crowd.
Use a thermometer
An instant-read thermometer takes the guesswork out of grilling. The USDA’s minimum safe internal temperatures are 165°F for poultry, 160°F for ground meats, and 145°F for whole cuts of beef and pork followed by a 3-minute rest. Steaks are often pulled a few degrees early and allowed to carry over while they rest.
Marinades, rubs and sauces
- Keep marinades short and flavorful. Our Simple Summer Marinade needs only 10 to 20 minutes.
- Brine chicken wings before they hit the grill, like our Grilled Buffalo Wings.
- Add sugary sauces at the end so they don’t burn. Try our tangy Carolina Style BBQ Sauce on pulled pork or grilled chicken.
Grill safety basics
- Grill outdoors only, well away from the house, deck railings and overhanging branches.
- Keep raw and cooked meat on separate plates, with separate tongs.
- Clean the grates while they’re hot, and empty cold ash regularly.
- Never leave a lit grill unattended.
Browse all of our BBQ recipes and steaks.
