×

Help us help you

If we have helped you become a better cook, please become a Pitmaster Club member and help us become a better website. Benefits for members include:

(1) Seminars with famous Pitmaster Professors
(2) Access to The Pit forum
(3) An all new expanded Temperature Guide Magnet
(4) Gold Medal Giveaways of free grills and smokers
(5) Support for Operation BBQ Relief
(6) Support for AmazingRibs.com!

Learn more about the Pitmaster Club

Not ready to subscribe yet? Return to AmazingRibs.com

bbq grill and accessories ad
AmazingRibs.com BBQ Logo

message from meathead

Meathead the Barbecue & Grilling Lover Cartoon

Get Smoke Signals,
our FREE e-letter.
No spam. Guaranteed. Enter your email:

bbq ad

http://tinyurl.com/amazingribs

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.

bbq thermapen

GrillGrates Take You To
The Infrared Zone

BBQ_grill_grates

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 mor 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.


The space above can be yours at our lowest rate. Click here to go to Blogads where you can upload your ad, pick the duration, and pay with credit card. It's easy!

tailgater magazine
digg

How AmazingRibs.com Works And Why We Need Your Help

"Total revenues from online ads are still headed skyward... This means little to any individual Internet publisher, however, given that online ad rates are still declining." Fortune Magazine

By Meathead Goldwyn

Since we are asking for your financial support through the Pitmaster Club, I thought you might like a peek behind the curtain, a little "inside baseball", so you could see how we operate and how we support the site. A little transparency to help you make up your mind.

First of all, this is not a blog. A blog tends to be the work of one person, part time, really a hobby, and it is usually arranged by date, like a diary. This is a serious website, the product of a team of paid professionals, and it is organized by topic. Founded in 2005, there are now more than 1,000 pages on AmazingRibs.com at the time of this writing, some of them almost book length. And it is very popular. It ranks among the top 25 most popular food websites in the US.

It is different from a lot of other websites. We do not have a newspaper or magazine or TV network behind us. We do not exist to augment another business. This is our only business.

I own AmazingRibs.com and I work for you full time. It is my job. I take it seriously. It is my mission to make you a better cook and have your family and friends worship you. If you spend any time on this site you can see that I work very hard to be factual, accurate, detailed, informative, and innovative.

Expenses

You would be shocked if you knew how much this enterprise costs to run. Do the math in your head:

Content. I have a team of people smarter than me who help. Max Good works full time kicking the tires on grills and smokers for our equipment reviews section. Ryan Udvett is a Le Cordon Bleu trained chef and he works full time helping me develop and test recipes. Dr. Greg Blonder is a physicist and food scientist who consults with us and does original research that we commission. Dr. Tony Mata is a meat scientist who answers questions, checks facts, and also does research. Bill McGrath is an electrical engineer who tests thermometers. Sarahlynn Pablo is a researcher and fact checker. Lisa Lynott does all the illustrations. In addition, we have four superb moderators, David Parrish, Jerod Broussard, Aaron Lyons, and Candy Sue Weaver who answer questions and solve reader problems. We try not to leave any brisket behind.

Technical. On the tech side, Jim Maivald is our webmaster and he directs a number of experts who keep us up and running and make the site safe and fend off Chinese attacks (yes, they have come after us). Although he is a freelancer, he works for us most of the time. Paul Huntsberger is an amazing programmer, server whiz, database expert, and process guru. Kris Coppieters is another programmer whose speed and agility rival anybody in the NBA. They both put in a lot of time, and there are about four other specialists who pitch in when needed.

Business. On the business side, Jonas Halpren and Andrew Miller help with advertising and strategic guidance, reeling me in often. I have a great accountant and an attorney who speaks so I can understand him.

All these people are paid, even the moderators (most websites rely on volunteers). Click here to read more about them and the others.

Other expenses. We spend tens of thousands every year on grills, smokers, thermometers, tools, toys, books, food, and software. We have a big server, a backup server, and a lot of our data resides on servers distributed around the world so that if one goes down, there is redundancy. We underwrite real scientific research, and we own lab testing equipment.

How we pay for it

On the revenue side, we are a three legged stool, and all three legs keep us stable. They make a unique business model that allows us to pay people fairly and deliver great content.

(1) Advertising. I'm old school. I actually went to journalism school and came up in an era when there was a wall between advertising and editorial. I do not like concealing links to ads in articles, and I don't even like placing ads within articles. So I confine all ads to the top and side of the page so they are not intrusive. If you look on the right side, a lot of what appears to be ads are really my recommendations of products I love that I know can help you become a better cook. Click on them and they take you to an article on this site, not to a manufacturer. Also, some of them are for charitable causes. Neither do I sell ads. I don't even talk to the advertisers. I use companies called "ad networks" to sell ads. They typically take about 40% right off the top. Lately ad rates have been declining rapidly. Websites and blogs who depend on ads are hurting.

(2) Affiliations. A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies, most notably Amazon, pay a finder's fee if a reader clicks a link on AmazingRibs.com and buys a product from Amazon. When we find something we like, chances are it is on Amazon or one of the other sites we are affiliated with, so we link to them. These finders fees are our largest source of income. You may have seen us say the following. "If you like AmazingRibs.com, please save this link http://tinyurl.com/amazingribs and use it every time you go to Amazon. 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! And before you buy, click our links. If the price is competitive, use our link. It helps a lot. If the local hardware store is cheaper, then don't waste money on our links."

(3) Memberships. In July 2014, due to the costs of our rapid growth and declining ad rates, not to mention some ambitious new plans, we launched the Pitmaster Club, a membership program. I call it "friends with benefits". We toyed with setting up a "paywall" like Cook's Illustrated. You must pay to get access to their pages. But they have several magazines and TV shows to support them. We don't. And we didn't want to lock away our helpful info where you have to pay to see it. We all get huge pleasure from the many comments we get telling us how much we have improved your lives. Helping you eat better really is our mission.

Another option would be to ask for donations like PBS. I liked that idea, but I wanted to give you more than a totebag or coffee mug. So I set up a few special features for people who love the site and want to support it. Members of the Pitmaster Club get a free temperature guide magnet, access to a members only forum called The Pit, monthly videocasts with top pitmasters, access to past videocast archives, they get their name thrown in the hat for monthly Gold Medal Giveaways of gifts worth up to $1,500, and 5% of the membership fee goes to support Operation Barbecue Relief, a 501(c)3 charity that brings mobile kitchens to disasters and feeds first responders and survivors great barbecue. Hence the name friends with benefits".

If you love this site and want to support us while we support you, please click here to read more and to join the Pitmaster Club.

This page was revised 7/30/2014


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.

Moderators

LeaderDog.org Ad on BBQ site

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.

Advertising on this site. AmazingRibs.com is by far the most popular barbecue website in the world and one of the 50 most popular food websites in the US according to comScore, Quantcast, Compete, and Alexa. Visitors and pageviews increase rapidly every year. Click here for analytics and advertising info.

© 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.