Slideshow: 17 Late Summer Barbecue Recipes

Kansas City-Style Ribs
Kansas City-Style Ribs
The Kansas City-Style sauce caramelizes slightly and produces the thick, sticky layer that defines the style of these finger-lickin' good ribs. Get the recipe.
Coffee-Rubbed Ribs
Coffee-Rubbed Ribs
The ground coffee beans add an earthy quality to an already complex mix of flavors. These ribs are great eaten dry, but even better with a coating of stout barbecue sauce. Get the recipe.
Dr. Pepper Baby Back Ribs
Dr. Pepper Baby Back Ribs
The Dr. Pepper barbecue sauce adds just the right amount of sweetness to balance a spicy rub and smokey meat. Get the recipe.
Pulled Pork
Pulled Pork
These pork butts benefit from a molasses and salt brine and a killer dry rub. Smoking them low and slow results in some seriously smoky, spicy and juicy meat. Get the recipe.
Pulled Pork Sandwiches with Coleslaw
Pulled Pork Sandwiches with Coleslaw
The spiced and rubbed pork belly or butt is grilled over smoldering coals and wood chips until it gets all pull-apart-y. Tossed in a sweet and spicy vinegar sauce and topped with finely chopped coleslaw, this pulled pork is pretty close to the real deal. Get the recipe.
Smoked Pork Belly Marinated in Char Siu Sauce
Smoked Pork Belly Marinated in Char Siu Sauce
The moist, tender and juicy meat results from the fattiness of the pork belly and the slightly sweet and salty char siu sauce penetrates the crust. Get the recipe.

[Photograph: Joshua Bousel]

Smoked Bologna
Smoked Bologna
The outside transforms into an incredibly crisp and smoky treat that adds a lot of flavor and texture to the bologna meat. Get the recipe.

[Photograph: Joshua Bousel]

Brisket
Brisket
The meat melts away in your mouth with its distinct smoky flavor and heavy beefiness that makes brisket such a wonderful cut. Get the recipe.

[Photograph: Joshua Bousel]

Burnt Ends
Burnt Ends
Smokiness penetrates the spiced bark and the tender interior meat while the outsides have a sight crispness and chew. Get the recipe.

[Photograph: Joshua Bousel]

Pastrami
Pastrami
The meat had the exact salty, spicy, smoky flavor you'd expect from a good pastrami and is even better when eaten hot off the smoker. Get the recipe.

[Photograph: Joshua Bousel]

Santa Maria-Style Barbecue Tri-Tip
Santa Maria-Style Barbecue Tri-Tip
This grilled tri-tip produces rare, juicy beef with a wood-kissed char. Get the recipe.

[Photograph: J. Kenji Lopez-Alt]

The Best Barbecue Chicken
The Best Barbecue Chicken
This richly seasoned, sweet-and-tangy chicken has ultra-tender meat. Get the recipe.

[Photograph: J. Kenji Lopez-Alt]

Cornell Chicken
Cornell Chicken
The crust is browned and crisp with a bright and tangy flavor and nice crunch. Get the recipe.

[Photograph: Joshua Bousel]