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

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
Red rectangular cabinet with shiny handles and two latched doors. Thin white cables from a small, yellow electronic device have been placed inside the box
Max Good is the AmazingRibs.com Director of Equipment Reviews and Keeper of the Flame. He is the only person in the world who tests and reviews grills and smoker full time. Click now to discover how he evaluates the hundreds of gas and charcoal grills and smokers crowding the aisles at stores coast to coast. read more
beef prime rib roast
All about the science and art of barbecue, grilling, and outdoor cooking, with more than 1000 pages of free tested BBQ recipes, tips on technique, original science research, mythbusting, and unbiased equipment reviews. Eight expert moderators answer reader questions promptly. 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
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
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
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
Memphis in may
Entering a BBQ competition? We've got everything you need from a competition BBQ checklist to award winning recipes, plus loads of pro tips. Whether you're entering a local cookoff or one of the big 3 BBQ contests (Memphis in May, the American Royal, or the Jack Daniel’s Invitational), we got you covered. 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
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

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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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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.

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