The Best Cuts for BBQ from Ribs to Brisket

Here are prime tips on choosing the right cuts of meat and how to cook them to perfection.

Bre Via, who leads the Smoke 'n Magic competition BBQ team, writes this week's guest article. With a mission to make the smoke and magic of BBQ approachable for everyone, Smoke 'n Magic is known for its family-made, competition-tested sauces and rubs. Whether on the competition stage or in the backyard, Bre and her team bring a touch of magic to every BBQ experience. If you want to write for The Smoke Sheet, please get in touch.

Barbecuing is a time-honored tradition that brings people together over smoky flavors and tender meats. Whether you're a seasoned pitmaster or a backyard grill enthusiast, choosing the right cuts of meat is essential for achieving mouthwatering flavors and textures.

Let’s explore the best cuts of meat for BBQ — from iconic ribs to hearty brisket — and we will provide tips on how to select, prep, and cook these cuts to perfection.

1. Brisket: The King of BBQ

Brisket is arguably the most celebrated cut of meat in barbecue, particularly Texas-style barbecue. This large, tough cut of beef comes from the chest area of the cow and contains a lot of connective tissue. It requires low and slow cooking to break down and become tender.

How to Select Brisket:

• Choice vs. Prime: Look for a brisket that has good marbling — fat distributed throughout the meat. A Prime-grade brisket, if available, will have more fat and be more tender and flavorful than a Choice brisket.

• Flat vs. Point: Brisket is typically sold as a whole cut, consisting of the "flat" (leaner) and "point" (fattier) muscles. Many BBQ enthusiasts prefer cooking the whole brisket, but some opt for just the flat for a leaner result.

Prep & Cooking Tips:

• Trimming: Trim excess fat, leaving about ¼-inch of fat on the surface to keep the meat moist during cooking. Be mindful not to trim too much, as fat is a key player in flavor and moisture.

• Seasoning: Use a simple rub of salt and pepper (often called a "Dalmatian rub"), or get creative with a mix of spices, brown sugar, garlic powder, and paprika.

• Smoking: Brisket can be cooked low and slow (275°F or below) or hot and fast (300°F or above). The goal is to cook until it reaches an internal temperature of around 208°F-211°F. The fat and connective tissues will break down, resulting in tender, juicy meat.

• Resting: Let the brisket rest for at least 3 hours before slicing. This allows the juices to redistribute and ensures the meat remains moist.

Best Served: Brisket is perfect with thick slices on its own or sliced thin for sandwiches. Pair with pickles, pickled onions, and a tangy BBQ sauce on the side.

2. Ribs: The BBQ Staple

Ribs are a quintessential dish, loved for their smoky flavor, tender meat, and ability to be cooked in a variety of ways. Whether you prefer baby back ribs, spare ribs, or St. Louis-style ribs, the key to a great rack is achieving a balance of smoky flavor, tenderness, and a delicious bark.

How to Select Ribs:

• Baby Back Ribs: These are smaller, leaner ribs that come from the upper part of the pig’s ribcage. They cook faster and are tender, making them a favorite for many BBQ fans.

• Spare Ribs: These come from the lower part of the ribcage and are larger and meatier than baby back ribs. They have more fat, which makes them ideal for long, slow cooking to achieve tenderness.

• St. Louis-Style Ribs: These are spare ribs that have been trimmed into a more uniform shape, with the rib tips removed. They offer a good balance of meat and fat, making them perfect for grilling.

Prep & Cooking Tips:

• Removing the Membrane: Before cooking, remove the thin silver skin (membrane) from the back of the ribs. This helps the seasoning penetrate and results in a more tender bite.

• Seasoning: Apply a generous rub of your choice. For a sweet finish, consider glazing the ribs with BBQ sauce during the last stages of cooking or add a wrap.

• Cooking: Ribs can be cooked on a grill or smoker at around 250°F-300°F. Many BBQ enthusiasts use the “3-2-1” method: 3 hours of smoking, 2 hours wrapped in foil to tenderize, and 1 hour unwrapped to caramelize the sauce.

• Testing for Doneness: Ribs are done when the meat pulls away from the bone, and you can easily insert a toothpick between the ribs. The meat should be tender but still have some bite. Don’t overcook and have your ribs “fall off the bone.”

Best Served: Ribs are best served with a side of coleslaw, cornbread, or baked beans, along with an ice-cold beverage.

3. Pork Shoulder: Slow-Cooked Perfection

Pork shoulder (also known as pork butt or Boston butt) is another BBQ favorite, especially for pulled pork. This cut is rich in fat and connective tissue. When done right, it can yield tender, juicy meat that falls apart with a simple pull.

How to Select Pork Shoulder:

• Bone-in vs. Boneless: Both bone-in and boneless pork shoulders are excellent choices, but the bone-in version tends to provide more flavor due to the marrow, and it’s easier to pull the meat apart once it’s cooked.

• Marbling: Look for a well-marbled cut. Fat is essential to keeping the meat moist and flavorful during the long cooking process.

Prep & Cooking Tips:

• Seasoning: Apply a dry rub or marinade the night before to let the flavors meld. A combination of brown sugar, paprika, cumin, and chili powder works well.

• Cooking: Pork shoulder is best cooked low and slow, either in a smoker, slow cooker, or oven. A temperature of 225°F to 250°F is ideal for smoking. Cook until the internal temperature reaches around 195°F to 205°F for maximum tenderness.

• Resting and Pulling: Let the pork shoulder rest for about 2 hours before pulling. Use two forks to shred the meat and mix in the drippings for extra flavor and moisture.

Best Served: Pulled pork is fantastic on a sandwich, served with coleslaw, pickles, and BBQ sauce. It’s also great for tacos or loaded baked potatoes.

4. Chicken: Versatile and Flavorful

Chicken is a versatile BBQ protein that cooks faster than red meats but can still absorb smoky flavors beautifully. Whether you’re grilling whole chickens, thighs, or wings, there’s no shortage of ways to enjoy BBQ chicken.

How to Select Chicken:

• Whole Chicken: A whole chicken can be spiced up with a dry rub or marinated and cooked on the grill or smoker. Spatchcocking (removing the backbone and flattening the bird) is a great method for even and faster cooking.

• Chicken Thighs: Bone-in, skin-on thighs are perfect for BBQ because they stay juicy and flavorful, even when cooked over high heat.

• Chicken Wings: BBQ wings are a classic party favorite. They cook quickly and can be seasoned in a variety of ways.

Prep & Cooking Tips:

• Brining: Brining chicken before grilling helps it retain moisture, especially for lean cuts like breasts.

• Seasoning: Chicken pairs well with a wide range of seasonings, from smoky paprika and garlic to tangy lemon and herbs.

• Cooking: For indirect grilling or smoking, cook chicken at around 350°F until the internal temperature reaches 205°F. Baste with BBQ sauce for a delicious glaze during the last 10-15 minutes of cooking.

• Crisping the Skin: If you’re cooking bone-in chicken, be sure to crisp the skin by finishing the chicken directly over the heat for the last few minutes of cooking.

Best Served: BBQ chicken is perfect when served on its own or as part of a mixed grill platter. It pairs well with classic sides like mac and cheese, baked beans, and corn on the cob.

Conclusion: Perfecting Your BBQ Cuts

Each of these cuts — brisket, ribs, pork shoulder, and chicken — brings something unique to the BBQ table. With the right selection, seasoning, and cooking techniques, you can elevate these cuts to mouthwatering perfection. The key to great BBQ is patience and attention to detail, so take your time, experiment with flavors, and enjoy the process. Whether you’re cooking for a crowd or just for family, these classic BBQ cuts can impress every time. Happy smoking!

Bre Via
Smoke ‘n Magic BBQ Team