Our Top 15 Recipes

"Once you have mastered a technique, you hardly need look at a recipe again and can take off on your own."Julia Child

Every year at AmazingRibs.com, we take a peek at the recipes that you, our visitors, enjoyed the most over the course of the entire year. It happens to be our 15th birthday this year, so here are our top 15 recipes. Of course, our amazing BBQ ribs recipe is #1, but you might be surprised by some of the other recipes that have risen to the top. Homemade pastrami, some spice rubs, homemade bacon, and Chicago Italian beef sandwiches all made the list. We're thrilled that you are enjoying these recipes! To celebrate our birthday, here are the 15 most popular dishes on AmazingRibs.com, in order from top to bottom. Drum roll, please...!

BBQ Beef Brisket Recipe And Techniques, Smoked Texas Style

By Meathead Goldwyn

Behold the best smoked BBQ beef brisket recipe ever! Brisket is more than a recipe, it is a concept and a goal. It all begins by selecting the right meat, trimming it, seasoning it, smoking it, slicing it, and more. Follow this easy BBQ brisket guide for mouthwatering results! read more

Meathead's World Famous Memphis Dust Rub

By Meathead Goldwyn

Here's an award winning recipe for classic Memphis style barbecue dry rub that's great on pork, chicken, fish, beef, and veggies. Memphis is know for the dry rub ribs, skipping the sauce is favor of a Memphis rib rub that allows the meat to shine through. This easy recipe makes the only BBQ rub that you'll ever need! read more

A Smoked Pastrami Recipe That's Close To Katz's

By Meathead Goldwyn

If you've ever wondered how to make pastrami then we've got you covered. Moist, tender, and full of flavor, this is the ultimate homemade smoked pastrami recipe. So what is pastrami? Simply put, it's Jewish barbecue, i.e. corned beef that has been smoked. This is about as close to Katz's pastrami recipe as you'll get! read more

Awesome Simple Pulled Pork BBQ Recipe, Especially For the Beginner

By Meathead Goldwyn

This easy pulled pork recipe skips the slow cooker to create authentic low and slow smoked pulled pork on a smoker or grill. With smoke woven through the moist meat, bits of seasoned crust, and a gentle splash of BBQ sauce, BBQ pulled pork is a foolproof low and slow smoked food, perfect for feeding large crowds. read more

Home Made Corned Beef Recipe

By Meathead Goldwyn

Home made corned beef is not only fun, it also puts the prepared corned beef at your local grocery store to shame. Preparing and cooking this corned beef recipe might take a little extra time but it is well worth the effort when you bite into it! Smoke it on the grill and suddenly you have a barbecue pastrami recipe! read more

Big Bad Beef Rub Recipe

By Meathead Goldwyn

This flavorful beef dry rub recipe is perfect for seasoning brisket, beef ribs, steak, and more. In Texas, many barbecue joints use plain old salt and pepper, called Dalmatian rub. But beef brisket and beef ribs can handle, and benefit from, a more potent mix of spices. You can make this beef rub in advance and store. read more

Authentic Close To Katz's Pastrami Rub

By Meathead Goldwyn

Pastrami depends heavily on the spice blend applied to the cured corned beef. But the distinctive combination of flavors works wonders on goose or duck breast, on pork belly, on beef short ribs to name a few options. read more

Better Than Chicago's Best Italian Beef Sandwich

By Meathead Goldwyn

Classic Italian Beef Sandwiches are a popular regional specialty in Chicago and here is the recipe to make easy authentic Italian beef sandwiches at home featuring slow smoked beef, drippings, and peppers. Here's an authentic recipe and a rundown of the best places to buy these awesome sandwiches in Chicago. read more

How to Make Smoked Bacon at Home - It Is So Much Better Than Store Bought

By Meathead Goldwyn

Making bacon from scratch at home is easy and the results are much better than grocery store bacon. Once you have the basic recipe down, you can vary the ingredients to make a flavor profile to suit your taste. It is a simple two-step process: Curing and smoking. read more

Smoked Texas-Style BBQ Beef Ribs Recipe

By Meathead Goldwyn

Create delicious smoked Texas-style BBQ beef ribs at home with this tested smoked beef rib recipe. Whether it is meaty beef short ribs or the more flavorful beef back ribs, the key to successfully replicating this Texas BBQ classic is cooking them low and slow over live fire with just the perfect touch of smoke. read more

Smoked and Sliced Beef Chuck Roast Recipe

By Clint Cantwell

Chuck roast becomes as moist, tender, and flavorful as traditional Texas brisket in this recipe that smokes and then slices the roast. Taken from the shoulder of the steer directly above the brisket, chuck roast offers as much flavor as its neighboring cut but at a much more manageable price and weight. read more

Kansas City Classic BBQ Sauce Recipe, Your New Fave

By Meathead Goldwyn

Say so long to bottled BBQ sauce and hello to amped up homemade Kansas City-style sauce with this step-by-step recipe. Thick and sweet, Kansas City barbecue sauce has been a crowd favorite since the introduction of KC Masterpiece in the 70s. Our delicious recipe features multiple layers of flavors, sweets, and heats. read more

Traditional Corned Beef and Cabbage Recipe

By Meathead Goldwyn

This St. Patrick's Day, take your corned beef to a new level thanks to this fool proof recipe. Traditionally preparing corned beef and cabbage means simply throwing it all in a pot of boiling water. Unfortunately the result is salty, mushy vegetables and meat that is tough and fatty. Here are tips to elevate this dish. read more

The Ultimate Double Smoked Ham Recipe

By Meathead Goldwyn

Create the best ham you've ever tasted with this ultimate double smoked ham recipe. Ordinary store bought ham is taken over the top by slowly smoking it on the grill. The true star of the show, however, is the sweet and savory glaze composed of apricot preserves, honey, brown sugar, mustard, Worcestershire, and more. read more

rib on fork

Dave Joachim

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.

bbq support

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs

our bbq logo

Get Smoke Signals, our free e-letter. No spam. Guaranteed

Enter your email:

Post comments and questions below

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.

4) If you are a member of the Pitmaster Club, your comments login is probably different than your membership login.

Moderators

Meathead

Max

Clint

Spinaker

Prof. Blonder

Jerod

Huskee

Candy Sue

Henrik

Click to ask questions and make comments