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Digital Thermometers:
Stop Guessing!

thermopop bbq thermometer

Gold BBQ AwardA good digital thermometer keeps me from serving dry overcooked food or dangerously undercooked food. You can get a professional grade, fast and precise splashproof thermometer like the Thermopop (above) for about $24. The Thermapen (below), the Ferrari of instant reads, is about $96. It's the one you see all the TV chefs and all the top competition pitmasters using. Click here to read more about types of thermometer and our ratings and reviews.

bbq thermapen

GrillGrates Take You To
The Infrared Zone


Gold BBQ AwardGrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, produce great grill marks, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, smolder wood right below the meat, and can be easily removed and moved from one grill to another. You can even throw wood chips or pellets or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill and pellet smoker needs them.

Click here to read more about what makes these grates so special and how they compare to other cooking surfaces.

The Smokenator:
A Necessity For All Weber Kettles

smokenator bbq system

Gold BBQ Award If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to create steakhouse steaks.

Click here to read more.

The Pit Barrel Cooker

pit barrel c ooker bbqAbsolutely positively without a doubt the best bargain on a smoker in the world.

This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier (and that's because smoke and heat go up, not sideways).

Gold BBQ AwardBest of all, it is only $299 delivered to your door!

Click here to read our detailed review and the raves from people who own them.

scissor tongs

Best. Tongs. Ever.

Gold BBQ AwardMade of rugged 1/8" thick aluminum, 20" long, with four serious rivets, mine show zero signs of weakness after years of abuse. I use them on meats, hot charcoal, burning logs, and with the mechanical advantage that the scissor design creates, I can easily pick up a whole packer brisket. Click here to read more.

Amp Up The Smoke

mo's smoking pouch

Gold BBQ AwardMo's Smoking Pouch is essential for gas grills. It is an envelope of mesh 304 stainless steel that holds wood chips or pellets. The airspaces in the mesh are small enough that they limit the amount of oxygen that gets in so the wood smokes and never bursts into flame. Put it on top of the cooking grate, on the burners, on the coals, or stand it on edge at the back of your grill. It holds enough wood for about 15 minutes for short cooks, so you need to refill it or buy a second pouch for long cooks like pork shoulder and brisket. Mine has survived more than 50 cooks. Click for more info.

steak knives for bbq

The Best Steakhouse Knives

Gold BBQ AwardThe same knives used at Peter Luger, Smith & Wollensky, and Morton's. Machine washable, high-carbon stainless steel, hardwood handle. And now they have the AmazingRibs.com imprimatur. Click for more info.

tailgater magazine

Google Now Has a Recipe Search, and if You Have a Food Blog or Food Website, You Need to Get in it

By Meathead Goldwyn

It has been said that recipes are about 1% of all Google searches, a significant number when you consider how many gazillion searches are done every day on Google, so Google is attempting to make it easier to find recipes on the internet and ring up more ad dollars in the process. This will quickly have an impact on food blog and food website bottom lines. It's killing me.

For example, when one enters "ribs" in Google my website, AmazingRibs.com is #1. This is not a paid for slot. It is what they call organic or natural search. My site ranks #1 because it has a LOT of sites linked to it, because it has great ribs content, and because I do Search Engine Optimization (SEO) reasonably well. But, effective February 24, 2011, if you search for "ribs" and then click on the new "Recipes" option in the column on the left on most browsers, the results are limited to only those that Google is sure are recipes and not articles about some football player with broken ribs. My ribs recipes are nowhere in sight. How does Google know a recipe when it sees one? The authors have included code that tells Google "this is a recipe". In addition, the new Google "Recipe View" search allows people to search for recipes with specific ingredients, number of calories, and cooking time.

Handy for consumers, but a pain for food bloggers like me. I'm getting smashed because I did not get around to installing the new recipe codes when Google announced them in April 2010 because the instructions were too confusing. Now the top slots are all occupied by the bigtime corporate food sites, Foodnetwork.com, Epicurious.com, About.com, AllRecipes.com, etc. They moved faster than I did, and I will certainly lose ad revenue.

Soon Google will be adding searches for reviews, people, and events. So if you have a food website or food blog, if you review restaurants or kitchen products, you need to dive into this new world now or you will disappear. The sooner the better because it can take a month or more for recipes that are formatted properly to find their way into the recipe search. I know all this because I waited til after the horse was out of the barn to learn all I could about the subject. Sob.

So I immediately panicked and spent two whole days researching, and I think I have gotten to the bottom of it. Google has a page devoted to the subject but it was clearly written by engineers for engineers, and I found it a bit oBTUse. After struggling through it and following all the links and doing a lot of digging, here is my interpretation or what food bloggers need to know, a recipe for recipe writers by a recipe writer. If you are an engineer and you spot some errors in my interpretation, please chime in below.

Three languages: Climbing the Tower of Babel

As you probably know, web pages are created with hidden tags, called source codes, that tell the web browser what that page should look like. To see the codes, go to any web page and find the option "View Source" on your web browser's drop down menus. It will open a page and show you the source code the browser must interpret to display a proper page and that Google must interpret to decide how to list your page.

These tags also manage column width, links, and more. If you use a program like WordPress, you rarely encounter the codes because the program inserts them for you. In order for your recipe to be included in the new Google Recipes search, you need to add codes called "rich snippets" that tell Google when a page has a recipe, the name of the recipe, the time it takes to make it, the ingredients, instructions, etc.

Now things get ugly. It seems there are three different competing languages of "rich snippets": Microformats, Microdata, and RDFa. Fortunately Google reads all three and you can mix and match. For now.

Microformats. These are the simplest and most easy to implement if your site uses a Cascading Style Sheet (CSS), and most sites do. A CSS is a list of styles, like the font, size, and color you use for a main headline. By inserting a few new styles into your CSS (provided below) and applying them to your recipe, you can tell Google what it needs to know. Microformats use mostly div and span tags and their attributes. If you don't know these terms, don't worry, they are almost certainly in use on your pages now. Microformats seem to be the language used by many of the big recipe sites. Click here for more on Microformats hRecipe language.

Microdata. This language is a bit more complex and it is designed with an eye to the future website standard called HTML5, still being formulated. It uses all new tags such as itemscope, itemtype, and itemprop. It is not too complicated, and it is probably the future, and if you can create these tags with your software, you should consider using Microdata. Since my site has more than 300 recipes, I decided to wait on this and go with the simpler microformats. I think I will be able to retrofit later if HTML5 decides to ignore microformats, and I have a hard time believing it will for many years. Click here for more on Microdata.

RDFa (Resource Description Framework). This targeted at XHTML pages. I found it a bit too complex but one thing makes it important: I believe Facebook's Open Graph Protocol is RDFa-based. Click here for more on RDFa.

Creating Microformat hRecipe Rich Snippets with Wordpress

Allison Day, a programmer and sushi blogger, has created a free plug-in for Wordpress 3.1+. I don't use Wordpress, so I haven't been able to test it. But it appears to be laid out pretty well. You just type or paste recipe info into fields and it inserts the code. I don't think it inserts tags for photo, author, recipeType, and a few others, but you can adds those manually if you wish. She promises further enhancements including the ability to edit existing recipes, custom recipe styling options, and microdata for HTML5 websites. Day has also created an online processor for microformats for people who don't use WordPress. You can type or paste a recipe int a web page she created and it will spit out a recipe with the codes inserted pretty much the same as the WordPress plug-in.

Dave Doolin manages an open source communal effort to create a free plug-in for WordPress that has been around for a while and gone through numerous revisions.

Did I mention they are both free?

There is an useful post for WordPress users called How I adapted my blog to Google’s recipe search at Cafe Liz.

Creating Microformat hRecipe Rich Snippets with CSS

I chose the Microformat language because it was easy for me to add it to my CSS. Here are the codes you can use, and below I have given you the CSS that you can copy and paste into your CSS. Further down you can see them in use in a sample recipe.

I have discovered some of the codes are case sensitive, at least when it comes to getting approved by Google's Rich Snippet Testing Tool.

hRecipe. This is a section tag, called a "div" tag, and it must open and close around the entire recipe. Required.

fn. The name of the dish. You can also use the Microdata tag name. Required.

author. Creator of the recipe. Can include nested Person information. Optional.

recipeType. The type of dish: for example, appetizer, entree, dessert, etc. This is a tag borrowed from RDFa. Optional.

tag. A keyword, such as the main ingredient. There may be more than one, bit they must be tagged separately. Optional.

photo. Image of the recipe. Optional.

published. The date the recipe was published, in ISO date format. A date looks like this: 2011-01-21. If you want to add a time, it gets complicated, so click the link. Optional.

summary. A short summary describing the dish. Optional.

review. A review of the dish. Can include nested review information. Optional.

duration. The time it takes to prepare and the cook the dish combined. The tag duration is from the microformats language, but the tag totalTime, borrowed from RDFa, can be substituted. You can use min or max tags nested within to specify a range of time. This tag appears to be case sensitive. The format of the numbers is a bit tricky. They are tags that must be nested inside another tag and look like this
<span class="duration">5 hours 20 min <span class="value-title" title="PT5H20M"></span></span>
5H20M means 5 hours 20 minutes. You can omit hours and minutes if you wish so it could look like this PT5M or PT13H. Required.

prepTime. The length of time it takes to prepare the recipe not including cooking. This tag is not required, but you cannot pass the testing tool without either prepTime or cookTime. This is odd because neither is part of the hRecipe language. They are borrowed from RDFa. All the other rules for duration for prepTime apply.

cookTime. The time it takes to actually cook the dish. All the other rules for duration for prepTime apply.

nutrition. Can contain the following child elements: servingSize, calories, fat, saturatedFat, unsaturatedFat, carbohydrates, sugar, fiber, protein, and cholesterol. These elements are not part of the hRecipe microformat, but Google will recognize them. Optional.

instructions. The steps to make the dish. Can contain the child element instruction, which can be used to annotate each step. This is a div tag and must open and close around the entire set of instructions. If you wish, you can use the tag instruction (singular) around each paragraph. Optional.

yield. The quantity produced by the recipe (for example, number of people served, number of servings, etc). Optional.

ingredient. Use this tag around each individual ingredient in the recipe. Can contain child items name (name of the ingredient) and amount. Required.

review hreview-aggregate. If your readers rate recipes, you can include this. You can include the average rating and the count of raters within the tag. It's hard to explain, so look at the sample below. Optional.

Add these tags to your CSS

These are the tags I use (I don't have reader ratings or nutrition info yet). You can change the order.

.hrecipe { }
.fn { }
.author { }
.photo { }
.summary { }
.recipeType { }
.tag { }
.yield { }
.prepTime { }
.cookTime { }
.duration { }
.ingredient { }
.instructions { }
.published { }
.review hreview-aggregate { }
.nutrition { }
.servingSize { }
.calories { }
.fat { }
.saturatedFat { }
.unsaturatedFat { }
.carbohydrates { }
.sugar { }
.fiber { }
.protein { }
.cholesterol { }


Here is what the code of a sample recipe might look like. I have omitted normal formating codes so as to not confuse anyone not accustomed to html and CSS code. It is a condensed version of my popular Last Meal Ribs. After you are done with a page, you can test your code and if it works, see a preview of your listing with Google's Rich Snippet Testing Tool.

<div class="hrecipe">
<h1 class="fn">Meathead's Last Meal Barbecue Ribs</h1>
<img src="http://amazingribs.com/images/perfect_slab.jpg" class="photo" />
By <span class="author">Meathead</span>
Published on <span class="published"> July 4, 2006<span class="value-title" title="2006-07-04"></span></span>
<span class="summary">This is the way professional pitmasters make killer barbecue ribs.</span>
<span class="recipeType">Entree</span>
Tags: <span class="tag">BBQ</span>, <span class="tag">ribs</span>, <span class="tag">pork</span>.
<span class="review hreview-aggregate">
<span class="rating">
<span class="average">4.0</span> stars based on
<span class="count">55</span> reviews
Prep time: <span class="prepTime">20 min <span class="value-title" title="PT20M"></span></span>
Cook time: <span class="cookTime">5 hours <span class="value-title" title="PT5H"></span></span>
Total time: <span class="duration">5 hours 20 min <span class="value-title" title="PT5H20M"></span></span>
Yield: <span class="yield">1 slab (2 servings)</span>
<span class="nutrition">
Serving size: <span class="servingsize">1/2 slab</span>
Calories per serving: <span class="calories">1000</span>

<span class="ingredient">
<span class="amount">1 slab </span><span class="name">St. Louis cut spare ribs</span>
<span class="ingredient">
<span class="amount">3 tablespoons </span><span class="name">Meathead's Memphis Dust pork spice rub</span>
<span class="ingredient">
<span class="amount">4 ounces </span><span class="name">hardwood for smoking</span>
<span class="ingredient">
<span class="amount">1/4 cup </span><span class="name">your favorite barbecue sauce</span>

<span class="instructions">
1) Skin 'n' trim the slab by removing the membrane from the back and trim the excess fat.
2) Sprinkle the Meathead's Memphis Dust rub evenly on both sides and rub it into the meat.
3) Preheat your grill or smoker to 225°F. If you are using a grill, set it up for 2-zone or Indirect cooking.
4) Add the wood to the hottest part of the cooker.
5) Cook the meat for 5 to 6 hours or until it passes the bend test.
6) Paint on the barbecue sauce and cook for another 5 minutes over direct high heat with the lid open watching to make sure it does not burn.


If you have suggested corrections additions or references, please let me know in the comments below.


This page was revixed 3/17/2011

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grouchy?1) Please use the table of contents or the search box at the top of every page before you ask for help, then please post your question on the appropriate page.

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About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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© Copyright 2014 by AmazingRibs, Inc. AmazingRibs.com is published by AmazingRibs, Inc., a Florida Corporation. Unless otherwise noted, all text, recipes, photos, and computer code are owned by AmazingRibs, Inc. and fully protected by US copyright law. This means that unless you have written permission to publish or distribute anything on this website you have committed a Federal crime. But we're easy. To get reprint rights, just click here. You do not need permission to link to this website. Note. Some photos of commercial products such as grills were provided by the manufacturers and are under their copyright.