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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
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(6) Support for AmazingRibs.com!

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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!

GrillGrates Take You To
The Infrared Zone

GrillGrates(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.

The Pit Barrel Cooker

Absolutely 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).

Best of all, it is only $299 delivered to your door!

Best. Tongs. Ever.

Made 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 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.

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Watch For Meathead's Book In Spring 2016

"Print is dead." Dr. Egon Spengler, Ghostbusters, 1984

By Meathead Goldwyn

I am pleased to announce that I have agreed with Houghton Mifflin Harcourt to produce the book "The Science of BBQ & Grilling, How To Use The Latest Mythbusting Research To Become An Outdoor Hero, With 200 Traditional All-American Recipes Modernized".

Based on the content on this site, with new articles and recipes, I am honored to have the estimable Rux Martin as my editor. HMH and Martin also publish Jacques Pepin, Dorie Greenspan, Jack Bishop, Karen Tack, and the Gourmet magazine books.

Special thanks to my amazing literary agent Sally Ekus, of the Lisa Ekus Group who helped persuade HMH that a book that shares some of its content with a website can still sell.

Subscribe to my email newsletter "Smoke Signals" and I will let you know as soon it is available.

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