Global Flavors Meet Backyard BBQ: 7 Fusion Recipes That'll Transform Your Meals
I'll be straight with you, fusion BBQ used to make me nervous. Mixing global flavors with traditional smokehouse techniques felt like I was messing with something sacred. But after years of experimenting in my own backyard, I've discovered that the best fusion happens when you respect both traditions and let them dance together.
These seven recipes showcase how my BBQ blends can bridge the gap between world cuisines and good old American barbecue. Each one takes a classic international flavor profile and marries it with one of my rubs to create something completely new (yet somehow familiar).
My Korean-Style Short Ribs with Lone Star Smoke
This recipe combines the sweet-savory magic of Korean bulgogi with the smoky depth of my Lone Star Smoke rub. The result is ribs that taste like they came from a Korean BBQ joint that happened to have a proper smoker out back.
What You'll Need:
- 3 lbs beef short ribs (flanken-cut if you can find them)
- 3 tablespoons Lone Star Smoke rub
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 Asian pear, grated (regular pear works too)
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 green onions, chopped
My Method: Mix the soy sauce, brown sugar, grated pear, garlic, and sesame oil in a bowl. This creates your Korean-inspired base. Now here's where the magic happens, coat those ribs generously with my Lone Star Smoke rub first, then pour the marinade over everything. Let it sit for at least 2 hours (overnight is even better).
Smoke them low and slow at 225°F for about 3 hours, then finish with a quick sear over direct heat. The Lone Star Smoke brings that authentic BBQ backbone while the Korean flavors add incredible depth. Top with green onions and serve with sticky rice.
My Mediterranean Lamb Chops with Blue Ridge Honey Rub
Greek flavors and BBQ might seem like an odd couple, but my Blue Ridge Honey Rub bridges that gap beautifully. The honey notes in the rub complement the bright Mediterranean herbs perfectly (that lemon-oregano combo really pops with a touch of sweetness).
What You'll Need:
- 8 lamb chops (about 1-inch thick)
- 2 tablespoons Blue Ridge Honey Rub
- ¼ cup olive oil
- Juice of 2 lemons
- 2 tablespoons fresh oregano (or 1 tablespoon dried)
- 3 cloves garlic, minced
- ½ cup crumbled feta cheese
- Fresh mint for garnish
My Method: Create a marinade with olive oil, lemon juice, oregano, and garlic. Rub the lamb chops with Blue Ridge Honey Rub, then let them sit in the marinade for 30 minutes (the honey in my rub helps the marinade penetrate faster than you'd expect—15 minutes works in a pinch).
Grill over medium-high heat for about 4-5 minutes per side for medium-rare (look for nice grill marks and a little spring when pressed). The sweet honey notes play beautifully against the tangy feta and bright herbs. I like to crumble the feta over the chops while they're still hot and finish with fresh mint.
My Jerk Chicken Wings with Blue Ridge Hot Honey
Caribbean jerk and my Blue Ridge Hot Honey rub create wings that'll make you forget about Buffalo sauce. The chile-honey warmth in Blue Ridge Hot Honey adds a sticky-sweet heat that plays right into the classic jerk profile (spicy, citrusy, a little smoky).
What You'll Need:
- 2 lbs chicken wings
- 3 tablespoons Blue Ridge Hot Honey rub
- 2 scotch bonnet peppers, seeded and minced (or 1 habanero if you can't find scotch bonnets)
- ¼ cup lime juice
- 2 tablespoons brown sugar
- 2 green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon allspice
- Fresh thyme leaves
My Method: Blend the peppers, lime juice, brown sugar, green onions, soy sauce, allspice, and thyme into a paste (a food processor makes this easy). Toss the wings with Blue Ridge Hot Honey rub, then coat with the jerk paste. Let them marinate for at least an hour (longer = deeper flavor).
Grill over medium heat, turning frequently, for about 20-25 minutes until crispy and cooked through (you want rendered skin and a little char on the edges). The hot-honey kick from my Blue Ridge Hot Honey rub brings a lively complexity while still respecting those bold Caribbean flavors.
My Mexican Street Corn Ribs with Sweet Amber Fire
This recipe takes elote (Mexican street corn) and applies those flavors to pork ribs using my Sweet Amber Fire rub. It's messy, delicious, and guaranteed to start conversations at your next cookout.
What You'll Need:
- 1 rack pork spare ribs
- 3 tablespoons Sweet Amber Fire rub
- ½ cup mayonnaise
- ¼ cup Mexican crema (or sour cream)
- ½ cup cotija cheese, crumbled
- 2 limes, cut into wedges
- 1 tablespoon chili powder
- Fresh cilantro, chopped
My Method: Season the ribs liberally with Sweet Amber Fire rub and let them sit for 30 minutes. Smoke at 225°F for about 5-6 hours until tender (they should bend easily when you pick them up with tongs).
Mix the mayo and crema together. When the ribs are done, brush them with the creamy mixture, then sprinkle with cotija cheese, chili powder, and cilantro. Serve with lime wedges for squeezing. The sweet heat from my rub mimics the flavors of grilled corn perfectly.
My Thai-Inspired Pork Tenderloin with All Purpose Rub
Thai cuisine meets American barbecue in this recipe that uses my All Purpose Rub as the foundation for a Thai-style glaze. It's probably the most versatile recipe in this collection.
What You'll Need:
- 2 pork tenderloins (about 1 lb each)
- 2 tablespoons All Purpose Rub
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 Thai chili, minced (or ½ teaspoon red pepper flakes)
- 2 tablespoons fresh basil, chopped
- Crushed peanuts for garnish
My Method: Season the tenderloins with All Purpose Rub and let them sit while you make the glaze. Whisk together fish sauce, brown sugar, lime juice, garlic, and chili until the sugar dissolves.
Grill the pork over medium-high heat for about 12-15 minutes, turning occasionally and basting with the glaze in the last few minutes. Let it rest for 5 minutes before slicing. The umami from the fish sauce plays surprisingly well with my All Purpose Rub, and the fresh basil and peanuts add that authentic Thai touch.
My Moroccan Chicken Thighs with Smoky Orchard
The warm spices of Morocco meet the fruity notes of my Smoky Orchard rub in this recipe. It's exotic enough to feel special but familiar enough for a weeknight dinner.
What You'll Need:
- 8 bone-in, skin-on chicken thighs
- 3 tablespoons Smoky Orchard rub
- 1 preserved lemon, minced (or zest of 2 regular lemons)
- ¼ cup olive oil
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ cup dried apricots, chopped
- ¼ cup almonds, sliced
- Fresh mint for garnish
My Method: Mix the preserved lemon (or lemon zest), olive oil, cinnamon, and ginger into a paste. Rub the chicken with Smoky Orchard, then coat with the spice paste. Let it marinate for at least an hour.
Grill skin-side down first over medium heat for about 6-7 minutes until crispy, then flip and continue cooking for another 15-20 minutes. In the last few minutes, scatter the chopped apricots and almonds around the chicken to warm them through. The apple notes in my Smoky Orchard rub complement the dried fruit beautifully, while the smoke balances the warm Moroccan spices.
My Indian-Spiced Salmon with Sweet Amber Fire
This final recipe might surprise you, salmon with BBQ rub and Indian spices. But trust me, the sweet heat of my Sweet Amber Fire rub works incredibly well with warming spices like garam masala and turmeric.
What You'll Need:
- 4 salmon fillets (6 oz each)
- 2 tablespoons Sweet Amber Fire rub
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- 2 tablespoons plain Greek yogurt
- 1 tablespoon lemon juice
- Fresh cilantro and naan bread for serving
My Method: Mix the Sweet Amber Fire rub with garam masala and turmeric. Brush the salmon with yogurt and lemon juice, then coat with the spice mixture. Let it sit for 15 minutes.
Grill over medium-high heat for about 4-5 minutes per side (depending on thickness). The yogurt creates a beautiful crust while keeping the fish moist, and the combination of my rub with Indian spices creates something completely unique. Serve with warm naan and extra cilantro.
Making Fusion Work in Your Backyard
The key to successful fusion BBQ isn't just throwing different flavors together and hoping for the best. Start with one of my rubs as your foundation (they're designed to play well with other flavors), then add complementary ingredients from whatever cuisine inspires you.
Don't be afraid to adjust these recipes to your taste, add more heat, dial back the sweet, or swap proteins entirely. Heck, most of these flavor combinations work just as well on vegetables if you're cooking for a mixed crowd.
The beauty of fusion cooking is that once you understand how flavors work together, you can start creating your own combinations. These seven recipes are just the beginning of what's possible when you let different culinary traditions inform each other.
If you want to dive deeper into any of these techniques, check out my other recipe posts for more inspiration. And remember: the best fusion recipe is the one that makes you excited to fire up the grill.