BBQ is Beautiful Blog
Our blog posts highlight tried and tested recipes, different cuts of meat and how to cook them, and the BBQ Beautiful seasonings, spice rubs and sauces — along with which beverages (and even cigars) pair well with the recipes. We’d love to hear from you, so feel free to comment.
Use the search bar by entering a keyword to find a specific topic in the blog.
And always remember… “You don’t get BBQ Beautiful by eating salads!”
Baby Back Rib Sandwich — Bones Slide Out Every Time
Tender baby back ribs, smoked to the bone and stripped clean, piled high between soft, buttered buns. Each bite blends smoky pork, tangy sauce, and a whisper of char, all held together in sandwich form like a rebel’s answer to fine dining. Messy? Absolutely. Worth it? Every. Single. Napkin.
Smoked Garlic Parmesan Wings
Golden-skinned and kissed with smoke, these wings are a savory revelation. Garlic butter seeps into every crack and crevice, while a snowfall of sharp Parmesan adds a nutty, salty finish. Crispy on the outside, juicy inside—each bite is a smoky, garlicky, cheesy high note that demands another round (and maybe another dozen).
BBQ Beautiful Jaw-Dropping Smoked Spareribs
Thick, juicy, and unapologetically rich—these aren’t your average spareribs. Slow-smoked until the meat yields with the gentlest tug, each bone is glazed in a glossy, flavor-packed sauce that clings like a promise. Every bite delivers layers of smoke, spice, and sweet heat that make you forget the world outside the pit. This is rib perfection, BBQ Beautiful style.
BBQ Beautiful Smoked then Fried Turkey Hearts
Small in size, massive in flavor—turkey hearts deserve the spotlight. First, they soak up rich wood smoke, turning tender and deeply savory. Then, a quick dive into hot oil crisps the edges and locks in the juices. The result? A bite that’s smoky, meaty, and unexpectedly addictive, perfect with a cold beer and a side of daring conversation.
Cured and Smoked Ribeye Steak with Sourdough and Cheese Fondue
When ribeye meets a cure, magic happens. A gentle salt-and-herb treatment draws out deep, beefy character, then a slow kiss of smoke transforms it into something primal. Slice it thick, lay it over warm, crusty sourdough, and drown it in molten cheese fondue that drips like gold. It’s not just steak—it’s a table-stopping centerpiece built for lingering, laughing, and licking the plate clean.
Smoked Marrow Bones
There’s something almost ancient—almost primal—about smoked marrow bones. Before there were sauces, rubs, or even grills, there was fire, bone, and fat. And today, we bring that beautiful simplicity back to life.
Our Smoked Marrow Bones recipe is a celebration of rich, buttery marrow kissed by slow, gentle smoke. It’s decadent, unfiltered flavor—served straight from the bone or spread warm across grilled sourdough with a pinch of sea salt. The marrow melts like beef butter, infused with wood-fired complexity that only a smoker can bring.
Whether you're serving it as an appetizer, an indulgent side, or the foundation for something greater—like a smoked bone broth or BBQ sauce starter—this is a recipe that reminds us: sometimes, the most beautiful barbecue moments come from the most humble ingredients.
Simple. Smoked. Sublime.
BBQ Beautiful “Black Gold” Cured and Smoked Pastrami
Our BBQ Beautiful “Black Gold” Cured and Smoked Pastrami starts with a classic brisket cut, deeply infused with a cure that balances dark spices, cracked coriander, smoked paprika, and a subtle kiss of brown sugar. After a slow, cold cure and a long, low smoke, what emerges is nothing short of majestic—tender slices with a bark so black and glistening, it’s earned the name Black Gold.
Smoked Chicken with Cold-infused Herb and Whiskey Butter Veins
This isn’t your average smoked chicken. Instead of seasoning just the skin, we lace the meat itself with ribbons of cold, herb-packed, whiskey-kissed butter. As the bird smokes low and slow, those hidden pockets melt, basting every bite from the inside out. The result? Juicy, aromatic chicken with subtle waves of sage, thyme, and smoky scotch in every slice — no sauce, no gimmicks, just flavor woven right into the muscle.