10 Barbecue Sides That Will Steal the Show

When it comes to barbecue sides, most people immediately think of the usual suspects: coleslaw, baked beans, and potato salad. While these classics have their place, truly memorable barbecue spreads feature barbecue sides that go beyond the basics. Whether you’re planning to make these dishes from scratch using recipes from top chefs or simply want to order them ready-made from the store, this guide has you covered.

After attending countless cookouts and experimenting with dozens of recipes, I’ve discovered that the best barbecue sides don’t just complement your smoked meats—they become conversation starters in their own right. In this article, we’re sharing how to make each of these outstanding barbecue sides with detailed instructions, where to find the best recipes from celebrated chefs with beautiful photos, and where to buy prepared versions online or in-store when you’re short on time.

1. Smoked Mac and Cheese: The Ultimate Comfort Food

If you’ve never tried smoked mac and cheese as one of your barbecue sides, you’re missing out on something truly special. This isn’t your standard stovetop mac—this version goes directly onto the smoker alongside your brisket or ribs, absorbing those beautiful smoky flavors while developing a crispy, golden top layer.

What makes smoked mac and cheese stand out among barbecue sides is the depth of flavor you achieve. The cheese sauce becomes richer, the smoke penetrates every creamy bite, and the contrast between the crunchy top and silky interior creates the perfect textural experience.

Ingredients:

• 1 pound elbow macaroni
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 teaspoon mustard powder
• 4 cups whole milk
• 3 cups sharp cheddar cheese, shredded
• 2 cups Gruyere cheese, shredded
• 1 cup smoked gouda, shredded
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup panko breadcrumbs
• 2 tablespoons melted butter
• 1/4 cup Parmesan cheese, grated

Step-by-Step Instructions:

1. Preheat smoker: Set your smoker to 225°F using mild wood like apple or cherry.
2. Cook pasta: Boil macaroni in salted water until just under al dente (about 1-2 minutes less than package directions). Drain and set aside.
3. Make the roux: In a large cast iron skillet over medium heat, melt 1/2 cup butter. Whisk in flour and mustard powder until smooth, cooking for 2 minutes.
4. Create cheese sauce: Gradually whisk in milk, stirring constantly until smooth. Add all three cheeses, stirring until completely melted. Season with salt and pepper.
5. Combine: Mix cooked pasta with cheese sauce in a 9×13 smoker-safe pan.
6. Prepare topping: Mix panko with melted butter and Parmesan, then sprinkle over mac and cheese.
7. Smoke: Place uncovered pan in smoker for 60-90 minutes until bubbly and top is golden brown.

Where to Buy:

Order gourmet mac and cheese from Goldbelly’s Mac & Cheese Selection, DoorDash Mac and Cheese Delivery, or pick up ready-made versions at Walmart’s Prepared Sides Section.

2. Mexican Street Corn Salad: Fresh, Zesty, and Irresistible

Mexican street corn salad (often called esquites) has become one of my favorite barbecue sides because it brings brightness and acidity that cuts through rich, fatty meats beautifully. Unlike traditional elote served on the cob, this salad format makes it easier to serve at large gatherings and allows every kernel to be coated in that addictive lime-chile-cheese mixture.

Ingredients:

• 6 ears fresh corn, husked
• 1/3 cup mayonnaise
• 1/3 cup sour cream or Mexican crema
• 1/2 cup Cotija cheese, crumbled (or feta)
• 1/4 cup fresh cilantro, chopped
• 2 limes, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne (optional)
• Salt to taste
• Extra Cotija and cilantro for garnish

Step-by-Step Instructions:

1. Char the corn: Preheat grill to medium-high. Grill corn, turning occasionally, until charred in spots (10-12 minutes). Let cool, then cut kernels off cobs.
2. Make the dressing: In a large bowl, whisk together mayo, sour cream, lime juice, chili powder, smoked paprika, and cayenne.
3. Combine ingredients: Add corn kernels, Cotija cheese, and cilantro to the dressing. Toss well to coat.
4. Season: Taste and add salt as needed. Remember, Cotija is salty, so start with less.
5. Chill: Refrigerate for at least 30 minutes to let flavors meld.
6. Serve: Garnish with additional Cotija cheese and fresh cilantro.

Where to Buy:

While harder to find pre-made, look for Mexican street corn or elote salad at grocery store deli sections, on DoorDash from Mexican restaurants, or at specialty markets like Whole Foods.

3. Bourbon Baked Beans: Sweet, Smoky, and Boozy

Yes, baked beans are a barbecue sides classic, but this elevated version transforms them into something extraordinary. By adding bourbon, bacon, and a carefully balanced blend of molasses, brown sugar, and spices, you create barbecue sides that rival your main course for attention.

Ingredients:

• 4 (15 oz) cans navy or pinto beans, drained and rinsed
• 8 slices bacon, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 1/2 cup bourbon
• 1 cup BBQ sauce (your favorite)
• 1/2 cup molasses
• 1/3 cup brown sugar, packed
• 1/4 cup ketchup
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper

Step-by-Step Instructions:

1. Cook bacon: In a large oven-safe pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon, leaving 2 tablespoons fat in pot.
2. Sauté aromatics: Add diced onion to bacon fat and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Deglaze: Pour in bourbon (carefully!) and scrape up browned bits. Let simmer 2 minutes to cook off alcohol.
4. Combine ingredients: Stir in BBQ sauce, molasses, brown sugar, ketchup, mustard, vinegar, smoked paprika, and pepper. Mix well.
5. Add beans: Fold in drained beans and cooked bacon. Stir to combine.
6. Bake: Cover and bake at 325°F for 60 minutes. Uncover and bake 30 more minutes until thick and bubbly.

Where to Buy:

Order prepared baked beans from Goldbelly BBQ Sides, Jack Stack BBQ’s Hickory Pit Beans, or pick up canned varieties at any grocery store (Bush’s Grillin’ Beans are a great shortcut).

4. Creamy Jalapeño Cornbread: Spicy, Sweet, and Moist

If you think cornbread doesn’t deserve a spot among the best barbecue sides, you haven’t tried the right recipe. Creamy jalapeño cornbread bridges the gap between side dish and bread basket, offering a slightly sweet, pleasantly spicy accompaniment that’s perfect for soaking up barbecue sauce and meat juices.

Ingredients:

• 1 1/2 cups yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 eggs, beaten
• 1 cup whole milk
• 1/2 cup vegetable oil or melted butter
• 1 (14.75 oz) can creamed corn
• 2-3 jalapeños, seeded and finely diced
• 1 cup sharp cheddar cheese, shredded
• 4 oz cream cheese, cut into small cubes
• Optional: 2 tablespoons honey for extra sweetness

Step-by-Step Instructions:

1. Preheat oven and skillet: Preheat oven to 400°F. Place a 10-inch cast iron skillet in the oven to heat.
2. Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. Combine wet ingredients: In another bowl, whisk eggs, milk, and oil. Stir in creamed corn.
4. Combine everything: Pour wet ingredients into dry ingredients and stir until just combined. Fold in jalapeños, cheddar cheese, and cream cheese cubes.
5. Bake: Carefully remove hot skillet from oven and add 1 tablespoon oil, swirling to coat. Pour batter into hot skillet.
6. Cook until golden: Bake 25-30 minutes until golden brown on top and a toothpick comes out clean.
7. Cool and serve: Let cool 10 minutes before slicing. Serve warm with butter.

Where to Buy:

Pick up pre-made cornbread at grocery store bakeries, order from Goldbelly’s Southern Specialties, or find ready-to-bake cornbread mixes enhanced with jalapeños at most supermarkets.s.

5. Asian-Style Cucumber Salad: Cool, Crunchy, and Refreshing

When you’re serving rich, heavy meats, you need barbecue sides that provide contrast, and that’s where this Asian-inspired cucumber salad shines. The combination of crisp cucumbers, rice vinegar, sesame oil, and a touch of heat from chili flakes offers a palate-cleansing element that makes every bite of brisket taste as good as the first.

Ingredients:

• 4 cucumbers, thinly sliced
• 1 tablespoon salt (for draining)
• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons sesame seeds (white or toasted)
• 1/2 teaspoon red chili flakes (adjust to taste)
• 2 green onions, thinly sliced
• Optional: 1 teaspoon honey for balance

Step-by-Step Instructions:

1. Prepare cucumbers: Slice cucumbers thinly using a mandoline or sharp knife. Place in a colander, sprinkle with salt, and let drain for 15 minutes.
2. Rinse and dry: Rinse salted cucumbers under cold water to remove excess salt. Pat completely dry with paper towels or clean kitchen towel.
3. Make dressing: In a large bowl, whisk together rice vinegar, sesame oil, soy sauce, sugar, garlic, and ginger until sugar dissolves.
4. Combine: Add dried cucumber slices to the dressing and toss well to coat evenly.
5. Marinate: Let sit at room temperature for 30 minutes, or refrigerate for up to 2 hours for more intense flavor.
6. Garnish and serve: Just before serving, sprinkle with sesame seeds, chili flakes, and sliced green onions. Toss once more.

6. Classic Potato Salad: Creamy, Tangy Perfection

No barbecue sides lineup is complete without a stellar potato salad, and this classic version hits all the right notes. What makes a truly great potato salad is the perfect balance of creamy and tangy, with just enough crunch from celery and pickles to keep things interesting.

Ingredients:

• 3 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
• 1 tablespoon salt (for cooking water)
• 4 hard-boiled eggs, peeled and chopped
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon sugar
• 1 cup celery, finely diced
• 1/2 cup red onion, finely diced
• 1/3 cup dill pickles, finely chopped
• 2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (plus more for garnish)

Step-by-Step Instructions:

1. Cook the potatoes: Place cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes until fork-tender but not mushy. Drain well.
2. Season while hot: While potatoes are still warm, drizzle with apple cider vinegar and toss gently. This helps the potatoes absorb flavor. Let cool to room temperature, about 20 minutes.
3. Make the dressing: In a large bowl, whisk together mayonnaise, mustard, sugar, salt, pepper, and paprika until smooth and well combined.
4. Combine ingredients: Add the cooled potatoes, chopped eggs, celery, red onion, pickles, and fresh dill to the dressing. Fold gently with a rubber spatula to avoid breaking up the potatoes too much.
5. Chill and develop flavors: Cover and refrigerate for at least 2 hours, or preferably overnight. The flavors will meld and improve with time.
6. Serve: Before serving, give the salad a gentle stir and taste for seasoning. Add more salt, pepper, or mustard if needed. Garnish with a sprinkle of paprika and fresh dill.

Where to Buy:

Order potato salad from Goldbelly BBQ Sides, pick up ready-made versions at any grocery store deli counter, or find it at Walmart’s Prepared Sides.

7. Memphis-Style Coleslaw: Tangy, Crunchy, and Essential

While coleslaw might seem like a basic entry in our barbecue sides lineup, Memphis-style coleslaw deserves special recognition. Unlike creamy coleslaws, this version uses a tangy vinegar-based dressing that’s lighter and more refreshing. It’s the traditional topping for pulled pork sandwiches throughout the South.

Ingredients:

• 1 medium head green cabbage, shredded
• 1/2 cup apple cider vinegar
• 1/4 cup vegetable oil
• 3 tablespoons sugar
• 1 teaspoon celery seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

Step-by-Step Instructions:

1. Shred cabbage: Use a sharp knife or mandoline to shred cabbage into thin strips. Place in a large bowl.
2. Make dressing: In a small saucepan, combine vinegar, oil, sugar, celery seeds, mustard seeds, salt, pepper, and cayenne. Heat over medium heat, stirring until sugar dissolves completely. Remove from heat.
3. Pour hot dressing: While dressing is still hot, pour it over shredded cabbage. This helps soften the cabbage slightly.
4. Toss well: Use tongs to toss the cabbage thoroughly with the dressing, ensuring even coating.
5. Marinate: Cover and refrigerate for at least 2 hours, or preferably overnight. The cabbage will soften and flavors will develop.
6. Serve: Toss before serving. This slaw keeps well for 3-4 days in the refrigerator and actually improves with time.

Where to Buy:

Grab Memphis-style slaw from local BBQ joints like Central BBQ or Corky’s, order nationwide via Goldbelly, pick up deli-made versions at Whole Foods, Kroger, or Walmart, or go classic with KFC’s famous coleslaw.

8. Bacon-Wrapped Jalapeño Poppers: Spicy, Smoky, and Addictive

These bacon-wrapped jalapeño poppers represent everything great about barbecue sides: they’re smoky from the bacon, spicy from the peppers, creamy from the cheese filling, and completely irresistible. Unlike traditional breaded poppers, these are simple to make and can go right on the grill alongside your main proteins.

Ingredients:

• 12 large jalapeño peppers
• 8 oz cream cheese, softened to room temperature
• 1 cup sharp cheddar cheese, shredded
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 2 tablespoons fresh chives, minced
• 12 slices bacon, cut in half
• Toothpicks
• Optional: BBQ sauce for brushing

Step-by-Step Instructions:

1. Prep the jalapeños: Cut each jalapeño in half lengthwise. Use a spoon to carefully scrape out all the seeds and white membranes (this is where most of the heat lives). For extra mild poppers, you can also rinse the halves under cold water.
2. Make the filling: In a medium bowl, combine softened cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika, and chives. Mix until smooth and well combined.
3. Stuff the peppers: Using a small spoon or piping bag, fill each jalapeño half generously with the cheese mixture. Don’t overfill—the cheese should be level with the top of the pepper.
4. Wrap with bacon: Take a half-slice of bacon and wrap it around each stuffed jalapeño, starting at one end and spiraling around to cover as much of the pepper as possible. Secure with a toothpick through the center.
5. Grill or bake: For grilling: Place poppers on indirect heat (around 375°F) and cook for 20-25 minutes until bacon is crispy and cheese is bubbly. For oven: Bake at 400°F on a foil-lined baking sheet for 25-30 minutes until bacon is browned and crispy.
6. Optional glaze: In the last 5 minutes of cooking, brush poppers with your favorite BBQ sauce for an extra layer of flavor.
7. Cool slightly: Let poppers rest for 5 minutes before serving—the filling will be extremely hot! Remove toothpicks before serving.

Where to Buy:

Find frozen jalapeño poppers in the appetizer section at grocery stores, order fresh from DoorDash restaurants, or pick up pre-made versions at warehouse stores like Costco or Sam’s Club.

9. Loaded Baked Potato Salad: The Best of Both Worlds

Why choose between baked potatoes and potato salad when you can have both? Loaded baked potato salad combines everything you love about a steakhouse baked potato—bacon, sour cream, chives, and cheddar cheese—with the convenience and crowd-friendly format of potato salad.

Ingredients:

• 3 pounds red potatoes, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 slices bacon, cooked crispy and crumbled
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup green onions, sliced
• 2 tablespoons fresh chives, chopped
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder

Step-by-Step Instructions:

1. Roast potatoes: Preheat oven to 425°F. Toss potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes until golden and tender.
2. Make dressing: While potatoes roast, whisk together sour cream, mayonnaise, vinegar, and garlic powder in a large bowl.
3. Combine while warm: When potatoes are done, let cool for 5 minutes, then add to dressing while still warm. Toss gently to coat.
4. Add toppings: Fold in half the bacon, half the cheddar cheese, and half the green onions.
5. Chill: Cover and refrigerate for at least 1 hour to let flavors meld.
6. Garnish and serve: Before serving, top with remaining bacon, cheese, green onions, and fresh chives.

10. Grilled Vegetable Platter with Herb Vinaigrette

One of the most underrated barbecue sides is a well-executed grilled vegetable platter. When you’re already firing up the grill for your meats, why not use that real estate for vegetables? Zucchini, bell peppers, red onions, eggplant, and asparagus all develop incredible sweetness and char when grilled properly.

Ingredients:

• 2 zucchini, sliced lengthwise into 1/4-inch planks
• 2 yellow squash, sliced lengthwise into 1/4-inch planks
• 1 red bell pepper, seeded and quartered
• 1 yellow bell pepper, seeded and quartered
• 1 red onion, cut into 1/2-inch thick rounds
• 1 large eggplant, sliced into 1/2-inch rounds
• 1 bunch asparagus, woody ends trimmed
• 3 tablespoons olive oil
• Salt and pepper to taste

For the Herb Vinaigrette:

• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat grill: Heat grill to medium-high (about 400°F).
2. Prep vegetables: Brush all vegetables with olive oil and season generously with salt and pepper.
3. Make vinaigrette: While grill heats, whisk together all vinaigrette ingredients in a bowl. Set aside.
4. Grill vegetables: Place vegetables on grill, cooking 3-5 minutes per side until tender with nice char marks. Cooking times vary: asparagus 4-6 minutes total, peppers 8-10 minutes, eggplant 10-12 minutes.
5. Arrange platter: Transfer grilled vegetables to a large serving platter as they finish cooking.
6. Dress and serve: Drizzle warm vegetables generously with herb vinaigrette. Serve immediately or at room temperature.

Where to Buy:

Find prepared grilled vegetable medleys in the refrigerated deli section at grocery stores like Whole Foods, Trader Joe’s, or Walmart’s Prepared Sides.

Bringing It All Together

The difference between a good barbecue and a great one often comes down to the barbecue sides. While your brisket or ribs might be the star, the supporting cast of thoughtfully chosen barbecue sides creates a complete, memorable meal. Whether you’re making these dishes from scratch using recipes from top chefs or ordering them prepared from trusted sources, these ten recipes move beyond the predictable and bring excitement, contrast, and serious flavor to your table.

Remember, the best barbecue sides reflect your personal style and complement your main proteins. Don’t be afraid to experiment with flavors, try regional variations, or put your own spin on these suggestions. And when time is tight, there’s no shame in ordering quality prepared sides—the goal is creating a cohesive menu where every element works together to deliver an outstanding dining experience.

Start with two or three of these barbecue sides for your next cookout. Pay attention to which ones get the most compliments and empty bowls. Before long, you’ll develop your own signature lineup of barbecue sides that guests look forward to year after year.