When you think of BBQ, fish usually isn’t the first thing that comes to mind. Why have a fish on a grill when you could have a good brisket? While that sentiment comes from many, fish lovers can find new and unique BBQ and fish flavors. There’s also a lot of fish, making selection difficult. We answer: what is the best kind of fish for BBQ?

Our suggestions for barbequed fish include the following:

• Salmon
• Snapper
• Swordfish
• Bass
• Tuna

Below, we will explain why we selected these fish as the best.

#1: Salmon

If you know anything about salmon, they are a bundle of firm muscles. You would need to be when you swim upstream as often as they do. With firmness comes lean meat, which can withstand grill heat.

For additional flavor, you can grill salmon on planks of cedar. Salmon absorbs the wood’s taste, which is better than you might think!

#2: Snapper

Red snapper is one of the few fish that can be on the grill as a whole. The thick skin of the snapper provides for a natural heat-resistant coat. As a result, it isn’t easy to burn this fish. If you don’t like the idea of putting a whole fish in the grill, you can still cut it into fillets.

#3: Swordfish

As a rare sea treat, you don’t get too many opportunities to grill swordfish. Much like salmon, the firmness of the meat makes it a great candidate for the grill. Swordfish is also one of the few fish types that you can grill in a steak due to its size.  

The cost of swordfish is typically much higher than other kinds of fish. If you aren’t entirely sure of how to cook it, consult a professional.

#4: Bass

Sea bass, black bass, and largemouth bass are all excellent fish to have while cooking. Grilling is a perfect way to bring out the natural flavors of these fish. Meatier types of fish are always better for use on the grill.  

You can grill any size of fish on the grill and receive similar effects to baking. But large cuts of meat at “low and slow” temperatures that absorb wood chunks’ flavor result in a fantastic taste experience.

#5: Tuna

Tuna is typically associated with small cans. Those are to be mixed with mayonnaise and kept to sandwiches, don’t even think about putting canned tuna in a grill. However, a full tuna fish is a large and versatile fish in various forms.

Tuna is a thick fish that you can easily cut into steak form. Much like other steaks, you can season it as you wish and put it on the grill.

Final Thoughts

While the grill may seem more suitable for brisket, ribs, and pork shoulder, fish is often underserved in this area. For those who love fish, choosing to grill over bake might be one way you can change up your dinners. Fish are excellent for your BBQ with the right seasoning. Just make sure you keep your grill clean to avoid cross-contamination.

Grilling on the BBQ and smoking meat have quite a bit of crossover. In many ways, they are two sides of the same coin. But you still have to ask: what are the significant differences between smoking and BBQ? 

The most significant difference is temperature level. Both use indirect heat, but barbecue typically has higher temperatures. Smoking uses the lowest available temperatures, sometimes cooking at around 200, therefore taking the longest time. 

In the rest of this article, we will dig into the details that cause a barbecue and smoker to be different. We will also look into the most significant difference in the cooking process.

What is Barbecuing? 

Contrary to grilling (which uses direct heat), barbecue’s essence is cooking with large cuts. While grilling uses the grill’s surface to 204 degrees celsius, barbecuing involves lower temperature. Typically, you will see these recipes from 107 to 148 celsius or 225 to 300 Fahrenheit. 

The barbecuing process holds a lot of similarities between other types of activities. Typically, your method of temperature control will depend on the type of barbecue you use. For example, you can easily control a gas grill with a knob. When using charcoal, you control the temperature by the level of coals. 

By the end of the cooking process, you can still typically sear your food by turning up the heat. Barbecuing is still commonly done on a grill, but smoking is a different animal.

What is Smoking? 

Smoking is the slowest version of all of the cooking methods discussed on this list. By using quality wood chips, chunks, or pellets, wood smoke what cooks your food. Much like barbecue, the critical element is “low and slow,” which means lower temperature over an extended time. 

Smoking can cause cooking times of your food to take upwards of 24 hours. The most significant difference between grilling and this is that extended wait. Combine that with the indirect burning of wood, and literal smoke is cooking your meal. 

Both barbecuing and smoking lead to incredibly tender meats, but the significant difference comes from cooking times and charcoal usage. Smoking burns actual wood, such as hickory, to get natural smoky wood flavors from what you burn. 

How are Smoking and Barbecuing Similar? 

Both cooking methods can cook a variety of animals:

• Brisket
• Turkey
• Salmon
• Poultry
• Pork shoulder
• Sausage
• Ham
• Vegetables 

You can also use different wood types, like cherry or hickory, to enhance the smoky flavor. They can also use moisture treys to ensure the insides of your chosen meat are moist. 

Can You Get a Grill To Combine All Three Cooking Methods?

While smokers are the only cooker in a vertical variety, all three can technically come in the same machine. To find a device that can handle all three, look for something with an offset chamber to place the wood or charcoal. 

Remember that indirect cooking is the key to what makes your smoker/BBQ unique. The “grill” portion can seer your meat, which can get you a crispy outside with a moist inside. 

BBQ sauce is an old staple of ribs for some people. Who could blame them? The fantastic smoky flavor that comes from BBQ sauce is difficult to pass up. But with this in mind, can you find a good rib recipe without relying on BBQ sauce?

The short answer is yes, so let’s explore a recipe below.

Option One – Dry Rubs – The Key To Making Tasty Ribs Without BBQ Sauce

When looking at most other foods, we use a combination of seasonings and spices to get the flavor we want.  That same logic applies to ribs, as utilizing a dry rub of spices and herbs are keys to making some of the most amazing ribs.

How Do You Make A Dry Rub?

First, you need to define the overall flavor profile that you want. If you want something spicy, look for spices in this variety:

• Cayenne pepper
• Paprika
• Chilli powder
• Cumin

People also often mix the following combinations above with gobs of brown sugar. However, you can also use onion powder and garlic powder as a base depending on your family’s flavor preferences. Given that my family loves garlic a bit too much, we use up to two tablespoons.

A Recipe For Dry Rub That You Can Use

Before you start this recipe, be sure you have a smaller mason jar. You can store dry rubs for up to six months. All you need to do is make sure that the jar is air-tight. Combine the following spices:

• Two cups of brown sugar
• A half a cup of cayenne pepper
• A half a cup of paprika
• Half a cup of garlic powder
• Two tablespoons of cumin
• One tablespoon of black pepper
• Two teaspoons of salt

This recipe will assume that you have a smaller rack of ribs. If you have something larger, go ahead and double the amounts listed above. The good thing about this is that spice mixes can last you for quite a while, so you can always use it again.

You will also want to be sure of three extra things:

Remove the Membrane

If you just purchased the ribs, you likely see a silvery chunk of skin on the surface. It is the membrane, and you will need to remove it with a knife so your ribs will fall apart at the seams. If you don’t remove the membrane, your ribs will have a chewy, unpleasant texture

Coat Every Inch Of The Ribs With Dry Rub

When making ribs, you want to be sure that the entire surface has your spices.  Missing a spot will cause the flavor to be mediocre in specific areas.

Smoke Your Ribs and Cover Them in Tin Foil

Smoked ribs are a fantastic way to keep them tender and juicy. The key to cooking many portions of meat in this category is “low and slow.” This cooking style is where smoker works. So keep it at 225 degrees Fahrenheit (about 108 degrees Celsius)  for around six hours.

Also, be sure that about half of this time is inside of tin foil. Tinfoil will retain the juiciness of the rib, allowing you to rest your meat for 20 minutes after you cook it. Do so until the internal temperature is 170 degrees Fahrenheit (77 degrees Celsius).

Conclusion

Honestly, the best way to cook your ribs is using a dry rub and smoking meat at low and slow temperatures. You could say we have a bit of a reliance on BBQ, but you can finish that dry rub off above if you can’t help but add BBQ sauce. Whatever you choose, there are always ways to step outside of your comfort zone when it comes to good ribs.