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Epic Flavorful Dad Grills It BBQ Challenge Recipe

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A quick and easy BBQ recipe featuring a special dry rub and two-step grilling technique that delivers smoky, juicy, and flavorful pulled pork or brisket perfect for gatherings and BBQ challenges.

Ingredients

Scale
  • 3 lbs pork shoulder or beef brisket, trimmed
  • 2 tbsp olive oil
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp black pepper, freshly ground
  • 1 tsp kosher salt
  • ½ tsp cayenne pepper (optional)
  • ½ cup apple cider vinegar
  • ¼ cup water
  • 2 tbsp Worcestershire sauce
  • 1 tbsp honey
  • 1 tsp crushed red pepper flakes
  • Fresh buns or corn tortillas
  • Pickles, sliced onions, and coleslaw for topping

Instructions

  1. Pat the pork shoulder dry with paper towels to help the rub stick better. Rub 2 tablespoons of olive oil all over the meat.
  2. In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, chili powder, cumin, black pepper, salt, and cayenne pepper if using. Mix until evenly blended.
  3. Generously coat the meat with the dry rub, massaging it into every nook and cranny. Wrap it up and let it rest in the fridge for at least 30 minutes, or overnight if possible.
  4. Prepare the grill for two-zone cooking: one side with direct heat and the other cooler for indirect cooking. For charcoal grills, bank the coals to one side; for gas grills, turn burners to create hot and cool zones.
  5. Place the meat on the cooler side of the grill, fat side up, and close the lid. Maintain a grill temperature around 275°F (135°C).
  6. Mix the basting sauce ingredients in a spray bottle and spritz the meat lightly every 20 minutes to keep it moist and flavorful.
  7. After about 2.5 to 3 hours, check the meat’s internal temperature with a thermometer. Aim for about 195°F (90°C) for tender pulled pork or brisket.
  8. Remove the meat from the grill and tent with aluminum foil. Let it rest for 20 minutes to allow juices to redistribute.
  9. Pull the meat apart using forks or hands. Serve on buns or tortillas with pickles, sliced onions, and coleslaw.

Notes

Use a meat thermometer to ensure perfect doneness. Rest the meat after grilling to lock in juices. Manage flare-ups by moving meat away from direct flames. For gluten-free, verify Worcestershire sauce or substitute with tamari. Overnight rub application enhances flavor. Keep a spray bottle of water handy to control flare-ups.

Nutrition

Keywords: BBQ, grilling, pork shoulder, beef brisket, dry rub, smoked paprika, pulled pork, backyard BBQ, grilling tips, easy BBQ recipe

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