11 Bold BBQ Beef Recipes Every Grill Master Should Try

Beef Is the Heart of BBQ

If pork is the soul of Southern BBQ, beef is the backbone of Texas-style. There's nothing quite like the primal satisfaction of a perfectly seared ribeye, a 14-hour smoked brisket, or short ribs that practically fall apart when you look at them. Beef rewards patience, technique, and respect for the cut.

Whether you're a weekend griller or aspiring pitmaster, these are the beef recipes and techniques that will elevate your game.

The Big Cuts

Brisket

The Mount Everest of BBQ. A whole packer brisket (12-15 lbs) has two distinct muscles — the flat and the point — separated by a layer of fat. The challenge is cooking both to perfection, since they behave differently.

• Trim excess fat to about 1/4 inch thickness
• Apply a simple rub: equal parts coarse black pepper and kosher salt (the "Dalmatian rub"). That's it. The meat speaks for itself.
• Smoke at 225-250°F with oak or post oak for 1-1.5 hours per pound
• Push through the stall (around 165°F internal) — this is where collagen breaks down. You can wrap in butcher paper to speed things up.
• Pull at 200-205°F when a probe slides in like butter
• Rest for at least 1 hour (wrapped in a cooler). Patience here is everything.

Beef Short Ribs

Think of short ribs as individual servings of brisket, but fattier and even more forgiving. The high fat content means they're almost impossible to dry out. Season with your favorite beef rub, smoke at 275°F for 6-8 hours until the meat pulls back from the bone. The texture should be like the best pot roast you've ever had, but with smoky bark.

Tri-Tip

A West Coast favorite that deserves more attention. This triangular cut from the bottom sirloin has great beefy flavor and cooks relatively quickly. Season simply, sear over high heat for 5-6 minutes per side, then move to indirect heat until 130°F for medium rare. Slice thin against the grain — this is critical with tri-tip.

Steaks on the Grill

The Perfect Sear

The key to a steakhouse-quality steak at home is heat management. You need a blazing hot zone for the sear and a cooler zone for finishing. Here's the method:

1. Bring your steak to room temperature (30-45 minutes out of the fridge)
2. Pat completely dry and season aggressively with coarse salt
3. Sear over the hottest part of the grill for 2-3 minutes per side
4. Move to indirect heat and cook with the lid closed to your target temperature
5. Rest for 5-10 minutes before slicing

Best Cuts for the Grill

• Ribeye: Maximum marbling, maximum flavor. The fat cap renders into the meat for incredible juiciness. Best at medium rare (130-135°F).
• New York Strip: Firmer texture, clean beefy taste. Great for those who want flavor without as much fat.
• Filet Mignon: Tender as butter, mild flavor. Wrap in bacon or serve with compound butter to add richness.
• Flank Steak: Lean and affordable. Marinate it, grill hot and fast, and always slice thin against the grain.

Quick Wins: Weeknight Beef

Not every beef recipe requires a day-long commitment. Here are some quick options:

• Beef kabobs: Cube sirloin, marinate for an hour, thread on skewers with peppers and onions. 10 minutes on a hot grill.
• Carne asada: Marinate flank or skirt steak in lime, garlic, and cilantro. Grill 3-4 minutes per side. Slice thin for tacos.
• Smash burgers: 3-4 minutes total cook time on a screaming hot griddle or cast iron. The fastest path to beef nirvana.

Our Best Beef Recipes

Ready to fire up the grill? Try these recipes from our collection: