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Barbecue to go signKiller Barbecue and Grilling Recipes

"The discovery of a new dish confers more happiness on humanity, than the discovery of a new star." Anthelme Brillat Savarin from The Physiology of Taste 1825


The focus of this site is pork ribs. But what about the slaw? And the potatoes? And the drinks? And, let's face it, more than occasionally we like to eat beef and seafood and other meats and veggies. So here's a growing list of my favorite recipes. I worked hard to perfect them. I think you'll like you like 'em.

Rather than saving them for the book I am working on, I am publishing them here for free with three requests:

1) If you improve upon them or have suggestions, pass them back to me.
2) If you pass them on to friends, ask them to provide me feedback.
3) If you like them, please sign up for Smoke Signals, my free email newsletter, so I can let you know when I publish new recipes and when my book comes out.

My ingredients. Here is a partial list of some of the ingredients I use in my recipes and what you need to know about them.

Rubs, Pastes, Marinades, & Brines. Before the meat goes on, on goes the flavor.

BBQ Sauce Recipes. All the classic regional sauces: Kansas City, East Carolina, Lexington, Tennessee Whiskey, South Carolina Mustard, and more.

Other Fun Sauces. Rich Red Wine Sauce, Chimichurri, Marinara, here are sauces that make foods come alive.

PORKnography: Ribs, Pulled Pork, & More. Here you'll find a recipe for the Best Barbecue Ribs Ever, as well as perfect pulled pork, and more.

Beef Recipes. Texas Beef Brisket, beef ribs, Italian Beef Sangwitches, and that's just a start.

Hamburgers. Throw out everything you know about burgers. In this section we learn about the history of hamburgers, the regional styles from the Jucy Lucy to the New Mexico Green Chile Cheeseburger, and the absolute best way to cook the dream burger, the 8 ounce Steakhouse Steakburger. And the best technique is nothing like the way you do it now.

Lamb Recipes. Loin Chops in Sheep Dip is the best lamb you've ever tasted and Binghamton Spiedies beat the heck out of Kabobs.

Chicken, Turkey, & Duck Recipes. The Ultimate Smoked Turkey will make you the hero of Thanksgiving and Simon & Garfunkel Chicken will take you to Scarborough Fair.

Seafood Recipes. Schmancy Smoked Salmon. Nuff said.

Hot Dogs & Sausages. Lore and the recipe for the Classic Chicago Dog, the Detroit Coney, Wisconsin Brat Tub, and more.

Other fun entrees. Pizza on the grill is just plain better. And you won't go back to breaded and fried eggplant after you taste Grilled Eggplant Parm. And wait til you grill Grilled Cheese sandwiches.

Other Side Dishes. Learn why it's called Crack 'n' Cheese not Mac 'n' Cheese. Or try Bron's Cheesy Grits, Drunken Cranberries, and more.

Beans. Here's the complete canon of regional American bean dishes: Boston Baked Beans, Texas Grannie's Beans, N'Orleans Red Beans & Rice, South Carolina Hoppin John, and Kentucky Bourbon Baked Beans.

Breads. Grill your garlic and then your garlic bread.

Potatoes. From all over the world, Mom's All-American Potato Salad, German Potato Salad, Greek Potatoes, English Blue Cheese Potatoes, and Italian Pesto Potatoes.

Slaws, Salads, & Other Veggies. All the classic cole slaw recipes, Grilled Asparagus, Caprese Salad, and more.

Breakfast Recipes. Sitting on a flat rock by the campfire, a trout splashing on reentry, a cormorant drying its wings, ribbons of hot pink as the sun hauls itself out of the water, songbirds seeking sex in he most melodic way, and breakfast on the grill. Before you brush your teeth.

Snacks & munchies. Stuff to serve during the game and before the ribs are served.

Drink Recipes. In the South it's Sweet Tea, Lemonade, or beer. Here's the recipes as well as other great things to drink with your ribs.

Dessert Recipes. If chocolate truffles don't make her melt in your hands, then you haven't got a chance.

...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).

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Tell Meathead what you think, or ask him a question

But please, please, please read this first:

1) Please use the sitemap or the search box, at the top of every page. There's a good chance the answer is already on this site.

2) Please read this article about thermometers. Chances are your thermometer is the problem! I cannot help you troubleshoot unless you tell me that you are using a digital oven thermometer at meat level (not in the lid), and/or a digital meat thermometer. You simply cannot believe your grill's built-in bi-metal dial thermometer. They are often off by as much as 50°F!

3) Please tell me everything I need to know to answer your question.

4) Please don't ask me "What grill (or smoker) should I buy?" Read my Buyer's Guides and follow the links. I've shared just about everything I know on those pages. I cannot pick the right cooker for you any more than you could pick the right car for me. But I've explained everything you need to know to make your decision.


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Important Info About This Website

AmazingRibs.com is all about the Zen of barbecue, grilling, and outdoor cooking, with great BBQ recipes and techniques: Barbecue baby back ribs, spareribs, pulled pork, beef brisket, steak, burgers, chicken, smoked turkey, lamb, barbecue sauces, rubs, and side dishes, with the net's best buying guide to barbecue smokers and grills. It is written, photographed, illustrated, and coded solely by Meathead.

My philosophy about food is simple. First of all it must taste great. It must be easy to make and emphasize fresh seasonal products with a minimum of processed ingredients. I think that people need to know why as well as how, and that there are no rules in the bedroom or dining room.

Barbecue Hot Stuff AwardsAbout Product Reviews and Meathead's Hot Stuff Awards. Meathead's Hot Stuff Awards are highly recommended products that I have tested personally or that have been tested by reliable sources. Awards are based on features, quality, and value. Rest assured that when I recommend a product, it is really because I like it, not because someone has paid me to say so or because the company is an advertiser or sponsor. I purchase most products I review although occasionally suppliers send me samples.

About links on this site. Other than clearly marked ads, links and recommendations on this site are all products, services, and websites I truly admire, and are never paid endorsements. Your suggestions are always welcome. If you would like me to link to your website, click here to read my links policy first. Advertising policy. I do not accept ads from products that I review such as grills, charcoal, etc. Click here for more on my advertising policy.

Meathead's Personal Privacy Promise. I promise to never sell or distribute any info about you individually without your express permission, and I promise not to, ahem, pepper you with email or make you eat spam. Click here for more details of my privacy promise.

Disclaimer. The information on this website is for educational purposes only. All material within comes without warranties of any kind. I am human, and capable of mistakes, so I make no guarantees as to the accuracy, completeness, or safety of the information. Under no circumstances am I liable for any damages that result from use of the site (so you can't sue me if you burn your tongue on hot ribs, or get a tummy ache, OK?).

Copyright © 2010 by Meathead. Unless otherwise noted, all text, recipes, photos, and code are owned by Meathead and fully protected by US copyright law. This means you need my written permission to republish or distribute anything on this website. But I'm easy. To get reprint rights, click here. Note: Some photos of commercial products such as grills were provided by the manufacturers and under their copyright.


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Keep this site free!

barbecue hatWith a $25 donation you'll get a 100% cotton brushed twill adjustable low profile cap with the AmazingRibs patch sewn on. I'll even toss in a small bag of BBQ'rs Delight wood smoke pellets. Click here for more info and pictures of the hat.


Meathead's Faves

Hot Stuff Barbecue AwardHere are great products that have earned Meathead's Hot Stuff Awards. These are not ads.

GrillGrates Take You To The Infrared Zone

GrillGrates are the best new product I have tested in years and the best thing to happen to beef since salt and pepper. The base superheats, eliminates hot spots, smokes, and blocks flareups. This is the concept behind the expensive new infrared grills. Click here for more about GrillGrates.

barbecue grill grates

The Smokenator:
A Necessity For Weber Kettles

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.

Weber Barbecue Smokenator


ThermoWorks Pocket Thermometer - No More Guessing

A good thermometer is why I never serve overcooked or undercooked food. No more guesswork. This one has a very thin tip with a tiny thermocouple so it gives an accurate reading in just six seconds. I cannot recommend it more highly. It will improve your cooking overnight. And it is inexpensive. Click here for more about thermometers.

barbecue thermometer


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This link takes you to Amazon.com and tags anything you buy with my affiliate code so I get a small referral fee. It works on anything from grills to diapers and it has zero impact on the price you pay. Low prices, fast delivery (often free), good refund policies, and often there is no sales tax, are the best reasons to buy from Amazon.com, but clicking on that link before you shop helps me devote more time and money to you. Thanks!


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