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Paleo Recipes for BBQ Lovers (10 Recipes)

Published On: 7/1/2019 Last Modified: 6/16/2025

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Nostalgia is a powerful drug. Maybe if we just ate the way our hunter-gatherer ancestors did, all our health problems would disappear? Hmm…don’t count it. Diet isn’t the only thing determining your health, and health care was pretty primitive in the Paleolithic era. Yet the idea of eating fewer processed foods and eating more whole natural foods does have some merit. That, in essence, is the Paleo diet, which favors eating meat, fish, eggs, vegetables, fruits, roots, and nuts over the foods produced by modern farming and food processing like grains and legumes, cheese and dairy products, processed oils, and refined sugar. There are worse diets out there. And truth be told, AmazingRibs.com has been celebrating the joys of eating meat for many years. We just never called it “paleo.”

Is the Paleo diet good for you? It’s hard to say. This way of eating takes on many different forms, from strict adherence to what hunter-gathers ate to simply eating whole foods and avoiding modern processed foods. The diet’s biggest proponent, Loren Cordain, is an exercise physiologist in Colorado. He trademarked the term “Paleo diet,” and his 2002 book of the same name describes the diet as 55% of daily calories from meat and seafood with the remaining daily calories evenly divided between vegetables, fruits, nuts and seeds. No dairy. No grains. No added salt. No added sugar. Some research has shown that eating this way may improve your cardiovascular health and body composition (muscle mass), but no credible studies have shown that a paleo diet will help you lose weight. Plus, there’s a lot of debate about evolutionary biology and how our genetic makeup has evolved over thousands of years and adapted to our modern dietary choices. Simply, put our bodies and metabolism are no longer the same as those of Paleolithic humans.

Regardless, if you’re following a Paleo diet, you are no doubt craving good meaty recipes, and we have a ton of them. Barbecue is all about the meats! And the tasty sides, of course. Along with ribs, brisket and steaks, you’ll find lots of vegetable and fruit recipes among the recipes listed below. Just keep in mind that if you’re following the Paleo diet very strictly, you may want to swap out some ingredients here and there. For instance, some of our spice rubs call for small amounts of sugar. You can omit it, or replace it with natural coconut sugar, a sweetener that many Paleo dieters allow. If a barbecue sauce recipe calls for sugar, replace it with natural sweeteners like honey, maple syrup, or coconut sugar. As for salt, you can switch refined salt like Kosher salt to unrefined salt like pink Himalayan salt. And if processed vegetable oils show up in a recipe for sautéing or frying, use olive oil or coconut oil instead. Make whatever swaps you like so you can adhere to your version of the paleo diet. Then bring on the brontosaurus ribs.

pecans with a sweet glaze

Got Beer? Snack On These Beefy Beer Nuts Between Sips

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

This recipe for grill roasted nuts is an instant party pleaser. A splash of Worcestershire, black pepper, garlic, cumin, and hot sauce give these nuts a bold, beefy flavor. Serve them at any tailgating party or backyard BBQ and grilling party. You can also roasted these in the oven if you don't have a grill.
Sliced brisket

Authentic Texas Style Smoked Brisket Recipe

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Behold the best smoked brisket recipe ever! Texas style brisket is more than a recipe, it is a concept and a goal.
grated carrot and cabbage make coleslaw

The Best Basic Creamy Southern Coleslaw Ever

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Just say no to bland store bought coleslaw and hello to this delicious homemade recipe for classic simple creamy Southern coleslaw.
grilled prime rib

The Science Of Cooking Prime Rib, Tenderloin, And Other Beef Roasts

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

There are some tricks to learning how to cook a perfect prime rib, rump, and other beef roasts and we have assembled them all in one place!
roast turkey with sage

From Grill to Plate: The Go-To Guide to Turkey Done Outdoors

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Our grilled and smoked turkey recipe and tutorial make your ordinary holiday meal extraordinary! Here's everything you need to know.
the perfect grilled steak

Recipe Secrets Revealed For Grilled Steaks That Put The Best Restaurants To Shame

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Create grilled steaks as good or better than they do in the best expensive steakhouses with this comprehensive how-to and recipe.
Kansas City BBQ Sauce

This Kansas City Style BBQ Sauce Is The Real Deal

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Say so long to bottled BBQ sauce and hello to amped up homemade Kansas City-style sauce with this step-by-step recipe.
rack of ribs and sauce on a cutting board

An Epic Smoked Ribs Recipe (Baby Back or St. Louis Spare Ribs)

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Mastering smoked BBQ ribs -whether St. Louis style, spare, or baby back -with our comprehensive tutorial will make you a backyard all star.
sweet and sour cole slaw

Sweet And Sour Coleslaw, The Perfect BBQ Side

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Looking to step up your coleslaw game? Here is a simple sweet and sour coleslaw recipe that is sure to impress your guests.
Sliced smoked chuck roast

Thrill Your Tastebuds With This Slow Smoked Chuck Roast Recipe

By:

Clint Cantwell, AmazingRibs.com President And BBQ Personality

With this smoked sliced chuck roast recipe, you'll be able to create beef as moist, tender, and flavorful as traditional Texas brisket. Taken from the shoulder of the steer directly above the brisket, chuck roast offers as much flavor as its neighboring cut but at a much more manageable price and weight.

Sweet And Sour Coleslaw, The Perfect BBQ Side

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Looking to step up your coleslaw game? Here is a simple sweet and sour coleslaw recipe that is sure to impress your guests.

Bayou Bite Louisiana BBQ Sauce Recipe

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

This Louisiana BBQ sauce recipe is spicy and sweet with Chipotle Tabasco, roasted jalapenos, red peppers, and Steen's Cane Syrup.

This Kansas City Style BBQ Sauce Is The Real Deal

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Say so long to bottled BBQ sauce and hello to amped up homemade Kansas City-style sauce with this step-by-step recipe.

Grill Smoked Almonds Beat The Canned Stuff Hands Down

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Canned smoked almonds taste just okay. Smoking nuts on the grill makes them truly extraordinary. Serve these smoke almonds straight, mixed with dried fruit, or sprinkled as garnish on your favorite dishes. You could even crush them to top chicken. If you don't have a smoker or grill you can make this recipe in your indoor oven.

Fresh Pico De Gallo Adds Zip To Countless Dishes

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Fresh tomatoes, scallions, jalapeno, and cilantro are the cornerstones of our addictively delicious recipe for homemade pico de gallo. Add a touch of brightness to tacos, quesadillas, and other Mexican dishes; a bold bite to scrambled eggs and omelets; a vibrant twist to salsa and chips; and so much more.

Bring The Heat With Fiery Harissa Hot Pepper Paste

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

If made properly, harissa is much more interesting than any bottled hot sauce. You can buy it, but it is easy to make with this recipe.

The Perfect Mop Sauce For True Texas Beef Barbecue

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

The traditional Texas mop sauce recipe is usually more like a tomato soup, thin and spicy, it penetrates the meat.

The Backstory And Recipe For DC’s Special Sauce, Mumbo Sauce, Or Is It Mambo Sauce?

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Mumbo Sauce is unique to DC, and is used on everything from fried chicken to Chinese food to barbecue. Here's the full story and recipe.

Easy Spring Potato Salad Recipe

By:

Dave Joachim, AmazingRibs.com Editorial Director

This tasty recipe for a potato salad is a bit sharper tasting than traditional American style potato salad, thanks to a healthy dose of vinegar in the dressing. It is more akin to German style potato salad without the mustard and served cold instead of warm.

Bright And Bold Chimichurri Sauce Amps Up Your Grilling Game

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Our mouthwatering chimichurri sauce recipe is the perfect way to liven up grilled beef, chicken, fish, and more.

Sunlite Kentucky Black BBQ Sauce And Dip Recipe For Lamb and Mutton

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Here's a recipe for black BBQ sauce inspired by Moonlite Bar-B-Q Sauce & Dip. This thin tart sauce cuts the rich fat.

This Warm French Potato Salad Has Got To Be The World’s Easiest Potato Salad Recipe

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

The warm French potato salad just might be the world's easiest potato salad. Olive oil, salt, and fresh herbs are all you really need.
this item is for members only

Grilled Avocados with Strawberry-Mango Salsa Recipe

By:

Rick Browne, Ph.B.

Say goodbye to traditional desserts and surprise your guests with this delicious recipe for fruit salsa stuffed grilled avocados.

Grilling Takes Eggplant Caponata To New Heights

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Grilling the ingredients adds a layer of complexity to caponata, a traditional eggplant based recipe that is popular in southern Italy.

Italian Giardiniera, A Celebration Of The Season’s Best Vegetables

By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

Here's a go-to recipe for Italian Giardiniera, a condiment made from fresh vegetables, chopped into small bits and used to top sandwiches.

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