Advertising Opportunities

Grow your brand and make direct sales with this extremely popular site and its passionate readers

AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world. The site features tested recipes, education, techniques, tips, science, mythbusting, and buying guides. Advertising on AmazingRibs.com is a great way to build your brand or make direct sales.

Analytics

Think about this: More than 8,000,000 users will come to AmazingRibs.com while only 3,500,000 will attend baseball at Yankee Stadium. While here they will view more than 24,000,000 pages!

According to the rating service comScore, AmazingRibs.com was ranked in the top 50 in total visitors in the food category in the US among tens of thousands of food sites including commercial sites. This placed the site ahead of such monsters as Saveur magazine, Lean Cuisine, and Oscar Mayer (and they have Wienermobiles)!

Demographics

We use Google Analytics to measure traffic and demographics. Here's a typical snapshot:


15% Female
77% Male


33% are age 45 to 64
53% are age 25 to 44


13% $0-30k
25% $30-60k
31% $60-100k
31% $100k+


84% Caucasian
5% African American
3% Asian
7% Hispanic
1% Other


53% No Kids
47% Kids


37% No College
46% College
17% Grad School



General terms of sale

1) Your site must be informative, accurate, original, well maintained, and well-designed. The identity of the persons in control must be clear and plain, and contacting management must be simple.

2) You must conspicuously post your privacy policy on your site and make it available to all visitors. Your privacy policy must comply with all laws and accurately disclose your collection and use of visitor information.

3) Your site or your advertisers must not promote pornography, hate, bigotry, libel, violence, discrimination, or illegal activity.

4) Your ad may include motion or animation so long as we do not consider it annoying. We accept jpg, png, and gif files. We discourage Flash and swf files.

5) All ads are subject to our approval. We reserve the right to reject any ads that we wish at our discretion without explanation.

Menu of ad options

We believe strongly in the wall between editorial and advertising so all our ads are sold by third parties. Here is how to select the spaces you want and how to contact the party who sells it. There are many location and rate options depending on your budget. Below is a tasty menu.

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(Space A) Leaderboard 728 x 90 pixels

(Space B) Rectangle 300 x 250 pixels

(Space C) Skyscraper 300 x 600 pixels

Spaces A, B, and C are best suited for major corporations with significant ad budgets. You pay per 1,000 pageviews (CPM). Ads are run of site, meaning they appear on all 2,000 pages. This means your ads enjoy maximum visibility and impact. You can buy for as long or short as you want, or set a dollar limit.

(Spaces D & E) Google AdsWords

These ads are well suited for small to medium sized businesses. Google AdWords offer ads that charge you only if someone clicks on it, known as Cost Per Click (CPC). You can specify that you want to be on AmazingRibs.com or simply arrange to have your ads placed on sites related to your products.

Questions?

To learn more about rates, analytics, or if you have any questions, click here to contact us.

Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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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Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs

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1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

 

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