BBQ & Grilling In Depth: Up Your Game With Tested Recipes, Science-Based Tips On Technique, Equipment Reviews, Community

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Mardi Gras. Is there a more joyous food holiday? Fat Tuesday revels in the richest, fattiest, most calorie-laden and decadent edibles. Hallelujah! In New Orleans, King Cake is the most iconic indulgence, decorated in purple, green, and gold. But other Cajun and Creole foods find their way to Mardi Gras tables from jambalaya to gumbo to muffuletta. Even if you can't make it down to New Orleans, celebrate Mardi Gras with our best NOLA-inspired recipes like grilled oysters, red beans and rice, and BBQ shrimp & andouille po' boys. Laissez les bons temps rouler!

Our Best Mardi Gras Recipes

By Dave Joachim

Mardi Gras in New Orleans is a wild party! Celebrate this holiday with the iconic King Cake and other Cajun and Creole foods from jambalaya and gumbo to muffuletta, andouille po' boys, grilled oysters, red beans and rice, pralines, hurricanes, and Sazerac cocktails. Here are some our favorite NOLA-inspired recipes. read more

News

By Meathead Goldwyn

Here's what's new in the BBQ world and all our new content! There's so much stuff on this site that it's hard to find what's news. So we put all the new content here in one simple list. read more

We Were The First To Cook on Weber's New SmokeFire 24" and 36" Pellet Grills: Here's Our Review

Weber has a new pellet smoker and it is alone among pellet cookers in that it can properly sear a steak. read more

Red Beans And Rice Recipe, A New Orleans Classic Made At Home

By Meathead Goldwyn

Enjoy a taste of New Orleans with this recipe for classic red beans and rice! In NOLA, Sunday is ham night, and on Monday, the leftover ham and the ham bone are used to make Red Beans and Rice, a traditional Creole stew that can be prepped quickly and simmers for several hours before diving in. read more

How To Make The Best BBQ Ribs You Ever Tasted - On A BBQ The Way Champions Do It

By Meathead Goldwyn

Here are step by step instructions for mouthwatering BBQ ribs that are so juicy and tender, just like the competition pitmasters and the best ribjoints do it. Start with our award winning spice rub and end with championship tangy sticky sweet sauce. And you do not need a smoker, you can do it on a grill! read more

Tips On Indoor Grilling and BBQ

By Dave Joachim

Can't get outside to the charcoal grill? Ran out of propane? Your apartment building doesn't allow grills? Grill it or smoke it indoors! From broiling and fireplace grilling to stovetop smoking and slow cooker pulled pork BBQ, we've got you covered. Here's everything you need to enjoy grilled food and BBQ year round. read more

BBQ & Grilling Technique, Science, And Mythbusting

By Meathead Goldwyn

Good cooking needs more than good recipes. The best chefs understand "why" as well as "how" and they have developed tricks and techniques that can make major differences in the outcome. Here is more of the science behind cooking and some of our favorite tips and tricks that make cooking easier, and the outcome better. read more

The "AmazingRibs.com Meat-Up In Memphis" is "The Ultimate BBQ Lovers Road Trip Event" Says Forbes

By Meathead Goldwyn

Join us July 31, 2020 through August 2, 2020 for an AmazingRibs.com Pitmaster Club Meat-Up in Memphis, home of great barbecue, blues, soul, and rock & roll. Hang out with your virtual friends from the Pitmaster Club, meet Meathead, Max, Clint, Huskee, Spinaker, and David. read more

BBQ Shrimp & Andouille Po Boy Recipe: A Taste Of N'awlins

By Meathead Goldwyn

Savory New Orleans BBQ shrimp and spicy Andouille sausage are the stars of the show in this recipe for a grilled po boy. Served on crusty French style bread and packed full of meat and/or seafood, the po' boy sandwich is a New Orleans staple and our Barbecue Shrimp & Andouille Po-Boy twist is surely an instant classic. read more

Texas Hot Links (aka Texas Hot Guts): Bigger, Better Smoked Sausage

By Meathead Goldwyn

In Texas, smoked sausage is as central to barbecue as brisket. There is no standard recipe, but natural casings always hold the ground meat mixture. My favorite blend leans more on pork than beef and includes lots of black pepper. If you like smoked sausage, you'll love this Texas Hot Guts recipe. read more

Oysters Grilled with Roasted Garlic Butter and Romano Recipe

By Dave Joachim

If you've only ever eaten oysters raw, this recipe will be a revelation. And if you've never warmed up to oysters, give this recipe a try. Oysters Grilled with Roasted Garlic Butter and Romano are easy to make, drenched with rich flavors, and utterly delicious. read more

How To Fry - And Here's The Genius - Do it On Your Grill!

By Meathead Goldwyn

Here's why and how you should fry foods on your gas grill. Outside on a gas grill, you don't have to worry about the smell, the smoke alarm, or oil spattering on the stove and counters. And you never have undercooked chicken. read more

BBQ and Grilling Hacks: 12 Genius Ways to Save Time and Money

By Clint Cantwell, By Dave Joachim

BBQ cooks are some of the most inventive cooks around. Live fire, hot coals, grill grates, heavy hunks of raw and cooked meat...they can all present some serious challenges. Here are our favorite outdoor cooking hacks to save both time and money while also creating delicious BBQ! read more

Sous-Vide-Que Marrying The Grill, Smoker, And Sous Vide

By Meathead Goldwyn

Sous-Vide-Que combines the best of three great cooking methods: grilling, smoking, and sous vide. From grilling you get the rich flavors of browning. From smoking, you get the alluring aromas of wood smoke. And from sous vide, you get evenly cooked meat that is incredibly tender and juicy. read more

Our Top 10 Recipes

By Dave Joachim

Here's a list of the AmazingRibs.com top 10 recipes of the year, the best and most visited ones on our site, including ribs, brisket, pulled pork, pastrami, smoked turkey, spice rubs, and other BBQ favorites. read more

Best Cooking Thermometers, More Than 150 Lab Tested And Reviewed

By Meathead Goldwyn

A good digital thermometer is a cook's most important tool. Our electrical engineer has tested more than 150. There is nothing like it in the world. You can use the search options at left. Below are the best, our Platinum Medal winners. Get the unbiased results for each product. read more

Pizza Perfection: Everything You Need Know

By Dave Joachim

You want to make the best pizza? Here's what you need to know from thin crust to deep dish, Naples to Rome, Detroit to New York, baking stones to steels, grills to pizza ovens, reliable dough recipes to the best topping combinations, and everything in between. read more

Frying Is Best Done On The Grill!

By Meathead Goldwyn

Frying is a project for your grill. If you do it on your grill, who cares if there are spatters, smoke, and there is no smoke alarm. Here are some articles and recipes that will show you how to make great fried chicken, onion rings, and more on your grill. read more

Why You Need To Start Griddle Grilling

By Paul Sidoriak

Cooking on a hot griddle, flattop, or plancha is a great way to get an all-over flavorful sear. And it is fun! read more

Quick Start Guide: The Meathead Method

By Dave Joachim

If you are new to BBQ and grilling, start here. These articles will give you a solid foundation on BBQ and grilling equipment, ingredients, and techniques. You'll learn about thermodynamics, how to control temperature, meat science, smoke science, and how to get your food done exactly how you want it when you want it. read more

Ratings, Reviews, And Buying Guides

By Meathead Goldwyn

Our team of professional reviewers is hard at work finding the best and worst grills, smokers, thermometers, tools, accessories, artisan foods, and books for you. read more

How to Cook A Steak Like A Pro

By Dave Joachim

Want a great steak tonight? You don't have to shell out last week's paycheck at an expensive steakhouse. Here's how to cook the perfect steak at home. Six simple steps will get there, and we cover both the basics and the deeper details of buying, trimming, seasoning, and cooking your ideal cut of beef. read more

Grilled Hasselback Sweet Potatoes with Maple Pecan Butter Recipe

By Clint Cantwell

If your side dishes seem a bit tired, try a new twist with grilled hasselback sweet potatoes. Sliced partially through, the sweet potatoes begin to open up like an accordion, making for a stunning presentation. A flavorful blend of butter, pecans, and maple syrup makes the dish even more impressive for guests. read more

Charcoal Grillin' Starter Kit

By Dave Joachim

New to charcoal grilling? Here's everything you need from the best grill and charcoal to tongs and a reliable thermometer. read more

8 Steps to Total BBQ Rib Nirvana

By Dave Joachim

We're crazy for incredible BBQ ribs and have plenty of rib recipes, smoking techniques, equipment recommendations, and mythbusting secrets throughout the site. But we know sometimes you just want to see the highlight reel instead of watching the whole game. No problem. Here are the 8 key steps you need to take. read more

7 Amazing Grills and Smokers Under $500

By Dave Joachim

Ready for a new rig? A brand new, good quality gas grill, smoker, or pellet grill doesn't have to break the bank. For many folks, the sweet spot is about 500 bucks. These 5 grills and smokers all cost less than $500, and they are all winners of our highest honor, the AmazingRibs.com Platinum Medal for Best Value. read more

BBQ And Kitchen Tools, Toys, And Accessories Rated And Reviewed

By Meathead Goldwyn

Here's are reviews of tools, equipment, gadgets, and toys that can help make you a better cook. We have tested all of these products and we really put them through their paces to see if they are worth using. Our reviews and ratings are totally unbiased. read more

You'll Love These Twice Baked Potatoes with Cheddar Cheese

By Meathead Goldwyn

Baked potatoes are so good that they become even better by baking them twice! For this method, I bake the potatoes whole on the grill, then mash and mix the cooked potato with spiced sour cream, stuff it back into the potato jacket, top it with cheddar cheese and bake it again. Potato nirvana! read more

Barbecue History And Culture

By Meathead Goldwyn

BBQ. Barbecue. Barbeque. Bar B Que. No matter how you spell it, it is a phenomenon that has a fanatic following in all areas of the country and around the world. In this section you will learn where it all began and how people in different regions practice this ancient art. read more

About Us

By Meathead Goldwyn

Launched in 2005, AmazingRibs.com started off as a hobby and labor of love. While it's no longer a hobby, it has grown and morphed from a one-man amateur operation into a professional website. The main thing you should learn is that we are serious about food and cooking. The love of this shows in everything we do. read more

Videos Show You The Science Of Great BBQ And Grilling

By Meathead Goldwyn

Check out our videos to see detailed BBQ and grilling techniques, step by step recipes, and video reviews of grills, smokers, thermometers and other products we have tested and find useful. read more

2019 Overview Of The Grill And Smoker Market And Trends

By Max Good

Looking for a new grill? Dreaming of a better smoker? Check out our top picks for best grills and smokers of the year in all price categories, as chosen by our full time grill and smoker tester, Max Good. read more

Mardi Gras King Cake

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"The world’s leading outdoor cooking resource." Larry Olmsted, Forbes.com

"An amazing compendium of barbecue knowledge." Aaron Franklin, Franklin Barbecue, Austin

"I was crowned World Brisket Champion at the Jack Daniels World Championships using your Big Bad Beef Rub. Your site has played a pivotal role in my development." John Lattuca, WeekendWarriorBBQ, Montreal, Canada

"This meal was as memorable as my first sex, only better." Marie Overholt, San Francisco, CA

"The BBQ community is so extremely fortunate to have someone as passionate and articulate as you." Frank Ostini, Chef Winemaker, Hitching Post II Restaurant & Winery, Buellton, CA

"I adapted your brisket rub recipe this summer and my customers love it (8,000 pounds served in 6 months)! My brisket even won 'best beef' in the Sonoma County Harvest Fair." Chef Larry Vito, BBQ Smokehouse, Sebastapol, CA

"Meathead is the best writer covering this part of the culinary world." John Markus, Producer, BBQ Pitmasters TV show

"The Rosetta Stone of BBQ." Bill Lamb

"I got laid last night because of your pastrami" Name withheld for obvious reasons

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"I have worked as a professional cook in high end French restaurants for several years, so when I hit the internet looking for some BBQ info, I was really pleased to find an in depth and expansive site that had all the tips I was looking for." Aaron Ettlin, Portland, OR

"A Famous Dave's commercial came on claiming the best ribs in the world, and my honey shook his head and said, 'nope, it's right here.' Many, many thanks!" Red Taylor, San Francisco, CA

"We had a fantastic season winning two Grand Championships and five Reserve Grand Championships. I always appreciate referring to your site. Thanks." Steve, Grills Gone Wild, IA

"I have always loved cooking ribs but with our new gas grill they were never as good as charcoal. Well that all changed last night when I made the greatest ribs I have ever tasted. My wife wanted to know if I bought them somewhere and then claimed I cooked them myself." Allen Nicley, Mont Alto, PA

"The Memphis Dust and the pulled pork are excellent! I had to dang near run people out of my house!" Aswad Johnson

"I was about to buy a new smoker. After reading your article about setting up a horizontal smoker, I decided to try rehabilitating something the previous owner of my house left in the backyard. Total investment: $100. I figure I saved at least $500!" Coleman Shelton, Calvert City, KY

"Amazingribs.com is the most information packed barbecue site known to man." Pitmaster and BBQ Columnist George Hensler

"AmazingRibs.com is the world's go-to place for a barbecue treasure house of reliable information." Ardie "Remus Powers" Davis, author of numerous barbecue books

"This is my new go-to method for prime rib." Candy Weaver, President, Kansas City Barbeque Society

"We've won five Grand Championships and two Reserve Championships in the past three months. Learned much about BBQ from you and wanted to give you credit." Harry Soo, SlapYoDaddyBBQ.com

"The Alton Brown of Que." Joe Mizrahi, Smokin' Joe's, NYC

"I have always loved to travel and eat. Life became boring when I had to give up my worldly adventures. Thanks to you I now love to cook. I am now having adventures at home in my kitchen and my back yard. I am no longer bored, and my large family is grateful too. Thank you so much." Dugan Hoeflinger, Tucson, AZ

"I am in the process of opening a cafe and thought your simple sweet sour slaw is an amazing winner." James Murray, Toronto

"I had two ribs and my boyfriend ate the other 3 1/2 pounds. He couldn't stop to talk. He had to bring a box of tissues to the table because these ribs are so good they make him weep. He tells me that my ribs have deepened his love for me. Well, fine, but I know that just means he wants more ribs." Nancy J. Mostad, Minnesota

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