With the spring thaw officially underway, we've gathered BBQ books for grillers of all stripes, titles recently published and soon-to-be-released. This season, greens are taking the spotlight from steak and ribs, the pork butt gets a love letter from a Southern gentleman, and a pitmaster reflects on a life at the grill.

Kebabs: 75 Recipes for Grilling

By Derrick Riches and Sabrina Baksh (Harvard Common Press, Apr. 1)

A deep-dive into skewered meat, that takes inspiration from the food stalls across the globe—from Greece to Japan.  


The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection

By Matt Moore (Oxmoor, Apr. 25)

Moore, author of A Southern Gentleman’s Kitchen, offers up an ode to the pork butt in his latest collection. It’s a “terrific tour sure to inspire readers to fire up the smoker,” says our review.


Weber's Greatest Hits: 125 Classic Recipes for Every Grill

By Jamie Purviance (HMH, Apr. 25)

The ultimate BBQ recipes from one of the biggest names in the game.

Red, White, and 'Que: Farm-Fresh Foods for the American Grill

By Karen Adler and Judith Fertig (Running Press, May 2)

Kansas City-based grillers Adler and Fertig, authors of Gardener and the Grill, emphasize fruits and veggies over beef and brats with recipes like Ember-Roasted Brussels Sprouts basted with browned butter or Barbecuer's White Bean Cassoulet.


Praise the Lard: Recipes and Revelations from a Legendary Life in Barbecue

By Mike Mills and Amy Mills (Rux Martin/HMH, May 9)

The father and daughter duo behind 17th Street BBQ Murphysboro, Ill. reveal nearly 100 family recipes, including Private Reserve Mustard Sauce, Ain’t No Thang but a Chicken Wing, and Pork Belly Bites. In addition to his restaurants in the Midwest, Mike Mills is also the owner of two Memphis Champion Barbecue’s in Las Vegas and is a partner in Danny Meyer’s Blue Smoke in New York City.


Secret Ingredient Smoking and Grilling: Incredible Recipes From A Competitive Chef To Take Your BBQ to the Next Level

By Staci Jett (Page Street, May 9)

Make the most of your smoker and grill with ingredients like Kentucky Bourbon Barrel Ale and Jim Beam Whisky barrel pieces for smoked meat, Chop House Seasoning on burgers, or Old Bay dry rub to Smoked Baby Back Ribs. Jett, owner of Kentucky-based catering business Hog’s Heaven BBQ, was a contestant on Chopped Grill Masters, and won Travel Channel’s American Grilled.

Vegetables on Fire: 50 Vegetable-Centered Meals from the Grill

By Brooke Lewy (Chronicle, June 27)

The answer for BBQ-loving vegetarians who want their greens to eat like meat—here you’ll find cauliflower "steaks," broccoli burgers, and beets that slow-smoke a la brisket.