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

 

Called by Forbes "by far the leading resource for BBQ and grilling information", 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.

Need a crowd pleasing appetizer? Give them the "moo" and the "oink" with Moink Balls. These bacon wrapped smoked meatballs with cherry BBQ Sauce are the easiest app ever! 


 

smoked and grilled buffalo chicken wings
Grilling Buffalo wings may sound like blasphemy but the results from this non-deep fried twist are simply amazing. By cooking this All-American Classic on the grill, you avoid the deep frying mess while also adding a deep, smoky flavor. The Buffalo wings start with indirect smoke before being crisped over direct heat. read more
What's new logo
Here's all our new content! Fans of AmazingRibs.com return again and again to bone up on key barbecue techniques or revisit recipes. There's so much stuff on the site that sometimes it's hard to see what new recipes, techniques and tips are here. So we made it easy. We put all the new content here in one simple list. read more
Beale Street, Memphis, Tennessee
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
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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
tailgate guide logo
Tailgating can be as simple or as fancy as you want it to be. Here's your ultimate guide to the gear, the recipes, and the planning tips that will make your next party in the parking lot the best ever. read more
smoked miso wings
Yes, Buffalo sauce tastes great on hot wings, but try some Asian flavors on your chicken wings with the deep, savory flavors of miso, sesame oil, and wood smoke. This recipe leans heavily on miso paste, a traditional Japanese ingredient rich in umami, the rich meaty savory flavor. read more
gift box
Here are the tools and toys that avid grillers and pitmasters want most. Our reviewers kicked the tires on hundreds of grill and BBQ products and wrote detailed reviews. We organized everything in price categories from under $50 to over $2,000 so you can find the perfect BBQ gift for that special someone. read more
stuffed pork loin
Our philosophy of food is simple. First of all, it must taste great. We try to create recipes that are easy to make and that use plenty of fresh seasonal ingredients with a minimum of processed stuff. But most important, we test all our recipes. We know these recipes work if you follow the directions precisely. Dig in! read more
BBQ and Grilling Hacks
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 grilled bison ribeye with butter on top
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
Best New Product logo
Looking for the best new BBQ and grilling equipment? Every spring, we pick the top new gas grills, charcoal grills, smokers, thermometers, and tools that we have tested, rated and reviewed over the past year. Our BBQ experts know their stuff, so it's an honor to be chosen. Here's the best new stuff for 2019! read more
grill cartoon
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
brat tub
Bratwurst are the signature food of Wisconsin and here's the recipe for creating perfect Touchdown Tailgate Brats simmered in beer and then grilled. The beauty of this recipe is that you can make the sauce at home, chill everything, and then finish the brats at the game during your next tailgating adventure. read more
rib on fork
Here's a list of the AmazingRibs.com top 10 recipes of 2018, 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
AmazingRibs.com Platinum Medal for best thermometers
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
marinara pizza on the grill
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
grilled lobster
Boiled lobster is good, but grilled lobster is better and here is the only recipe you need to make it happen! Undiluted by boiling water, the lobster flavor truly shines through when cooked quickly over live fire, not to mention the added smoky depth. Lobster is split in half, grilled, and basted with butter. read more
Fried onion rings
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
griddle grill
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
meathead goldwyn grilling steaks over lit charcoal chimneys
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
AmazingRibs.com Platinum Medal
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
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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
Horizontal barrel-shaped smoker on a double door cart on an outdoor deck.
Grilla Grills’ Silverbac pellet cookers are solid, well-built and well thought out pieces of BBQ equipment with solid, heavy-duty construction. Silverbac offers a few extra perks beyond the competition at a price point below most in this league. We give this cooker our AmazingRibs.com Best Value Gold Medal. read more
saucing smoked bbq ribs
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
charred ears of corn on a charcoal grill
New to charcoal grilling? Here's everything you need from the best grill and charcoal to tongs and a reliable thermometer. read more
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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 tools
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
twice baked potatoes
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 in 1800s
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
AmazingrRibs logo over beef kabobs
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
Moink Balls Recipe
We'll bet you can't stop at just one of these tasty smoked MOINK balls. This tested recipe is the perfect appetizer for any tailgating, couchgating, or backyard bash. The best part is that they are simple to make, featuring frozen beef (moo) meatballs wrapped in bacon (oink) then smoked before being sauced and served. read more
Meathead and Jenny
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
grilled pork belly
On the ketogenic diet? Looking for keto recipes? You're in luck because at AmazingRibs.com, we're all about fat and flavor. We don't publish a lot of recipes for carb heavy pasta or sugary desserts. Here are some of our favorite low carb, high fat, keto friendly recipes. read more

moink balls on a platter

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 they say about us

Meathead is the best writer covering this part of the culinary world. If there's a BBQ Mt. Rushmore, his face ought to be on it. 

John Markus, Producer, BBQ Pitmasters TV show

I have found your site to be the Rosetta Stone of BBQ. From here you can make anything, or you can obtain the tools and information to BBQ/Grill/Smoke. Thanks!

Bill Lamb

You are, to the barbecue world, what "Click & the Clack: The Tappet Brothers" are to the car world: knowledgeable, smart, hilarious, and self-effacing.

Laurel Stone

No question, just wanted to say yours is one of my go-to websites for cooking. I cooked professionally for many years, including a 3-year chef's apprenticeship at 4-star classic French kitchen in Dallas.

David White, Rockwall, TX

As we were watching our Giants beat the Mets, a Famous Dave's commercial came on claiming the best ribs in the world, and my honey just shook his head and said, "nope, it's right here." Many, many thanks!

Red Taylor, San Francisco, CA

I tried your Memphis Dust (on chicken) and it was amazing!

Ivan Carabott, Malta

 I died laughing at your rib song.

Gary Hays, Smithville, TX

My wife had gone to the store while I was preparing ribs for the smoker. When she came back our dog was in a hurry to get out of the truck and jumped on her feet. My truck slammed into her Buick totaling it. It knocked the utility room off the foundation causing the brick to fall off the side and back of the house which in turn collapsed a 10' x 30' deck. It crushed my smoker and the gas grill looked like the Titanic going down. While she was on the phone talking to the insurance man I propped the gas grill up using some of the rubble. I remembered your article on cooking ribs on the grill and decided I was going to have ribs no matter what. When my wife came back I was sitting on a broken chair drinking a beer and cooking ribs. The ribs were anything but a disaster thanks to you, I love seeing a woman standing there with her mouth open speechless, What a wonderful day.

Myron Robert Mayer, TN

 I have worked as a professional cook in high end French restaurants for several years, but I had little BBQ experience, so when I hit the internet looking for some info, I was really pleased to find an in depth and expansive site that had all the tips I was looking for. I am also pleased to tell you that I recently took first place in my first rib competition, using a slight variation on your Memphis Dust and a straight use of your Pig Candy recipe!

Aaron Ettlin, Portland, OR

We love your beans. My recipe has our guests tooting for a few days; I bet that yours will last a week!!!!

Peggy Bohl, Sacramento, CA

In 2012 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 never would have imagined that I would like anything better than a slab of smoked ribs, but that pulled pork, oh my gosh! I have taken it to a couple of parties and it is always a HIT! I made some two weeks ago and served it with the South Carolina mustard sauce as well as the grownup sauce and let me tell you, 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. Ran a test yesterday and got six hours at 225°F on one basket of lump charcoal and only had 8-10°F variance from end to end. Total investment: $100. I figure I saved at least $500!

Coleman Shelton, Calvert City, KY

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 in 2010.

Chef Larry Vito, BBQ Smokehouse, Sebastapol, CA

This meal was as memorable as my first sex, only better.

Marie Overholt, San Francisco, CA

Well my wife just about jumped through her [rear end]. The ribs were fantastic!

Ted DuBose, Perth, Australia

Amazingribs.com is the most information packed barbecue site known to man. I can get lost for days and days and never go down the same path twice. The information presented is continually updated, fresh, and topical. The best part for me is, Meathead has a great sense of humor, he doesn't even take himself serious, but you should. To put it bluntly, his site is just what the address says, AMAZING!

Pitmaster and BBQ Columnist George Hensler

You are changing lives.

 

Garrett Smith, Missoula, MT

The Last Meal Ribs really are the best ribs I've ever had. I got a Smokenator for my birthday and had to try this recipe for the inaugural run. While eating them, my wife said, "I've never loved you more than this moment." Truly a win. My young daughters loved them too. Who needs more of an endorsement than this photo.

Marcus Milligan

 I got first place on my ribs Sunday using your Vermont Maple Glazed Pig Candy recipe!

Steve Triplet, Galatia, IL

 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

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. As I prepare for the coming season, I look forward to digging deeper for more nuggets. I thank you for publishing such great tool.

John Lattuca, WeekendWarriorBBQ, Montreal, Canada

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 [second place] in the past three months. Learned much about BBQ from you and wanted to give you credit. Your site has loads of objective info and it has helped me greatly. You have put it together in one convenient spot.

Harry Soo, SlapYoDaddyBBQ.com

You are the Alton Brown of Que.

Joe Mizrahi, Smokin' Joe's, NYC

Meathead is the best writer covering this part of the culinary world. We're really lucky to have him in our community because he has become a soothsayer. If there's a BBQ Mt. Rushmore, his face ought to be on it. To have such muscular prose is better than we deserve. I call him The Elephant with the Big Tusks.

John Markus, Producer, BBQ Pitmasters TV show

An amazing compendium of barbecue knowledge.

Aaron Franklin, Franklin Barbecue, Austin

 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

No question, just wanted to say yours is one of my go-to websites for cooking. I cooked professionally for many years, including a 3-year chef's apprenticeship at 4-star classic French kitchen in Dallas.

David White, Rockwall, TX

I am in the process of opening a cafe and thought your simple sweet sour slaw is an amazing winner. Tested it tonight. All people could say was "More please!!!"

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

We love your beans. My recipe has our guests tooting for a few days; I bet that yours will last a week!

Peggy Bohl, Sacramento, CA

 In 2012 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.

Allen Nicley, Mont Alto, PA

I made some two weeks ago and served it with the South Carolina mustard sauce as well as the Grownup Sauce and let me tell you, I had to dang near run people out of my house!

Aswad Johnson

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

Meathead is a mad genius, and tests the hell out of pretty much everything that comes out.

Joe Brown, Gizmodo

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 in 2010.

Chef Larry Vito, BBQ Smokehouse, Sebastapol, CA

 This meal was as memorable as my first sex, only better.

Marie Overholt, San Francisco, CA

Well my wife just about jumped through her [rear end]. The ribs were fantastic!

Ted DuBose, Perth, Australia

The Last Meal Ribs really are the best ribs I've ever had. While eating them, my wife said, "I've never loved you more than this moment."

Marcus Milligan

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 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... and wanted to give you credit. 

Harry Soo, SlapYoDaddyBBQ.com

You are the Alton Brown of Que.

Joe Mizrahi, Smokin' Joe's, NYC

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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.

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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.

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