Authentic Carne Asada
Flank or skirt steak in a lime, orange, garlic and spice marinade, grilled hot and fast. Serves 6–8.
Get the recipe: Authentic Carne Asada →Grill Recipes
Backyard grill recipes, from citrus-marinated carne asada and low-and-slow ribs to lemon-herb salmon and grilled corn, plus three dry rub blends. Every recipe lists full ingredients, step-by-step directions and safe cooking temperatures. For grill care, see our grill tips.
Fall-Off-the-Bone BBQ Baby Back Ribs
A smoky-sweet rub, about 3 hours low and slow at 250–275°F, then a sticky BBQ glaze. Gas or charcoal.
Get the recipe: Fall-Off-the-Bone BBQ Baby Back Ribs →
Bacon-Wrapped Jalapeño Poppers
Cream cheese and cheddar in jalapeño halves, wrapped in bacon and grilled over indirect heat. Makes 24.
Get the recipe: Bacon-Wrapped Jalapeño Poppers →Main course · serves 4
Grilled BBQ Chicken Thighs
Bone-in thighs with a BBQ dry rub, browned over direct heat and finished over indirect heat to a safe 165°F.
Get the recipe: Grilled BBQ Chicken Thighs →Main course · serves 4
Lemon-Herb Grilled Salmon
Skin-on fillets brushed with lemon, garlic, dill and parsley, grilled skin-side down to 145°F. No flipping.
Get the recipe: Lemon-Herb Grilled Salmon →Side dish · serves 6
Grilled Corn on the Cob
Corn grilled on the grates until charred in spots, then brushed with chili-lime butter.
Get the recipe: Grilled Corn on the Cob →Recipe images are illustrations. Recipes without a photo are shown as text until real photos are available.
Dry rubs
Three rub blends, measured out
Each blend lists how much salt it carries, how much to use and how to apply it.
All-Purpose BBQ Rub
Brown sugar, paprika, garlic and onion. For ribs, pork, chicken and burgers.
Coffee-Chili Rub
Ground coffee, ancho chili and smoked paprika. For steaks, tri-tip and brisket.
Lemon-Herb Rub
Dried lemon peel with parsley, thyme, oregano and dill. No sugar. For chicken, fish and vegetables.
Grill safely
- Use a food thermometer. Beef and pork steaks, chops and roasts are safe at 145°F with a 3-minute rest. Ground meats need 160°F, and all poultry 165°F.
- Marinate in the refrigerator, not on the counter. To brush marinade on while grilling, use fresh marinade or bring the used one to a boil first.
- Keep raw and cooked apart. Put cooked food on a clean platter, never the one that held raw meat.
- Mind the heat. Keep cooked food at 140°F or warmer until serving, and don't leave it out more than 2 hours, or 1 hour when it's above 90°F outside.
- Set up the grill safely. Keep it well away from the house, deck railings and overhanging branches. Open a gas grill's lid before lighting it, keep kids and pets 3 feet away, and never leave a lit grill unattended.
- Clear grease and fat buildup from the grill and the trays below it. Built-up grease is a fire risk, and it's exactly what our grill cleaning removes.
Sources: USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart and Grilling and Food Safety; NFPA, Grilling safety.
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