Barbecue is the world's oldest cooking method. Heck, it may be the world's second oldest profession. And people have been gnawing on ribs since the beginning of time.

Barbecue was probably discovered by some proto-human tribe padding warily through the warm ashes of a forest fire following their noses to a particularly seductive scent. When they stumbled upon the charred carcass of a wild boar they squatted and poked their hands into its side. They sniffed their fragrant fingers, then licked the greasy digits. The magical blend of warm protein, molten fat, and unctuous collagen in roasted meat is a narcotic elixir and it addicted them on first bite. They became focused, obsessed with tugging and scraping the bones clean, moaning, and shaking their heads. The sensuous aromas made their nostrils smile and the fullsome flavors caused their mouths to weep. Before long mortals were making sacrifices and burnt offerings to their gods, certain the immortals would like to try their heavenly recipes.

Many experts even think that it was mastery of fire that permanently altered our evolutionary path and it is this primeval link that makes us still love cooking over flame so.

Kissed by smoke, hugged by sauce, licked by fire

Today we do it the same way our ancestors did. Our noses lead us to meat roasted by live fire and we eat without forks or linen. Just pig on a stick, grease and goop on our faces. The meat is ethereal, kissed by smoke, hugged by sauce, and licked by fire. "Don’t play with your food" doesn't apply when you're eating barbecue. If you don't get it on your shirt you're not doing it right. This is primal, elemental, sensual eating. Pure carnal joy. Just like our ancestors.

Since the beginning of time, cooking with fire has always meant a gathering the clan outdoors, and there is no more intimate assembly than hanging around the fire with the sweet smell of smoke and meat in the air, with a beer in hand, and loved ones at our table. It is as if we draw energy from the fire, as if the fire is the path to both sustenance of the body and the soul. As it was for our forbears, cooking for the clan, the burnt offering, becomes a religious ritual. And then we share the recipes.

If, as I believe, a nation's cuisine is at the core of it's culture, barbecue is as important to the American heritage as is jazz, both perfected by African Americans in the South. To this day, nothing says "party" and "family" like barbecue so it should not be surprising that almost 80% of US households own an outdoor grill or smoker. Truly barbecue is America's cuisine.

There may even be a psychological reason we love barbecue. Psychologists have shown that certain foods, among them barbecue, just plain make us happy. Who needs comfort food when we can have happy food? This website is not so much about cooking as it is about feeding, self-expression, and happiness.

But just because our ancestors learned to cook outdoors doesn't mean that it comes as second nature to us all. That's the reason for this website, to pass along the ancient art as it has always been taught, generation to generation. To pass the flame from an old timer like me to a young'n like you.

There are a lot of step-by-step recipes from the canon of dishes a barbecue chef needs to know, but the meat and potatoes of AmazingRibs.com are the concepts and techniques that allow us to feed friends and family well. And then have them worship us.

Making it happen is not that hard. Just about anything you can cook in the kitchen can be cooked outdoors if you know a few tricks. And this site will teach you the tricks of controlling temperature and time, essential for cooking anything.

Not just ribs

A focus of AmazingRibs.com is on pork ribs because they are the holy grail of backyard chefs around the world and mastering them gives you the tools to master almost all outdoor cooking. Whether you prefer pork baby back ribs or pork spareribs or St. Louis cut or beef ribs; whether you prefer sticky Kansas City style red sauces, savory South Carolina mustard sauces, pungent vinegar-based Lexington dip, Memphis style dry rub, or you eat your meat nekkid; whether you spell it BBQ, barbecue, or barbeque; this site has all you need to know.

But there is much much more here. You'll learn meat science, the thermodynamics of cooking, about charcoal, wood, food safety, thermometers, beef, turkey, lamb, chicken, hot dogs, potatoes, chile peppers, beans, slaws, and the table of contents grows weekly. Even the side dishes. You can even find the definitive answer to the ancient questions: Charcoal or Gas?