Braised Chuck Roast Beef Sandwiches

Braised Chuck Roast Beef Sandwiches

If you’re looking for melt-in-your-mouth beefy flavor, these Braised Chuck Roast Sandwiches will definitely hit the spot. Slow smoked chuck roast is braised with onions and beef stock until fall apart tender and filled with mouthwatering wood-fire flavors. Stack it high on a hoagie and enjoy as is, no cheese or toppings necessary.  
Texas Smoked Chili with Leftover Rib Meat

Texas Smoked Chili with Leftover Rib Meat

If it’s cool outside and you’re looking for that perfect dish to warm you up, it’s very hard to go wrong with chili.  It’s just one of those dishes that seems to hit all the right notes if you want that sweet and spicy flavor mixed with hearty ingredients. This Texas smoked chili con carne recipe allows you to utilize your Pit Boss wood pellet grill to add an additional smoky flavor profile into the mix. While this recipe calls for leftover beef ribs, feel free to use any protein source you desire (although we would recommend sticking to pork, chicken, turkey or beef).
Smoked Beef Plate Ribs with Smoked Homemade BBQ Sauce

Smoked Beef Plate Ribs with Smoked Homemade BBQ Sauce

These epic dinosaur-sized Smoked Beef Plate ribs will be a showstopper at your next BBQ. Beef plate ribs are cut from the lower portion of the rib cage and have a nice layer of fat-laced meat on top. Made famous in Lockhart, TX, you can get the same experience on your Pit Boss Platinum Series Lockhart grill. Our beef ribs are seasoned with Beef Brisket Rub, injected with beef stock for extra moisture and flavor, then slow smoked until the meat is melt-in-the-mouth tender. To top it off, glaze it in a Smoked Homemade BBQ Sauce, filled with smoked tomatoes and onions, molasses and honey for a truly mouthwatering experience.  
Santa Maria Smoked Tri Tip

Santa Maria Smoked Tri Tip

Santa Maria cattle ranches in California are the original home of tri tip – A flavorful, juicy cut of beef from the bottom sirloin. Once a butcher’s or “throw away” cut,  it can sometimes be hard to find.  Trust us though, it is worth seeking out.  This Smoked Tri Tip recipe uses a reverse sear to infuse wood fire flavor and get that deliciously seared char that is synonymous with beef cooked on the Pit Boss Grill. 
Smoked Dino Ribs

Smoked Dino Ribs

Bringing dynamite flavor from city to city! Our Smoked Dino Ribs are thick, hearty bone-in beef ribs rubbed down with savory Chicago BBQ Rub and slathered in our hickory bourbon Kansas City BBQ Sauce for extra mouthwatering goodness. There ribs are RAWR-some!
Easy Beef Brisket with Chophouse Steak Rub

Easy Beef Brisket with Chophouse Steak Rub

For this easy brisket recipe, we stripped it down to the essentials: Beef and a flavorful rub. With just two ingredients and a pellet grill, all you have to do is trim the brisket, apply the rub, and pop it into your grill. 7-8 hours later you’ll have yourself a juicy and tender brisket you and your family will love.
Sirloin Steak with Chimichurri Sauce

Sirloin Steak with Chimichurri Sauce

Infuse smoky and spicy notes into a delicious and tender sirloin with a crunchy crust. This reverse sear sirloin steak recipe is topped with a tangy Chimichurri sauce and allows you to get a crispy char without sacrificing internal temperature.

The Boss Burger

The Boss Burger

Tired of making traditional hamburgers on your grill? Looking for a decadent recipe for smoked BBQ burgers that will satisfy your guests cravings? Look no further than this Boss Burger with melted cheddar on sourdough bread. Make a ground beef burger that takes advantage of everything your Pit Boss, 8 in 1 Grill has to offer. Smoke and then char for smoky flavor with the classic grill marks burgers are known for.

BBQ Brisket Burnt Ends

BBQ Brisket Burnt Ends

Learn how to make Brisket Burnt Ends with this simple recipe that uses a Georgia style mustard-based BBQ sauce. These burnt ends make a great appetizer for a game day party. Fire this one up in the morning and you should have them ready to go for the afternoon kick off.

Smoked Beef Short Ribs

Smoked Beef Short Ribs

These Smoked Beef Short Ribs are first smoked on the Pit Boss for 2 hours, naked on the grill gates, for maximum flavor absorption. After reaching an internal temperature of 145°F where the meat can no longer absorb smoke, the ribs are placed in a baking dish where they are braised in an apple juice and apple cider vinegar mixture that breaks down the fat and collagen, rendering out of this world fall off the bone ribs. The result is Smoked Beef Short Ribs that will have your guests begging to come back for more.

Korean BBQ Short Ribs

Korean BBQ Short Ribs

Tender short ribs get a flavorful twist in these easy BBQ Korean Short Ribs. Sweet, spicy and tangy, these addictive short ribs are marinated in a Korean-style sauce that caramelizes when seared on the pellet grill. Serve the fall-apart tender meat over rice for an easy dinner that’ll replace your weekly takeout.
Bacon Smoked Brisket Flat

Bacon Smoked Brisket Flat

They say everything is better with bacon, and smoked brisket is no exception. We seasoned the brisket flat in our Texas-style Pit Boss Lonestar Brisket Rub then smoked it low and slow. Halfway through the cook, the flat is wrapped in bacon, which renders as it cooks, adding delicious moisture and flavor to the brisket.