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During this time the Pitmaster Club will be closed and the rest of the site may be offline for very short periods of time (hopefully not at all).

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Meathead the Barbecue & Grilling Lover Cartoon

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If you like AmazingRibs.com, please save this link and use it every time you go to Amazon. Amazon and many other websites pay us a small referral fee when you click our links and purchase from them. It works on everything from grills to diapers, Amazon never tells us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site!

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.

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Support the website that supports you and get some nifty benefits:

A Comprehensive Food Temperature Guide Magnet that sells for $9.95 on Amazon.com.
Live video seminars with top Pitmasters.
Access to The Pit forum.
Entry into Gold Medal Giveaways.
Support for Operation BBQ Relief.

Click here for details.

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GrillGrates Take You To
The Infrared Zone

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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 $289 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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Hot Links To The Best Food, Drink, Websites, Podcasts, Forums, Mailing Lists And Other References.

By Meathead Goldwyn

In this section I have attempted to create a guide to quality food and cooking info on the net. Why send my readers elsewhere?

In fall 2009, when Conde Nast announced it was pulling the plug on Gourmet magazine, Christopher Kimball, publisher of Cook's Illustrated, a competitior of Gourmet, wrote a thoughtful op-ed in the New York Times on its demise.

He blamed free content on the net and the advertising business model that keeps it alive, and argued for the subscription model his excellent site uses. "Google 'broccoli casserole' and make the first recipe you find. I guarantee it will be disappointing. The world needs fewer opinions and more thoughtful expertise..."

So I Googled "broccoli casserole" and the very first recipe was in cooks.com (not related to Cook's Illustrated). Cooks.com is a humongous recipe database and it had 395 (!) broccoli casserole recipes contributed by, well, anyone. The very first recipe, by someone identified only as "CM" called for "sliced chicken" to be placed in the bottom of the casserole and the rest of the ingredients go on top. Then it said "brown on the top third shelf in a 350°F oven for about 15 minutes or until nicely golden." It doesn't say if I'm to use bake or broil, but I'm here to tell you, if you use raw chicken, 15 minutes on either setting is not likely enough time to kill salmonella, rampant in raw chicken nowadays. You could be more than "disappointed" in the first recipe you find, as Kimball predicts. You could be serving everyone a nice case of food poisoning.

I randomly clicked on some of the other recipes. A few looked like they might be pretty good. But many had confusing ingredients lists, failing to specify what kind of cheese, and other recipes had sketchy instructions. The latest thing is "crowd sourced" recipe sites like Foodista.com and the recipes section of Wikia.com. Anyone can edit any recipe they want. The theory is that the wisdom of the crowd will produce something better than any individual can. It works fairly well on Wikipedia.com, an online encyclopedia. So, if I hate cilantro, I can whip through the site removing cilantro willy nilly. If I like spicy food, I can add a splash of hot sauce to everything. It I work for Velveeta, well, you get the picture. These are new sites, so only time will tell if they produce anything useful, but I am skeptical.

Real recipe writing is hard work and it takes experience. It can take a dozen attempts to get it right. Adjust one ingredient and you probably have to adjust others. After you get it down you have to explain each step so there is no ambiguity. A serious food writer lives in fear of ruining somebody's meal with an imprecise instruction. So where are those serious food writers and tested recipes?

Google uses a computer program to determine its rankings and far too many of the goods sites are buried. Most of the time it is pretty good. But when it comes to food, Google and the other search engines are bringing us quantity, not quality. So it is left to me to bring us quality.

If you want me to add a site, please read my links policy first.

Barbecue, Grilling, and Judging Classes. Some are very basic, some advanced, some backyard oriented, some competition oriented, some are for a few hours, some last two or more days, some are hands on, some are demos and lectures. Some even include free beer and parties. A few are held at magnificent resorts and the package includes room. Some of these instructors will travel to your location if you want to pull together a group, and some will even teach private lessons. Many are taught by competition pitmasters, others by chefs, others by authors.

Accredited Culinary & Restaurant Management Schools. Want a career in the culinary arts or restaurant management? There are many cooking schools, but only a few are accredited and degree granting. Here are some. This list is by no means comprehensive.

Best food and cooking websites. The internet contains a wealth of useful info as well as a lot of misinfo. Here are links to some of the best websites.

Best barbecue websites. Tasty websites on everything from hamburgers to charcoal to tailgating to the Weber Bullet.

Barbecue competitions & associations. There are hundreds of BBQ competitions across the country, and some have prizes up to $75,000! Start practicing!

How to build a grill, smoker, hog cooker. Here are links to some of the best plans and videos for everything from a big brick grill to a UDS (Ugly Drum Smoker).

Best wine, beer, and spirits websites. Here are databases with recommendations for the best in drinks.

Best hot dog links. Where to find the best dogs in LA, West Virginia, and answers to your frank questions.

Meathead's other websites. Man cannot live on ribs alone (at least I can't). Here's some links to some of my other websites and projects.

...more to come (to be notified when new recipes and other articles come online, be sure to subscribe to my free, spam free, email newsletter).


Please read before posting a comment or question

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.

2) Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you. Please read this article about thermometers.

3) If you post a photo, wait a minute for a thumbnail to appear. It will happen even if you don't see it happen.

4) Click here to learn more about our comment system and our privacy promise. Remember, your login info for comments is probably different from your Pitmaster Club login info if you are a member.

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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.

This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

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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.