By your friendly neighborhood pitmaster who’s spent way too many weekends hovering over a smoker instead of socializing like a normal human.
BBQ is already one of life’s great joys – smoke rolling, meat sizzling, someone definitely asking “is it done yet?” every eight minutes. But here’s the thing most backyard cooks overlook: the right drink can make your BBQ taste even better.
The wrong drink? It can flatten flavors, drown out the smoke, or worse – make your ribs taste like sadness.
In the world of drinks pairings, a little strategy goes a long way. Smoke, fat, heat, sweetness, char – each of those elements interacts with a drink differently.
Pick wisely and you get fireworks. Pair poorly and you get… well, you get warm beer and regret.
This guide walks through 15 expert-level BBQ + drink pairings, built for real backyard cooks, smoker nerds, and anyone who’s ever accidentally overcooked chicken and blamed the thermometer.
These pairings aren’t fussy or pretentious – they’re practical, fun, and built to make your food taste phenomenal.
How to Think About BBQ Drink Pairings
Before we get into the list, here’s the playbook every pitmaster should keep in their apron pocket:
✔ Match intensity to intensity
Bold beef needs bold drinks. Light chicken needs something crisp. Think of it as not letting the little guy get bullied.
✔ Balance salt, fat, and smoke
A good drink cuts through richness or softens heat. A great one brings your BBQ into harmony.
Important phrase: “Drink as seasoning.”
✔ Cold drinks + hot food = bliss
Spicy wings + cold beer = peace treaty for your mouth.
✔ Non-alcoholic options matter
A good pitmaster keeps everyone hydrated and happy. Flavor doesn’t depend on alcohol.
Keep these in mind as we walk through the top 15 BBQ + drinks pairings that truly elevate a plate of smoked or grilled goodness.
The 15 BBQ + Drink Pairings
Each selection is built to give you something new to try – and yes, your guests will ask where you “learned all this stuff.”
1. Smoked Brisket + Bourbon Old Fashioned
Brisket is slow-cooked confidence. Heavy, smoky, tender. It deserves a drink with backbone.
Why it works:
A Bourbon Old Fashioned brings caramel, oak, and a hint of orange that mirror the bark and smoke on the brisket. The sweetness softens the richness, and the alcohol cuts through the fat like a hot knife through… well, brisket.
Key point: Smoky beef needs a drink with structure.
2. Pulled Pork Sandwich + Hard Apple Cider
Pulled pork is friendly, sweet, and universally adored – basically the golden retriever of BBQ meats.
Why it works:
The bright acidity of hard apple cider slices through the pork’s sweetness and fattiness. Apple + pork? Classic kitchen chemistry since forever.
Key phrase: “Fruit and pork are natural teammates.”
3. Sweet & Sticky BBQ Ribs + Amber Ale
Ribs are the crowd-pleaser dish. Sticky fingers, napkin shortage, people uncomfortably making eye contact while gnawing bones – good times.
Why it works:
An Amber Ale has just enough malt to handle the sweetness but stays crisp enough to refresh between bites. It cuts the glaze without overwhelming it.
4. Texas Beef Ribs + Malbec or Bold Red Wine
If brisket is confidence, Texas beef ribs are a full-on flex. Smoky, meaty, primal.
Why it works:
A Malbec or other bold red wine offers tannins that grip onto the fat and amplify the beefy flavors. You get this deep, savory echo between meat and wine.
Key point: Tannins + fat = magic.
5. Carolina Vinegar Pulled Pork + Wheat Beer
Carolina-style BBQ doesn’t mess around with sticky glazes – it goes straight for the vinegar jug.
Why it works:
A wheat beer is mild, citrusy, and won’t fight the acidity. Instead, it complements the tang and keeps your palate refreshed.
6. Memphis Dry Rub Ribs + Sweet Tea (or Spiked Sweet Tea)
Memphis ribs rely heavily on the rub. No sauce crutches here – it’s spices, smoke, and swagger.
Why it works:
Sweet tea cools the heat from the rub and lets the spice blend shine. Spike it if you want, but even the NA version is perfect.
Key phrase: “Dry rub loves sweet tea.”
7. Burnt Ends + Smoky Mezcal Margarita
Burnt ends are basically meat candy. Crispy edges, gooey interior, pure joy.
Why it works:
A mezcal margarita brings smoky notes that sync beautifully with the char, while lime adds brightness. Together they’re like two troublemakers high-fiving.
8. Smoked Chicken + Chardonnay or Crisp White Wine
Chicken is easy to smoke but surprisingly easy to pair badly – too heavy, and the drink crushes the meat.
Why it works:
A Chardonnay with a touch of oak or a crisp white wine adds enough acidity to cut through the mild fat while enhancing the subtle smoke.
Key point: Light smoke loves light wines.
9. Spicy BBQ Wings + IPA (Especially Citrus IPA)
Wings come in many heat levels – from “mild” to “sign a waiver.”
Why it works:
An IPA, especially a citrus-forward one, stands up to heat with bitterness and hop aroma. The citrus brightens everything, and the bitterness reins the spice in.
If the wings are too hot, the IPA won’t save you, but at least it’ll distract you.
10. Grilled Sausages + German Lager
Sausages are fatty, juicy, and borderline dangerous on a hot grill. (Raise your hand if one has ever exploded on you.)
Why it works:
A German lager is clean, crisp, and built for salty meats. It refreshes your palate without overshadowing the sausage’s flavor.
Key phrase: “When in doubt, lager it out.”
11. Smoked Salmon + Gin & Tonic
Smoked salmon brings richness, oiliness, and a ton of flavor.
Why it works:
A gin & tonic has herbal notes that wake up the salmon and a refreshing bitterness that resets your palate.
Key point: Herbs + fish = always classy.
Make your own Gin & Tonic based on this recipe.
12. BBQ Shrimp + Citrus Mojito
Shrimp cooks fast and disappears even faster once plated. It’s sweet, smoky, and delicate.
Why it works:
A citrus mojito brings mint, lime, and bubbles – all of which keep the shrimp feeling light and summery.
Key phrase: “Seafood wants brightness.”
13. Grilled Vegetables + Rosé or Citrus Sparkling Water
Vegetables are the underrated heroes of the grill. Smoke brings them to life.
Why it works:
A rosé highlights their natural sweetness, while a citrus sparkling water keeps things fresh if you’re going NA.
Key point: “Veggies pair best with clean, crisp drinks.”
14. Grilled Burgers + American Pale Ale
A grilled burger is nostalgia on a bun – char, juice, melted cheese sliding everywhere.
Why it works:
An American pale ale has enough malt to support the beef but enough hop character to balance the fat.
If your burger’s dripping down your forearms, you’ve done it right.
15. Smoked Turkey + Spiked Cranberry Spritzer
Turkey can be mild, slightly smoky, and lean – so pairing matters.
Why it works:
A spiked cranberry spritzer adds tart sweetness that keeps the turkey from feeling dry. Plus, cranberry + poultry is timeless.
Key phrase: “Bright fruit saves lean meats.”
Non-Alcoholic Pairings That Still Feel Fancy
Even the best pitmaster knows not every drink needs a proof number. These NA choices deliver real flavor:
- Sparkling lemonade – cuts through fat beautifully
- Hibiscus iced tea – floral, tart, refreshing
- Ginger beer – spicy enough for BBQ heaviness
- Citrus soda water – perfect with seafood or chicken
- Fruit coolers – great for spicy dishes
Key point: NA beverages can absolutely level up a BBQ spread.
BBQ + Drinks Pairing FAQs
1. Do I need to make cocktails from scratch for these pairings?
Nope. Every drink mentioned can be bought ready-made. Beer, wine, cider, sparkling water, and even cocktails all have canned or bottled versions. Zero bartending skills required.
2. What if my guests don’t drink alcohol?
No problem. Pairings like sweet tea, sparkling lemonade, hibiscus tea, ginger beer, and citrus soda water give just as much flavor without the booze. Great BBQ doesn’t depend on alcohol – it depends on balance.
3. How do I choose a drink if I’m serving multiple BBQ dishes?
If you want one universal pairing, go with:
- Beer: German lager or wheat beer
- Cocktail: A light, citrusy mojito (or mojito mocktail)
- NA: Sparkling water with lime
These play nice with almost any smoky or grilled dish.
4. Are bold drinks always better with bold BBQ?
Usually, yes. Strong meats love strong drinks. But there are exceptions – vinegar-based Carolina pork loves light beer, not heavy stuff. When in doubt, match intensity.
5. What’s the best drink pairing for spicy BBQ?
You want something cold, crisp, and refreshing. Citrus IPAs, ginger beer, or mojitos work great. Avoid high-alcohol, high-tannin drinks – they make spicy food feel hotter.
6. Does the type of wood I use for smoking affect the drink pairing?
A little.
- Apple/cherry wood: fruit-forward drinks shine
- Hickory/mesquite: go bold with bourbon, red wine, or IPAs
It’s not mandatory, but matching wood + drink flavors creates a nice “side quest” for your guests’ tastebuds.
7. Can I pair wine with BBQ, or is it just a beer thing?
Wine works beautifully – as long as you pick the right one.
- Smoked chicken → Chardonnay
- Beef ribs → Malbec
- Grilled veggies → Rosé
Wine and smoke play surprisingly well together.
8. What’s the easiest drink to serve a crowd at a BBQ?
Batch cocktails like spiked sweet tea or citrus coolers. Mix one big pitcher, chill it, forget about it. Or skip mixing entirely and just fill a cooler with assorted ciders, lagers, and canned cocktails.
9. Can I use these pairings for grilling, not smoking?
Absolutely. Whether it’s charcoal, gas, pellet, or old-school stick burner, the flavor principles stay the same: smoke, fat, spice, and sweetness still match the same drinks.
10. What’s the best drink if I’m not sure what people are eating?
A German lager or sparkling citrus water. Both are neutral, refreshing, and get along with everything from brisket to grilled veggies.
11. Do I need to serve cold drinks with BBQ?
Short answer: yes. Long answer: absolutely yes. Warm drinks + hot food = confused tastebuds. Cold drinks refresh your palate and make the BBQ taste even better.
12. How many drink options should I serve at a BBQ?
Keep it simple:
- 1 beer
- 1 cocktail
- 1 non-alcoholic option
Guests love choice, but they don’t need a full bar menu. More grill, less fuss.
Tips for Hosting a BBQ with Great Drink Pairings
A good spread of drinks pairings turns a backyard hangout into a memorable event. Here’s the pitmaster’s cheat sheet:
✔ Offer variety
One beer, one cocktail, one NA option. People like choices.
✔ Batch your drinks
Pitchers save sanity when you’re also managing a smoker.
✔ Keep drinks really cold
BBQ is hot. Guests are hotter. Warm drinks ruin the mood.
✔ Use the flavor of your smoker
Using apple wood? Serve apple-forward drinks. Using hickory? Something bold works better.
✔ Encourage experimentation
Half the fun of BBQ is letting guests mix flavors and discover something amazing.
There’s More Than One Way to Pair BBQ with a Satisfying Drink
Great BBQ isn’t just about the smoke ring, the bark, or how confidently you tell people it’ll be “ready in 20 minutes” when you know it’s more like an hour.
It’s about pairing flavors, building balance, and giving your food a supporting cast that makes it shine.
These 15 BBQ + drink pairings aren’t rules – they’re invitations. Try them, tweak them, improve them, argue about them with other pitmasters. That’s half the fun.
Fire up the smoker, fill the cooler, and let your BBQ do more than feed people – let it teach them something delicious.
Featured image credit: @sotbbq.sd
