14 BBQ Tips That Help You Grill Smarter, Not Harder

Backyard barbecues are tremendous fun, but everyone always remembers the food later. People are picky about barbecue, especially in regions where most everyone barbecues and takes pride in doing it well.

From picking the perfect cuts of meat to mastering the art of the marinade, the little details can make all the difference between an average cookout and a barbecue people remember later.

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That’s why I’ve put together this comprehensive list of barbecue tips and tricks to help take your grilling skills to new heights.

Barbecue Tips to Take Your Grilling to the Next Level

1. Choose the Right Cuts of Meat

When you get right down to it, barbecue is about taking a quality piece of meat and cooking it over an open fire. Some cuts of meat are better suited to the high, direct heat of the grill, while others do better with a slower, indirect cooking method.

For burgers, steaks, and chops, you want fattier meat. Go for cuts that are well-marbled with fat, like ribeye, strip steak, or ground chuck. The fat will help keep the meat moist and juicy as it cooks, and much of it will burn off so what you end up eating is much less fatty than what you started with.

Organic beef also typically has a higher fat content. Grassfed beef is the healthiest choice, because it has more omega-3 oils than feedlot beef, even organic feedlot beef. Cuts from the back end of the cow – ribs, rumps, loins – are more tender than those from the front. Look for good marbling in your beef.

Leaner cuts like tenderloin or sirloin can also work, but you’ll need to be extra careful not to overcook them. 

When it comes to ribs, look for meatier, more tender varieties like baby back or St. Louis-style. Spare ribs are also a classic choice, but they’ll require a bit more work to remove the tough membrane on the underside.

And for pulled pork or brisket, you’ll want to choose cuts that have plenty of connective tissue, like pork shoulder or beef brisket. The long, slow cooking process will break down those tough fibers, resulting in fall-off-the-bone tender meat.

Chicken is tricky for grilling, but it can be done. The best-tasting chickens are raised organically with plenty of room to wander around. Go to a local farmer’s market, or at least buy organic or free-range.

For a barbecue, buy it with the bones in, as they will help the heat radiate through and cook it more evenly. The chicken can be pulled off the bone later, if you prefer.

While most any part of a chicken barbecues nicely, dark meat cuts retain more flavor and juiciness.

2. The Grill

Always cook on a clean grill. Not everyone realizes how important this is. I’ve got some tips on how to clean a grill and keep it clean as you go.

Remember to pre-heat your grill. It takes 15 to 45 minutes after lighting the coals for a grill to become hot enough to cook your meat. (Your grill manual may give you specifics for it.) Leave yourself enough time to let the grill get hot before you put the meat on.

Some people think you need big flames to cook meat, but flames just give meat a weird flavor somewhere between caramelized and charred. Flames should never touch your meat.

Don’t overdo it on lighter fluid. Use just enough to get a nice fire going. And never add lighter fluid after you’ve already tried to light the coals – that’s dangerous. If you want more flame, use tongs to move the coals around gently. That stirs the oxygen, which fuels the fire.

Keep a mister of water on hand for flames. If you accidentally get big flames going, spray water from a plant mister over the coals. That will dampen them down without losing the fire.

Cook your meat the right length of time. BBQ Recipe Secrets has a great list of meats and their cook times. And the New York health department has some great safety guidelines.

If you’re concerned about being able to tell how done the meat is, use a meat thermometer. And remember to remove the meat a minute or so before it’s as done as you want. The heat will keep cooking it for a little bit after you’ve removed it from the grill.

And remember that aromatic woods don’t taste great to everybody. Sprinkling chips of exotic wood might sound great, but some woods add strange flavors to meat. Charcoal is always your safest bet.

3. The Sauce

There are two ways to add barbecue sauce to meat. First, you can give the sauce to your diners and let them add it themselves, after cooking. Second, you can baste it onto the meat while you’re cooking it if you’re sure everyone will love the sauce.

What you absolutely do not want to do is serve meat dripping with sauce to your guests – even if you’re serving the meat “pulled.” That’s a stew, not a barbecue.

There are a lot of great barbecue sauce recipes, and preferences vary by region and personal taste. The perfect sauce is whatever you like. Some people wouldn’t dream of using store-bought sauce, but many serious barbecue artists do.

“Genuine” barbecue sauces cover quite a range of flavors: equally sweet/hot/smoky, heavy on vinegar and tomato (almost like a Buffalo sauce), heavy on yellow mustard, etc.

4. Brine for Juicier Results

Brining is a simple but often overlooked technique that can make a huge difference in the juiciness and flavor of your grilled meats. The process involves soaking the meat in a saltwater solution for several hours (or even overnight), which helps it retain moisture during cooking.

To brine, simply combine water, salt, and any other desired seasonings (like brown sugar, herbs, or spices) in a large container or resealable bag. Submerge the meat and refrigerate for at least 4 hours, or up to 24 hours for larger cuts like a whole turkey or pork shoulder.

Just be sure to rinse the meat thoroughly and pat it dry before seasoning and grilling. This will help prevent the final dish from tasting overly salty.

5. Marinate for Maximum Flavor

In addition to brining, marinating is another great way to infuse your grilled meats with loads of flavor. The acidic ingredients in a marinade (like vinegar, citrus juice, or wine) help break down the tough muscle fibers, tenderizing the meat.

Meanwhile, the herbs, spices, and other seasonings add a delicious depth of flavor. The key is to let the meat soak up all those tasty juices for at least 30 minutes, but ideally a few hours or even overnight.

Just be sure to reserve a bit of the marinade to baste the meat with while it’s cooking. Not sure where to start? Try a classic Italian-style marinade with olive oil, balsamic vinegar, garlic, and herbs.

Or for a Southwestern flair, mix up a blend of lime juice, chili powder, cumin, and oregano. The possibilities are endless!

6. Let Meat Rest Before Slicing

This one might seem counterintuitive, but trust me – it’s a game-changer. After your meat comes off the grill, it’s essential to let it rest for 5-10 minutes before slicing into it. This allows the juices to redistribute throughout the meat, resulting in a juicier, more flavorful final product.

If you cut into the meat right away, all those delicious juices will just spill out onto the cutting board. But by giving it a little time to relax, you’ll lock in that moisture and ensure every bite is as mouthwatering as the last.

This resting period is especially important for thicker cuts like steak, pork chops, or whole roasts. Thinner items like burgers or chicken breasts may only need 3-5 minutes. Just be sure to tent the meat loosely with foil to keep it warm while it rests.

7. The Two-Zone Fire

Some barbecue experts swear by this technique. This simply means creating both a high-heat direct cooking zone and a lower-heat indirect cooking zone on your grill.

To do this on a charcoal grill, pile the coals on one side, leaving the other side empty. On a gas grill, turn the burners on one side to high and the other side to low (or off completely).

The direct, high-heat zone is perfect for searing steaks, burgers, or other quick-cooking items. The indirect, lower-heat zone is ideal for slower-cooking items like whole chickens, ribs, or thick pork chops that need time to cook through without burning on the outside.

You can move the meats back and forth between the two zones as needed, using the direct heat for initial searing and the indirect heat for gentle, even cooking. This technique gives you much more control over the cooking process and helps ensure your food turns out perfectly cooked every time.

8. Use the Flip-and-Rotate Method

Speaking of managing your grill, one simple technique that can make a big difference is the flip-and-rotate method. Instead of just flipping your meats over once or twice during cooking, try flipping and rotating them every 2-3 minutes.

This helps ensure even browning and cooking on all sides. It’s especially useful for thicker cuts of meat that tend to cook unevenly when left in one spot.

To do it, simply use your tongs to flip the meat over, then give it a 90-degree turn before placing it back on the grill. Repeat this process every 2-3 minutes until the meat reaches your desired doneness.

9. Don’t Forget to Oil the Grates

One common grilling mistake is forgetting to oil the grates before cooking. This can lead to all sorts of problems, from food sticking and tearing to uneven browning and cooking.

To avoid these issues, make sure to give your grill grates a good coating of high-heat oil (like vegetable, canola, or grapeseed oil) before firing it up. You can do this using a paper towel dipped in oil and carefully wiping down the grates.

Not only will this help prevent sticking, but it will also create a nice sear on your meats and give them that signature grilled flavor. And it makes cleaning easier later! Just be sure to reapply the oil in between batches, as it can burn off over time.

Another option is to use a grill brush or scraper to clean the grates before each use, then rub them down with an oiled paper towel. This ensures a fresh, non-stick surface every time you cook.

10. Use the Lid

Many novice grillers make the mistake of leaving the lid open the entire time, but closing it can actually be a game-changer. When you close the lid, you create an oven that traps heat and smoke, allowing your food to cook more evenly and efficiently.

This is especially useful for thicker cuts of meat or whole birds that need time to cook through without burning on the outside. The lid also helps regulate the temperature, preventing flare-ups and allowing you to maintain a more consistent heat.

Just be sure to open it up occasionally to check on the food and adjust the cooking as needed. You can even use the lid to create a makeshift smoker by adding wood chips or chunks to the coals and closing the lid to trap the smoke. This infuses your food with that signature barbecue flavor.

11. Baste Strategically

Basting is a great way to add extra flavor and moisture to your grilled meats, but it’s important to do it at the right times. The key is to reserve a portion of your marinade or sauce specifically for basting, and only apply it during the last 10-15 minutes of cooking.

Basting too early can cause the sugars in the sauce to burn and create an unpleasant bitter taste. When you’re ready to baste, use a long-handled basting brush to gently apply the sauce in thin, even coats. Avoid slathering it on too thick, as this can lead to flare-ups and uneven cooking.

You can also try basting in between flips to ensure the sauce gets evenly distributed on all sides of the meat. Just be sure to discard any leftover basting sauce, as it will have been contaminated by raw meat juices.

12. Keep a Spray Bottle Handy

Grilling over an open flame often leads to flare-ups – those sudden bursts of fire that pop up when fat drips onto the coals or burners. While a little flare-up is part of the fun, too much can quickly char your food and create bitter flavors.

If you notice flames getting out of control, a quick spritz  of water from your spray bottle can tame the fire without dousing the coals completely. This allows you to maintain good heat while preventing burnt spots on your meat.

Just be sure not to spray too much water, or you might end up with a smoky mess.

13. Use Aluminum Foil for Easy Cleanup and Cooking

You can create foil packets to cook delicate items like fish or vegetables, locking in moisture and flavor while keeping them off direct heat. This method also helps prevent smaller foods from falling through the grill grates.

Plus, lining parts of your grill with foil can make cleanup a breeze, especially when cooking sticky or saucy dishes. Just be sure to leave enough airflow so you don’t smother the heat source. Foil packets also let you mix and match seasonings and ingredients for easy individual servings – a great way to please a crowd with different tastes.

14. Don’t Forget to Clean Your Grill Grates Regularly

You wouldn’t cook on a dirty pan, would you? You shouldn’t cook on a dirty grill either.

Leftover grease, burnt bits, and residue can cause flare-ups, impart off-flavors, and even harbor bacteria. After every cookout, take a few minutes to scrub your grill grates with a wire brush while they’re still warm (but not scorching hot). This helps remove stuck-on food without too much effort.

For a deeper clean, occasionally remove the grates and soak them in warm soapy water, then rinse and dry thoroughly before placing them back. Keeping your grill grates clean ensures your food cooks evenly, tastes better, and your grill lasts longer.

Plus, it’s a great way to keep pests away and make your next barbecue session more enjoyable.