12 Spicy Tough Buck Barbecue Delights

Fire up your grills and prepare your taste buds for a journey through flavor town with our 12 Spicy Tough Buck Barbecue Delights! Whether you’re a seasoned pitmaster or a weekend warrior, these recipes promise to bring the heat and the heart to your backyard gatherings. From smoky to scorching, each dish is a testament to the bold spirit of barbecue. Ready to turn up the temperature? Let’s dive in!

Smoky Tough Buck Barbecue Ribs

Dusk settles softly outside, casting long shadows that seem to stretch just like the tender fibers of the ribs we’re about to transform. There’s something deeply comforting about the process, a slow dance between smoke and spice that promises warmth and satisfaction.

Ingredients

• 2 racks of baby back ribs, with a deep pink hue and marbled fat
• 1/4 cup of dark brown sugar, packed with molasses richness
• 2 tbsp of smoked paprika, offering a whisper of heat and earth
• 1 tbsp of garlic powder, finely ground for even distribution
• 1 tbsp of onion powder, adding a subtle sweetness
• 1 tsp of cayenne pepper, for a gentle kick
• 1/2 cup of apple cider vinegar, with its bright, tangy notes
• 1 cup of your favorite barbecue sauce, thick and glossy

Instructions

1. Preheat your smoker to 225°F, ensuring a steady, low heat for the ribs to slowly tenderize.
2. In a small bowl, mix together the dark brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper to create a rub.
3. Pat the ribs dry with paper towels, then generously apply the rub to all sides, pressing gently to adhere.
4. Place the ribs in the smoker, bone side down, and let them smoke for 3 hours, maintaining the temperature at 225°F.
5. After 3 hours, wrap the ribs tightly in aluminum foil with 1/2 cup of apple cider vinegar to steam and further tenderize, cooking for another 2 hours.
6. Remove the ribs from the foil, brush them with barbecue sauce, and return to the smoker for 30 minutes to set the glaze.
7. Let the ribs rest for 10 minutes before slicing to allow the juices to redistribute.

Zesty and succulent, these ribs pull apart with little resistance, their smoky aroma a prelude to the layers of flavor within. Serve them atop a slice of cornbread for a sweet contrast, or alongside pickled vegetables to cut through the richness.

Spicy Tough Buck Barbecue Wings

Evenings like these call for something that lingers on the palate and in memory, a dish that balances heat with heart. Spicy Tough Buck Barbecue Wings are just that—a testament to the beauty of bold flavors and the joy of sharing.

Ingredients

• 2 lbs of fresh, plump chicken wings
• 1 cup of robust, smoky barbecue sauce
• 2 tbsp of fiery hot sauce
• 1 tbsp of golden, aromatic honey
• 1 tsp of finely ground, pungent garlic powder
• 1 tsp of earthy, warm smoked paprika
• 1/2 tsp of coarse, mineral-rich sea salt
• 1/4 tsp of freshly cracked, sharp black pepper
• 2 tbsp of lush, extra virgin olive oil

Instructions

1. Preheat your oven to 400°F, ensuring it’s fully heated for even cooking.
2. In a large bowl, whisk together the barbecue sauce, hot sauce, honey, garlic powder, smoked paprika, sea salt, and black pepper until fully combined.
3. Add the chicken wings to the bowl, tossing them gently to coat each wing thoroughly in the sauce mixture.
4. Drizzle the olive oil over a baking sheet, spreading it evenly to prevent sticking.
5. Arrange the coated wings on the baking sheet in a single layer, leaving space between each for crispiness.
6. Bake for 25 minutes, then flip each wing carefully to ensure they cook evenly on both sides.
7. Return to the oven for another 20 minutes, or until the wings are deeply caramelized and the edges are slightly charred.
8. Let the wings rest for 5 minutes before serving to allow the flavors to meld beautifully.

When you bite into these wings, the first thing you’ll notice is the perfect crunch giving way to tender, juicy meat inside. The heat builds slowly, complemented by the sweetness of the honey and the depth of the smoked paprika. Serve them piled high on a rustic wooden board, with extra napkins on the side for the inevitable finger-licking.

Sweet and Spicy Tough Buck Barbecue Chicken

Cool evenings call for dishes that warm the soul, and this Sweet and Spicy Tough Buck Barbecue Chicken does just that, with its perfect balance of heat and sweetness that lingers pleasantly on the palate.

Ingredients

• 2 lbs of bone-in, skin-on chicken thighs (for juiciness and flavor)
• 1/2 cup of dark brown sugar (for a deep, molasses-like sweetness)
• 1/4 cup of apple cider vinegar (for a tangy kick)
• 2 tbsp of smoked paprika (for a smoky depth)
• 1 tbsp of garlic powder (for aromatic warmth)
• 1 tsp of cayenne pepper (for a spicy punch)
• 1/2 cup of ketchup (for a tomatoey base)
• 1/4 cup of honey (for a floral sweetness)
• 1 tbsp of Worcestershire sauce (for umami richness)
• 1 tsp of sea salt (for seasoning)
• 1/2 tsp of freshly ground black pepper (for a slight heat)

Instructions

1. Preheat your grill to a medium heat of 350°F, ensuring it’s clean to prevent sticking.
2. In a medium saucepan, combine dark brown sugar, apple cider vinegar, smoked paprika, garlic powder, cayenne pepper, ketchup, honey, Worcestershire sauce, sea salt, and black pepper. Stir over low heat until the sugar dissolves, about 5 minutes. Tip: Let the sauce simmer for an extra 5 minutes to deepen the flavors.
3. Season the chicken thighs with a pinch of sea salt and black pepper on both sides.
4. Place the chicken on the grill, skin side down first, and cook for 5 minutes to get a good sear. Tip: Avoid moving the chicken too soon to ensure those beautiful grill marks.
5. Flip the chicken and brush the top with your prepared barbecue sauce. Continue grilling for another 10 minutes.
6. Flip the chicken once more, brush the other side with sauce, and grill for a final 10 minutes, or until the internal temperature reaches 165°F. Tip: Use a meat thermometer to check for doneness without cutting into the chicken.

Kindly let the chicken rest for a few minutes before serving to allow the juices to redistribute. The result is a sticky, caramelized exterior with tender, flavorful meat that pairs wonderfully with a crisp coleslaw or buttery cornbread.

Tough Buck Barbecue Pulled Pork

Just like the slow, meandering rivers of the South, this recipe takes its time to unfold, offering a deep, smoky flavor that’s been tenderly coaxed from the pork over hours of gentle cooking. It’s a dish that whispers of patience and the simple joy of a meal shared among friends.

Ingredients

• 4 lbs of well-marbled pork shoulder, trimmed of excess fat
• 1 cup of dark brown sugar, packed with a molasses-rich depth
• 1/2 cup of apple cider vinegar, with its sharp, tangy brightness
• 1/4 cup of smoked paprika, offering a warm, woody aroma
• 2 tbsp of coarse sea salt, for a crunchy, mineral bite
• 1 tbsp of freshly ground black pepper, with its pungent, earthy notes
• 1 tsp of cayenne pepper, for a subtle, fiery kick
• 1 cup of chicken stock, homemade for a silky, rich base

Instructions

1. Preheat your smoker or oven to 225°F, ensuring a low and slow cooking environment that’s ideal for breaking down the pork’s connective tissues.
2. In a small bowl, mix together the dark brown sugar, apple cider vinegar, smoked paprika, coarse sea salt, freshly ground black pepper, and cayenne pepper to create a robust rub.
3. Generously apply the rub all over the pork shoulder, massaging it into every crevice to ensure maximum flavor penetration.
4. Place the pork shoulder in the smoker or oven, and let it cook undisturbed for 6 hours, or until the internal temperature reaches 195°F, indicating perfect tenderness.
5. After cooking, carefully remove the pork from the smoker or oven and let it rest for 30 minutes. This allows the juices to redistribute, ensuring a moist and flavorful result.
6. Using two forks, gently pull the pork apart into succulent shreds, mixing in the chicken stock to keep the meat juicy and to enhance its richness.

Gently piled onto a soft bun or served alongside crisp coleslaw, this pulled pork is a testament to the beauty of slow cooking. Its texture is irresistibly tender, with a flavor that’s a harmonious blend of sweet, smoky, and spicy, promising to leave a lasting impression on your palate.

Grilled Tough Buck Barbecue Salmon

Perhaps there’s nothing quite like the quiet satisfaction of preparing a meal that feels both rustic and refined, especially when it involves the rich, smoky flavors of barbecue paired with the delicate texture of salmon. This dish, with its bold contrasts and harmonious flavors, is a testament to the beauty of simple ingredients transformed by fire and time.

Ingredients

• 1.5 lbs of wild-caught salmon fillet, skin-on for that perfect crisp
• 1/4 cup of dark brown sugar, for a deep, caramelized glaze
• 2 tbsp of smoked paprika, adding a whisper of woodsy warmth
• 1 tbsp of coarse sea salt, to enhance the natural flavors
• 1/2 cup of apple cider vinegar, for a tangy brightness
• 2 cloves of garlic, minced, offering a pungent kick
• 1/4 cup of pure maple syrup, for a touch of autumnal sweetness
• 1/2 tsp of finely ground black pepper, for a subtle heat

Instructions

1. Preheat your grill to a medium heat of 350°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together the dark brown sugar, smoked paprika, coarse sea salt, minced garlic, and black pepper to create your dry rub.
3. Pat the salmon fillet dry with paper towels, then generously apply the dry rub to all sides, pressing gently to adhere.
4. Place the salmon skin-side down on the grill, close the lid, and cook for 6 minutes to allow the skin to crisp and the rub to caramelize.
5. Carefully flip the salmon using a wide spatula, then brush the top with a mixture of apple cider vinegar and pure maple syrup.
6. Close the lid and cook for an additional 4-5 minutes, or until the salmon flakes easily with a fork but remains moist inside.
7. Remove the salmon from the grill and let it rest for 3 minutes before serving to allow the juices to redistribute.

Unmistakably, the grilled salmon emerges with a beautifully charred exterior that gives way to a tender, flaky interior, each bite infused with the smoky sweetness of the barbecue rub. Serve it atop a bed of creamy polenta or alongside a crisp, citrus-dressed salad to balance the richness.

Tough Buck Barbecue Beef Brisket

Zephyrs whisper through the kitchen as we embark on a culinary journey to craft a dish that’s as robust in flavor as it is in spirit. Today, we’re embracing the slow, deliberate art of barbecue, where patience and precision transform the humble beef brisket into a masterpiece of tenderness and taste.

Ingredients

• 1 (5-pound) whole beef brisket, with a thick layer of marbled fat
• 2 tablespoons coarse sea salt, for a deep, mineral-rich seasoning
• 1 tablespoon freshly cracked black pepper, offering a sharp, aromatic bite
• 1 tablespoon smoked paprika, for a whisper of woodsy sweetness
• 1 teaspoon garlic powder, lending a subtle, earthy undertone
• 1 cup apple cider vinegar, for a tangy, bright marinade
• 1/2 cup dark brown sugar, to caramelize into a sticky, sweet crust
• 2 cups hickory wood chips, soaked in water, to infuse smoky depth

Instructions

1. Preheat your smoker to 225°F, ensuring a low and slow cooking environment that tenderizes the brisket perfectly.
2. Combine the sea salt, black pepper, smoked paprika, and garlic powder in a small bowl to create a robust dry rub.
3. Generously coat the entire brisket with the dry rub, pressing gently to adhere the spices to the meat’s surface.
4. Place the brisket fat-side up in the smoker, and insert a meat thermometer into the thickest part, avoiding the fat.
5. Add the soaked hickory wood chips to the smoker’s coals to begin the smoking process, replenishing every hour for consistent flavor.
6. After 4 hours, mix the apple cider vinegar and dark brown sugar in a spray bottle, and lightly mist the brisket to keep it moist and add a glaze.
7. Continue smoking until the internal temperature reaches 195°F, about 8-10 hours total, for fall-apart tenderness.
8. Remove the brisket from the smoker and let it rest, covered loosely with foil, for at least 30 minutes to redistribute the juices.

Momentarily, as you slice into the brisket, the crust gives way to succulent, pink-tinged meat that’s imbued with a harmony of smoke, spice, and sweetness. Serve it atop a slice of crusty bread with a dollop of tangy coleslaw, or simply savor each tender bite as is, letting the flavors speak for themselves.

Tangy Tough Buck Barbecue Turkey Legs

Zesty moments in the kitchen often lead to the most memorable meals, and today’s recipe is no exception. It’s a dish that marries the bold flavors of barbecue with the tender, juicy goodness of turkey legs, creating a meal that’s both comforting and exciting.

Ingredients

• 4 large turkey legs, skin-on for crispiness
• 1 cup tangy barbecue sauce, preferably hickory-smoked
• 2 tbsp rich extra virgin olive oil
• 1 tbsp finely ground black pepper
• 1 tsp sea salt, for a clean, sharp flavor
• 1/2 cup apple cider vinegar, for a subtle tang
• 1 tbsp smoked paprika, for depth
• 2 cloves garlic, minced, for aromatic warmth

Instructions

1. Preheat your grill to a medium heat of 350°F, ensuring even cooking.
2. In a small bowl, whisk together the barbecue sauce, olive oil, black pepper, sea salt, apple cider vinegar, smoked paprika, and minced garlic to create a marinade.
3. Place the turkey legs in a large resealable bag and pour the marinade over them, ensuring each leg is thoroughly coated. Marinate in the refrigerator for at least 4 hours, or overnight for deeper flavor.
4. Remove the turkey legs from the marinade, letting excess drip off, and place them on the preheated grill. Reserve the marinade for basting.
5. Grill the turkey legs for 25 minutes, turning occasionally, then begin basting with the reserved marinade every 10 minutes to build a sticky, flavorful glaze.
6. Continue grilling until the internal temperature reaches 165°F, about 45 minutes total, ensuring they’re cooked through but remain juicy.
7. Let the turkey legs rest for 5 minutes before serving to allow the juices to redistribute.

Delightfully, these turkey legs emerge from the grill with a perfect balance of smoky, tangy, and sweet flavors, their meat falling tenderly off the bone. Serve them atop a heap of creamy coleslaw or alongside charred corn on the cob for a summer feast that sings with flavor.

Tough Buck Barbecue Lamb Chops

Beneath the golden hues of the setting sun, there’s something profoundly comforting about the sizzle of lamb chops on the grill, their aroma weaving through the air like a tender invitation to gather around.

Ingredients

• 4 thick-cut lamb chops, preferably grass-fed for a deeper flavor
• 1/4 cup robust extra virgin olive oil
• 2 tbsp freshly minced garlic, for a pungent kick
• 1 tbsp finely chopped rosemary, its piney fragrance elevating the dish
• 1 tsp coarse sea salt, to enhance the natural flavors
• 1/2 tsp freshly cracked black pepper, for a subtle heat
• 1/2 cup bold red wine vinegar, to tenderize and add acidity

Instructions

1. In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, sea salt, black pepper, and red wine vinegar until fully combined.
2. Add the lamb chops to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the lamb chops from the marinade, letting the excess drip off, and place them on the grill. Discard the remaining marinade.
5. Grill the lamb chops for 4-5 minutes on each side for medium-rare, or until the internal temperature reaches 145°F, using a meat thermometer for accuracy.
6. Let the lamb chops rest for 5 minutes off the grill before serving, allowing the juices to redistribute for maximum tenderness.

Unveiling the lamb chops reveals a succulent interior with a perfectly charred exterior, their rich flavors deepened by the marinade’s acidity. Serve atop a bed of creamy mashed potatoes or alongside a crisp, garden-fresh salad for a meal that sings of summer’s bounty.

Spicy Tough Buck Barbecue Sausages

Kindly imagine the slow dance of smoke and spice as it weaves through the air, a prelude to the hearty embrace of Spicy Tough Buck Barbecue Sausages. This dish is a testament to the beauty of patience, where each bite tells a story of flame and flavor.

Ingredients

• 2 lbs of robust, coarsely ground venison sausage
• 1/4 cup of deep, molasses-rich barbecue sauce
• 2 tbsp of fiery, freshly ground cayenne pepper
• 1 tbsp of smoky, sweet paprika
• 1 tsp of coarse, sea salt
• 1/2 cup of crisp, cold apple cider vinegar
• 4 cloves of pungent, minced garlic

Instructions

1. Preheat your grill to a steady 350°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large bowl, gently mix the venison sausage with cayenne pepper, paprika, and sea salt until the spices are evenly distributed.
3. Shape the seasoned sausage into 8 equal patties, pressing firmly to ensure they hold together on the grill.
4. Place the patties on the grill, cooking for 5 minutes on each side to develop a rich, caramelized crust.
5. Brush each patty generously with barbecue sauce during the last 2 minutes of cooking, allowing it to glaze and bubble.
6. Remove the sausages from the grill and let them rest for 3 minutes to redistribute their juices.
7. While the sausages rest, whisk together apple cider vinegar and minced garlic in a small bowl to create a tangy drizzle.
8. Serve the sausages hot, drizzled with the garlic-vinegar mixture for a bright contrast to the deep, spicy flavors.

Perfectly charred on the outside and succulently tender within, these sausages carry a bold heat that’s beautifully balanced by the sweet and tangy notes of the barbecue sauce and vinegar drizzle. Consider serving them atop a mound of creamy, stone-ground grits for a truly Southern experience.

Tough Buck Barbecue Pork Belly

Sometimes, the most comforting dishes come from the simplest ingredients, transformed with patience and care. This recipe, a humble yet deeply flavorful barbecue pork belly, is a testament to that truth, offering a tender bite with a smoky, sweet crust that whispers of summer evenings.

Ingredients

• 2 lbs of thick-cut, fatty pork belly
• 1/4 cup of dark brown sugar, packed and molasses-rich
• 2 tbsp of smoked paprika, with a deep red hue
• 1 tbsp of coarse kosher salt, for a perfect seasoning
• 1 tsp of freshly ground black pepper, aromatic and bold
• 1/2 cup of apple cider vinegar, tangy and bright
• 1/4 cup of ketchup, sweet and tomatoey
• 2 cloves of garlic, minced to a fragrant paste

Instructions

1. Preheat your smoker or grill to 225°F, aiming for a steady, low heat that will gently cook the pork belly over time.
2. In a small bowl, mix together the dark brown sugar, smoked paprika, kosher salt, and black pepper to create a rub. The sugar should clump slightly when pressed, ensuring it adheres well to the meat.
3. Pat the pork belly dry with paper towels, then evenly coat all sides with the spice rub, pressing gently to ensure it sticks. Let it sit at room temperature for 30 minutes to allow the flavors to meld.
4. Place the pork belly on the smoker or grill, fat side up, and close the lid. Smoke for 3 hours, resisting the urge to peek, as this will release the heat and smoke needed for flavor.
5. While the pork smokes, whisk together the apple cider vinegar, ketchup, and minced garlic in a saucepan over medium heat. Simmer for 10 minutes until slightly thickened, then set aside to cool.
6. After 3 hours, brush the pork belly with half of the barbecue sauce, then continue smoking for another hour, or until the internal temperature reaches 195°F and the meat is tender.
7. Remove the pork belly from the smoker and let it rest for 10 minutes. Slice against the grain into thick pieces, serving with the remaining sauce on the side.

Here, the pork belly emerges with a bark that crackles slightly under the fork, giving way to layers of succulent fat and meat that melt together. Consider serving it atop a mound of creamy coleslaw, where the cool crunch contrasts beautifully with the rich, smoky flavors.

Charred Tough Buck Barbecue Corn on the Cob

Moments like these call for simplicity, for the kind of food that brings us back to the basics, to the smoky, charred edges of summer evenings spent around the grill. This dish, with its humble beginnings, transforms into something unexpectedly delightful, a testament to the magic of fire and time.

Ingredients

• 4 ears of fresh, sweet corn, husks removed
• 2 tablespoons of rich, melted unsalted butter
• 1 tablespoon of coarse sea salt
• 1 teaspoon of finely ground black pepper
• 1 tablespoon of smoked paprika
• 1/2 cup of tangy barbecue sauce

Instructions

1. Preheat your grill to a medium-high heat of 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Brush each ear of corn evenly with the melted unsalted butter, coating all sides for a golden, flavorful char.
3. Sprinkle the corn with coarse sea salt, finely ground black pepper, and smoked paprika, turning to ensure an even distribution of spices.
4. Place the corn on the grill, turning every 3-4 minutes, until all sides are beautifully charred and the kernels are tender, about 12-15 minutes total.
5. During the last 2 minutes of grilling, brush the corn generously with tangy barbecue sauce, allowing it to caramelize slightly for a sticky, sweet finish.
6. Remove the corn from the grill and let it rest for a minute before serving to allow the flavors to meld together beautifully.

Zesty and vibrant, this Charred Tough Buck Barbecue Corn on the Cob offers a perfect balance of smoky, sweet, and spicy flavors, with a satisfying crunch in every bite. Serve it alongside a cold, crisp salad or as the star of your next backyard barbecue, where its bold flavors are sure to steal the show.

Tough Buck Barbecue Stuffed Peppers

Now, as the summer sun dips low, casting golden hues across the kitchen, there’s a dish that seems to capture the essence of the season—stuffed peppers, but not just any. These are filled with the bold, smoky flavors of barbecue, a testament to lazy afternoons and the joy of sharing food with loved ones.

Ingredients

• 4 large bell peppers, vibrant and firm
• 1 lb ground beef, lean and hearty
• 1 cup barbecue sauce, smoky and sweet
• 1 cup cooked rice, fluffy and warm
• 1/2 cup sharp cheddar cheese, freshly grated
• 1 tbsp olive oil, rich and golden
• 1 tsp garlic powder, aromatic and pungent
• 1 tsp onion powder, subtly sweet
• Salt and pepper, to season

Instructions

1. Preheat your oven to 375°F, allowing it to reach the perfect temperature for baking.
2. Slice the tops off the bell peppers and remove the seeds, creating a hollow vessel for the filling.
3. In a skillet over medium heat, warm the olive oil until it shimmers, then add the ground beef, breaking it apart with a spoon as it browns.
4. Once the beef is no longer pink, stir in the garlic and onion powders, followed by the barbecue sauce, letting the flavors meld for about 2 minutes.
5. Remove the skillet from heat and fold in the cooked rice, ensuring every grain is coated in the smoky sauce.
6. Generously fill each bell pepper with the beef and rice mixture, topping them with a sprinkle of cheddar cheese.
7. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.
8. Let the peppers rest for 5 minutes before serving, allowing the flavors to settle and intensify.

Kneading the flavors together, these Tough Buck Barbecue Stuffed Peppers emerge from the oven with a melody of textures—the crispness of the pepper giving way to the tender, savory filling inside. Serve them atop a bed of greens for a contrast in colors and temperatures, or alongside a cool, creamy coleslaw to balance the smokiness.

Conclusion

Just like that, we’ve grilled through 12 Spicy Tough Buck Barbecue Delights that promise to spice up your next cookout! Each recipe is a ticket to flavor town, perfect for home cooks looking to impress. Don’t just take our word for it—fire up the grill, try these recipes, and let us know which ones stole the show. Loved what you saw? Share the love on Pinterest and keep the barbecue buzz going!