People do barbecue a little differently from region to region, and far beyond the South. You can find great BBQ from Delaware to Alaska. So, whether you prefer the acidity of Eastern Carolina-style pork or the smokiness of Texas-style brisket, you can enjoy your favorite version wherever you are — including your own backyard. Start with Food Network Kitchen’s take on a classic: baby back ribs. These sweet-and-smoky ones take a bit of time and planning, but you’ll be rewarded with tons of flavor. Plus, once you get the technique down, you’ll find yourself using it again and again. Just don’t forget the sides!

The bright, tangy flavors of orange and lemon come together with this easy bbq sauce base to pull triple-duty as marinade, glaze, and sauce.

Chicken thighs get grilled and basted in a tangy vinegar-mustard sauce with brown sugar and hot sauce for classic Carolina tang without any tomato. Serve it with sliced tomato and macaroni salad for a backyard cookout that skips the usual sticky red sauce.

Mix up this classic marinade, pop it in the freezer with 1 1/2 pounds of chicken and you'll have some really great, grill-ready chicken on hand and ready to go whenever the BBQ craving strikes.

When you need to save a little space on the grill or in the smoker, try Trisha’s burnt ends. She cooks the brisket in a slow-cooker before saucing it and charring the chunks in the broiler.

This easy take on a Cuban classic is just as delicious and possibly even more juicy thanks to the low and slow cooking time in a wood pellet grill. We cover our pork shoulder in a homemade mojo sauce that’s equal parts tangy and citrusy, then use more of the sauce to infuse a hearty dish of rice and beans. It’s a dinner that absolutely everyone will want a piece of!

The pellet grill might be the best thing to happen to barbecue since fire was invented! With no need to constantly tend a fire or monitor smoke and heat, it makes smoking much easier. We tested out baby-back ribs, spareribs and St Louis-style ribs. Overall, we preferred the St. Louis style, although you can substitute spareribs. For the sauce, we went with a balanced blend of vinegar and sweetness that really lets the smoky flavor of the meat shine.

No grill? No problem. These instantly craveable ribs are made from start to finish in the oven. Using peach preserves instead of the fresh fruit in the savory glaze means this pantry-friendly meal can be made all year long, not just during the summer.

You can forget the bottled stuff — all you need is a bottle of cola to make your own thick and delicious BBQ sauce. Brush some over the ribs before grilling, then serve the rest on the side.

You can never go wrong with a brisket cooked low-and-slow — especially when it's infused with smoky flavor. This recipe takes a bit of time and planning but will feed a crowd at your next backyard barbecue, making it well worth the effort.