How To Be a BBQ Beast Master

Whether you’re serving cow, pig, fish, lamb, or chicken, let Maxim’s squad of meat wizards school you on grilling up some magic.


Four Racks Kansas City-Style Spareribs

Photographed by Jonathon Kambouris | Licensed to Alpha Media Group 2013


1 liter ginger ale

1 quart orange juice

1¼ cups soy sauce

2 cups salt

2 1 oz. packets dry ranch dressing mix


1 cup (packed) light brown sugar

2 Tbs. chili powder

2 Tbs. dry mustard

2 Tbs. onion powder

2 Tbs. garlic powder

2 Tbs. cayenne pepper

2 Tbs. kosher salt

2 Tbs. coarsely ground

Black pepper


2 cups Jack’s Old South Vinegar Sauce or Basic Vinegar Sauce

2 18 oz. jars apple jelly

2 cups light corn syrup

For the spritz:

3 cups apple juice

2 cups white wine vinegar

2 Tbs. liquid imitation butter

For the marinade:

In a large bowl, combine all the ingredients. Stir well to thoroughly incorporate. Pour into a large bottle or other container and store, refrigerated, for up to two weeks.

For the rub:

In a large bowl, combine all the ingredients thoroughly. You can store this rub in an airtight container indefinitely.

For the hog glaze:

Combine all the ingredients in a blender, and blend until thoroughly combined, about 3 minutes. Pour out into a clean bowl, using a plastic spatula to scrape it all. Store, refrigerated, for up to 2 weeks.

1. Set the racks of ribs in an aluminum baking pan and cover them completely with the marinade. Cover the pan with aluminum foil and refrigerate for at least four hours or overnight.

2. When you are ready to cook the ribs, remove them from the marinade. Pat them dry with paper towels. Apply the rub lightly around the edges of the ribs, over the backs of them, and on top. Then let the ribs sit uncovered at room temperature for 30 min­utes.

3. Prepare a charcoal grill or gas grill for smoking—keep the fire small and to one side of the grill.

4. Put the ribs in a clean aluminum baking pan, uncovered (so the ribs can absorb as much smoke as possible) and cook for three hours.

5. Remove the pan. Pour 1 cup of water into a clean aluminum pan. Place the ribs in the pan bone side down and cover the pan with aluminum foil. Put the pan back and cook for about two more hours.

6. Remove the pan. Remove the foil and apply the glaze to the top and bottom of the slabs of ribs. Re-cover the pan with foil, return it to the grill, and let the ribs rest, covered, for about one hour as the temperature gradually decreases.

7. Remove the ribs from the pan and let them rest for 10 minutes uncovered on a wooden cutting board. Cut the ribs to separate them and serve.

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The King Rib

Time: 10 minutes

Serves 4 sandwiches

Photographed by Jonathon Kambouris | Licensed to Alpha Media Group 2013

• 1 lb. leftover rib meat (horizontally cut off the bones from one rack)

• 1 cup BBQ sauce

• 4 6-inch sandwich rolls or buns, split

• 8 dill pickle slices

• ½ cup finely chopped sweet onion

1. Wrap meat in foil and store in refrigerator. When ready to make the sandwiches, cut meat into four equal portions and warm on a baking sheet in the oven or toaster oven at 350ºF or in a large skillet over medium heat, 3–4 minutes each side.

2. Pour the sauce into a large shallow bowl. When the pork is thoroughly heated, use tongs to dip each piece of meat into the sauce to completely cover on both sides. 

3. Lay one pork piece on the bottom of each roll. Arrange two slices of pickles on top of the pork. Scatter 2 Tbs. of the onions over the pickles and pork. Cover each sandwich with the top of the roll. Serve immediately or, if you like, microwave each sandwich for 15 seconds to give it that “fresh from under the fast-food lights” heat.


Baby Back Mac and Cheese

Time: 30 minutes

Serves 8

• 4 Tbs. unsalted butter

• 1 lb. elbow macaroni

• 2 Tbs. all-purpose flour

• 3 cups milk

• 2½ cups shredded sharp cheddar cheese

• Salt

• Freshly ground black pepper

• 1 lb. leftover rib meat

1. Generously butter a 13″x9″ broiler-safe baking pan with 2 Tbs. butter.

2. Cook macaroni to al dente per package directions.

3. Melt remaining butter. Stir in flour and cook till it forms a paste and begins to brown. Whisk in milk and bring mixture to a bubble to thicken. Remove from heat.  Whisk in two cups of cheese; season with salt and pepper.

4. Preheat broiler. Drain macaroni and return it to the pot. Add cheese sauce and stir in the meat. Pour baby back mac into the prepared baking pan and sprinkle on remaining cheese. Broil till cheese is golden brown on top, 3–4 minutes. Let cool, covered with foil, for 15 minutes.

Recipes from Myron Mixon, executive chef at Jack’s Old South in Braselton, Georgia and Pride and Joy BBQ in N.Y.C.


Smoked Brisket

Photographed by Jonathon Kambouris | Licensed to Alpha Media Group 2013

Time: 14 hours

Serves: 8-10

• 8–10 lbs. beef brisket

• 2 cups Bub City Brisket Rub (1 part coarse black pepper, 1 part kosher salt, ¼ part cayenne pepper)

1. Preheat smoker filled with hickory to 225°F.

2. Coat brisket with the rub.

3. Let brisket sit at room temperature until the rub begins to “sweat,” about an hour.

4. Place the brisket fat side down and let it smoke for 12 hours. After letting it rest for one hour, slice against the grain and enjoy!


Barbecue Smoked Cabbage

6 hours

Serves: 4

• 1 Head green cabbage

• 1 Tbs. salt

• 1 Tsp. freshly ground black pepper

• 1 Tsp. garlic powder

• 1 Tsp. onion powder

• ½ Cup unsalted butter

1. Using a sharp knife, core the cabbage, carving out the tough white bottom. Rinse the cored cabbage and pull off any wilted leaves. Sprinkle the salt, pepper, garlic powder, and onion powder into the hollowed center. Place the stick of butter inside the center, where the core was removed, and over the spices you just sprinkled.

2. Wrap the head of cabbage in aluminum foil so the core end is up. Using more foil, form a base so the cabbage remains upright. Place the wrapped cabbage on the smoker. Cover and smoke for 4–6 hours, until the cabbage is soft. Unwrap and discard any blackened leaves. Cut the cabbage into quarters and serve alongside the smoked brisket.

Side recipes from Myron Mixon. Brisket from Doug Psaltis, executive chef at RPM Italian and Bub City in Chicago.


Five-Spice Lamb Burger

Photographed by Jonathon Kambouris | Licensed to Alpha Media Group 2013

Time: 2 hours

Serves: 4

Five-Spice Aioli

• ½ Cup mayonnaise

• Juice of 1 lime

• 2 Tsp. five-spice powder

In a small bowl mix ingredients. Store in refrigerator.

Cucumber Relish

• 1 tsp. coriander seeds

• 1 Tbs. vegetable oil

• ½ red onion, finely diced

• 1 red finger chili, seeded and diced

• ¼ cup white wine vinegar

• ¼ cup sugar

• 1 English cucumber, seeded and diced

• Kosher salt

• ½ bunch fresh mint, stemmed and chopped

1. Toast the coriander in a sauté pan over medium-high heat until fragrant. Drizzle in the oil, add onion, and cook, stirring, till translucent. Stir in the chili and vinegar, then stir in sugar till it dissolves.

2. Add cucumber and cook 5–7 minutes over medium heat, and reduce slightly, achieving a light glaze consistency. Season the relish with salt; let mixture cool.

3. Just before serving the relish, stir in the mint, and season with salt, to taste. 


• 2 lbs. ground lamb

• 1 shallot, minced

• ½ Tbs. fresh ginger, minced

• 1 clove garlic, minced

• 1 egg yolk

• 1 Tbs. five-spice powder

• Kosher salt and freshly ground black pepper

• 4 buns

• 1 ripe tomato, sliced

1. Put the lamb, shallot, ginger, garlic, yolk, and spice powder in a bowl, and mix well. Season with salt and pepper. Divide and shape the lamb mixture into four 8 oz. burger patties. Place the patties in the refrigerator for one hour to allow the flavors to infuse.

2. Preheat a grill to medium-high and lightly oil the grate. Grill the lamb patties until they are seared on both sides and cooked through. Remove patties from the grill and set aside. Put buns on the grill, cut-side down, and toast until golden.

3. Put the lamb patties on the toasted buns, slather with the Five-Spice Aioli, pickled cucumber relish, and sliced tomato.


Southern Georgia Grilled Peaches

Time: 15 minutes

Serves: 4

• 3 Peaches

• 2 Cups baby arugula

• 2 Red finger chilies, finely diced and seeded

• ¼ Cup white wine vinegar

• 2 Tbs. extra-virgin olive oil

• 1 Lemon

• Salt

• Pepper

• 1 Shallot, finely diced


Take peaches, cut in half, and remove the pits. Brush peaches lightly with oil and sea salt. Lay flat sides down on grill at medium heat for approximately 3–5 minutes. Flip over and grill for another minute.

Hot Sauce

Make the “drizzle” using the shallot, chilies, lemon juice, and vinegar.


Dress arugula with salt, pepper, and oil.


Take peaches off grill and lay in a bed of arugula, pit-side up. Drizzle the hot sauce generously inside peach cavities.

Recipes from Roger Mooking, host of Man Fire Food and Everyday Exotic on the Cooking Channel.



Southwestern Salmon With Chili Chutney

Time: 1 hour

Serves: 4

• 1 Cup cream, crème fraiche or sour cream

• 3 Garlic cloves, chopped

• 2 Tsp. grated lime zest

• 2 Tbs. fresh lime juice

• 1 Tbs. ancho chili powder

• 2 Tsp. ground coriander

• 1 Tsp. ground cumin

• ¼ Tsp. turmeric

• ¼ Tsp. chili de arbol powder

• 4 Skin-on 8 oz. salmon fillets

Salmon Fillets

• 2 Tbs. plus 1 tsp. canola oil

• Kosher salt and freshly ground black pepper

• Chopped green onion, for garnish

• 2 limes, halved

1. Whisk together first nine ingredients in a baking dish. Add the salmon fillets and turn to coat in the marinade. Cover and refrigerate for at least 20 minutes and up to one hour.

2. Heat your grill to high.

3. Remove the salmon from the marinade and wipe off the excess with paper towels. Brush the salmon on both sides with 2 Tbs. of the oil and season with salt and pepper. Grill until golden brown on both sides and cooked to medium, about four minutes per side.

4. Meanwhile, brush the cut side of the limes with the remaining 1 tsp. oil and place on the grill, cut-side down, until browned, one minute.

5. Transfer the salmon to plates and garnish with green onion. Add a lime half to each plate for squeezing over the salmon and serve the chutney on the side.

Chili Chutney

• 2 Dried ancho red chilies

• 2 Tbs. canola oil

• 1 Small red onion, diced

• 1 Garlic clove, chopped

• 4 Plum tomatoes, halved and diced

• 1 Tsp. dried oregano 

• 2 Tsp. clover honey

• Kosher salt and freshly ground black pepper

• 3 Green onions, diced

1. Soak chilies in 2 cups hot water for ½ hour. Drain, reserving ¼ cup of liquid; stem, seed, and dice the chilies. Blend with liquid.

2. Heat the oil in a medium saucepan over medium heat. Add the red onion and cook until soft, five minutes. Add the garlic and cook for 30 seconds. Add the chili puree, boil, and cook until thickened, five minutes.

3. Add the tomatoes and oregano and cook until softened, 10 minutes. Stir in honey and season with salt and pepper. Remove from heat and fold in green onions. Serve warm.


Coleslaw with Creamy Cumin-Lime Dill 

Time: 2 hours

Serves: 4-6 

• ½ Cup mayonnaise

• Zest of 1 lime, finely grated

• ¼ Cup fresh lime juice

• 1 Tsp. celery salt

• ½ Tsp. toasted cumin seeds 

• 1 Tbs. sugar

• ¼ Cup chopped fresh dill

• Salt and freshly ground black pepper

• 1 Head Napa cabbage, finely shredded

• 1 Large carrot, julienned

• 1 Red bell pepper, julienned

• 1 Yellow bell pepper, julienned

• 1 Small red onion, halved and thinly sliced

1. Whisk together mayonnaise, lime zest, lime juice, celery salt, cumin seeds, sugar, and dill in a large bowl and season with salt and pepper.

2. Add cabbage, carrot, peppers, and onion, and toss to coat in the dressing; season with salt and pepper. Cover and refrigerate for at least one hour and up to four hours before serving.

Recipes from Bobby Flay, Iron Chef and owner of Mesa Grill, Bar Americain, Bobby Flay Steak, and Bobby’s Burger Palace.


BBQ Chicken Thighs, A Recipe-Free, Idiot-Proof Recipe from Brad Orrison, founder of the Shed BBQ & Blues

Photographed by Jonathon Kambouris | Licensed to Alpha Media Group 2013

Time: 1.5 hours

Serves: Everyone

• Meat: Chicken thighs

• Marinade: Fowl Play from the Shed BBQ Joint

• BBQ Sauce: Original Shed Spread BBQ sauce from the Shed BBQ Joint (add last)

• Beer: Truck Stop Honey from Back Forty Brewing Company (12 pack per person)

• Cooking Method: Direct over charcoal that has burned to a white surface all over 

• Music: Grayson Capps, “Coconut Moonshine”

1. Never grill without beer and music. It’s actually illegal in Mississippi.

2. Marinate chicken thighs in a Ziploc bag. (30 mins.)

3. Start the charcoal and stare into the flames as you enjoy the danger and success of making fire.

4. Drink a beer. Add charcoal to grill carefully if your friends are watching.

5. Make sure grill and grates are really clean.

6. Place chicken, meat-side down, directly over coals.

7. Wait to turn over for good grill marks. Drink beer faster.

8. Try turning only a few times as it really gets cooking. Then leave skin side up.

9. Start putting on Shed BBQ sauce to get it to caramelize (turn to candy).

10. Remove from grill at internal temp of 165°F.

11. Let rest at least five minutes. Celebrate and drink the rest of the beer.

12. Try to get laid. 


Grilled Romaine Salad

Time: 30 minutes

Serves: Everyone

• Romaine lettuce hearts

• Red onions

• Real mayo

• Crystal hot sauce

• Garlic, minced

• Black pepper and sea salt

• Real Parmesan cheese

• Seasoned sliced almonds

• Blue cheese or ranch dressing

1. Cut lettuce hearts in half, slice onions.

2. Mix mayo, hot sauce, garlic, pepper, and salt. Spread on cut side of romaine.

3. Toss on lots of Parmesan cheese and almond slices.

4. Place romaine and onions directly over the coals.

5. Turn to make grill marks.

6. Move to cool side of grill.

7. Remove, add blue cheese or ranch, and serve. 

Need a drink for these awesome recipes? Check out the Lime Ricky Float Margarita, Bub City’s Horse’s Neck, and Myron Mixon’s Bloody Mary

Also on Check out our interview with Andrew Zimmern and Eating and Drinking With Anthony Bourdain