17 Classic Mississippi BBQ Recipes Straight from the South

Wonder what it’s like to grill food in Mississippi in July? Let me paint you a picture. The air’s thick enough to butter. Hickory smoke curls up slow and lazy.

Somebody’s aunt is fanning herself with a paper plate. And there’s always one cousin who swears he “knows the fire” better than everybody else.

That’s not just cooking – that’s Southern Mississippi BBQ culture.

What makes classic Mississippi BBQ recipes different? It’s the balance. Not as vinegar-sharp as the Carolinas. Not as brisket-obsessed as Texas. Not mustard-heavy like South Carolina.

Mississippi barbecue lives in that sweet spot – literally. It’s that sweet-and-sour harmony, usually pork-forward, kissed with hickory smoke, and tied together with a sauce that knows how to behave.

Let’s get into the good stuff. These are the dishes that show up at church picnics, Delta fish fries, backyard reunions, and competitions where bragging rights last a lifetime.

1. Mississippi-Style Baby Back Ribs

If you want to understand Mississippi BBQ in one bite, start here.

We rub these ribs with brown sugar, paprika, black pepper, and just enough cayenne to make you pay attention. Then we smoke them low and slow over hickory at 225°F until they bend but don’t break.

The magic comes at the end: a light glaze of sweet-and-tangy sauce that caramelizes without drowning the meat.

Key point: In Mississippi, sauce complements – it doesn’t cover mistakes.

If your ribs need a gallon of sauce, something went wrong upstream.

Try cooking it at home

Ingredients

• 2 racks baby back ribs
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tsp black pepper
• 1 tsp salt
• ½ tsp cayenne
• 1 cup Mississippi sweet and sour BBQ sauce

Instructions

1. Remove membrane from ribs.
2. Mix dry ingredients and coat ribs evenly.
3. Smoke at 225°F over hickory for 3 hours.
4. Wrap in foil, cook 2 more hours.
5. Unwrap, glaze lightly with sauce, cook 30–45 minutes until tender.

Rest before slicing.

2. Southern Pulled Pork Shoulder

Pulled pork is the backbone of classic Mississippi BBQ recipes. Period.

We’re talking whole pork shoulder, smoked 10–14 hours until it practically sighs when you pull it apart. The finishing touch is a light vinegar-based drizzle – just enough acidity to wake up the richness.

Serve it:

• On white bread
• On a bun with slaw
• Straight off the cutting board when nobody’s looking

Pro tip: Let it rest at least 45 minutes. Cutting too early is like opening Christmas presents in November.

Try cooking it at home

Ingredients

• 6–8 lb pork shoulder
• 2 tbsp salt
• 2 tbsp brown sugar
• 1 tbsp black pepper
• 1 tsp paprika
• ½ cup apple cider vinegar

Instructions

1. Season heavily.
2. Smoke at 225°F until internal temp hits 195–203°F (10–14 hrs).
3. Rest 45–60 minutes.
4. Pull and drizzle lightly with vinegar. Toss gently.

3. Mississippi Sweet and Sour BBQ Sauce

This is the soul of it all.

Mississippi sauce is built on:

• Tomato base
• Brown sugar sweetness
• Apple cider vinegar tang
• A whisper of heat

The result? Balanced, layered flavor – not syrupy, not sharp, just right.

I always say good Mississippi sauce should make you nod your head a little after the first bite.

If it makes you cough, it’s too vinegary. If it tastes like candy, you went too far the other way.

Try cooking it at home

Ingredients

• 1 cup ketchup
• ½ cup brown sugar
• ¼ cup apple cider vinegar
• 1 tbsp Worcestershire
• 1 tsp mustard
• ½ tsp black pepper
• Pinch cayenne

Instructions

Simmer all ingredients 10–15 minutes until slightly thickened. Cool before using.

4. Delta Smoked Pork Chops

Down in the Delta, pork chops get respect.

Thick-cut, bone-in, simply seasoned. Smoked until juicy, then sometimes seared over direct heat for a little crust.

What makes this dish special is restraint. No fancy marinades. Just pork, smoke, and patience.

Important phrase: Let the smoke do the talking.

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Ingredients

• 4 thick bone-in pork chops
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp garlic powder

Instructions

1. Oil and season chops.
2. Smoke at 225°F for 45–60 minutes.
3. Finish over direct heat 2–3 minutes per side for crust.

Rest 5–10 minutes.

5. Hickory-Smoked BBQ Chicken Quarters

Chicken might not get the headlines, but at a Mississippi cookout, it disappears fast.

Quarters are ideal – dark meat stays juicy. Cook them indirect first, then finish over higher heat to crisp the skin.

Brush lightly with sauce at the very end. If you sauce too early, it burns. Burnt sugar is not a flavor profile – it’s a mistake.

Try cooking it at home

Ingredients

• 4 chicken leg quarters
• 1 tbsp salt
• 1 tsp paprika
• ½ tsp pepper
• ½ cup BBQ sauce

Instructions

1. Season chicken.
2. Smoke at 250°F for 1.5–2 hours.
3. Finish over higher heat to crisp skin.
4. Brush sauce in final 10 minutes only.

6. Mississippi Hot Links

If ribs are polite company, hot links are the loud uncle.

Spicy pork sausages smoked until snappy, often served on white bread with a smear of sauce. They’re bold, smoky, and unapologetic.

These show up at fairs, roadside stands, and tailgates. Eat one and tell me Mississippi doesn’t know how to build flavor.

Try cooking it at home

Ingredients

• 6 pork hot links
• ½ cup BBQ sauce

Instructions

1. Smoke at 250°F for 1–1.5 hours until internal temp hits 160°F.
2. Finish on grill 2–3 minutes for snap.

Serve on white bread with a swipe of sauce.

7. Southern BBQ Baked Beans

No plate of classic Mississippi BBQ recipes is complete without baked beans.

We fold in chopped pulled pork or brisket ends, brown sugar, molasses, and sometimes diced onions or peppers. Then they bake low until thick and sticky.

These aren’t side beans. These are “go back for seconds” beans.

Try cooking it at home

Ingredients

• 2 cans baked beans
• 1 cup chopped pulled pork
• ¼ cup brown sugar
• 2 tbsp molasses
• ½ small onion, diced

Instructions

Mix all ingredients. Bake at 325°F for 45–60 minutes until thick and bubbling.

8. Smoked Pork Spare Ribs

Meatier than baby backs, spare ribs are for folks who like commitment.

They take longer, but they reward patience. Some pitmasters glaze them. Others serve sauce on the side.

Either way, when cooked right, they offer:

• Deep pork flavor
• Tender chew
• A smoke ring worth admiring

Try cooking it at home

Ingredients

• 2 racks spare ribs
• 2 tbsp BBQ rub
• 1 cup BBQ sauce

Instructions

1. Season ribs.
2. Smoke at 225°F for 3 hours.
3. Wrap and cook 2 more hours.
4. Glaze and cook uncovered 30 minutes.

 Slice and serve.

9. Mississippi-Style BBQ Bologna

Yes, bologna.

And before you laugh – try it.

Thick-cut, cross-hatched, smoked low and slow until it crisps at the edges. Slice it thick and serve on white bread with sauce.

It’s humble. It’s nostalgic. And it disappears faster than ribs at some cookouts.

Sometimes the “cheap” cuts steal the show.

Try cooking it at home

Ingredients

• 1 thick chub bologna
• 2 tbsp BBQ rub
• ½ cup BBQ sauce

Instructions

1. Score bologna in crosshatch pattern.
2. Coat with rub.
3. Smoke at 250°F for 2 hours.
4. Brush with sauce in last 20 minutes.

Slice thick.

10. Whole Hog BBQ (Delta Tradition)

This is heritage cooking.

Whole hog barbecue is labor, community, and tradition rolled into one smoky masterpiece. It’s cooked overnight in large pits, often at community events.

You get a mix of textures:

• Tender shoulder
• Juicy loin
• Crispy bits from near the skin

This is true Southern Mississippi BBQ culture – not trendy, not flashy, just timeless.

Try cooking it at home

Ingredients

• 1 whole hog (butterflied)
• Salt, pepper, paprika
• 2 cups vinegar-based sauce

Instructions

1. Season generously.
2. Cook over indirect heat at 225°F for 10–14 hours.
3. Mop lightly with vinegar sauce during final hours.

Chop and mix different cuts together before serving.

11. Sweet Heat BBQ Chicken Wings

Smoked first, then finished hot for crispy skin.

The sauce hits both notes: sweet upfront, subtle heat in the finish. That contrast keeps you reaching for another wing even when you swore you were done.

I’ve seen grown adults negotiate over the last one.

Try cooking it at home

Ingredients

• 2 lbs wings
• 1 tsp salt
• ½ tsp black pepper
• ¾ cup sweet BBQ sauce
• ½ tsp hot sauce

Instructions

1. Season wings.
2. Smoke at 250°F for 1 hour.
3. Increase heat to 375°F to crisp.
4. Toss with sauce + hot sauce mixture.

12. Mississippi BBQ Brisket

Now, brisket isn’t native territory like in Texas – but Mississippi does it its own way.

We keep:

• A sweeter glaze
• Slight vinegar lift
• Hickory-forward smoke

It’s tender, flavorful, and just different enough to stand out.

Respect the brisket, but don’t try to out-Texas Texas. Be Mississippi.

Try cooking it at home

Ingredients

• 10–12 lb brisket
• 2 tbsp salt
• 2 tbsp black pepper
• 1 cup sweet-and-sour sauce

Instructions

1. Season brisket.
2. Smoke at 225°F until 195–203°F internal (10–14 hrs).
3. Rest at least 1 hour.
4. Lightly glaze slices before serving.

13. Smoked Turkey Legs Southern Style

State fair vibes, backyard execution.

Butter injection keeps them juicy. Smoke gives depth. A light glaze adds shine.

They’re dramatic. They’re satisfying. And they make you feel like royalty holding one.

Try cooking it at home

Ingredients

• 4 turkey legs
• ¼ cup melted butter
• 1 tsp salt
• 1 tsp paprika

Instructions

1. Inject or brush butter under skin.
2. Season.
3. Smoke at 275°F for 2–2.5 hours until 165°F internal.

Optional: glaze lightly with BBQ sauce last 10 minutes.

14. Southern BBQ Sliders

Mini pulled pork sandwiches topped with cool coleslaw.

The contrast matters:

• Warm smoky pork
• Crunchy cold slaw
• Soft bread

It’s balance again – Mississippi’s calling card.

Perfect for parties or when you want “just one more bite.”

Try cooking it at home

Ingredients

• 2 cups pulled pork
• 8 slider buns
• 1 cup coleslaw
• ½ cup BBQ sauce

Instructions

1. Warm pork with light sauce.
2. Spoon onto buns.
3. Top with coleslaw.

Serve immediately.

15. Mississippi BBQ Meatloaf

Take classic meatloaf. Smoke it.

Glaze it with sweet-and-tangy sauce. Let it caramelize slightly.

The result? Comfort food with a backbone.

Leftovers make incredible sandwiches the next day – if they survive the night.

Try cooking it at home

Ingredients

• 2 lbs ground beef
• 1 egg
• ½ cup breadcrumbs
• ½ cup diced onion
• ¾ cup BBQ sauce (divided)

Instructions

1. Mix beef, egg, crumbs, onion, ¼ cup sauce.
2. Shape into loaf.
3. Smoke at 250°F for 2 hours.
4. Brush remaining sauce on top during last 20 minutes.

16. Grilled Corn with BBQ Butter

Simple, yes. Forgettable? Never.

Corn grilled until lightly charred, brushed with butter mixed with smoked paprika and a touch of BBQ seasoning.

It adds sweetness to the plate and rounds out the smoky meats beautifully.

Try cooking it at home

Ingredients

• 4 ears corn
• 4 tbsp butter
• ½ tsp smoked paprika
• Pinch salt

Instructions

1. Mix butter, paprika, salt.
2. Grill corn 10–15 minutes, turning often.
3. Brush with BBQ butter before serving.

17. Southern Banana Pudding

Technically not barbecue – but spiritually mandatory.

After all that smoke and spice, banana pudding cools everything down. Layers of vanilla wafers, custard, bananas, and whipped topping.

At Mississippi cookouts, skipping banana pudding is like skipping the encore at a concert.

Try cooking it at home

Ingredients

• 1 box vanilla wafers
• 3 bananas, sliced
• 1 box instant vanilla pudding
• 2 cups milk
• 1 cup whipped topping

Instructions

1. Prepare pudding with milk.
2. Layer wafers, bananas, pudding.
3. Top with whipped topping.
4. Chill 2–4 hours before serving.

What Makes Classic Mississippi BBQ Recipes Different?

Let’s break it down clearly.

1. Sauce Balance

Mississippi BBQ leans sweet and sour, not aggressively vinegary or heavy mustard.

2. Pork Dominance

Pork shoulder, ribs, chops – they’re foundational.

3. Hickory Smoke

Strong but steady. Not overpowering.

4. Community Roots

Church gatherings, family reunions, fish fries – BBQ here is about people as much as protein.

That blend of flavor and fellowship defines classic Mississippi BBQ recipes more than any single ingredient.

Pitmaster Tips for Authentic Mississippi Flavor

• Low and slow always wins. Rushing BBQ is like microwaving a steak. Don’t.
• Rest your meat. Juices need time to redistribute.
• Season with intention. Salt first, sweetness second.
• Use sauce wisely. It should enhance, not hide.
• Control your fire. Temperature swings ruin texture.

Remember: Great barbecue isn’t complicated. It’s disciplined.

Final Thoughts

Mississippi barbecue isn’t flashy. It doesn’t scream. It smolders.

It’s about balance. It’s about patience. It’s about understanding that smoke, sugar, vinegar, and pork can come together in ways that feel almost musical.

These 17 classic Mississippi BBQ recipes aren’t just dishes – they’re stories, traditions, and memories served on a plate.

If you’re new to this style, start with pulled pork and sauce. If you’re seasoned, try whole hog or smoked meatloaf.

Either way, cook it slow. Share it with people you like.

And if someone says they “know a better way to run the fire,” just smile and hand them a pair of tongs.

That’s Mississippi.

Featured image credit: @frankparkerbutchers