11 BBQ Platter Tips That Make You Look Like a Pro Pitmaster | DDR BBQ Supply

Make Your BBQ Platter the Star of the Table

The BBQ platter isn’t just a meal—it’s a statement. A feast. A glorious parade of smoky meats, tangy sauces, and crave-worthy sides laid out like artwork on a tray. Whether you’re cooking for a crowd or setting the table for a weekend family feast, a well-assembled BBQ platter showcases your skill, style, and flavor sensibilities.

But where do you start? Which meats belong? How many sides are too many? Should you slice the brisket or leave it whole? This guide breaks down 11 expert tips to help you create a next-level BBQ platter that looks as good as it tastes.

1. Start with One Star Meat

Your BBQ platter needs an anchor—a centerpiece that demands attention. The star meat should be your most seasoned, smoked-to-perfection cut. Choose one of the following for the spotlight:

Brisket: The king of Texas BBQ. Juicy, bark-covered, sliced or chopped.
Pulled Pork: A classic crowd-pleaser. Mix in bark for texture and flavor.
Beef Ribs: Massive, meaty, and primal. One rib is often enough per plate.

Make sure it’s cooked low and slow—use a Myron Mixon Gravity Fed Smoker to lock in moisture and flavor.

2. Add One or Two Supporting Meats

Complement your main attraction with a couple of smaller stars. These should contrast the texture and flavor of your lead protein:

Smoked Sausage: Easy to portion and adds bold, juicy bites.
Chicken Thighs or Wings: Crisp skin and a touch of spice break up the richness of beef or pork.
Burnt Ends: The smoky candy of the BBQ world.

3. Use Different Textures and Cuts

Don’t serve three meats that all shred or slice the same way. Mix it up:

Sliced brisket vs pulled pork vs sausage coins
Crispy wing vs tender rib vs chopped chicken thigh

The visual variety will grab attention and the mouthfeel variety keeps it exciting.

4. Season Each Meat Properly

This isn’t the time to go with one rub for everything. Use rubs designed for each meat type:

Tuffy Stone Umami BBQ Rub – great for chicken and pork
Double Dun Ranch BBQ Rubs – what we use when we compete
Explore all our curated BBQ rubs

Let each rub express something different—sweet, smoky, peppery, or savory.

NOTE: incorporate this concept: a light sprinkle won't do; you need a good even heavy coat; use a generous amount of rub when you're cooking BBQ

5. Offer a Sauce Variety

Everyone has a different BBQ sauce preference. Offer 2–3 sauces, ideally from different families:

Tomato-Based Sweet Sauce (e.g., Kansas City style)
Vinegar-Based Sauce (e.g., Carolina style)
Mustard-Based Sauce (e.g., South Carolina gold)

Check out our full selection of BBQ sauces HERE.

Pro tip: Include Bear & Burton’s W Sauce as a bold, savory wildcard.

6. Pick the Right Sides

A platter without sides is just a meat sampler. Choose sides that enhance and contrast the main proteins:

Mac and cheese (creamy)
Coleslaw (crunchy and acidic)
BBQ baked beans (sweet and hearty)
Potato salad (cool and rich)

7. Don’t Skip the Pickles or Crunch

A few quick bites of pickle, onion, or even pickled jalapeño clean the palate and reset the flavor. Always include:

Pickles or pickled okra
Raw white onion or red onion slices
Chicharrón or BBQ-seasoned kettle chips for crunch

8. Go Big with Bread Options

Don’t underestimate the role of bread on a platter. You need it to sop up sauce and carry bites:

Texas toast or thick white bread slices
Soft buns or Hawaiian rolls
Cornbread wedges

9. Add a Pop of Color with Garnish

Plating is about more than flavor—it’s about appeal. Bright garnishes add contrast:

Fresh herbs (parsley or cilantro)
Pickled red onions
Colorful slaw
Bread and butter pickles

10. Serve It the Right Way

A rustic wooden board or metal tray lined with butcher paper sets the tone. Keep everything visible. Arrange meats in the center, sides around the edges, sauces in ramekins, and garnishes last. Use butcher paper rolls from your local supply store—or a cutting board from DDR BBQ Supply.

11. Finish with a Flavor Surprise

Don’t forget one unexpected flavor or fun twist. Try one of these:

Spicy honey drizzle over ribs
Myron Mixon's BBQ Mustard sauce as a dip for sausage
Jalapeño cheddar cornbread
Bacon jam
Candied bacon - use TPJ for the best flavor

FAQ: BBQ Platter Building

How much food should I plan per person?

Plan for about 1/2 pound of cooked meat per adult (including sides). Add more if you’re serving mostly meat lovers.

Should I slice meat before plating?

Yes—for brisket and ribs, slicing improves presentation and makes it easier to portion.

Can I prepare everything ahead of time?

Some sides and sauces can be made in advance. Meats can be held in a cooler for up to 3–4 hours post-cook if wrapped in foil and towels.

What if someone doesn’t eat pork or beef?

Add smoked chicken thighs, turkey breast, or grilled portobellos or eggplant for non-pork or vegetarian guests.

How do I keep a platter warm for serving?

Use a pre-heated tray or hold meats in a cambro or cooler. Sauces should be served warm but not boiling.

Conclusion: The Perfect BBQ Platter Starts with a Plan

A great BBQ platter is a balance of smoke, texture, color, and surprise. By following these 11 tips—starting with star meats, mixing in sides, and finishing with visual flair—you’ll serve a tray that wows every guest at the table.

Ready to create your own? Stock up on the best BBQ rubs, tools, sauces, and smokers at DDR BBQ Supply and make every platter a masterpiece.

Build your next BBQ platter with help from DDR BBQ Supply—your source for rubs, sauces, smokers, and more.

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Whether you're looking for something specific or just want to explore the best in BBQ gear, we’re here to help you cook with confidence. You’ll find top-quality grills, offset smokers, water cookers, gravity fed smokers. BBQ rubs, sauces, accessories, and expert advice you won't find online. Stop by and experience hands-on shopping the way it should be!

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