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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 is 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. 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 $269 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.

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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Columbia Gold, A South Carolina Mustard Barbecue Sauce

"Dum Spiro Spero" South Carolina motto. It means "While I breathe, I hope."

By Meathead Goldwyn

In a swath of Mid-South Carolina, from around Columbia to the coast around Charleston, barbecue sauce is yellow, not red, a byproduct of the region's German heritage. In Germany, pork and mustard go together like peanut butter and jelly.

It is a bit of a jolt to an outsider wandering into barbecue joints in the area and being served a pulled pork sammie mixed with a yellow sauce. Until you bite down. The flavor profile is similar to conventional red barbecue sauce, sweet tart, but the base flavor is mustard, not ketchup, and the sweetness is cane sugar, not molasses. But it works! In fact I prefer it to red sauce on pulled pork.

Here’s a quick and easy classic South Carolina mustard sauce. Tangy and one of my favorites, you really need to give it a try. Try it on hot dogs or brats or anywhere that you might use bottled mustard. If you like it, try my Grownup Mustard Sauce. It's not traditional, but mighty good.

Bottle of mustardColumbia Gold Barbecue Sauce Recipe

Yield. A little more than 3 cups. Click here to calculate how much you need and for tips on saucing strategies.
Preparation time. 30 minutes.
Keeps. It can keep for months in the refrigerator.

Ingredients
2 cups prepared yellow mustard
2/3 cup cider vinegar
3 tablespoons tomato paste
1/2 teaspoon chipotle Tabasco sauce or you favorite hot sauce
3/4 cup sugar
2 teaspoons chicken bouillon granules or 1 cube
2 teaspoons dried rosemary leaves
1 teaspoon celery seed
3 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon table salt
1 teaspoon freshly ground black pepper

About the mustard. To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn't taste right with Dijon.

About the tomato paste. You can substitute ketchup if you wish.

Method
1) Mix the wet ingredients together in a bowl.

2) If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for a month or more.

This page was revised 8/27/2010


Please read this before posting a comment or question

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. 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 can't help you. Please read this article about thermometers.

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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, rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, and accessories, edited by Meathead.

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