Classic BBQ dry rub
Brown sugar helps bark on the smoker or in a low oven. Pat off excess sugar if your rub burns before the meat is done.
Backyard to premium
Grill like the master
on any fire.
Two-zone heat, smoke that flatters the cut, and the confidence of someone who knows exactly when to sear, slide, and rest — whether your grill is weeknight gas or a high-end outdoor kitchen.
- 9
- topics
- 14
- grill rubs
- 8
- marinades
Everything at the fire
Fire setup, techniques, protein picks, and fixes when the grill fights back.
Fire setup & two-zone grilling
Gas, charcoal, or pellet — how to build heat zones so you can sear hard and finish gently.
Open guide →Grilling techniques
Direct sear, indirect finish, butterflying, planks, and when to pull — not just flip until done.
Open guide →Smoke & wood pairings
Which wood (or pellet blend) flatters beef, pork, chicken, and fish — even without a dedicated smoker.
Open guide →Beef on the grill
Steaks, burgers, and slow-smoked cuts — what to buy and how hot to run the fire.
Open guide →Pork on the grill
Chops, shoulder, belly, and ribs — manage fat flare-ups with a cool zone.
Open guide →Chicken & poultry on the grill
Breasts, thighs, wings, and whole birds — dry brine, two-zone, and safe 165°F.
Open guide →Lamb on the grill
Rack, chops, and butterflied leg — high heat, shorter windows than beef.
Open guide →Fish & seafood on the grill
Salmon, shrimp, and shellfish — high heat, short windows, and when to leave the shell on.
Open guide →Grill troubleshooting
Flare-ups, sticking, dry chicken, and uneven zones — fix the fire before blaming the recipe.
Open guide →Rubs for the grill
Dry blends that mention smoke, char, and high heat in the recipe notes.
Coffee & ancho chile rub
Coffee builds a dark crust on the grill — especially good on lean game that needs extra flavor.
Sweet & smoky pork rub
Smoked paprika gives backyard-grill flavor without a smoker.
Brown sugar & chipotle rub
Chipotle adds heat and smoke — start with half the chipotle if your crowd is heat-sensitive.
Mediterranean lamb rub
Mint and oregano are classic with lamb — this rub works on chops and slow roasts alike.
Old Bay–style seafood seasoning
The classic boil flavor — adjust cayenne for your crowd. Great on crab, shrimp, crawfish, and corn on the cob in the same pot.
Marinades for the grill
Wet blends and brines timed for grilling and searing.
Greek yogurt & lemon
The dairy + acid combo tenderizes without turning meat mushy.
Coffee & ancho flank
Coffee + chile build crust flavor; acid from lime keeps fibers relaxed.
Teriyaki ginger marinade
Sugar helps crust — wipe excess liquid off so the pan doesn't steam instead of sear.
Balsamic herb pork marinade
Sweet acid tenderizes shoulder cubes for kebabs without turning mushy overnight.
Tandoori yogurt marinade
Yogurt keeps meat moist and helps spices cling — great on skewers.
Honey mustard poultry marinade
Kid-friendly flavor that still feels special — thin with a splash of water if it's too thick.
Also useful at the grill
- Doneness & temperatures
- Sauces & glazes — brush in the last few minutes
- Browse all cuts