Hot Grill Summer 2026: Award-Winning BBQ Recipes From Our Competition Winners

There's nothing better than firing up the grill, trying something new, and sharing good food with family and friends. That's what Hot Grill Summer is all about! This year, we challenged backyard cooks and competition BBQ teams to show us what they could do with Heath Riles BBQ products, and they did not disappoint.

Throughout Hot Grill Summer 2026, competitors put their skills to the test across four rounds: Cocktails, Appetizers & Desserts, Beef, Ribs, and Tailgate Recipes. From creative appetizers and smoky cocktails to mouthwatering ribs and full tailgate spreads, we saw some incredible recipes.

We wanted to give a few of our winning competitors a chance to share their creations with everyone. Whether you're looking for something new to throw on the smoker or an appetizer to serve at your next get-together, these award-winning BBQ recipes are worth trying!

Round 1: Cocktails, Appetizers & Desserts — Ryan Hurlbutt

Our first round of Hot Grill Summer was all about getting creative with appetizers, cocktails, and desserts. Ryan Hurlbutt brought plenty of flavor to the competition with three recipes that put a BBQ twist on some familiar favorites.

Smoked Cherry Ranch Water Cocktail

If you've never smoked a cocktail glass before, this is one you'll want to try! Ryan's Smoked Cherry Ranch Water Cocktail combines blanco tequila, fresh lime juice, and Heath Riles BBQ Cherry Apple Habanero Glaze for a refreshing drink with a little sweet heat. The glass gets smoked before serving, and a rim of honey and Heath Riles BBQ Honey Rub adds another layer of flavor.

Ingredients

• 2.5 oz blanco tequila
• 0.5 oz Heath Riles BBQ Cherry Apple Habanero Glaze
• 0.75 oz lime juice
• 2 oz soda water
• Heath Riles BBQ Honey Rub, for the rim
• Honey, for the rim
• 1 jalapeño slice
• 1 lime slice
• 1 cherry
• 1 standard rocks glass

Directions

1. Place a rocks glass on your smoker at the lowest temperature possible for approximately 10 minutes. Remove the glass and place it in the refrigerator to cool.
2. Once chilled, coat the rim of the glass with honey and dust it with Heath Riles BBQ Honey Rub.
3. Fill the glass with ice.
4. Combine the tequila, Cherry Apple Habanero Glaze, and lime juice in a cocktail shaker filled with ice.
5. Shake for 10–15 seconds, then strain the mixture into the prepared rocks glass.
6. Top with 2 oz of soda water.
7. Garnish with a jalapeño slice, lime slice, and cherry before serving.
8. Smoked Garlic Jalapeño Deviled Eggs

Deviled eggs are always a hit at cookouts, but Ryan took them to another level by cooking the eggs right on the smoker. The filling combines mayonnaise, mustard, Worcestershire sauce, champagne vinegar, and Heath Riles BBQ Garlic Jalapeño Rub for a creamy, savory bite with a little kick. A sprinkle of Heath Riles BBQ Honey Rub and a fresh jalapeño slice finish them off.

Ingredients

• 2 dozen eggs
• ¾ cup mayonnaise
• 3 tablespoons mustard, preferably jalapeño mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon champagne vinegar
• 2 tablespoons Heath Riles BBQ Garlic Jalapeño Rub
• Heath Riles BBQ Honey Rub, for garnish
• 1–2 jalapeños, thinly sliced

Directions

1. Preheat your smoker to 225°F. Place the eggs directly on the smoker rack and cook for approximately 2 hours, rotating any eggs that begin to sweat.
2. Immediately transfer the eggs to an ice bath to stop the cooking process.
3. Once cooled, peel the eggs, slice them in half, and remove the yolks.
4. Combine the yolks with mayonnaise, mustard, Worcestershire sauce, champagne vinegar, and Garlic Jalapeño Rub. Whisk until smooth.
5. Transfer the filling to a piping bag and pipe it into the egg white halves.
6. Garnish each deviled egg with a thin slice of jalapeño and a light dusting of Honey Rub.

Ryan's Tip: Eggs that are about a week old are usually easier to peel than fresh eggs. You can also cut this recipe in half if you're only cooking one dozen.

Pulled Pork Crispy Cheesy Hashbrown Cups

These Pulled Pork Crispy Cheesy Hashbrown Cups are a great way to use leftover pulled pork. Ryan combined shredded hashbrowns, Parmesan cheese, and Heath Riles BBQ Garlic Jalapeño Rub to create crispy little cups, then filled them with pulled pork and finished them with Heath Riles BBQ Tangy Vinegar BBQ Sauce.

They're easy to serve, packed with flavor, and would make a great addition to any game day spread.

Ingredients

• 10 oz shredded hashbrown potatoes
• ½ cup shredded Parmesan cheese
• 2 tablespoons egg whites
• 2 teaspoons Heath Riles BBQ Garlic Jalapeño Rub
• Pulled pork, homemade or store-bought
• Heath Riles BBQ Tangy Vinegar BBQ Sauce
• Optional toppings: chopped chives, bacon, crispy onions, or sliced jalapeños

Directions

1. Preheat your oven to 425°F.
2. In a mixing bowl, combine the shredded hashbrowns, Parmesan cheese, egg whites, and Garlic Jalapeño Rub.
3. Divide the mixture evenly into a nonstick muffin pan, pressing the potatoes along the bottom and sides to form small cups.
4. Bake for 22–25 minutes, or until golden brown.
5. Allow the cups to cool slightly before carefully removing them from the pan.
6. Fill each cup with pulled pork and drizzle with Tangy Vinegar BBQ Sauce. Add any additional toppings you like before serving.

This recipe makes approximately six hashbrown cups in a standard muffin pan. Double the ingredients to make a full dozen.

Round 2: Beef — Big Racks Barbecue

For our second round, we challenged competitors to show us their best beef recipes. Big Racks Barbecue took a different approach, creating a Mexican-inspired feast using several cuts of beef and a combination of grilling techniques.

The idea behind their entry was to try recipes they hadn't made before while keeping everything connected through one theme. Most of the meal was cooked hot and fast over direct charcoal heat on a Weber kettle, proving you don't need a bunch of equipment to put together an impressive backyard BBQ spread.

Grilled Picanha With Cilantro Chimichurri

Picanha is a popular cut at Brazilian steakhouses, and Big Racks Barbecue decided to bring it home for this challenge. They seasoned the beef with a new rub and allowed it to dry-age overnight before cooking.

The finished picanha was paired with a cilantro chimichurri sauce that helped bring the dish into their Mexican-inspired theme. It turned out to be one of those simple cooks that delivered plenty of flavor, and it's a recipe they plan to make again.

Jalapeño Popper Skirt Steak Pinwheels

If you like jalapeño poppers, this is a recipe you'll want to add to your list! Big Racks Barbecue combined skirt steak with jalapeño popper-inspired flavors and cotija cheese to create stuffed steak pinwheels.

Skirt steak is an underrated cut of beef that works well with bold flavors, and this combination quickly became a household favorite. In fact, they've made these pinwheels several times since the competition because their family keeps requesting them.

These would make a great main course for your next cookout, and they can even be prepared in the oven if you don't have access to a grill.

Brisket Esquites Stuffed Peppers

For their final beef creation, Big Racks Barbecue combined two BBQ favorites: smoked brisket and Mexican street corn. Using leftover competition brisket, they created brisket esquites stuffed peppers that bring together rich, smoky beef and the flavors of street corn.

This is also a great way to put leftover brisket to good use. You can prepare the filling with brisket or even leftover steak, making it a convenient appetizer when you've already got cooked beef on hand.

Round 3: Ribs — Dilan Rucker

You know we couldn't have Hot Grill Summer without a rib competition! For our third round, competitors fired up their smokers to show off their best rib recipes. Dilan Rucker brought a combination of sweet heat and smoky flavor with Candied Jalapeño + Maple Baby Back Ribs, along with a smoked cream cheese appetizer.

Candied Jalapeño + Maple Baby Back Ribs

These baby back ribs bring together sweet maple syrup, spicy candied jalapeños, and layers of BBQ seasoning. Dilan started with Heath Riles BBQ Garlic Jalapeño Rub, Heath Riles BBQ Competition BBQ Rub, and 16-mesh black pepper to build a flavorful foundation.

Once the ribs reached 165°F internally, they were wrapped with butter and brown sugar to continue cooking. At 205°F, the ribs were removed from the smoker and coated with a mixture of maple syrup and candied jalapeño juice.

The ribs went back on the smoker just long enough for the glaze to tack up, creating a sweet, sticky finish with a little jalapeño heat.

Ingredients

• Baby back ribs
• Heath Riles BBQ Garlic Jalapeño Rub
• Heath Riles BBQ Competition BBQ Rub
• 16-mesh black pepper
• Butter
• Brown sugar
• Maple syrup
• Candied jalapeño juice

Directions

1. Season the baby back ribs with Garlic Jalapeño Rub, Competition BBQ Rub, and 16-mesh black pepper.
2. Place the ribs on your smoker and cook until the internal temperature reaches 165°F.
3. Wrap the ribs with butter and brown sugar, then return them to the smoker.
4. Continue cooking until the internal temperature reaches approximately 205°F.
5. Remove the ribs and coat them with maple syrup and candied jalapeño juice.
6. Return the ribs to the smoker briefly, allowing the glaze to tack up before serving.

Smoked Candied Jalapeño Cream Cheese

Dilan also prepared a simple smoked cream cheese appetizer that would pair perfectly with the ribs. A block of cream cheese was seasoned with Heath Riles BBQ Sweet BBQ Rub and smoked until soft and smoky.

Once it was ready, the cream cheese was topped with candied jalapeños for a combination of sweet, savory, and spicy flavors. It's an easy appetizer to add to your next BBQ menu, especially if you've already got the smoker running.

Round 4: Tailgate Recipes — Renee Burkholder

For our final round of Hot Grill Summer, we wanted to see the ultimate tailgate recipes. Renee Burkholder went all out with a complete BBQ spread featuring smoked brisket, homemade salsa, guacamole, grilled bratwurst, macaroni and cheese with burnt ends, and enchilada-stuffed jalapeño poppers.

With a combination of fresh ingredients, smoked meats, and Heath Riles BBQ seasonings, Renee put together a menu that would be right at home at any football tailgate or backyard gathering.

Homemade, Homegrown Smoked Salsa

Renee started with fresh tomatoes, peppers, garlic, and corn to create a homemade smoked salsa. The vegetables were cooked over hickory smoke before being blended with cilantro, lime juice, and seasonings.

Ingredients

• 20–25 tomatoes
• 10 jalapeño peppers
• 1 habanero pepper
• 1 head of garlic
• Onions, quantity not specified
• Corn
• 1 bunch fresh cilantro, roughly chopped
• Juice of 2 limes
• Heath Riles BBQ SPG Seasoning
• Heath Riles BBQ Simple Citrus Seasoning

Directions

1. Preheat your smoker to 225°F using hickory pellets.
2. Smoke the tomatoes, jalapeños, habanero, garlic, and onions for approximately 2 hours.
3. Increase the grill temperature to 325°F and cook the corn for another 30–45 minutes.
4. Halve the tomatoes and remove the seeds from the peppers.
5. Combine the smoked vegetables, corn kernels, cilantro, and lime juice in a blender.
6. Blend to your preferred consistency, then season with SPG Seasoning and Simple Citrus Seasoning, adding approximately 1 tablespoon at a time until you reach the desired flavor.

Homemade Guacamole Dip

Every good tailgate needs a few dips, and Renee's guacamole is a simple addition to the menu. Fresh avocados, sour cream, and lime juice come together with Heath Riles BBQ SPG Seasoning and Heath Riles BBQ Simple Citrus Seasoning for a creamy, flavorful dip.

Ingredients

• 3 ripe avocados, peeled and pitted
• ¼ cup sour cream
• Juice of 1 lime
• Approximately 1 tablespoon Heath Riles BBQ SPG Seasoning
• Approximately 1 tablespoon Heath Riles BBQ Simple Citrus Seasoning

Directions

1. Combine the avocados, sour cream, lime juice, SPG Seasoning, and Simple Citrus Seasoning in a bowl.
2. Mash everything together with a fork until smooth, or leave a few chunks if you prefer a thicker guacamole.
3. Taste and adjust the seasonings before serving.

Grilled Bratwurst

Sometimes the simplest recipes are the ones everybody goes back for. Renee included grilled bratwurst as part of the tailgate spread, cooking them on a Traeger Timberline XL at 350°F for approximately 45 minutes while monitoring doneness.

They're an easy addition to a larger BBQ menu and can be cooked alongside other tailgate favorites.

Macaroni and Cheese With Burnt Ends

Macaroni and cheese is already one of our favorite BBQ sides, but adding smoked brisket burnt ends makes it even better. Renee prepared a homemade cheese sauce with sharp cheddar and Gruyère, seasoned it with three Heath Riles BBQ seasonings, and finished the dish with competition-style burnt ends.

Ingredients

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup heavy cream
• Shredded sharp cheddar cheese
• Shredded Gruyère cheese
• Cooked macaroni noodles
• Smoked brisket burnt ends prepared in Competition BBQ Sauce
• Heath Riles BBQ SPG Seasoning
• Heath Riles BBQ Parmesan Garlic Seasoning
• Heath Riles BBQ Cajun Creole Garlic Butter Rub

Directions

1. Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour for 2–5 minutes until a bubbly paste forms.
2. Gradually add the milk and heavy cream, whisking constantly to prevent lumps.
3. Simmer for 2–3 minutes until the sauce begins to thicken.
4. Reduce the heat to low and gradually stir in the cheddar and Gruyère cheeses until melted.
5. Season to taste with SPG Seasoning, Parmesan Garlic Seasoning, and Cajun Creole Garlic Butter Rub.
6. Pour the cheese sauce over the cooked macaroni and mix thoroughly.
7. Top with smoked brisket burnt ends coated in Competition BBQ Sauce before serving.

Enchilada-Stuffed Jalapeño Poppers

Renee also put a Mexican-inspired twist on traditional jalapeño poppers. Instead of a simple cream cheese filling, these peppers are stuffed with shredded chicken, cream cheese, and enchilada sauce before being wrapped in bacon and cooked on the pellet grill.

Ingredients

• Fresh jalapeños, halved and deseeded
• 2 boneless, skinless chicken breasts
• Heath Riles BBQ Chicken Rub
• 1 block cream cheese, softened
• Enchilada sauce
• Bacon
• Shredded cheese, for garnish

Directions

1. Season the chicken breasts with Chicken Rub and cook on a pellet grill at 350°F until the internal temperature reaches 165°F.
2. Shred the chicken and combine it with softened cream cheese, a splash of enchilada sauce, and additional Chicken Rub to taste.
3. Fill the jalapeño halves with the chicken mixture.
4. Wrap each stuffed jalapeño with bacon and season with more Chicken Rub.
5. Cook on the grill at 350°F for approximately 30–45 minutes, or until the bacon is cooked to your preferred crispness and the filling is heated through.
6. Garnish with additional enchilada sauce and shredded cheese before serving.

Smoked Brisket and Competition Burnt Ends

The centerpiece of Renee's tailgate spread was a smoked Snake River Farms brisket cooked on a Mill Scale offset smoker. Renee separated the point from the flat, seasoned both pieces with layers of Heath Riles BBQ SPG Seasoning, Heath Riles BBQ Beef Rub, and Heath Riles BBQ Hot Rub, and smoked them at 275–300°F.

The flat was wrapped in butcher paper with rendered beef tallow to help retain moisture, while the point was turned into saucy burnt ends.

Ingredients

• 1 Snake River Farms brisket
• Heath Riles BBQ SPG Seasoning
• Heath Riles BBQ Beef Rub
• Heath Riles BBQ Hot Rub
• Rendered beef tallow
• Heath Riles BBQ Competition BBQ Sauce

Directions

1. Trim the brisket and separate the point from the flat.
2. Season both sections with a base layer of SPG Seasoning, followed by Beef Rub and Hot Rub.
3. Place the brisket on an offset smoker running at 275–300°F.
4. Smoke until the bark is set and the internal temperature reaches approximately 165°F.
5. While the brisket cooks, render the trimmed beef fat to make beef tallow.
6. Wrap the brisket flat in butcher paper with the rendered tallow and continue cooking until tender.
7. Cut the brisket point into cubes and finish the burnt ends in Competition BBQ Sauce until tender and well coated.

Celebrating Our Hot Grill Summer 2026 Winners

Hot Grill Summer is about more than just winning a competition. It's about bringing BBQ lovers together, trying new recipes, and seeing what people can create with a grill, smoker, and a little imagination.

We want to give a big congratulations to Ryan Hurlbutt, Big Racks Barbecue, Dilan Rucker, and Renee Burkholder for their winning entries! We also want to thank everyone who participated throughout the summer and our sponsors, PK Grills, Yoder Smokers, Smokin Brothers, and Recteq, for helping make this year's competition possible.

Whether you're making smoked deviled eggs for a family cookout, trying a new rib recipe, or putting together a full tailgate spread, we hope these recipes give you some inspiration for your next cook. Fire up those grills, grab your favorite Heath Riles BBQ seasonings, and get cooking!