BBQ Sloppy Joe
Try this easy homemade sloppy joe recipe featuring my Everything BBQ Rub for sweetness and spice. It’s a freezer-friendly meal—just split it in half, enjoy one portion, and freeze the rest for up to 4 months. Perfect for picnics and BBQs!
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This is the recipe I make when we’ve got a full house and not a lot of time — cookouts, lake weekends, the Fourth, any day when “sandwiches for a crowd” is the assignment. It’s the saucier, sweeter cousin of my Classic Homemade Sloppy Joe, built around my Everything BBQ Rub so the seasoning is already figured out before you even start cooking.
I make this in a big batch because we’re a family of seven and leftovers disappear fast, but it freezes well if you’re not feeding an army — more on that below. Sticky, saucy, a little sweet, a little smoky. Napkins required.
Why You’ll Love This Recipe
- The Everything BBQ Rub does the seasoning work for you — no lining up six spice jars.
- It’s freezer-friendly, so you can make it once and eat it twice (or three times).
- One skillet, about 35 minutes, and most of that is just letting it simmer.
- It scales up easily for a crowd — this is a go-to for backyard BBQs and potlucks.
Party Must-haves
Crock-Pot 7-Quart Manual Slow Cooker, Black
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Buy Now → About the Ingredients
A few things doing extra work here: the pineapple juice brings the sweetness so you’re not relying on straight sugar, and the soy sauce and Worcestershire add the umami depth that makes this taste like it simmered longer than it did. Tomato juice is the base instead of ketchup or tomato sauce — it keeps things a little looser and lets the rub’s flavor come through instead of getting buried. The cornstarch is just there to help the meat hold onto the sauce instead of everything sliding off your bun.
How to Make It
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, then drain and return it to the skillet.
- Add the BBQ rub and cornstarch directly to the meat (heat still on) and stir until everything’s coated evenly.
- Pour in the pineapple juice, Worcestershire, soy sauce, and molasses. Stir until combined.
- Add the tomato juice and keep stirring until it’s fully combined and bubbling gently. Season with salt and pepper to taste.
- Pile it onto buns and serve. This is a stand-at-the-stove-and-taste-test kind of recipe — adjust the seasoning as you go.
Cooking With Kids
This is a good one to hand off pieces of. My kids measure out the pineapple juice and molasses (both are forgiving if it’s not exact), and they’re in charge of stirring once everything’s combined — it’s satisfying to watch it go from separate liquids to one saucy pot. Older kids can build their own sandwiches at the table: buns, toppings, done. Less for me to plate, more for them to own.
Jenn’s Kitchen Tip
This recipe makes a lot — we’ve got five kids, so 3 lbs of meat disappears fast around here. If it’s just you and a smaller crew, split the batch in half or in thirds and freeze the rest in freezer-safe bags for up to 4 months. It reheats well straight from frozen in a saucepan over low heat, just give it a stir every so often. I like this served alongside a simple coleslaw or pasta salad — something cool and crunchy to balance out how rich this is.
Need ideas for sides?
Try any of these for a perfect addition to your BBQ Sloppy Joe!
- Simple Coleslaw
- Patatas Bravas with Remoulade Sauce
- Smoked Gouda and Bacon Mac and Cheese
- Healthy-ish Stovetop Mac and Cheese
- Summertime Pasta Salad
BBQ Sloppy Joe
Upgrade your Sloppy Joe game with this tangy and saucy BBQ version. Made with my Everything BBQ Rub for the perfect balance of sweetness and spice. Yields sixteen (3oz) portions.
- Total Time: 35 minutes
- Yield: 8 people 1x
Ingredients
- 3 lbs ground beef
- 1 tablespoon extra virgin olive oil
- 1 [14.5 oz can] petite diced tomatoes
- 8 oz BBQ rub
- 1 teaspoon cornstarch
- 2 tablespoons pineapple juice
- 2 tablespoons Worcestershire sauce
- 1/2 tablespoon soy sauce
- 2 1/2 tablespoons molasses
- 3 cups Tomato Juice
- kosher Salt (to taste)
- black pepper (taste)
- 16 burger buns (or bread of your choice)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned.
- Drain the beef and return it to the skillet.
- Add the BBQ rub and cornstarch (heat still on medium) and stir until the meat is fully coated.
- Add the pineapple juice, Worcestershire sauce, soy sauce, and molasses. Stir until combined.
- Add the tomato juice and continue stirring until fully combined and bubbling. Season with salt and pepper to taste.
- Serve on burger buns with your choice of sides.
Equipment
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Lodge 3.6 Quart Enameled Cast Iron Oval Casserole With Lid
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Buy Now → Notes
Storage
Refrigerate in a storage bag/container for 3 to 5 days. Freeze in a freezer-safe bag, for up to 4 months in the freezer.
Nutrition
- Calories: 561
- Sugar: 10
- Sodium: 267
- Fat: 36
- Saturated Fat: 14
- Carbohydrates: 29
- Fiber: 4
- Protein: 33
- Cholesterol: 121
Recipe & Photo Credit
This recipe and all images are original content created by Jenn Giam Smith for Cheers, Jenn.
You’re welcome to link to this recipe using one photo with proper credit. Please do not copy, republish, or redistribute this recipe or images without permission.
Have a question or want to share how it turned out?
Leave a comment below — I love hearing from you. 💛
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