Easy Smoked Baby Potatoes with Beer Mustard and BBQ Rub
Easy Smoked Baby Potatoes are the perfect side dish for any cookout or BBQ. With crispy skin and tender insides, these potatoes are seasoned with a homemade beer mustard and BBQ rub. After making this recipe dozens of times, I’ve discovered the trick to getting the perfect smoke ring every time. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Southern Hushpuppies Recipe and Easy Southern Peas and Dumplings Recipe.
Why This Easy Smoked Baby Potatoes with Beer Mustard and BBQ Rub Is Pure Comfort
- Crispy skin with a tender inside
- Homemade beer mustard adds a unique flavor
- Easy to make and perfect for cookouts
- Better than takeout and family-approved
What You'll Need for Easy Smoked Baby Potatoes with Beer Mustard and BBQ Rub
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Baby potatoes
- Beer
- Mustard powder
- Brown sugar
- Paprika
- Garlic powder
- Salt
- Pepper
- Beer mustard
- BBQ rub
- Smoked paprika
- Garlic
- Onion
- Optional: Chives
- Optional: Parsley
- Optional: Sour cream
📝 Ingredient Notes
- Baby potatoes: Use small, uniform potatoes for even cooking.
🛒 Tools & Equipment I Recommend
- Grill — Gives the perfect smoke ring and even heat. → See on Amazon
- Grill thermometer — Ensures the grill is at the right temperature for smoking. → See on Amazon
How to Make Easy Smoked Baby Potatoes with Beer Mustard and BBQ Rub
- Prepare the potatoes: Scrub the potatoes clean, then toss them in olive oil, salt, and pepper. Preheat your grill to 250°F (120°C).
- Make the beer mustard: Mix mustard powder, beer, vinegar, and a pinch of salt. Let it sit for 10 minutes to thicken.
- Smoke the potatoes: Wrap the potatoes in foil, then place them on the grill. Smoke for 1 hour, then increase the heat to 400°F (200°C) and cook for another 15-20 minutes.
- Make the BBQ rub: Mix paprika, garlic powder, onion powder, brown sugar, salt, and pepper. Sprinkle it over the potatoes.
- Serve: Serve the potatoes hot, with the beer mustard on the side. Garnish with chives or parsley if desired.
Cook's Tips for Perfect Easy Smoked Baby Potatoes with Beer Mustard and BBQ Rub
- Common mistake and fix: Don't overcook the potatoes. They can become mushy. To prevent this, keep an eye on them and use a thermometer to check the internal temperature.
- : For a spicier version, add some cayenne pepper to the BBQ rub.
- : You can make the beer mustard ahead of time and store it in the fridge for up to a week.
Storing & Reheating Easy Smoked Baby Potatoes with Beer Mustard and BBQ Rub
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: The beer mustard can be made ahead of time and stored in the fridge for up to a week.
Freezing Easy Smoked Baby Potatoes with Beer Mustard and BBQ Rub
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Not recommended for reheating in the microwave.
Recipe Notes
- Chef tip: For a vegan version, use a vegan-friendly beer and omit the honey in the BBQ rub.
- Best substitution: You can substitute the baby potatoes with small red potatoes or fingerling potatoes.
- Make-ahead: The beer mustard can be made ahead of time and stored in the fridge for up to a week.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the potatoes are not cooking evenly, try cutting them in half before smoking.
Want to level up this recipe?
Grill thermometer — Ensures the grill is at the right temperature for smoking, preventing overcooking or undercooking. → Check price on Amazon
Easy Smoked Baby Potatoes with Beer Mustard and BBQ Rub
Ingredients
Main Ingredients
- Baby potatoes
- Beer
- Mustard powder
- Brown sugar
- Paprika
- Garlic powder
- Salt
- Pepper
Seasonings
- Beer mustard
- BBQ rub
- Smoked paprika
- Garlic
- Onion
Optional Toppings
- Chives
- Parsley
- Sour cream
Instructions
- Prepare the potatoes: Scrub the potatoes clean, then toss them in olive oil, salt, and pepper. Preheat your grill to 250°F (120°C).
- Make the beer mustard: Mix mustard powder, beer, vinegar, and a pinch of salt. Let it sit for 10 minutes to thicken.
- Smoke the potatoes: Wrap the potatoes in foil, then place them on the grill. Smoke for 1 hour, then increase the heat to 400°F (200°C) and cook for another 15-20 minutes.
- Make the BBQ rub: Mix paprika, garlic powder, onion powder, brown sugar, salt, and pepper. Sprinkle it over the potatoes.
- Serve: Serve the potatoes hot, with the beer mustard on the side. Garnish with chives or parsley if desired.
Notes
- Chef tip: For a vegan version, use a vegan-friendly beer and omit the honey in the BBQ rub.
- Best substitution: You can substitute the baby potatoes with small red potatoes or fingerling potatoes.
- Make-ahead: The beer mustard can be made ahead of time and stored in the fridge for up to a week.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the potatoes are not cooking evenly, try cutting them in half before smoking.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Not recommended for reheating in the microwave.
- Make ahead: The beer mustard can be made ahead of time and stored in the fridge for up to a week.
Nutrition Per Serving
- Calories: 250
- Protein: 6g
- Fat: 5g
- Carbs: 45g
- Fiber: 5g
- Sugar: 5g
- Sodium: 800mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Smoked Baby Potatoes with Beer Mustard and BBQ Rub FAQs
Yes, you can make the beer mustard ahead of time and store it in the fridge for up to a week. However, it's best to smoke the potatoes fresh for the best texture and flavor.
Overcooking is the most common reason for mushy potatoes. To prevent this, keep an eye on them and use a thermometer to check the internal temperature.
Yes, you can smoke the potatoes in the oven using a smoker box or by wrapping them in foil with some wood chips. Cook at 250°F (120°C) for 1 hour, then increase the heat to 400°F (200°C) and cook for another 15-20 minutes.
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
Not recommended for freezing. The texture of the potatoes can become watery and mushy when frozen and thawed.
A Warm Final Note
I can’t wait for you to try Easy Smoked Baby Potatoes with Beer Mustard and BBQ Rub and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
