33 Irresistible Southern BBQ Recipes for Flavorful Feasts

As the warm weather rolls in, there’s nothing quite like gathering friends and family for a classic Southern BBQ feast. From smoky ribs and tangy pulled pork to zesty sides and sweet desserts, these 33 irresistible recipes will bring authentic Southern flavor right to your backyard. Get ready to fire up the grill and dive into a collection that promises to make every meal a memorable celebration.

Smoky Alabama White BBQ Chicken

Picture this: you’re craving something different from your usual grilled chicken, something with a tangy twist that’ll make your taste buds dance. This Alabama white BBQ sauce brings that perfect smoky, creamy kick to simple chicken thighs.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1 cup rich mayonnaise
• ½ cup tangy apple cider vinegar
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp coarse ground black pepper
• 1 tsp spicy prepared horseradish
• 1 tsp flaky sea salt
• ½ tsp garlic powder
• ¼ tsp cayenne pepper

Instructions

1. Pat your bone-in, skin-on chicken thighs completely dry with paper towels to ensure crispy skin.
2. Season both sides of the chicken thighs evenly with flaky sea salt and coarse ground black pepper.
3. Preheat your grill to medium-high heat, about 400°F, creating two zones for direct and indirect cooking.
4. Place chicken thighs skin-side down on the hot grill grates and cook for 6-8 minutes until skin is golden brown and releases easily.
5. Flip chicken thighs and move to the cooler side of the grill, cooking for 20-25 minutes until internal temperature reaches 165°F.
6. While chicken cooks, whisk together rich mayonnaise, tangy apple cider vinegar, and freshly squeezed lemon juice in a medium bowl until smooth.
7. Stir in spicy prepared horseradish, garlic powder, and cayenne pepper until fully incorporated.
8. Let the sauce rest for 10 minutes to allow flavors to meld together beautifully.
9. Brush the smoky Alabama white sauce generously over the cooked chicken thighs during the last 5 minutes of grilling.
10. Remove chicken from grill and let rest for 5 minutes before serving to allow juices to redistribute.

Fresh from the grill, you’ll love how the creamy, tangy sauce clings to the juicy chicken while the skin stays wonderfully crisp. For a next-level meal, slice the chicken and pile it high on toasted brioche buns with crunchy coleslaw – the cool crunch against the smoky chicken is absolute perfection.

Tennessee Honey Glazed Ribs

You know that feeling when you walk into a barbecue joint and get hit with that sweet, smoky aroma that makes your mouth water instantly? That’s exactly what these Tennessee Honey Glazed Ribs deliver right in your own kitchen. They’re fall-off-the-bone tender with that perfect sticky-sweet glaze you can’t resist.

Ingredients

– 2 racks of meaty pork baby back ribs
– 1/2 cup of sweet Tennessee whiskey
– 3/4 cup of rich wildflower honey
– 1/4 cup of tangy apple cider vinegar
– 2 tablespoons of smoky paprika
– 1 tablespoon of coarse kosher salt
– 2 teaspoons of freshly cracked black pepper
– 1 teaspoon of aromatic garlic powder
– 1/2 teaspoon of cayenne pepper for subtle heat

Instructions

1. Preheat your oven to 275°F and line a large baking sheet with heavy-duty aluminum foil.
2. Pat the meaty pork baby back ribs completely dry with paper towels to help the seasoning stick better.
3. Remove the thin membrane from the bone side of the ribs by sliding a butter knife under it and pulling it off with a paper towel for grip.
4. In a small bowl, mix together the smoky paprika, coarse kosher salt, freshly cracked black pepper, aromatic garlic powder, and cayenne pepper until well combined.
5. Rub the spice mixture evenly over both sides of the ribs, pressing gently to help it adhere.
6. Place the seasoned ribs bone-side down on the prepared baking sheet and cover tightly with another layer of foil.
7. Bake at 275°F for 2.5 hours until the meat is tender but not falling off the bone yet.
8. While the ribs bake, combine the sweet Tennessee whiskey, rich wildflower honey, and tangy apple cider vinegar in a small saucepan.
9. Simmer the glaze mixture over medium heat for 15 minutes until it thickens enough to coat the back of a spoon.
10. Remove the ribs from the oven and carefully drain any accumulated liquid from the baking sheet.
11. Brush a generous layer of the honey glaze over both sides of the ribs using a pastry brush.
12. Increase the oven temperature to 400°F and return the glazed ribs to the oven uncovered.
13. Bake for another 15-20 minutes until the glaze is bubbly and caramelized with dark golden edges.
14. Let the ribs rest for 10 minutes before slicing between the bones to serve.

Resting these beauties lets the juices redistribute throughout the meat, making every bite incredibly moist. The glaze forms this crackly, sticky crust that contrasts beautifully with the tender pork underneath. Try serving them with creamy coleslaw and cornbread to soak up every last bit of that incredible honey whiskey sauce.

Carolina Mustard Pulled Pork

Ready to make the most mouthwatering pulled pork you’ve ever tasted? This Carolina mustard version brings the perfect tangy-sweet balance that’ll have everyone asking for seconds. You’re going to love how the bold mustard flavor cuts through the rich pork.

Ingredients

– 4 pounds boneless pork shoulder roast
– 1 cup yellow mustard
– 1/2 cup apple cider vinegar
– 1/4 cup packed light brown sugar
– 2 tablespoons Worcestershire sauce
– 1 tablespoon smoked paprika
– 2 teaspoons garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon cayenne pepper
– 1 tablespoon kosher salt
– 1 teaspoon freshly ground black pepper
– 6 soft hamburger buns

Instructions

1. Preheat your oven to 300°F.
2. Pat the 4-pound pork shoulder completely dry with paper towels.
3. Combine 1 tablespoon kosher salt and 1 teaspoon black pepper in a small bowl.
4. Rub the salt and pepper mixture evenly over all sides of the pork shoulder.
5. Whisk together 1 cup yellow mustard, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon smoked paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon cayenne pepper in a medium bowl.
6. Place the seasoned pork shoulder in a Dutch oven or heavy baking dish.
7. Pour the mustard sauce mixture over the pork, making sure to coat it completely.
8. Cover the Dutch oven tightly with its lid or aluminum foil.
9. Place the covered pork in the preheated 300°F oven.
10. Roast for 4 hours without opening the oven door.
11. Check the pork by inserting a fork – it should pull apart easily with no resistance.
12. If not tender enough, continue roasting for another 30-60 minutes.
13. Remove the pork from the oven and let it rest for 20 minutes.
14. Transfer the pork to a large cutting board, reserving the cooking liquid.
15. Use two forks to shred the pork completely, discarding any large fat pieces.
16. Return the shredded pork to the Dutch oven with the reserved cooking liquid.
17. Stir to coat all the pork with the saucy liquid.
18. Toast 6 hamburger buns lightly if desired.
19. Spoon the saucy pulled pork onto the buns.
20. Serve immediately while warm.

Heavenly tender pork shreds effortlessly between two forks, soaking up that vibrant mustard-vinegar sauce that’s both tangy and subtly sweet. The texture is pure perfection – moist strands that hold their shape without being dry. Try piling it high on toasted buns with a crunchy slaw, or serve it over creamy grits for a Southern twist that’ll make your taste buds dance.

Spicy Memphis Dry Rubbed Ribs

Finally, you’ve found the ultimate rib recipe that’ll make you the star of any backyard gathering. These spicy Memphis dry rubbed ribs deliver that perfect balance of heat and smoky sweetness you crave, with a bark that crackles with flavor in every bite. Trust me, once you try this method, you’ll never go back to store-bought rubs again.

Ingredients

• 2 racks of meaty pork baby back ribs
• 1/4 cup of dark brown sugar with rich molasses notes
• 2 tablespoons of smoked paprika with deep crimson color
• 1 tablespoon of coarse kosher salt with large crystals
• 1 tablespoon of freshly cracked black pepper with bold aroma
• 2 teaspoons of garlic powder with intense savory flavor
• 2 teaspoons of onion powder with sweet undertones
• 1 teaspoon of cayenne pepper with fiery heat
• 1 teaspoon of dry mustard with tangy sharpness
• 1/2 teaspoon of celery seed with earthy complexity

Instructions

1. Remove the silver skin from the bone side of both racks of pork baby back ribs using a butter knife and paper towel for grip.
2. Combine 1/4 cup dark brown sugar, 2 tablespoons smoked paprika, 1 tablespoon coarse kosher salt, 1 tablespoon freshly cracked black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon cayenne pepper, 1 teaspoon dry mustard, and 1/2 teaspoon celery seed in a medium bowl.
3. Whisk the spice mixture thoroughly until all ingredients are evenly distributed and no clumps remain.
4. Pat both sides of the ribs completely dry with paper towels to help the rub adhere properly.
5. Generously coat both sides of each rib rack with the spice rub, pressing it firmly into the meat with your hands.
6. Place the seasoned ribs on a wire rack set over a baking sheet and refrigerate uncovered for exactly 4 hours to allow the flavors to penetrate.
7. Preheat your oven to 275°F while the ribs finish marinating in the refrigerator.
8. Transfer the baking sheet with ribs to the preheated oven and bake for 3 hours until the meat has pulled back about 1/2 inch from the bones.
9. Increase the oven temperature to 400°F and continue baking for 15 minutes until the rub forms a dark, crispy bark.
10. Remove the ribs from the oven and let them rest on the counter for exactly 10 minutes before slicing.
11. Slice between each bone to create individual ribs using a sharp chef’s knife.

Outrageously tender meat practically falls off the bone when you bite into these beauties. That spicy kick from the cayenne builds slowly while the smoked paprika and brown sugar create the most incredible savory-sweet crust. Try serving them with cool, creamy coleslaw to balance the heat, or pile them high on a platter with plenty of napkins for a truly messy, satisfying feast.

Kansas City Sticky BBQ Wings

Nothing beats that moment when you pull perfectly sticky, caramelized wings from the oven. Now you can recreate that Kansas City BBQ magic right in your own kitchen—no fancy equipment needed, just big flavor and even bigger smiles.

Ingredients

• 2 pounds of plump, fresh chicken wings
• 1/2 cup of thick, sweet Kansas City-style BBQ sauce
• 2 tablespoons of rich, golden honey
• 1 tablespoon of bold soy sauce
• 1 teaspoon of aromatic garlic powder
• 1/2 teaspoon of smoky paprika
• 1/4 teaspoon of freshly cracked black pepper
• 1 tablespoon of glossy olive oil

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels to ensure crispy skin.
3. Toss the dried wings with olive oil in a large bowl until evenly coated.
4. Arrange the wings in a single layer on the prepared baking sheet, leaving space between each piece.
5. Bake for 25 minutes at 400°F until the skin begins to turn golden brown.
6. While the wings bake, whisk together BBQ sauce, honey, soy sauce, garlic powder, paprika, and black pepper in a medium saucepan.
7. Simmer the sauce over medium heat for 5 minutes, stirring frequently until slightly thickened.
8. Flip each wing using tongs after the first 25 minutes of baking.
9. Brush half of the warm sauce generously over the flipped wings using a pastry brush.
10. Return the wings to the oven and bake for another 15 minutes at 400°F.
11. Brush the remaining sauce over the wings and bake for 5 more minutes until sticky and caramelized.
12. Let the wings rest on the baking sheet for 5 minutes before serving to allow the glaze to set.

Each bite delivers that perfect crackle of sticky-sweet glaze giving way to tender, fall-off-the-bone meat. Enjoy them piled high with crisp celery sticks and cool ranch dressing for that classic contrast, or chop them over a bed of fluffy rice to soak up every last drop of that incredible sauce.

Slow-Cooked Texas Brisket

Ever had one of those days where you just want to sink your teeth into something truly comforting? Picture this: a slow-cooked Texas brisket, so tender it practically melts in your mouth. You’re about to learn how to make this smoky, fall-apart masterpiece right in your own kitchen.

Ingredients

• 1 (5-6 pound) well-marbled beef brisket
• 2 tablespoons coarse kosher salt
• 1 tablespoon freshly cracked black pepper
• 1 tablespoon aromatic garlic powder
• 1 tablespoon smoked paprika
• 1 teaspoon earthy cumin
• 1 cup rich beef broth
• 1/2 cup tangy apple cider vinegar
• 2 tablespoons robust Worcestershire sauce
• 1 large sweet yellow onion, thinly sliced
• 4 cloves fragrant fresh garlic, minced

Instructions

1. Pat the beef brisket completely dry with paper towels.
2. Combine the kosher salt, black pepper, garlic powder, smoked paprika, and cumin in a small bowl.
3. Rub the spice mixture evenly over all surfaces of the brisket.
4. Let the seasoned brisket sit at room temperature for 1 hour to allow the flavors to penetrate.
5. Preheat your oven to 275°F.
6. Place the sliced onion and minced garlic in the bottom of a large roasting pan.
7. Set the brisket fat-side up on top of the onion and garlic bed.
8. Whisk together the beef broth, apple cider vinegar, and Worcestershire sauce in a measuring cup.
9. Pour the liquid mixture around the brisket, being careful not to wash off the spice rub.
10. Cover the roasting pan tightly with heavy-duty aluminum foil.
11. Place the covered pan in the preheated oven.
12. Cook the brisket for 6 hours without opening the oven door.
13. Check the brisket’s internal temperature with an instant-read thermometer—it should reach 195°F.
14. Remove the pan from the oven and carefully uncover it.
15. Let the brisket rest in its juices for 30 minutes before slicing.
16. Slice the brisket against the grain into 1/4-inch thick pieces.

And there you have it—a brisket with a beautiful dark bark giving way to incredibly juicy, pink-tinged meat. The smoky spices mingle perfectly with the tangy cooking liquid, creating layers of flavor in every bite. Try piling this tender brisket on toasted buns with crunchy coleslaw for the ultimate sandwich experience.

Vinegar-Based North Carolina BBQ Chicken

Nothing beats that tangy, finger-licking goodness of authentic North Carolina barbecue, especially when it’s chicken. You’re going to love how the sharp vinegar cuts through the rich, smoky meat. This recipe delivers that classic Eastern NC flavor right in your own backyard.

Ingredients

• 3 lbs bone-in, skin-on chicken thighs
• 2 cups tangy apple cider vinegar
• 1/4 cup rich, dark brown sugar
• 2 tbsp fiery red pepper flakes
• 1 tbsp coarse kosher salt
• 1 tbsp freshly cracked black pepper
• 1 tsp smoky paprika
• 1/2 cup ketchup with deep tomato flavor
• 2 tbsp Worcestershire sauce with complex umami notes
• 1 tbsp Dijon mustard with sharp tang
• 1 medium yellow onion, finely diced
• 2 cloves aromatic garlic, minced
• 2 tbsp vegetable oil with high smoke point

Instructions

1. Pat your bone-in, skin-on chicken thighs completely dry with paper towels to ensure crispy skin.
2. Rub chicken evenly with vegetable oil, then season all sides generously with coarse kosher salt, freshly cracked black pepper, and smoky paprika.
3. Preheat your grill to medium-high heat, aiming for 375°F, creating both direct and indirect heat zones.
4. Place chicken skin-side down on the hot grill grates over direct heat and cook for 5-7 minutes until skin is golden brown and slightly charred.
5. Flip chicken and cook for another 3-4 minutes on the other side to develop color.
6. Move chicken to the indirect heat zone of your grill, positioning it skin-side up to prevent flare-ups.
7. Combine tangy apple cider vinegar, rich dark brown sugar, fiery red pepper flakes, ketchup with deep tomato flavor, Worcestershire sauce with complex umami notes, Dijon mustard with sharp tang, finely diced yellow onion, and minced aromatic garlic in a medium saucepan.
8. Bring sauce mixture to a boil over medium-high heat, then reduce to a simmer and cook for 15 minutes, stirring occasionally, until slightly thickened.
9. Brush chicken with your vinegar barbecue sauce every 10 minutes, maintaining grill temperature at 350°F for even cooking.
10. Continue cooking chicken for 30-40 minutes total, until internal temperature reaches 165°F when tested with an instant-read thermometer inserted into the thickest part without touching bone.
11. Remove chicken from grill and let rest for 5 minutes to allow juices to redistribute throughout the meat.
12. Brush with one final layer of vinegar barbecue sauce before serving.

For that perfect Carolina experience, the chicken should pull cleanly from the bone with tender, juicy meat underneath the tangy, slightly spicy crust. Fantastic served piled high on soft buns with creamy coleslaw, or alongside cornbread to soak up every last drop of that signature vinegar sauce. The sharp acidity really cuts through the richness in the most satisfying way.

Sweet and Spicy Georgia Peach BBQ Sauce

Zesty and unexpected, this Georgia peach BBQ sauce brings summer sunshine to your table even in October. You’ll love how the sweet peaches mingle with spicy kick in this versatile sauce. It’s perfect for grilling, dipping, or glazing your favorite proteins.

Ingredients

– 4 cups ripe Georgia peaches, peeled and diced
– 1 cup ketchup with rich tomato flavor
– 1/2 cup apple cider vinegar with bright acidity
– 1/4 cup brown sugar with deep molasses notes
– 2 tablespoons Worcestershire sauce with savory depth
– 1 tablespoon Dijon mustard with sharp tang
– 2 teaspoons smoked paprika with warm aroma
– 1 teaspoon garlic powder with pungent flavor
– 1/2 teaspoon cayenne pepper with fiery heat
– 1/4 teaspoon fine sea salt

Instructions

1. Combine all ingredients in a medium saucepan over medium heat.
2. Bring the mixture to a gentle boil, stirring occasionally with a wooden spoon.
3. Reduce heat to low and simmer uncovered for 25 minutes, stirring every 5 minutes to prevent sticking.
4. Carefully transfer the hot mixture to a blender and blend on medium speed for 45 seconds until completely smooth.
5. Return the blended sauce to the saucepan and simmer for another 10 minutes over low heat to thicken further.
6. Test the sauce thickness by dipping a spoon – it should coat the back without running off immediately.
7. Remove from heat and let cool to room temperature for about 1 hour before using.
8. Transfer the cooled sauce to an airtight container and refrigerate for up to 2 weeks.

Perfect for basting chicken during the last 10 minutes of grilling, this sauce develops a beautiful caramelized crust. The texture is luxuriously smooth with just enough body to cling to ribs or brush onto burgers. Try it as a dipping sauce for sweet potato fries or stir a spoonful into baked beans for an extra flavor boost.

Classic Southern BBQ Shrimp

There’s something magical about that moment when plump shrimp hit a sizzling skillet with all the classic Southern flavors. This BBQ shrimp recipe delivers that perfect balance of smoky, sweet, and spicy that’ll have you reaching for crusty bread to soak up every last drop of that incredible sauce. You’re about to make a dish that feels both comforting and impressively restaurant-worthy.

Ingredients

• 1 pound large wild-caught shrimp, peeled and deveined
• 3 tablespoons rich unsalted butter
• 2 tablespoons extra virgin olive oil
• 4 cloves fresh garlic, minced
• 1 medium sweet yellow onion, thinly sliced
• 1/2 cup tangy BBQ sauce
• 2 tablespoons fresh lemon juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/4 cup fresh parsley, chopped
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Pat the large wild-caught shrimp completely dry with paper towels and season both sides with coarse sea salt and freshly ground black pepper.
2. Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the thinly sliced sweet yellow onion and cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes.
4. Add the minced fresh garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
5. Push the onion and garlic to one side of the skillet and add the seasoned shrimp in a single layer.
6. Sear the shrimp for exactly 2 minutes per side until they turn pink and develop a light crust.
7. Reduce the heat to medium-low and add the rich unsalted butter, swirling the skillet until melted.
8. Pour in the tangy BBQ sauce, fresh lemon juice, smoked paprika, and cayenne pepper, stirring gently to combine.
9. Simmer the sauce for 3-4 minutes until it thickens slightly and coats the shrimp evenly.
10. Sprinkle the chopped fresh parsley over the shrimp and serve immediately.

Ready to dive into that saucy goodness? The shrimp will be perfectly tender with a slight snap, while the sauce delivers that signature sweet heat Southern BBQ is known for. Try serving these over creamy stone-ground grits or with thick slices of toasted sourdough to capture every bit of that incredible pan sauce.

Mouthwatering Louisiana BBQ Seafood Boil

Aren’t you craving that perfect blend of smoky, spicy, and downright delicious? This Louisiana BBQ seafood boil brings all the flavors of a backyard barbecue right to your seafood feast. You’re going to love how the smoky grill notes mingle with those classic Cajun spices.

Ingredients

– 2 pounds large wild-caught shrimp, shells on
– 1 pound fresh Andouille sausage, sliced
– 4 ears sweet summer corn, halved
– 1 pound small red potatoes
– 1/2 cup rich unsalted butter
– 1/4 cup extra virgin olive oil
– 3 tablespoons zesty Cajun seasoning
– 2 tablespoons smoky paprika
– 1 tablespoon freshly minced garlic
– 1 teaspoon coarse sea salt
– 1/2 teaspoon cracked black pepper
– 1/4 cup fresh chopped parsley
– 2 lemons, quartered

Instructions

1. Fill a large stockpot with 4 quarts of cold water and place it over high heat.
2. Add the small red potatoes to the pot once the water reaches a rolling boil.
3. Cook the potatoes for 12 minutes until they’re fork-tender but still firm.
4. Add the halved sweet summer corn to the pot with the potatoes.
5. Continue boiling for another 5 minutes until the corn brightens in color.
6. Drain the potatoes and corn thoroughly in a large colander.
7. Preheat your outdoor grill to medium-high heat, approximately 400°F.
8. Arrange the sliced fresh Andouille sausage directly on the grill grates.
9. Grill the sausage for 4 minutes per side until nicely charred with visible grill marks.
10. Transfer the grilled sausage to a large mixing bowl.
11. Add the drained potatoes and corn to the bowl with the sausage.
12. In a small saucepan, melt the rich unsalted butter over low heat.
13. Whisk the extra virgin olive oil into the melted butter until fully combined.
14. Stir in the zesty Cajun seasoning, smoky paprika, and freshly minced garlic.
15. Cook the seasoning mixture for 2 minutes until fragrant and bubbling slightly.
16. Pour the seasoned butter sauce over the potato, corn, and sausage mixture.
17. Toss everything thoroughly until evenly coated with the sauce.
18. Spread the large wild-caught shrimp in a single layer on the hot grill.
19. Grill the shrimp for 2 minutes per side until they turn pink and opaque.
20. Add the grilled shrimp to the mixing bowl with the other ingredients.
21. Sprinkle with coarse sea salt and cracked black pepper over the entire mixture.
22. Gently toss everything together one final time to combine.
23. Garnish with fresh chopped parsley and quartered lemons.

What makes this boil truly special is how the smoky grilled elements contrast with the tender potatoes and sweet corn. The shrimp soak up all that buttery Cajun goodness while maintaining their perfect snap. Try serving it family-style on a big platter with crusty bread for soaking up every last drop of that incredible sauce.

Arkansas BBQ Smoked Sausage

Mmm, nothing beats that smoky, savory aroma wafting through your backyard on a crisp fall afternoon. You’re about to make Arkansas BBQ smoked sausage that’ll have everyone asking for your secret—it’s all in the slow smoke and that sweet-spicy glaze. Get ready to impress with this foolproof recipe that turns simple ingredients into something truly special.

Ingredients

• 2 lbs high-quality pork smoked sausage links
• 1 cup tangy tomato-based BBQ sauce
• 1/4 cup rich wildflower honey
• 2 tbsp spicy brown mustard
• 1 tbsp smoked paprika
• 1 tsp garlic powder with robust flavor
• 1/2 tsp cayenne pepper for subtle heat
• 1/4 cup apple cider vinegar with bright acidity
• 2 cups hickory wood chips for authentic smoke flavor

Instructions

1. Soak 2 cups hickory wood chips in cold water for 30 minutes to create steady smoke.
2. Preheat your smoker to 225°F using indirect heat.
3. Place 2 lbs high-quality pork smoked sausage links directly on the smoker grates.
4. Smoke sausages for 2 hours, maintaining temperature at 225°F throughout.
5. While sausages smoke, combine 1 cup tangy tomato-based BBQ sauce, 1/4 cup rich wildflower honey, 2 tbsp spicy brown mustard, 1 tbsp smoked paprika, 1 tsp garlic powder, 1/2 tsp cayenne pepper, and 1/4 cup apple cider vinegar in a saucepan.
6. Simmer the sauce mixture over medium heat for 8 minutes until slightly thickened.
7. Brush half the sauce mixture over sausages after 2 hours of smoking.
8. Continue smoking for another 30 minutes at 225°F.
9. Brush remaining sauce over sausages and smoke for final 15 minutes.
10. Check internal temperature reaches 160°F using a meat thermometer.
11. Remove sausages from smoker and let rest for 5 minutes before serving.

Hearty and satisfying, these sausages develop a beautiful caramelized crust that gives way to juicy, smoky interiors. The sweet heat from the glaze balances perfectly with the rich pork flavor, making them incredible sliced over creamy grits or stuffed into toasted buns with crunchy slaw. However you serve them, that slow-smoked magic will have people coming back for thirds.

Kentucky Bourbon BBQ Lamb Chops

Zesty and full of Southern charm, these Kentucky Bourbon BBQ Lamb Chops are your new go-to for grilling season. You get that perfect smoky-sweet combo that makes everyone ask for seconds. Let’s fire up the grill and get cooking!

Ingredients

• 8 thick-cut lamb chops
• 1/2 cup high-quality Kentucky bourbon
• 1/4 cup rich molasses
• 2 tbsp tangy Dijon mustard
• 3 cloves freshly minced garlic
• 1 tbsp smoked paprika
• 1 tsp coarse kosher salt
• 1/2 tsp freshly cracked black pepper
• 2 tbsp extra virgin olive oil

Instructions

1. Pat your thick-cut lamb chops completely dry with paper towels.
2. Whisk together the high-quality Kentucky bourbon, rich molasses, tangy Dijon mustard, and freshly minced garlic in a medium bowl.
3. Rub the lamb chops evenly with extra virgin olive oil on all surfaces.
4. Sprinkle smoked paprika, coarse kosher salt, and freshly cracked black pepper over both sides of each chop.
5. Pour half of the bourbon mixture over the lamb chops in a shallow dish, reserving the remaining sauce.
6. Marinate the lamb chops at room temperature for exactly 30 minutes to allow the flavors to penetrate.
7. Preheat your grill to medium-high heat, about 400°F, while the lamb marinates.
8. Place the lamb chops on the hot grill grates and cook for 4-5 minutes without moving them.
9. Flip the chops using tongs and brush with some of the reserved bourbon sauce.
10. Grill for another 4-5 minutes until the internal temperature reaches 145°F for medium-rare.
11. Brush the chops one final time with the remaining sauce during the last minute of cooking.
12. Transfer the lamb chops to a clean platter and let them rest for 5 minutes before serving.

Smoky, tender, and packed with that signature bourbon kick, these chops have the perfect caramelized crust. Serve them alongside creamy mashed potatoes to soak up all that incredible sauce, or slice them over a fresh garden salad for a lighter take. Either way, you’re in for one memorable meal that’ll have everyone begging for your recipe!

Mississippi Delta BBQ Catfish

Friendly gatherings call for food that’s big on flavor but easy to pull off, and this Mississippi Delta BBQ Catfish fits the bill perfectly. You’ll love how the smoky, tangy sauce clings to tender fillets, making it a surefire hit for weeknight dinners or casual weekend cookouts. It’s a taste of the South that’s as comforting as it is delicious.

Ingredients

• 4 skinless catfish fillets (about 6 ounces each)
• 1 cup smoky, tangy barbecue sauce
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon zesty Cajun seasoning blend
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon coarse kosher salt
• Freshly squeezed juice from 1 large lemon
• 2 cloves aromatic garlic, minced
• 1 tablespoon sweet, mild honey

Instructions

1. Preheat your oven to 375°F and lightly brush a baking sheet with 1 tablespoon of rich extra virgin olive oil.
2. Pat the 4 skinless catfish fillets completely dry with paper towels to help the seasoning stick and promote a crispier finish.
3. Rub both sides of each fillet evenly with 1 tablespoon zesty Cajun seasoning blend, 1 teaspoon finely ground black pepper, and 1/2 teaspoon coarse kosher salt.
4. Heat the remaining 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
5. Sear the seasoned catfish fillets for 2–3 minutes per side, just until golden brown but not fully cooked through.
6. Transfer the seared fillets to the prepared baking sheet in a single layer, ensuring they don’t overlap for even cooking.
7. In a small bowl, whisk together 1 cup smoky, tangy barbecue sauce, freshly squeezed juice from 1 large lemon, 2 cloves aromatic garlic (minced), and 1 tablespoon sweet, mild honey until fully combined.
8. Generously brush the sauce mixture over the top and sides of each catfish fillet, reserving about 1/4 cup for serving.
9. Bake the catfish in the preheated oven at 375°F for 10–12 minutes, or until the internal temperature reaches 145°F and the sauce is bubbly.
10. Let the catfish rest for 3–4 minutes before serving to allow the juices to redistribute, keeping it moist and tender.

Dive into this dish and you’ll find the catfish flakes beautifully under gentle pressure, with a subtle crispness from the sear giving way to juicy, smoky meat. The barbecue sauce caramelizes into a sticky-sweet glaze that balances the Cajun spice, making each bite a harmony of tangy, savory, and just a hint of heat. Serve it over a bed of creamy grits or alongside a crisp coleslaw to soak up every last drop of that irresistible sauce.

Traditional Southern Coleslaw

Very few side dishes capture the essence of Southern comfort quite like traditional coleslaw. You get that perfect crunch from fresh cabbage paired with a creamy, tangy dressing that just makes everything better. It’s the kind of simple, make-ahead recipe that becomes a staple at your summer barbecues or weeknight dinners.

Ingredients

– 1 small head of crisp green cabbage, finely shredded
– 2 large, firm carrots, peeled and grated
– 1/2 cup of high-quality mayonnaise
– 1/4 cup of tangy buttermilk
– 2 tablespoons of apple cider vinegar with a bright, acidic kick
– 1 tablespoon of granulated white sugar
– 1/2 teaspoon of fine sea salt
– 1/4 teaspoon of freshly ground black pepper

Instructions

1. Place the finely shredded crisp green cabbage and peeled, grated firm carrots into a large mixing bowl.
2. In a separate medium bowl, combine the high-quality mayonnaise, tangy buttermilk, bright apple cider vinegar, granulated white sugar, fine sea salt, and freshly ground black pepper.
3. Whisk the dressing ingredients vigorously for about 60 seconds until the sugar completely dissolves and the mixture becomes smooth and creamy. (Tip: Whisking thoroughly prevents graininess from undissolved sugar.)
4. Pour the dressing over the cabbage and carrot mixture in the large bowl.
5. Use tongs or two large spoons to toss everything together, ensuring every shred of cabbage is evenly coated with the dressing.
6. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours for best flavor. (Tip: This resting time allows the cabbage to soften slightly and the flavors to meld beautifully.)
7. After chilling, give the coleslaw one final gentle toss to redistribute any settled dressing before serving. (Tip: For extra crispness, serve within 4 hours of mixing.)

The finished coleslaw has a wonderful contrast of textures—creamy dressing clinging to crisp-tender cabbage with sweet carrot notes throughout. That tangy buttermilk kick cuts through the richness, making it perfect piled high on pulled pork sandwiches or alongside smoky grilled meats. It’s the kind of humble side that quietly steals the spotlight at any gathering.

Smoky BBQ Baked Beans

Sometimes you just need that classic comfort food that hits all the right notes. Smoky BBQ baked beans are that perfect side dish that feels like a warm hug—sweet, savory, and packed with smoky flavor that makes any meal feel special. You’re going to love how simple they are to throw together, and they’ll definitely become your new go-to for gatherings or cozy nights in.

Ingredients

– 6 slices of thick-cut bacon, chopped into small pieces
– 1 medium yellow onion, finely diced
– 2 cloves of fresh garlic, minced
– 2 (15-ounce) cans of tender navy beans, drained and rinsed
– 1 cup of tangy ketchup
– 1/2 cup of dark brown sugar, packed
– 1/4 cup of robust molasses
– 2 tablespoons of spicy yellow mustard
– 1 tablespoon of rich Worcestershire sauce
– 1 teaspoon of smoked paprika
– 1/2 teaspoon of coarse black pepper
– 1/4 teaspoon of cayenne pepper for a subtle kick

Instructions

1. Preheat your oven to 350°F to ensure even baking.
2. Cook the chopped thick-cut bacon in a large oven-safe skillet over medium heat for 8-10 minutes until crispy and golden brown.
3. Remove the bacon with a slotted spoon, leaving 2 tablespoons of rendered bacon fat in the skillet for added flavor.
4. Add the finely diced yellow onion to the skillet and sauté for 5 minutes until softened and translucent.
5. Stir in the minced fresh garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Combine the drained and rinsed tender navy beans, crispy bacon, tangy ketchup, packed dark brown sugar, robust molasses, spicy yellow mustard, rich Worcestershire sauce, smoked paprika, coarse black pepper, and cayenne pepper in the skillet.
7. Mix all ingredients thoroughly until well incorporated and the sauce coats the beans evenly.
8. Transfer the skillet to the preheated oven and bake uncovered for 45 minutes until the sauce is bubbly and slightly thickened.
9. Let the baked beans rest for 10 minutes before serving to allow the flavors to meld together. For an extra smoky depth, add a dash of liquid smoke during mixing if you like. If the sauce seems too thick after baking, stir in a tablespoon of water at a time until desired consistency is reached. Always taste before serving and adjust seasoning with a pinch of salt if needed, as bacon varies in saltiness.
Finally, these beans emerge from the oven with a gorgeous sticky glaze and tender texture that holds its shape. The smoky-sweet balance shines through, making them irresistible alongside grilled meats or piled onto a loaded hot dog. You might even find yourself eating them straight from the skillet—they’re that good!

Creamy Southern Potato Salad

Ever have one of those dishes that just tastes like home? This creamy Southern potato salad is the kind of comforting side that makes any barbecue or potluck feel complete. You’re going to love how simple it is to whip up.

Ingredients

– 3 pounds of waxy red potatoes, scrubbed clean
– 1 cup of real mayonnaise, rich and creamy
– ¼ cup of sweet pickle relish, with its bright tang
– 2 tablespoons of yellow mustard, sharp and vibrant
– 1 tablespoon of apple cider vinegar, for a subtle kick
– 1 teaspoon of granulated sugar, to balance the flavors
– 1 teaspoon of celery seed, for earthy depth
– ½ teaspoon of paprika, smoky and warm
– 4 hard-boiled eggs, peeled and chopped
– ½ cup of finely diced celery, crisp and fresh
– ¼ cup of finely chopped red onion, for a mild bite
– 2 tablespoons of fresh parsley, finely chopped
– 1 ½ teaspoons of kosher salt
– ½ teaspoon of freshly ground black pepper

Instructions

1. Place the scrubbed red potatoes in a large pot and cover them with cold water by 2 inches.
2. Bring the water to a rolling boil over high heat, then reduce to a steady simmer.
3. Cook the potatoes for 20-25 minutes, or until they are easily pierced with a fork but still hold their shape.
4. Drain the potatoes in a colander and let them cool until they are just warm to the touch.
5. Cut the potatoes into ¾-inch chunks, leaving the skin on for texture and color.
6. In a large mixing bowl, combine the creamy mayonnaise, tangy sweet pickle relish, sharp yellow mustard, apple cider vinegar, granulated sugar, earthy celery seed, and smoky paprika.
7. Whisk the dressing ingredients together until they are fully incorporated and smooth.
8. Add the warm potato chunks to the dressing and gently fold them in to coat evenly.
9. Tip: Adding the potatoes while they’re still warm helps them absorb the dressing better for maximum flavor.
10. Fold in the chopped hard-boiled eggs, crisp diced celery, finely chopped red onion, and fresh parsley.
11. Season the salad with kosher salt and freshly ground black pepper, mixing gently to distribute.
12. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or ideally overnight.
13. Tip: Chilling allows the flavors to meld together and the salad to thicken to the perfect creamy consistency.
14. Before serving, give the potato salad one final gentle stir and adjust seasoning if needed.
15. Tip: For an extra touch, sprinkle a pinch of additional paprika and some fresh parsley on top for color.

Ready to dig in? The potatoes are tender but hold their shape, surrounded by that creamy, tangy dressing with little pops of crunch from the celery and onion. This salad pairs perfectly with grilled meats or makes a fantastic next-day lunch straight from the fridge.

Crispy Southern Fried Cornbread

Haven’t you been craving that perfect crispy-edged cornbread with a tender, fluffy center? This Southern fried version gives you all the classic comfort with an irresistible golden crust that’ll have everyone asking for seconds. You’re about to make the most addictive side dish that pairs beautifully with everything from chili to fried chicken.

Ingredients

– 1 cup fine yellow cornmeal
– 1/4 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon kosher salt
– 1 large farm-fresh egg
– 3/4 cup whole buttermilk
– 2 tablespoons melted unsalted butter
– 1/2 cup vegetable oil for frying

Instructions

1. Whisk together 1 cup fine yellow cornmeal, 1/4 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt in a medium bowl.
2. Beat 1 large farm-fresh egg in a separate small bowl until pale yellow and frothy.
3. Pour 3/4 cup whole buttermilk and 2 tablespoons melted unsalted butter into the beaten egg, whisking until fully combined.
4. Pour the wet ingredients into the dry ingredients, stirring just until no dry spots remain—don’t overmix.
5. Heat 1/2 cup vegetable oil in a cast iron skillet over medium heat until it reaches 350°F on a thermometer.
6. Drop heaping tablespoons of batter into the hot oil, leaving space between each for even cooking.
7. Fry for 2-3 minutes until the bottoms are deep golden brown and crispy.
8. Flip each cornbread round carefully using a slotted spatula.
9. Fry for another 2-3 minutes until both sides are evenly browned and crisp.
10. Transfer the fried cornbread to a wire rack set over a baking sheet to drain excess oil.
11. Let cool for 2 minutes before serving warm.

Zesty and golden with that satisfying crackle when you bite in, these little rounds deliver that perfect corn flavor with an addictive crispy exterior. Try them drizzled with honey butter or crumbled over a bowl of pinto beans for the ultimate Southern comfort experience.

Sweet Southern BBQ Corn on the Cob

Mmm, picture this: you’re at the best summer cookout, and someone hands you corn on the cob that’s dripping with the most incredible sweet and smoky BBQ flavor. This isn’t your average buttered corn—it’s a flavor explosion that’ll have everyone asking for your secret. You’re about to become the grill master of sweet Southern sides.

Ingredients

– 4 ears of fresh sweet corn, husks removed
– 1/2 cup of sweet and tangy BBQ sauce
– 1/4 cup of rich, melted salted butter
– 1 tablespoon of golden brown sugar
– 1 teaspoon of smoky paprika
– 1/2 teaspoon of garlic powder with robust flavor
– 1/4 teaspoon of freshly cracked black pepper

Instructions

1. Preheat your grill to medium-high heat, around 400°F, and lightly oil the grates to prevent sticking.
2. In a small mixing bowl, combine the sweet and tangy BBQ sauce, rich melted salted butter, golden brown sugar, smoky paprika, robust garlic powder, and freshly cracked black pepper.
3. Whisk the sauce mixture vigorously for about 30 seconds until it’s completely smooth and well-combined.
4. Brush the sauce mixture generously over all sides of each ear of fresh sweet corn, using about half of the sauce.
5. Place the coated corn directly on the preheated grill grates.
6. Grill the corn for 10-12 minutes, turning every 2-3 minutes with tongs to ensure even cooking and prevent burning.
7. Brush the corn with the remaining sauce mixture during the last 2 minutes of grilling.
8. Continue grilling until the corn kernels are tender when pierced with a fork and have visible char marks.
9. Remove the corn from the grill and let it rest for 2 minutes before serving.

Out of this world! The corn comes off the grill with this incredible sticky-sweet glaze that caramelizes beautifully. You get that perfect contrast between the smoky char from the grill and the juicy pop of each corn kernel. Try serving it alongside pulled pork sandwiches or chop the kernels off to mix into a killer BBQ corn salad—either way, it’s pure summer magic.

Conclusion

Y’all, these 33 Southern BBQ recipes are your ticket to unforgettable backyard gatherings and family meals. From smoky ribs to tangy sauces, there’s something here to satisfy every craving. We’d love to hear which recipes become your new favorites—drop us a comment below and don’t forget to pin your top picks to share the BBQ love!