The U.S. Meat Export Federation (USMEF) responsible for promoting high-quality U.S. Beef, Pork and Lamb worldwide, operates in over 80 countries with 19 international offices across Africa, Asia, Europe, Latin America and the Middle East. This summer, USMEF has teamed up with four top BBQ influencers to bring next-level recipes to your feed, along with expert tips and mouthwatering ideas for your next cookout.
Grilling Tips for Perfect U.S. Beef and Pork
When it comes to meat, the experts at the USMEF know the score. Here are their top tips to help you raise your grill game, whether you’re just getting started or already a weekend pitmaster.
- Invest in Quality Cuts
A great barbecue begins with great meat. Choose premium U.S. beef and pork for rich flavor, tenderness, and consistent results. Ribeye, tomahawk, Picanha, and baby back ribs are all standout cuts that thrive over open flame. U.S. meat is known for its marbling and quality standards, so give it the grill it deserves.
- Master the Two-Zone Method
Want that perfect char and an evenly cooked center? Use the two-zone grilling method. One side of your grill should be hot and direct to sear and build a crust. The other side stays cooler for finishing the meat gently over indirect heat without drying it out. It’s a simple setup that gives you more control, especially with thicker cuts.
- Don’t Skip Resting!
Don’t rush it. Once the meat comes off the grill, cover it loosely with foil and let it rest for 5 to 10 minutes. This allows the juices to redistribute, so every bite stays tender and flavorful. Skip this step and you risk losing all that moisture on the cutting board.
- Precision pays off. Invest in a Meat Thermometer!
Forget guesswork. A meat thermometer takes the stress out of grilling and helps you hit the sweet spot every time. Aim for these internal temperatures: 54°C for medium-rare beef, 60°C for medium beef, 63°C for pork. And yes, a few degrees do really make all the difference between “just okay” and “nailed it.”
Fire Up Your Grill with These Influencer Favourites
These four BBQ legends really know how to work the fire. From bold Brazilian cuts to slow-smoked ribs, their recipes show off the best of U.S. Beef and Pork. Here’s a taste of their creations:
@WestwoodBBQ – Classic U.S. Pork Ribs
WestwoodBBQ uses the foolproof 3-2-1 method — three hours of smoking, two hours of wrapping, and one hour of finishing — to create fall-off-the-bone ribs, served with his signature sides of potato rocks and parmesan-crusted white asparagus.
Check out this fall-off-the-bone ribs recipe on @WestwoodBBQ’s Instagram
@BBQBro – U.S. Beef Picanha
Famous for bold flavours and South American barbecue flair, @BBQBro shares a Brazilian-inspired Picanha. This cut rocks supreme marbling with a thick fat cap which is diamond-scored and generously seasoned, slow-cooked over indirect heat, then finished with a blazing sear for a crispy, mouthwatering crust.
Get the full Picanha recipe from @BBQBro
The perfect U.S. Ribeye Steak by @doncaruso_bbq
Developed by Camillo Tommanek AKA @doncaruso_bbq, this U.S. ribeye steak recipe is all about letting top-quality beef shine. First, it’s seared on a hot plancha until a dark, caramelized crust forms, locking in the juices and adding a rich, smoky flavour. Then it’s slowly finished at around 100°C, allowing the heat to gently reach the center. Once the steak hits an internal temperature of 56°C, it’s perfectly medium rare: tender, juicy, and full of deep, beefy flavour. A simple recipe that proves the way to a perfect ribeye doesn’t need to be complicated.
@WestwoodBBQ – U.S. Ribeye with Garlic Pearl Barley Risotto
@WestwoodBBQ keeps it simple yet show-stopping with Ribeye-Steaks seared to perfection, letting the natural beef flavours shine. Paired with his Wild Garlic Pearl Barley Risotto, this duo turns any meal into a restaurant-quality experience at home — don’t skip the risotto for the full flavour.
You can also check out his Tenderloin and Chimichurri recipe on @WestwoodBBQ
@BBQlicate – American Tomahawk Steak
Marcel pulls out all the stops with this bone-in beauty, which gets seared over high heat and is then cooked indirectly to a perfectly pink centre.
Check out the Tomahawk recipe on @BBQlicate
@BBQlicate – Juicy U.S. Pork Ribs
I bet you didn’t know JUST how much liquid is actually needed to create the truly tender BBQ Pork ribs? This fine rack is low-and-slow smoked on a pellet grill with apple juice and topped off with a sticky-sweet BBQ glaze.
Get the Juicy Pork Ribs recipe on @BBQlicate
Discover More with U.S. Meat
With premium U.S. Beef and Pork, every BBQ is a chance to wow your guests. Dive into these recipes and many more to make your summer unforgettable.
Learn more about U.S. Meat Export Federation (USMEF) and their commitment to bringing high-quality U.S. meat to tables around the world.
Find more recipe inspiration at DelicioUS!
