Skip to main content
Call Now
(603) 598-6328

Tips & Tricks

July 27, 2023

Best Cuts and Tips to Make Your BBQ a Success

Summertime is grilling season in New England, and there's no better time to fire up the grill for a family dinner or a fun event with friends. Here, we'll unveil our top pick of beef and pork cuts to elevate your BBQ, including some lesser-known gems you may not have tried before. Additionally, we'll provide insights on how to ensure your BBQ gathering is as succulent as your steak. So, let's fire up those grills and dive right in!

Understanding Different Cuts

At the heart of every successful BBQ is a great cut of meat. Everyone's familiar with the classic choices - your Ribeyes and T-bones. But there's a whole world of delicious, lesser-known cuts waiting for you to explore.

Beef Cuts


  • Ribeye Steak: This cut comes from the rib section of the cow, between the shoulder (chuck) and the short loin (behind the ribs). This is known for its intense flavor and marbled texture, which makes it incredibly juicy when grilled. Ribeye can be pricey due to its premium status. Each steak is typically a generous serving for one person. The cooking time is quick due to the high-fat content, typically 5-6 minutes per side on a hot grill.
  • T-Bone Steak: This is cut from the short loin, and it includes a T-shaped bone with meat on both sides. The larger side contains meat from the top loin, and the smaller side contains tenderloin meat. While it's a bit pricier, you're getting two premium cuts in one steak, making it great for special occasions. It serves one person generously and takes about 5-7 minutes per side to grill.
  • Sirloin Steak: Sirloin steaks are cut from the back of the cow, behind the ribs but before the rump. This cut is leaner and less expensive than ribeye or T-bone but still provides great flavor and decent tenderness. A good-sized sirloin steak can comfortably serve one person and typically takes about 5-6 minutes per side to grill.


  • Prime Rib: This premium cut comes from the primal rib section of the cow. Known for its excellent marbling, flavor, and tenderness, prime rib is at the higher end of the cost spectrum. A single rib can serve about two people, and a full roast (which contains several ribs) can serve a larger group. It needs slow cooking on indirect heat, typically 15-20 minutes per pound on a grill.
  • Chuck Roast: More affordable than prime rib, the chuck roast is cut from the shoulder part of the cow, which contains lots of connective tissue that imparts flavor and tenderness when slow-cooked. A three-pound roast can serve about 3-6 people. It's ideal for slow cooking or smoking and takes about 2-3 hours on a grill at a low temperature.


  • Short Ribs: Cut from the lower part of the rib and plate sections, these are meaty and full of flavor. They're mid-range in terms of price. A pound can serve 1-2 people, and they need slow cooking over indirect heat. While times vary based on thickness, plan anywhere from 5-10 hours at low heat to give them time to soften.

Pork Cuts


  • Pork Loin Chops: Cut from the loin, which runs from the hip to the shoulder along the back. These are relatively lean, with a mild flavor. They're a cost-effective option. One chop is typically a serving for one person, and they take about 6-8 minutes per side to grill.
  • Rib Chops: These are cut from the rib part of the loin, which has a bit more fat and thus more flavor. Rib chops are tender, juicy, and flavorful. They're moderately priced. One chop is typically a serving for one person, and they take about 6-8 minutes per side to grill.


  • Pork Shoulder (or Boston Butt): Cut from the upper part of the shoulder, this is a less expensive cut and is perfect for pulled pork. A four-pound roast can serve 5-7 people. It needs slow, indirect grilling or smoking, typically 1-1.5 hours per pound.
  • Pork Loin Roast: A cut from the animal's back, a loin roast is leaner and a bit more expensive than the shoulder. A three-pound roast can serve about 4-7 people. It's best cooked over indirect heat, usually taking 20-25 minutes per pound on the grill.


  • Baby Back Ribs: These are smaller and leaner than spare ribs and are taken from the top of the rib cage, between the spine and the spare ribs, below the loin muscle. They're a mid-range option in terms of price. A rack typically serves one person and takes about 1.5-2 hours over indirect heat on a grill.
  • Spare Ribs: These come from the belly side of the rib cage, below the section of back ribs and above the sternum. They are meatier and more flavorful than baby back ribs, and are moderately priced. A rack typically serves 2-3 people and needs slow cooking for 3-4 hours on the grill.
  • St. Louis Style Ribs: These are spare ribs with the rib tips removed. They're at a similar price point and serving size as spare ribs and also need about 3 hours of slow cooking on the grill.

Side Dishes and Pairings

When planning your BBQ, think beyond the grill. A BBQ isn't just about the meat – it's an ensemble performance. Side dishes can complement your chosen cuts and create a well-rounded meal.

Classic coleslaw and potato salad are always crowd-pleasers. And how about grilling some fresh veggies? Asparagus, bell peppers, or corn on the cob make excellent accompaniments to your BBQ meats.

Try something a bit unique, like a grilled peach salad or a tangy, homemade pickled cucumber salad. These dishes bring a fresh twist to your BBQ and work especially well with our aforementioned underrated meat heroes.

At The Flying Butcher, our team is always happy to help you with menu planning, including selecting the right sides to accompany your featured meat cut.

Incorporating the BBQ into Your Hosting Plan

Remember, hosting a BBQ is about more than just serving fantastic food. It's about creating an experience.

Consider your guests and their preferences. If you have guests with dietary restrictions, include options for them as well. Grilled veggie skewers, stuffed bell peppers, or Portobello mushrooms are great vegetarian alternatives.

Preparation is key to enjoying your own party. Try to prepare your sides the day before and marinate your meats overnight. This allows you to have a relaxing day at the grill, mingling with your guests instead of sweating in the kitchen.

And there you have it! We hope this guide inspires you to try something new this grilling season and gives you the tools to host a successful BBQ. Remember, the right cuts, some delicious sides, and thoughtful hosting are your recipe for a sizzling summer. Happy grilling from all of us at The Flying Butcher!