This Smoked Prime Rib begins with garlic cloves and rosemary sprigs pressed down into a plump rib roast, followed by a dry rub. Wood-smoked flavor and spices permeate the flavorful beef to form an impressive garlic and herb crust. It’s the ultimate meal for a special occasion.

<p>Brushed with Dijon mustard, rubbed with barbeque spices and cooked for 8 hours, this Smoked Pork Shoulder is tender and juicy. Mop sauce, with a dash of hot sauce, keeps the meat moist and subtly increases the spice index. Shred it for sandwiches or serve as a main dish with cole slaw and a...

These Dry Rubbed Smoked Wings are bold, smoky and bursting with flavor. After brining, the dry rub brings an entirely new flavor profile to your wings. Sugar adds a bit of sweetness and the guajillo powder enhances with mild to medium heat and a hint of berry flavor. And, of course, your smoker provides...

<p>A smooth smoked cheese dip with a bite, made with your favorite lager, is just right for dipping homemade soft pretzels. All the flavors come together with a hint of beer in every bite. It’s great for getting together with the guys, a quick gameday treat or something to snack on when you’re...

This Smoked Brisket Burgers recipe delivers the low and slow BBQ flavor you crave in some seriously tasty burgers. They’re smoked over cherry and mesquite wood, then seared with a barbecue sauce baste. Top them with smoked bacon, red onions and barbecue sauce and you will have a truly epic taste...

There’s nothing quite like Smoked Beef Short Ribs seasoned with Louisiana hot sauce. It’s a wonderfully primal dish and one of the easiest meats to smoke. Short ribs are loaded with meat and cut from the bottom of the steer’s ribs above the short plate. And best of all, you’re looking at a...

Smoked Apple Crisp is a delicious dessert with that touch of wood-fired flavor you can only get from your smoker. Cinnamon-spiced Honey Crisp apples are smoked with a sweet oat crumble topping with crushed pecans. Serve warm with a scoop of vanilla ice cream.

Delicious flavors come together when you combine tender, juicy smoked steak and onions with melted provolone cheese. Load it onto a toasted sub roll and prepare to be amazed. You may want to go ahead and make a double batch of these Smoked Philly Cheesesteaks because, yeah, they’re that good.

This bright, well-balanced dish is a favorite of chef Edward Lee who helped us put this recipe together. A savory, bourbon-forward marinade helps to add flavor and tenderize the bone-in pork chops for several hours. Then the pork chops and ripe peaches hit the grill over a medium-high heat until finished,...