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

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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 BBQ 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.

Spring is one of our favorite seasons at AmazingRibs.com. Spring onions and ramps start peeking out of the ground, herbs like mint and dill start coming up, and those dusty covers start coming off the grills. It's the season of rebirth and second chances. Maybe this is the year our smoked brisket will reach new levels of greatness. Let's start by treating Mom to a special brunch this Mother's Day, featuring grilled steak and eggs Benedict or grilled salmon salad. Check out some of our most requested springtime brunch and lunch recipes below. After an especially difficult year, it's time to get outside and get cookin'!

10 Great Mother's Day Recipes

By Dave Joachim

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

BBQ Season Checklist

By Dave Joachim

Getting ready to fire up for BBQ season? Check out our must-have checklist of tips to kick things off right. You'll find out how to get rid of built-up grease, clean the grill grates, and improve your cooker's overall performance so you're barbecued food will taste its best all season long. read more

Grilled Filet Mignon Eggs Benedict

By Clint Cantwell

Smoked and grilled filet mignon is the star of this mouthwatering eggs benedict recipe. Perfect for brunch, this recipe features slices of smoky, reverse seared filet mignon, a pillowy poached egg set atop a toasted and buttered English muffin, and rich and silky Hollandaise sauce. read more

How To Make The Best BBQ Ribs You Ever Tasted - On A BBQ The Way Champions Do It

By Meathead Goldwyn

Here are step by step instructions for mouthwatering BBQ ribs that are so juicy and tender, just like the competition pitmasters and the best ribjoints do it. Start with our award winning spice rub and end with championship tangy sticky sweet sauce. And you do not need a smoker, you can do it on a grill! read more

Seared Salmon On A Salad

By Meathead Goldwyn

Take ordinary salads over the top with this tested recipe for crispy crusty salmon. Fresh salmon is cooked on the grill with a griddle until it's interior is perfectly cooked and buttery while the skin is crackling crisp. The fish is then served on dressed romaine lettuce along with grated parmesan and garlic croutons. read more

Spring BBQ 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

How To Hard Boil An Egg

By Meathead Goldwyn

Here's the best way to make hard boiled eggs. read more

French Toast On The Grill, A Breakfast Must

By Meathead Goldwyn

Elevate breakfast to new heights by hitting the grill for this heavenly French toast recipe. Toast is dipped in to an egg mixture before being cooked on the grill, either with a griddle or, better yet, directly on the grill grates. The result is a smoky, full flavored French toast that puts the indoor manor to shame. read more

Colorful Pickled Eggs Recipe

By Meathead Goldwyn

Pickled hard boiled eggs have long been a staple at bars and pubs around the world. Originally created as a means of preserving eggs, these sweet and tangy snacks are a perfect addition to any party menu. In addition to vinegar, sugar, and spices, our pickled eggs are stained red with beet juice for wow factor. read more

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Grilled Candied Bacon and Egg Bread Bowl Recipe

By Clint Cantwell

Make breakfast even better with this recipe for grilled breakfast bread bowls with candied bacon, egg, and cheese. Crusty rolls are hollowed out then filled with a slice of candied bacon, an egg, and grated cheese. The bowls are then smoked on the BBQ grill for an out-of-this-world breakfast bowl. read more

Smoked Egg Salad Is Anything But Ordinary

By Meathead Goldwyn

Smoked eggs? You bet! Egg salad is an old standard. But you can amp it up to 11 with this tested recipe for smoked eggs and an amazing Mayo Mojo spice mix. read more

The Science of Potatoes

By Meathead Goldwyn

What's up with spuds? Here's everything a cook needs to know about buying potatoes, storing potatoes, and cleaning potatoes. read more

AmazingRibs.com Rib Sandwich Recipe: The Ultimate McRib

By Meathead Goldwyn

Why wait for the McRib to return when you've got an amazing rib sandwich recipe? Learn more about the fabled McRib sandwich while creating one that takes it over the top. Ribs are smoked to perfection before the meat joins homemade pickles, caramelized onions, and custom BBQ sauce on a buttery brioche bun. read more

Syracuse Salt Potatoes Recipe

By Meathead Goldwyn

This delicious salt potatoes recipe is based on a traditional upstate New York side dish. Salt potatoes came about in the 1800s when, legend has it, Irish salt miners made lunch by putting potatoes in baskets and lowered them into the kettles of boiling brine. The spuds were then crowned with gobs of butter. read more

Dolly's Lamb Rub Recipe

By Meathead Goldwyn

This wonderful spice rub is perfect when looking to amp up the flavor for smoked and grilled lamb. Use it as a dry rub seasoning for lamb or mutton prior to cooking or add liquid to make a flavorful paste for the meat. It also works well as a dry brine, ensuring deep flavor penetration and maximum moisture. 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

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

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

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

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

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

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

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

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

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

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

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 Trends And Platinum Medals

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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