As the days become longer and temperatures rise (and rise), it’s time to fire up the grill for National Barbecue Month. At TCP Houston, our team of custom patio builders and designers boasts several grill masters eager to share their favorite recipes. From smoky ribs to zesty grilled veggies, enjoy the irresistible flavors and expert tips for perfecting your own backyard barbecue experience.

Dean’s Grilled Sweet Corn Recipe

A delicious side and a family favorite. 

Ingredients: 

• Fresh ears of sweet corn
• Butter
• Spicy seasoning like Knack Attack 

How to Make It: 

• Shuck the husks on the corn, then place each ear in their own piece of foil.  
• Add your seasoning, a pat of butter (about a Tbsp) and an ice cube.     
• Wrap the foil around the corn and twist the ends.
• Grill at 350-400 degrees for a total of about 14 minutes.  Flip them over halfway through.
• Unwrap carefully and serve.  

Ryan’s Pulled Pork Recipe

If you have a Green Egg, Ceramic Cooker, or smoker, this recipe is for you. It’s great to take to a party or to have for your own backyard bash.

Ingredients:

• 10-lb Pork Butt 
• Mustard
• Pork Rub (Ryan uses HEB brand)
• Brown Sugar
• Slider Rolls
• Optional: BBQ sauce of your choice

How to Make It: 

• Prepare the smoker – get the temperature to about 225 degrees.
• Lightly rub the meat with mustard. 
• Combine 1 cup of Pork Rub with 1 cup of brown sugar.  
• Apply the dry rub to the pork butt, making sure you cover the entire piece.
• Cook low and slow. Once the pork hits a temperature of 165 degrees, then wrap it in foil or brown paper.  Place back on the grill and smoke until the temperature of the pork is 205 degrees. 
• Let pork cool until you are able to handle it, then shred it. 
• Serve on small buns with a sauce of your choosing if you desire.

Mike’s North Carolina Jalapeno Poppers

A twist on the regular jalapeno popper!  This makes a great appetizer for any outdoor (or indoor) gathering.

Ingredients: 

• Jalapenos (Split and de-seeded)
• Pimento Cheese (store bought or homemade)
• Bacon slices
• BBQ sauce 

How to Make It: 

• Line a grill friendly pan with foil.  
• Fill in each jalapeno with pimento cheese and wrap a piece of bacon around it. Lightly glaze with the BBQ sauce. 
• Grill around 350-400 degrees, offset from the fire, for 20-30 minutes until the bacon is done. 

Brandon’s 3-2-1 Ribs

Start this rib recipe early in the morning for a lunch that is so, so worth the time. 

Ingredients: 

• Pork Spare Ribs or Baby Back Ribs (membrane from the back removed)
• 1/3 cup Yellow Mustard
• ¼ cup Apple Juice
• 1 Tablespoon Worcestershire Sauce
• For the Rub: 1 Tablespoon each of: Cumin, Garlic Powder, Onion Powder, Chili Powder, Salt, Ground Pepper, Paprika, plus ½ cup brown sugar
• Additional sauce: ½ cup Brown Sugar, 1/3 cup Honey (warmed), ¼ cup Apple Juice

How to Make It: 

• Combine the mustard, apple juice and Worcestershire sauce together and spread evenly on the ribs. 
• Combine the ingredients for the rub and then apply to the ribs. Don’t be shy with the rub!
• Set smoker for 180 degrees and smoke the ribs with the meat side up for 3 hours, uncovered. 
• Next, increase the temperature to 225 degrees and wrap the ribs lightly in foil. Before closing up the foil, mix the additional sauce and drizzle on top. Use more apple juice if you want them more tender. Put the ribs back on the grill for an additional 2 hours. 
• Remove the foil and brush all sides with BBQ sauce of your choice (homemade or store bought – Sweet Baby Ray’s is a good choice). Place the unwrapped ribs directly on the grill and allow them to cook at 225 degrees for an additional 30 minutes to an hour. 

With National Barbecue Month in full swing, there’s no better time to ignite your passion for outdoor cooking and elevate your grilling game. From our team to yours, we hope these delectable recipes and insider tips inspire you to gather your loved ones, fire up the grill, and create unforgettable memories in your own custom outdoor oasis.