Hey sweet friend! Maria here if you’ve got a Pit Boss and a craving for something smoky, juicy, and totally irresistible, you’re in the right place. These Pit Boss recipes are more than just food; they’re the kind of dishes that bring everyone to the table (and then back for seconds). Whether you’re feeding a hungry family or just treating yourself after a long week I’ve got you covered.

Why You’ll Love These Pit Boss Recipes

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Let’s be honest: the Pit Boss grill is like having a flavor factory in your backyard. It does all the heavy lifting while you sip your iced tea and pretend you’re not peeking through the window every five minutes. These recipes are:

Easy to follow (even if you’ve never smoked a thing in your life),
Packed with flavor,
And totally satisfying no fancy gadgets or hard-to-find ingredients needed.

Plus, they’re perfect for busy evenings, weekend cookouts, or that random Tuesday when you just need a win.

Glazed smoked beef ribs with barbecue sauce, served with grilled corn and creamy coleslaw on a plate. — *_{Sticky-sweet smoked ribs, grilled corn, and coleslaw the ultimate backyard BBQ combo made right on your Pit Boss.}*

Smoked Beef Back Ribs That Fall Off the Bone

There’s just something about beef ribs that screams comfort food slow-cooked, smoky, and kissed with just the right amount of seasoning. These are my go-to when I want to wow a crowd (or my kids, who think I’m a magician every time I make these).

Note: The full list with exact measurements will be found in the recipe card at the end of the article.

Ingredients:

Beef back ribs
Your favorite dry rub (something bold and savory!)
Apple juice
Barbecue sauce (optional, for that glossy finish)

Instructions:

Prep the ribs:
First things first peel off that thin membrane from the back of the ribs. Trust me, it makes a difference. Then give those beauties a good rub down with your seasoning. Let them rest while you preheat the Pit Boss to 225°F.
Time to smoke:
Place the ribs bone-side down on the grill. Let them smoke for about 3 hours. Every hour or so, spritz them with a little apple juice this keeps ‘em tender and full of flavor.
Wrap and return:
After 3 hours, wrap the ribs tightly in foil with a splash more apple juice. Back onto the grill they go for another 2 hours. This is when the magic happens.
Finish strong:
Carefully unwrap the ribs and, if you like, brush them with barbecue sauce. Cook uncovered for another hour so the sauce gets all caramelized and sticky. Perfection.

Juicy, Flavorful Beer Can Chicken (Without the Beer)

Okay, technically, we’re using a can of soda or a non-alcoholic option here but the idea is the same. This recipe is one of my all-time favorites because it’s as fun to make as it is to eat. Plus, the chicken comes out incredibly juicy with crispy skin that’s chef’s kiss.

Ingredients:

Whole chicken
Olive oil
Poultry seasoning or spice blend you love
One can of soda (like lemon-lime or cola, with half poured out)

Instructions:

Get prepped:
Heat your Pit Boss to 350°F. Rinse and pat your chicken dry, then rub it all over with olive oil and season generously don’t be shy!
Can it:
Open your soda and pour out about half (sip if you want, no judgment). Place the can inside the chicken cavity so it stands upright like a little roast chicken soldier.
Grill and chill:
Set the chicken (still upright) on the grill. Let it cook for about 1.5 hours or until the internal temp hits 165°F. The steam from the soda keeps the inside juicy while the outside crisps up beautifully.
Rest and serve:
Carefully remove the chicken (use tongs and an oven mitt it’s HOT), let it rest for a few minutes, then carve and serve.

A Few Pit Boss Tips from My Backyard to Yours

Use a water pan: Placing a small pan of water in the smoker helps keep moisture inside, so your meats stay juicy especially during those longer cooks.
Choose your pellets wisely: For beef, I love hickory or mesquite. For chicken, try applewood or cherry for a subtle, sweet finish.
Don’t rush it: Low and slow is the name of the game. Set it and forget it well, kind of. (You know I’m still peeking out the window like a kid on Christmas morning.)

From My Family Table to Yours

These Pit Boss recipes became staples in my house after one lazy Saturday afternoon turned into a full-blown smoke fest. My youngest still calls the ribs “dinosaur bones,” and I’ve learned never to underestimate how fast a whole chicken can disappear when it’s this good. I hope these dishes bring as much joy to your kitchen (or backyard) as they do to mine.

FAQs About Pit Boss Recipes

Can I make these recipes on a different grill?
Absolutely — just keep an eye on the temperature. You might need to tweak the time a little, but the results will still be delicious.

How do I store leftovers?
Pop them in an airtight container and refrigerate for up to 3 days. Warm them up low and slow to keep everything tender.

What should I serve with these recipes?
Simple sides work best think grilled corn, a crunchy slaw, or roasted potatoes. And don’t forget a good dipping sauce!

So go ahead, fire up that Pit Boss and give these recipes a try. You don’t need to wait for a special occasion just a little hunger and maybe a sunny afternoon. And if you loved this, be sure to check out more of my favorite grilling recipes over on the blog. Happy smoking!

More recipes for you

Best Smoked Brisket Recipe for Pit Boss a mouthwatering classic every Pit Boss owner should master.

Perfect Beef Brisket Recipe tender, flavorful, and perfect for your next weekend smoke session.

Beef Brisket Oven Recipe no smoker? No problem. This version brings the flavor right from your oven.

Elevate Your Barbecue Game with These Irresistible Pit Boss Recipes

Author: Maria
Total Time: 6 hours 20 minutes
Yield: Serves 6–8

Print Recipe

Description

These Pit Boss recipes deliver juicy smoked chicken and fall-off-the-bone beef ribs, perfect for easy backyard BBQs. Full of flavor, low on effort!

Ingredients

Smoked Beef Back Ribs

Beef back ribs
Your favorite dry rub
Apple juice
Barbecue sauce (optional)

Beer Can Chicken

Whole chicken
Olive oil
Poultry seasoning or spice blend
One can of soda (lemon-lime or cola, half poured out)

Instructions

Prep the Ribs
Remove the membrane from the back of the ribs. Generously coat with dry rub and let rest. Preheat Pit Boss to 225°F.
Smoke the Ribs
Place ribs bone-side down on the grill. Smoke for 3 hours, spritzing with apple juice every hour to retain moisture.
Wrap and Continue Cooking
Wrap ribs in foil with a splash of apple juice. Return to grill for 2 more hours to tenderize.
Final Hour
Unwrap ribs, brush with BBQ sauce if desired, and cook uncovered for 1 hour until caramelized.
Prep the Chicken
Preheat grill to 350°F. Rinse and pat dry the chicken. Rub with olive oil and season generously.
Mount the Chicken
Insert the can of soda into the cavity of the chicken so it stands upright.
Grill the Chicken
Cook upright for about 1.5 hours or until internal temp reaches 165°F.
Rest and Serve
Remove chicken from grill carefully. Let rest before carving and serving.

Notes

Use applewood or cherry pellets for a slightly sweet, fruity smoke — great with poultry.
Place a pan of water in the smoker to keep meats from drying out during long cooks.
For best flavor, let the meat rest for 10–15 minutes before slicing.
Store leftovers in airtight containers for up to 3 days.

Prep Time: 20 minutes
Cook Time: 6 hours (for both recipes combined)
Category: Main Course
Method: Smoking / Grilling
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 510
Sugar: 6g
Sodium: 480mg
Fat: 32g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 44g
Cholesterol: 140mg

Keywords: Keywords: pit boss recipes, smoker recipes, pellet grill, smoked ribs, beer can chicken, easy BBQ