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Father's Day BBQ Ideas

Backyard BBQ Feast for Father's Day: The Ultimate Grilling Guide

Transform your Father's Day celebration with this comprehensive backyard BBQ feast featuring smoky ribs, juicy smash burgers, flavorful kabobs, and loaded potato salad. With perfectly timed prep and cooking instructions, you'll create an unforgettable grilled spread that shows Dad just how much he's appreciated.
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Course: Main Course
Cuisine: American, BBQ
Keyword: Father's Day, BBQ, Grilling, Ribs, Smash Burgers, Kabobs, Potato Salad
Prep Time: 1 hour 30 minutes
Cook Time: 3 hours
Marinating Time: 4 minutes
Total Time: 4 hours 30 minutes
Servings: 8 people
Calories: 500kcal

Equipment

  • Grill
  • Meat Thermometer
  • Skewers
  • Aluminum Foil
  • Spatula

Ingredients

BBQ Ribs

  • 2 racks baby back ribs about 4-5 pounds
  • 1/4 cup brown sugar coconut sugar works as a healthier alternative
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper adjust to taste
  • 1 cup BBQ sauce homemade or store-bought

Classic Smash Burgers

  • 2 pounds ground chuck (80/20) substitute with plant-based meat for vegetarian option
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 8 slices American cheese or sharp cheddar for more flavor
  • 8 brioche buns whole grain buns for a healthier choice
  • lettuce, tomato, onion, pickles for toppings

Grilled Veggie & Chicken Kabobs

  • 2 pounds boneless chicken thighs cubed (firm tofu works for vegetarians)
  • 2 bell peppers chunked
  • 1 red onion quartered
  • 1 zucchini chunked
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic minced
  • 1 tablespoon mixed herbs oregano, thyme, rosemary

Loaded Potato Salad

  • 3 pounds red potatoes
  • 6 slices bacon crumbled (turkey bacon as a leaner option)
  • 1/2 cup mayonnaise Greek yogurt for a lighter version
  • 1/4 cup sour cream
  • 3 green onions chopped
  • 2 tablespoons fresh dill
  • 1 tablespoon Dijon mustard

Instructions

  • For the BBQ Ribs:
  • Remove the membrane from the back of the ribs by sliding a knife under it and pulling it away with a paper towel.
  • Mix all dry spices and brown sugar to create a dry rub.
  • Massage the rub thoroughly into both sides of the ribs, ensuring complete coverage.
  • For extra tenderness, wrap the seasoned ribs in foil and refrigerate for 2-24 hours before cooking.
  • Preheat your grill to 275°F for indirect heat cooking.
  • Place the ribs on the cooler side of the grill, bone side down.
  • Close the lid and cook for 2.5 hours, maintaining temperature between 250-275°F.
  • During the last 30 minutes, brush with BBQ sauce every 10 minutes to create caramelized layers.
  • For the Classic Smash Burgers:
  • Gently mix ground beef with Worcestershire sauce and seasonings using your fingertips (overworking creates tough burgers).
  • Form into 8 loose balls, about 4 ounces each.
  • Chill the meat balls for 30 minutes before grilling.
  • Heat grill to high (450-500°F).
  • Place a ball of meat on the hot grill and flatten immediately with a spatula to about ½-inch thickness.
  • Cook smashed patties for 2-3 minutes per side for medium doneness.
  • Add cheese during the last minute of cooking.
  • Toast buns lightly on the grill and assemble with your favorite toppings.
  • For the Grilled Veggie & Chicken Kabobs:
  • If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
  • Mix olive oil, lemon juice, garlic, and herbs to create a marinade.
  • Toss chicken and vegetables separately in the marinade.
  • Alternate pieces on skewers, leaving small gaps between items for even cooking.
  • Place kabobs on medium-high heat (375-400°F).
  • Grill for 12-15 minutes, turning every 3-4 minutes for even cooking.
  • Chicken should reach 165°F internal temperature.
  • For the Loaded Potato Salad:
  • Boil potatoes in salted water until fork-tender (about 15-20 minutes).
  • Drain and cool slightly, then cut into bite-sized chunks.
  • Mix mayonnaise, sour cream, mustard, and seasonings.
  • Fold in warm potatoes, bacon, and green onions.
  • For best flavor, toss the potatoes with a little vinegar while they're still hot before adding other ingredients.

Notes

- Apply the rib rub at least 4 hours before grilling to intensify the flavor profile.
- Use the "bend test" for ribs: when you lift them with tongs and they bend easily, they're done.
- Keep similar-cooking items together on the same skewer for kabobs.
- Avoid constant lid lifting when grilling - every peek loses 25°F of heat.
- For make-ahead prep, season the ribs and prepare the potato salad the day before.

Nutrition

Calories: 500kcal | Carbohydrates: 25g | Protein: 30g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 650mg | Potassium: 580mg | Fiber: 3g | Sugar: 6g | Vitamin A: 480IU | Vitamin C: 45mg | Calcium: 60mg | Iron: 2.5mg
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