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

"By far the leading resource for BBQ and grilling information" Forbes

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Summer is in full swing, so it's time to relax and enjoy yourself. The Centers for Disease Control says you can safely host a cookout with guests 6 feet apart. Just remind people to wash their hands, and consider dishing out the food yourself so people aren't touching the same serving utensils. Single-use condiments aren't a bad idea other. Now is the perfect time to take your rib game to the next level with our new "Deep Dive" book, Amazing Ribs Made Easy! This book explains everything you need to know with more than 100 helpful photos, a glossary of rib terminology, a guide to prepping ribs and removing the membrane, how to season them, a list of key tools and equipment, the best smoker and grill setups, and some of our favorite ribs recipes. All in one handy downloadable ebook. Click here to get this ebook now on Amazon for just $3.99. You can also get the book FREE when you join our Pitmaster Club. Click here to see all the benefits of the Pitmaster Club, including product discounts, exclusive content, free BBQ books and magazines, and a fun community of more than 16,000 like-minded barbecue lovers. After trying a few recipes in Amazing Ribs Made Easy, check out one of our most popular recipes that's not in the book, Maple Glazed BBQ Ribs. Yum!

You have come to the best place in the world for everything related to outdoor cooking, barbecue recipes, grilling and smoking techniques, food science and mythbusting, and the world's best buyer's guides to smokers, grills, thermometers, and grilling accessories, including unbiased reviews. You need this. Hope you brought napkins.

Food Safety From The Store To The Table In The Age Of COVID-19

By Meathead Goldwyn

Can you get coronavirus (COVID-19) from food? Check out these tips on how to prevent food poisoning. Learn all about viruses, bacteria, food safety, proper food handling, safe cooking temperatures, pasteurization, sterilization, and best practices for general safety when using a grill, smoker, and oven. read more

Stay In & Cook Out

By Dave Joachim

The upside of coronavirus social distancing? It's the perfect time to BBQ with the family. Here are simple recipes, grill maintenance tips, and food substitutions in case you ran out of an ingredient or the store shelves are empty. 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

Maple Glazed BBQ Ribs Recipe

By Meathead Goldwyn

Impress guests at your next BBQ and grilling cookout for this sweet and savory rib recipe starring a glaze of real maple syrup. The result is extremely tender, juicy, meat with a beautiful mirror like sheen from the glaze. More than one cook has written to tell us that the recipe results in the best ribs ever tasted. 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

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

How to Grill and Smoke Everything

By Dave Joachim

As the coronavirus keeps people home, more and more home cooks are asking us: How do I smoke a brisket? What's the best way to clean my grill grates? How do I mail-order a gas grill? What's the best way to build a wood fire? Here are answers, including how to stay safe when handling food in the COVID-19 era. read more

Summer Gear Guide: AmazingRibs.com's Picks For The Best Smokers And Grills Available For Home Delivery

By Clint Cantwell

Despite the uncertainty, one thing hasn’t changed – the joy and comfort that BBQ and grilling brings. It starts with the right smoker or grill so we’ve compiled an elite list of top rated AmazingRibs.com Platinum Medal winners, all of which can be delivered to your door so you can continue to stay safe at home. read more

Butchers And Meat Suppliers Who Sell Online And Mail Order

Many of our favorite meat suppliers now ship right to your door. Here are some suppliers of prime rib roasts, aged ribeyes, wagyu brisket, Berkshire pork, and other meats we love. read more

Grilled Peach Crumble Recipe Will Make Your Summer Complete

By Clint Cantwell

This delicious and easy grilled peach crumble recipe is the perfect summer dessert for any backyard BBQ. Fresh seasonal peaches are halved, then grilled cut side down until lightly charred. Top the peaches with a simple crumble mixture then smoke over indirect heat until golden brown. read more

Celebrate National Hot Dog Month with the Best Wurst On the Planet

By Dave Joachim

The hot dog is an iconic American food beloved every which way in every region of the country. July is National Hot Dog Month, so grab a pack of dogs, and get grilling with our best recipes for hot dogs and sauces. We also reveal some interesting history on hot dogs and the truth about what really goes into them. read more

How You Can Grill Better-Than-Steakhouse Thick Steaks

By Meathead Goldwyn

Create grilled steaks as good or better than they do in the best expensive steakhouses with this comprehensive how-to and recipe. From selecting the right cut and beef grade to smoking and searing on the grill, you'll be grilling up mouthwatering steaks for your family and guests in no time! read more

How to Remove the Membrane from Ribs

By Meathead Goldwyn

Removing the paper-thin membrane from the bone side of ribs prior to smoking ensures that the ribs come out as tender as possible without guests having to gnaw through the membrane's tough texture. This how-to guide features step by step photos for trimming a slab of ribs and removing the membrane. read more

Weber SmokeFire EX4 and EX6 Wood Fired Pellet Grill Review

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

Mojito Magic, Summer's Most Refreshing Cocktail Recipe

By Meathead Goldwyn

This recipe for the classic rum drink, mojitos, is the perfect refreshing cocktail for your warm wether cookouts. A variation on the African word mojo, or little spell, the mojito relies on a few simple, yet perfectly entwined, ingredients including sugar, lime, mint, and rum. read more

Tennessee Hollerin' Whiskey BBQ Sauce Recipe

By Meathead Goldwyn

Tennessee whiskey is the key to this delicious BBQ sauce recipe, a perfect compliment to countless BBQ and grilling main dishes. Aged corn whiskeys have a wonderful sweet vanilla flavor that truly shines in BBQ sauce and we keep the other ingredients to a minimum to showcase the complexity of flavor whiskey provides. read more

Let Our New Videos Show You How To Buy A Grill Or Smoker

By Max Good

Are you in the market for a new outdoor cooker? Watch our video buying guides to avoid buyers' remorse. We show you all the pros and cons of gas grills, charcoal grills, and various smokers so you can make smart buying decisions. read more

Masterbuilt Gravity Series 560 Digital Charcoal Grill + Smoker Review

Masterbuilt's Gravity Series 560 Digital Charcoal Grill + Smoker is a one-of-a-kind machine. It marries the ease of thermostatic control with smoky charcoal flavor. We haven’t seen anything quite like the Gravity Series, and we love it! The Masterbuilt 560 wins our AmazingRibs.com Platinum Medal. 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 15 Recipes

By Dave Joachim

Here's a list of the AmazingRibs.com top 15 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, 200+ 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

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

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

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

What people say about us

"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

"Knowledgeable, smart, hilarious, and self-effacing." Laurel Stone

"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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