Robert F. Moss, AmazingRibs.com Editor And BBQ Historian

Is Processed Food Bad? What About Hybrids? Bio-Engineered? GMOs? Lab Grown? 3D Printed?

We explain them all Eve plucked an apple and handed it to Adam. A pure, simple, raw, unprocessed, delicious apple. And for this they were kicked out of Eden. Then they had to find food in the real world. There were raw fruits and vegetables, but the breakthrough came after a forest fire. They discovered […]

Pork Fried Rice On A Charcoal Chimney

Extreme heat is the key to a good stir-fry—a charcoal chimney gets you there What’s that special something in the food at your local Chinese restaurant? The high heat. Most home stoves just don’t get hot enough to properly and quickly sear food in a wok. But a cheap charcoal chimney does. Read all about […]

How To Stir-Fry Outside For Higher Heat

A charcoal chimney mimics the extreme heat of a wok burner in a Chinese restaurant I know you love Chinese food, and probably you’ve attempted to stir-fry indoors. And the results were good, but not as good as the neighborhood Chinese restaurant. The reason is simple: Your stove isn’t hot enough. For great stir-fry you […]

Live-Fire Market Trends: 2025

A year of consolidation and retrenchment In last week’s Cue Sheet dispatch, I graded my barbecue prognostications for 2025. One of the predictions that earned an “A” was that we would see more consolidation in the outdoor cooking equipment market, which includes grills, smokers, outdoor griddles, and even wood-burning pizza ovens. And, boy, did we. […]

Is Red Meat Bad For You? Limited Research Robs Us of a Clear Answer

Definitive advice about good vs. bad foods would be great, but eating a varied diet is a wise move while we wait. This article originally appeared in the Washinton Post and is reprinted with permission from the author. Over and over, we ask the question: Is Food X good or bad for you? And, over […]

Smoked Tomahawk Steak From Eric Wareheim’s Steak House Cookbook

A beef slab with chimichurri to serve six This recipe is reprinted with permission from Steak House by Eric Wareheim. Click here to read our full review of Steak House. Oddly enough, this recipe comes not from a steak house but from a barbecue joint called Jon G’s, a Texas-style barbecue spot in Peachland, North […]

Get A Taste of Celebrity Butcher Dominique Rioux’s Smoked Ribs with Apricot BBQ Sauce

Apricot baby food is the secret sauce ingredient in these succulent smoked ribs This recipe is reprinted with permission from Carnivore: A Butcher’s Secrets for Perfectly Cooked Meats by Dominique Rioux. Click here to read our detailed review of this cookbook. Permissions and credits Courtesy of Carnivore by Dominique Rioux © 2025 www.robertrose.ca Reprinted with […]

Feast on Celebrity Butcher Dominique Rioux’s Smoked Brisket

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Bacon Ribs: A Unique Twist On Traditional Smoked Baby Back Ribs

Curing turns ordinary ribs into something extraordinary — bacon back ribs! Looking for something a little different for your next cookout? These bacon-style baby back ribs will have your guests buzzing. Inspired by our popular homemade bacon recipe, you cure the baby backs for 3 days. If you are new to curing meats, we recommend […]

Heavenly Hamburgers Made Easy: A Downloadable Deep Dive

Beef brisket, Texas-style, is the Mt. Everest of barbecue. It is the most challenging of all meats. But, if you let us be your sherpa, we can get you to the top. If you’ve ever wanted to create a smoked brisket at home just as good, if not better, than they do at Texas’ best BBQ joints then this BBQ beef brisket Deep Dive Guide is for you!