#grillingperfection

Enjoy the rich and smoky flavor of perfectly smoked chicken, complemented by the bold and tangy taste of Kansas City Style BBQ Sauce. A delicious barbecue experience for any occasion!

Ingredients: 1 whole chicken, 4-5 lbs. 1/4 cup kosher salt. 1/4 cup brown sugar. 2 tablespoons paprika. 2 tablespoons black pepper. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 cup hickory wood chips, soaked in water. 1 cup Kansas City Style BBQ Sauce.

Instructions: Pat the chicken dry with paper towels. In a bowl, mix kosher salt, brown sugar, paprika, black pepper, garlic powder, onion powder, and cayenne pepper to create a dry rub. Rub the dry rub evenly over the entire chicken, including under the skin and inside the cavity. Let it marinate in the refrigerator for at least 4 hours or overnight. Preheat your smoker to 225F 107C. Add soaked hickory wood chips to the smoker box or charcoal for a smoky flavor. Place the marinated chicken in the smoker and cook until the internal temperature reaches 165F 74C, usually about 3-4 hours depending on the smoker and chicken size. During the last 30 minutes of smoking, brush the chicken with Kansas City Style BBQ Sauce for a sweet and tangy finish. Once the chicken is cooked and has a beautiful smoky flavor, remove it from the smoker and let it rest for 15 minutes before carving. Serve the smoked chicken with extra Kansas City Style BBQ Sauce on the side for dipping.

Prep Time: 240 minutes

Cook Time: 240 minutes

Enjoy the perfect blend of sweet and savory with these mouthwatering smoked ribs made in a Masterbuilt Smoker. The long, slow smoke infuses rich flavors, while the basting sauce adds a delightful tanginess.

Ingredients: 2 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon black pepper. 1 tablespoon salt. 1 tablespoon onion powder. 1 tablespoon garlic powder. 1 tablespoon cayenne pepper. 1/2 cup apple cider vinegar. 1/4 cup yellow mustard. 1/4 cup honey. Wood chips for smoking.

Instructions: The membrane behind the ribs should be removed. To make the rub, combine the brown sugar, cayenne pepper, paprika, black pepper, onion powder, and garlic powder in a bowl. After liberally rubbing the mixture over the ribs on both sides, leave them for at least half an hour. To add smoke flavor, preheat your Masterbuilt Smoker to 225F 107C. Then, add wood chips. After positioning the ribs on the racks, smoke them for three hours. To make the basting sauce, combine honey, apple cider vinegar, and yellow mustard in a bowl. Once the ribs have cooked for three hours, begin basting them every thirty minutes until they are internal temperature of 190F 88C. After taking the ribs out of the smoker, they should rest for ten minutes before being sliced and served.

Prep Time: 30 minutes

Cook Time: 180 minutes

Oh yum, now this is a treat for you!! A succulent and flavorful BBQ glaze that perfectly complements tender baby back ribs, creating a mouthwatering dish that will impress your taste buds.

Ingredients: 2 racks of baby back ribs. 1 cup brown sugar. 1/2 cup ketchup. 1/4 cup soy sauce. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. 2 tablespoons apple cider vinegar. 1 tablespoon Dijon mustard. 1/2 cup water.

Instructions: Get the grill ready by setting it to medium-high heat about 375F/190C. Mix smoked paprika, black pepper, cayenne pepper, water, apple cider vinegar, Dijon mustard, smoked paprika, ketchup, and soy sauce in a saucepan over medium-low heat. Let the glaze mixture simmer for 10 to 15 minutes while you stir it. This will make it thick enough to use as a glaze. Take it off the heat. Put the baby back ribs on a grill that has already been heated up. Cook for 30 minutes, turning them over every so often to make sure they cook evenly. Cover both sides of the ribs with a thick layer of the prepared BBQ glaze. Keep grilling for another 15 to 20 minutes, or until the ribs are done and have a tasty caramelized glaze. After taking the ribs off the grill, let them rest for a few minutes. Then, cut them across the bones. Serve the BBQ-glazed ribs hot, and enjoy the sweet, smoky, and sour flavors that go so well together!

Prep Time: 15 minutes

Cook Time: 50 minutes

For pork lovers, these Grilled Pork Chops are the new recipe to try! After being marinated in a tasty mix of balsamic, Dijon, and herbs, these chops are grilled to perfection and come out juicy and delicious.

Ingredients: 4 bone-in pork chops. 1/4 cup olive oil. 3 tablespoons balsamic vinegar. 2 tablespoons Dijon mustard. 2 cloves garlic, minced. 1 teaspoon dried rosemary. 1 teaspoon paprika. Salt and black pepper to taste. Fresh parsley for garnish.

Instructions: Mix olive oil, balsamic vinegar, Dijon mustard, minced garlic, dried rosemary, paprika, salt, and black pepper in a bowl. This will make the marinade. Put the pork chops in a shallow dish or a plastic bag that can be closed again, and pour the marinade over them making sure they are well covered. For the best flavor, let it sit in the fridge for at least 30 minutes or up to 24 hours. Warm up the grill over medium-high heat. Take the pork chops out of the marinade and let the extra marinade drip off. The pork chops should be grilled for four to five minutes on each side, or until they are done the way you like them and have a nice char. Take them off the grill and give them a minute or two to rest before you serve them. Serve these perfectly grilled pork chops hot with fresh parsley on top.

Prep Time: 40 minutes

Cook Time: 10 minutes

The best chicken marinade will take your BBQ game to the next level! This simple and tasty recipe gives the chicken the perfect mix of sweet, savory, and smoky tastes. Great for a quick dinner during the week or a big BBQ on the weekend.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup olive oil. 1/4 cup soy sauce. 3 tablespoons honey. 2 tablespoons Dijon mustard. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. 1/2 teaspoon onion powder. 1/2 teaspoon dried thyme.

Instructions: Blend olive oil, soy sauce, honey, Dijon mustard, black pepper, onion powder, dried thyme, minced garlic, and smoked paprika in a bowl until smooth. Put the chicken breasts in a shallow dish or a plastic bag that can be closed again. Cover the chicken with the marinade by pouring it over it. Cover or seal the bag and put it in the fridge for at least 30 minutes. For better flavor, marinate it overnight. Warm up the grill over medium-high heat. Take the chicken out of the marinade and let the extra oil drip off. Grill for 6 to 8 minutes on each side, or until the internal temperature reaches 165F 74C. For extra flavor and moisture, baste the chicken with more marinade while it's cooking on the grill. After it's done cooking, take it off the grill and let it rest for a few minutes.

Prep Time: 10 minutes

Cook Time: 16 minutes

The recteq RT-B380 Bullseye smoker produced succulent, flavorful smoked BBQ ribs that were cooked to perfection with a flavorful rub and barbecue glaze.

Ingredients: 2 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon black pepper. 1 tablespoon salt. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1/2 cup barbecue sauce.

Instructions: Preheat recteq RT-B380 Bullseye smoker to 225F. Remove the membrane from the back of the ribs. In a bowl, mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper to create a rub. Apply the rub generously over both sides of the ribs. Place the ribs on the smoker grates and smoke for approximately 4 hours or until the internal temperature reaches 190F. During the last 30 minutes of smoking, brush the ribs with barbecue sauce for a flavorful glaze. Once done, let the ribs rest for 10 minutes before slicing and serving.

Prep Time: 20 minutes

Cook Time: 240 minutes

The recteq RT-B380 Bullseye smoker produced succulent, flavorful smoked BBQ ribs that were cooked to perfection with a flavorful rub and barbecue glaze.

Ingredients: 2 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon black pepper. 1 tablespoon salt. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1/2 cup barbecue sauce.

Instructions: Preheat recteq RT-B380 Bullseye smoker to 225F. Remove the membrane from the back of the ribs. In a bowl, mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper to create a rub. Apply the rub generously over both sides of the ribs. Place the ribs on the smoker grates and smoke for approximately 4 hours or until the internal temperature reaches 190F. During the last 30 minutes of smoking, brush the ribs with barbecue sauce for a flavorful glaze. Once done, let the ribs rest for 10 minutes before slicing and serving.

Prep Time: 20 minutes

Cook Time: 240 minutes

The recteq RT-B380 Bullseye smoker produced succulent, flavorful smoked BBQ ribs that were cooked to perfection with a flavorful rub and barbecue glaze.

Ingredients: 2 racks of baby back ribs. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon black pepper. 1 tablespoon salt. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1/2 cup barbecue sauce.

Instructions: Preheat recteq RT-B380 Bullseye smoker to 225F. Remove the membrane from the back of the ribs. In a bowl, mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper to create a rub. Apply the rub generously over both sides of the ribs. Place the ribs on the smoker grates and smoke for approximately 4 hours or until the internal temperature reaches 190F. During the last 30 minutes of smoking, brush the ribs with barbecue sauce for a flavorful glaze. Once done, let the ribs rest for 10 minutes before slicing and serving.

Prep Time: 20 minutes

Cook Time: 240 minutes