A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder's fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs
If you have a Weber Kettle, you need the Slow 'N' Sear
The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.
The Good-One Is A Superb Grill And A Superb Smoker All In One
The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.
The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!
The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.
The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.
The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.
The Cool Kettle With The Hinged Hood We Always Wanted
Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.
Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.
Spring is the time to get outside and get grilling. No matter what is on your Easter menu this holiday, you'll find something to celebrate in the Easter recipes here. It's a moveable feast of classic Spring foods like grilled lamb, smoked ham, grilled asparagus, carrots, potatoes and pickled Easter eggs. Enjoy! read more
Treat Mom to a great meal this year. From Grilled Eggs Benedict and Grilled French Toast to Shrimp and Grits and Chocolate Truffles, here are our most requested brunch and lunch recipes to show the mothers in your life how much you love them. read more
Step up your food game this St. Patrick's Day with homemade corned beef. On a traditional plate with cabbage, homemade puts the store-bought stuff to shame. It's not hard to make, and you can enjoy it in our recipes for corned beef hash and rockin' reuben sandwiches. See all our best St. Patrick's Day recipes. read more
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
Wondering what to cook on Valentine's Day? Answer: whatever your loved one wants most! On this romantic holiday, that often includes certain aphrodisiac foods like chocolate, bananas, cherries or whipped cream. Check out our favorite recipes to make your Valentine's Day meal the most memorable yet. read more
Football snack stadiums are the perfect centerpiece for couchgating and tailgating parties throughout the football season. Especially for the Super Bowl, wow your guests by welcoming them with a food stadium (a.k.a. the Snackadium) packed with AmazingRibs.com's favorite BBQ and grilling recipes. read more
Happy New Year! Whether you spend the day watching football with friends or gathering with family for a traditional New Year's Day supper, our recipes can help bring you some good luck for the year ahead. read more
It's party time! Whether you celebrate New Year's Eve with endless appetizers and cocktails or an extravagant sit down dinner, we've got recipes to fit the bill. Graze on snacks like Frico Cheese Crisps and Grilled Oysters. Or enjoy a meal of Surf and Turf with Chocolate Truffles for dessert. Happy New Year! read more
Celebrate the holidays with our best recipes. Feast on latkes for Hanukkah and prime rib, crown roast of pork, double smoked ham, or roast goose for Christmas dinner. Plus pecan tassies and Dutch oven apple cranberry crisp for dessert. We even show you how to roast chestnuts on an open fire! read more
Here's everything you need to get ready for and to enjoy Thanksgiving, including smoked and grilled turkey recipes, carving tips, planning hints, and recipes for sides and desserts. Celebrate the harvest! read more
June 19, or Juneteenth, celebrates African-American emancipation, and barbecue is central to the festivities. It began in Texas, so why not celebrate with our favorite Texas BBQ, including brisket, ribs, sausage, Cowboy Candy (candied jalapenos), cole slaw, pinto beans, potato salad, and mac and cheese. read more
Today is not only Independence Day: it's National BBQ Ribs Day! We've got everything you need to celebrate in style from our award-winning ribs recipe and an easy way to remove the tough membrane from a rack of ribs to an easy trick that shows you when your ribs are properly cooked. Happy Ribs Day, America! read more
Celebrate Independence Day with an all-American menu featuring the best BBQ ribs you ever tasted, old-fashioned potato salad, Boston baked beans, classic cole slaw and, for dessert, a new take on an old standby: Grilled Strawberry Shortcake with Smoked Whipped Cream. Don't forget the ice cold beverages. read more
Whether it's you or Dad doing the cooking this Father's Day, here's a barbecue menu that will knock everyone's socks off. The centerpiece is a better-than-steakhouse grilled ribeye with whiskey BBQ sauce on the side. There are even recipes for drinks and dessert! read more
Memorial Day is a time to honor those who gave their lives for our country and to gather with friends and family for a barbecue. Here is a everything you need to celebrate this holiday from the menu to the equipment. Since chicken is America's favorite meat, we feature our best BBQ chicken recipes. read more
AmazingRibs.com Editor David Joachim has authored, edited, or collaborated on more than 45 cookbooks including four on barbecue and grilling, making him a perfect match for a website dedicated to the “Science of Barbecue and Grilling.” His Food Science column has appeared in "Fine Cooking" magazine since 2011.