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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.

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Important Weights, Measures, Conversion Tables, and Rules of Thumb

"Correct measurements are absolutely necessary to insure the best results." Fannie Farmer, The Boston Cooking-School Cookbook (1896)

By Meathead Goldwyn

Below are some useful weights, measures, and equivalents that come in handy in the kitchen. Print it and tape it to your pantry door. On the right, you can type in amounts and they will be converted for you.

Beware! Ounces can be used for measuring both volume and weight and they are very different. An ounce of water by volume will weight MUCH more than an ounce of flour by volume.

It is OK to measure wet ingredients by volume, but dry ingredients are better measured by weight. When measured by volume, dry ingredients can be way off because they contain a lot of air. Some flours are ground into larger bits than others, and they will have more air between grains than finely ground flour. The same is true for salt. Morton's kosher salt has almost twice as much air than the same volume of table salt because Morton's kosher salt grains are shaped like flakes while table salt is shaped like cubes, and cubes can pack together more tightly. That's why professional bakers always weigh flour and why I measure salt for brines by weight.

When ounces are called for in a recipe for liquids it means by volume as in a measuring cup, but when ounces are called for in solids it should, in a professionally written recipe, be measured by weight. So a recipe that calls for 4 ounces of grated cheese means by weight. If you grate cheese and pour it into a measuring cup to the 4 ounce mark, it will weigh only about 2 ounces.

If you can't find a conversion you need on this page, you might OnlineConversion.com.

World Wide Metric is a website I use often for simple and complex quick conversions.

A lot of these equivalents are approximate and that's what this symbol means ≈. When you see it, read it as "about".

Dry measurements

Remember these are all leveled at the top which means that a tablespoon has a level top, not a big round hill in the center and valleys along the edges.

Decimal Tablespoons
1 1.00 16 48
3/4 0.75 12 36
2/3 0.67 11 32
1/2 0.50 8 24
1/3 0.33 5 16
1/4 0.25 4 12
1/8 0.13 2 6
1/16 0.063 1 3


3 teaspoons = 1 tablespoon
1 ounce = 28 grams
1 pound = 16 ounces = 454 grams
1 kilogram = 2.2 pounds
8 quarts = 1 peck
4 pecks = 1 bushel
1 pinch ≈ about 1/16 teaspoon ≈ the amount you can hold between your thumb and two fingers

1 can of beans = is usually 15 ounces undrained ≈ about 10 ounces drained ≈ 1/4 pound dried beans
1 pound dried beans ≈ about 2 cups dried beans ≈ makes about 5 cups soaked beans ≈ makes about 7 cups cooked
1 pound dried beans ≈ 4 cans drained

1 pound cheese ≈ 4.5 cups shredded
1 cup shredded cheese ≈ a little more than 4 ounces by weight
1 cup cottage cheese ≈ 1/2 pound

1 cup cocoa ≈ 1/4 pound
1 ounce chocolate ≈ 1/4 cup grated
1 cup chocolate chips ≈ 6 ounces by weight

Small clove of garlic ≈ 1/2 teaspoon
Medium clove ≈ 1 teaspoon ≈ 1/8 teaspoon garlic powder
Large clove ≈ 1.5 teaspoons
Extra-large clove ≈ 2 teaspoons

1 cup flour ≈ 5 ounces by weight ≈150 grams
1 tablespoon flour for thickening ≈ 1/2 tablespoon cornstarch
1 pound white flour ≈ 4 cups sifted flour
1 pound cake flour ≈ 4.5 cups sifted flour
1 pound whole wheat flour ≈ 3.5 cups

1 pound trimmed fresh mushrooms
≈ 5 cups chopped
≈ 1 (8 ounce) can sliced mushrooms, drained
≈ 3 ounces dried mushrooms, rehydrated
≈ 2 cups sautéed

Pasta and rice
4 ounces dry macaroni ≈ 1 cup ≈ 3 cups cooked and drained
4 ounces dry spaghetti or other noodles ≈ 1.75 cups ≈ 4 to 5 cups cooked and drained
1 cup uncooked white rice ≈ 1/2 pound
1 cup uncooked white rice + 2 cups boiling water ≈ 3 cups cooked rice
1 cup brown whole grain rice ≈ 1/2 pound 2.25 cups boiling water = 4 cups of cooked rice

1 gram of saffron ≈ about 450 threads (a.k.a. stigmas, strings, strands, or pieces)
≈ 2 teaspoons of whole saffron threads
≈ 1/2 teaspoon crumbled
≈ 1/4 teaspoon powdered

1 teaspoon Morton's table salt
≈ 1.25 teaspoons Morton's Kosher Salt
≈ 1 teaspoons Morton's Pickling Salt

Here's the inverse:

1 teaspoons Morton's Kosher Salt
≈ 0.8 teaspoon of table salt
≈ 0.8 teaspoons Morton's Pickling Salt

1 cup table salt ≈ 8 ounces (1/2 pound) by weight
Salt is 2.16 x density of water

Dry brine. Sprinkle the meat with about 1/2 teaspoon of kosher salt per trimmed pound, wrap in plastic wrap to keep other foods from contacting meat juices, and refrigerate for 2 to 12 hours depending on thickness.

Basic wet brine. Add one cup of hot water to a two cup measuring cup. Then pour in salt, any salt, until the water line reaches 1.5 cups. Produces a 6.3% brine.

1/2" thick meat should be brined for about 1/2 hour in the refrigerator
1" thick meat should be brined for about 1 hour in the refrigerator
2" thick meat should be brined for about 4 hours in the refrigerator
3" thick meat should be brined for about 12 hours in the refrigerator

1 cup granulated white sugar ≈ 8 ounces by weight
1 cup packed dark brown sugar ≈ 6 ounces by weight ≈ 250 grams by weight
1 cup packed dark brown sugar ≈ 1 cup granulated white sugar + 2 tablespoons molasses
1 cup packed dark brown sugar ≈ 1 cup of granulated white sugar + 1 tablespoon molasses
1 cup honey ≈ 3/4 cup sugar + 1/4 cup water
1 cup corn syrup ≈ 1 cup sugar dissolved in 1/4 cup water
Simple syrup is 1 cup of sugar with 1 cup of water thoroughly dissolved

1 stick butter = 8 tablespoons = 4 ounces = 1/4 pound = 113 grams = 1/2 cup by volume = 1/2 cup vegetable oil
1 pound solid fat (lard or shortening) ≈ 2 cups

The info below is estimated and can vary depending on the size of the nuts and their freshness.
Fresh nuts have a higher water content.

Almonds. 1 pound unshelled ≈ 1.5 cups nut meats
Almonds. 1 cup ≈ 5.5 ounces

Pecans. 1 pound unshelled ≈ 2.25 cups nut meats
Pecans. 1 cup ≈ 3.8 ounces

Walnuts. 1 pound unshelled ≈ 2 cups nut meats
Walnuts. 1 cup ≈ 3.6 ounces

Cashews. 1 cup ≈ 5.0 ounces
Peanuts. 1 cup ≈ 6.0 ounces

Ground Beef
Ground chuck usually is 15% fat
Ground round usually is about 10% fat
Ground sirloin usually is about 5% fat
1 pound boneless meat ≈ 3 cups cubed meat

Apple. 1 medium apple ≈ 1/2 cup slices or chopped
Bread Crumbs.
1 slice bread ≈ 1/2 cup bread crumbs
Coffee. 1 coffee scoop = 2 tablespoons
Gelatin. 1 tablespoon = 1 envelope = 4 sheets leaf gelatin
Herbs. 2 to 3 parts fresh herbs ≈ 1 part dried (most of the time)
Mustard. 1 tablespoon mustard ≈ 1 teaspoon dry mustard
Onion. 1 large onion ≈ 4" diameter ≈ 1 1/4 cup chopped
Pasta. 1 pound serves 4 people
Popcorn. 1/4 cup popcorn ≈ 5 cups cooked
Tomatoes. 1 pound tomatoes ≈ 1.5 cups chopped
Yeast. 1 packet active dry yeast = 2.25 teaspoons

Wet measurements

Wet volumetric measurements like tablespoons, teaspoons, allow for a little bubble in the center but the edges of the liquid should meet the edges of the spoon. In cups it is the center of the meniscus that you measure too. The meniscus is the upward slope where the liquid contacts the sides.



1 dash ≈ 3 drops ≈ 1/16 teaspoon
3 teaspoons = 1 tablespoon
1 shot of whiskey = 2 tablespoons
1 jigger of whiskey = 3 tablespoons
1 pint = 2 cups = 1 pound (a pint's a pound the world around)
1 quart = 2 pints = 4 cups = 32 fluid ounces = 0.95 liters
1 gallon = 4 quarts = 128 fluid ounces = 3.785 liters = 3785 cubic centimeters
1 liter = 100 centiliters = 1000 milliliters = 34 fluid ounces = 1.0 quarts
1 #10 can = 0.75 gallons

1 fluid ounce of water weighs 1.043 dry ounces = 0.0652 pounds = 29.574 grams
1 gram of water = 0.0022 pounds = 0.1408 ounces
1 mg of water = 0.0014 ounces

Light cream ≈ 18% butterfat
Light whipping cream ≈ 26-30% butterfat
Heavy cream = whipping cream ≈ 36% or more butterfat
Double cream = extra-thick double cream = clotted or Devonshire cream ≈ 42% butterfat
1 cup cream ≈ 3/4 cup milk + 1/4 cup unsalted butter (use only in cooking)
1 cup buttermilk ≈ 1 cup plain yogurt ≈ 1 cup milk + 1 tablespoons lemon juice
1 cup half and half ≈ 1/2 cup cream + 1/2 cup milk

Tomato Juice. 1 cup tomato juice ≈ 1/2 cup tomato sauce + 1/2 cup water
Lemon or Lime Juice. 1 medium lemon, lime ≈ 2 tablespoons of juice ≈ 1 ounce
Orange Juice. 1 medium orange ≈ 4 tablespoons juice ≈ 2 ounces

1 large egg ≈ 2 ounces by volume ≈ 3 tablespoons
1 large egg's white ≈ 2 tablespoons
1 large egg yolk ≈ 1 tablespoon
1 cup ≈ 4 to 6 whole eggs without shells

Vinaigrette. A classic vinaigrette is 3 parts oil and 1 part vinegar

Wine & Whiskey
1 bottle of wine = 750 ml = 25.3 ounces
1 barrel of wine ≈ 60 gallons ≈ 300 bottles
1 ton of grapes ≈ 2 barrels of wine
1 barrel of bourbon ≈ 53 gallons ≈ 200 liters per barrel ≈ 267 bottles
1 fifth = 25.6 ounces


Click here for the ultimate meat temperature guide.

Conversion formulae
Celsius or Centigrade = (Fahrenheit - 32) / 1.8
Fahrenheit = (Celsius x 1.8) + 32°C

Important temperature equivalents
400°F = 204°C = hot oven
350°F = 177°C
300°F = 149°C
250°F = 121°C
225°F = 107°C = ideal smoking temperature
212F = 100°C = water boils
203°F = 95°C = pork butt, beef brisket, and beef ribs are done
180°F = 82°C
170°F = 77°C
160°F = 71°C
130°F = 54°C = medium rare
72°F = 22°C = room temperature
32°F = 0°C = water freezes
0°F = -18°C

Cooking at altitude
Boiling point goes down about 2°F for every 1,000 feet above sea level.


1 quart ≈ 16 Kingsford briquets
1 Weber chimney ≈ 5 quarts ≈ 80 briquets
Figure 100 square inches of cooking surface per person when buying a grill

Slow cookers & crockpots

Low. Approximately 200°F
Medium. Approximately 250°F
High. Approximately 300°F

If there is a lot of liquid in the crock, the water temp will rise to 212°F and stay there no matter what temp you have on the dial.


1 centimeter = 0.4 inches
1 meter = 100 centimeters = 1000 millimeters = 3.28 feet
1 inch = 25.4 millimeters = 2.54 centimeters
1 foot = 0.305 meters


1 gram of carbohydrates contains 3.75 calories
1 gram of fat contains 9 calories
1 gram of protein contains 4 calories
1 gram of alcohol contains 7 calories

This page was revised 2/20/2015

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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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