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What's New on AmazingRibs:

New USDA Temp Recommendations

On 5/24 the USDA, with much fanfare, finally changed its cooking temp recommendations which were waaaay out of date and universally ignored by Chefs and skilled cooks.

There has been a lot of press over this, but they really only changed one thing of significance, the recommendations for pork chops and pork roasts. I'm guessing the pork lobby spent big bucks and a lot of time camped at Secretary Tom Vilsack's door. Makes me wonder where the beef lobby is sleeping.

One thing has not changed: If you follow USDA recommendations 100% you will be 100% safe and doomed to terrible steaks and lamb chops. And as usual, in its effort to make one set of easy to understand rules suitable for a refrigerator magnet, the government has oversimplified. Click here for the new recommendations and the whole story.

meat guide

On the same subject, if you have never stumbled into it, my meat temperature guide is by far the most complete table of this type that you'll ever find. Put this one on your fridge!

Italian Sausage Sandwich

Italian Sausage is a versatile ingredient and it commonly shows up on pizza, in red sauce with mostaccioli, in bean soups, and in bread stuffings. But it is in its greatest glory in sangwitches with peppers and onions on a soft spongy roll dripping with olive oil. Here's how we do it Italian Sausage Sandwiches Chicago.

Italian sausages

Improved Pork Cuts Page

I have recently expanded the page with info about the different cuts of pork and, at the bottom of the page, I've added a series of excellent videos on how a side of hog is butchered into the major cuts.

Kermit's Second Favorite Pork Chop

Pork chops and pork steaks are blank canvases. They love to be painted with herbs, spices, smoke, and sauces. But they can be dry, so there are a few tricks to getting great chops. There are also several different cuts you need to know, but my favorite cooking method works equally well on all cuts. When handled properly, all cuts make richly flavored and juicy fun. The major differences are tenderness and price. Click here to read my recipe for Kermit's Second Favorite Pork Chop.

The Outdoor Kitchen

As my little website business has grown and as I devoted more time to writing about outdoor cooking, my wife got really tired of tripping over me in the kitchen. I needed organization, storage, and work surfaces out back. So I started researching outdoor kitchens, and brother, I have learned that this is a concept that has really arrived.

So I contacted one of the best outdoor kitchen builders in the country, Todd Maltbie of the Wholesale Patio Store in Antioch. I interviewed him on the subject and came away with a lot of really good tips for readers who are planning an outdoor kitchen.

outdoor kitchen

Help Keep AmazingRibs.com Free. Please Use This Link to Amazon!

http://tinyurl.com/3rlglce

You may have noticed I have links to Amazon. These links have a code in them that tells Amazon you came from this site. If you order anything from Amazon, they pay me a small finder's fee that in no way changes your price. This is a great way to help keep AmazingRibs.com free. Just copy and paste the link below into your "favorites" or "bookmarks" and use it to take you to Amazon. It will tell Amazon I sent you and you help keep me supplied with charcoal and meat!

Barbecye Ribs

Amazing Ribs is All About the Zen of Barbecue, Grilling, and Outdoor Cooking

"I think food is important and if you don't know how to cook, it’s tragic." Julia Child

You have come to the best place in the world for everything related to outdoor cooking, for barbecue recipes, for ribs recipes, for grilling tips and techniques, and the world's best buyer's guides to smokers, grills, and grilling accessories. I hope you brought napkins.

boy eating barbecueBarbecue is the world's oldest cooking method and among all the creatures on earth, only humans cook. It can be said that barbecue is what made our ancestors human. Heck, it may be the world's second oldest profession.

Barbecue was probably discovered by some proto-human tribe padding warily through the warm ashes of a forest fire following their noses to a particularly seductive scent. When they stumbled upon the charred carcass of a wild boar they squatted and poked their hands into its side. They sniffed their fragrant fingers, then licked the greasy digits. The magical blend of warm protein, molten fat, and unctuous collagen in roasted meat is a narcotic elixir and it addicted them on first bite. They became focused, obsessed with tugging and scraping the bones clean, moaning, and shaking their heads. The sensuous aromas made their nostrils smile and the fulsome flavors caused their mouths to weep. Before long mortals were making sacrifices and burnt offerings to their gods, certain the immortals would like to try their heavenly recipes.

Many experts even think that it was mastery of fire that permanently altered our evolutionary path and it is this primeval link that makes us still love cooking over flame so.

Kissed by smoke, hugged by sauce, licked by fire

Today we do it the same way our ancestors did. Our noses lead us to meat roasted by live fire and we eat without forks or linen. Just pig on a stick, grease and goop on our faces. The meat is ethereal, kissed by smoke, hugged by sauce, and licked by fire. "Don’t play with your food" doesn't apply when you're eating barbecue. If you don't get it on your shirt you're not doing it right. This is primal, elemental, sensual eating. Pure carnal joy. Just like our ancestors.

Great BBQ sauceSince the beginning of time, cooking with fire has always meant a gathering the clan outdoors, and there is no more intimate assembly than hanging around the fire with the sweet smell of smoke and meat in the air, with a beer in hand, and loved ones at our table. It is as if we draw energy from the fire, as if the fire is the path to both sustenance of the body and the soul. As it was for our forbears, cooking for the clan, the burnt offering, becomes a religious ritual. And then we share the recipes.

So this website is not so much about cooking as it is about the happiness derived from creativity, by self-expression, and the selfless act of feeding others. But just because our ancestors learned to cook outdoors doesn't mean that it comes as second nature to us all. That's the reason for this website, to pass along the ancient art as it has always been taught, generation to generation. To pass the flame from an old timer like me to a young'n like you.

There are a lot of step-by-step recipes from the canon of dishes a barbecue cook needs to know, but the meat and potatoes of AmazingRibs.com are the concepts and techniques that allow us to feed friends and family well. And then have them worship us.

Making it happen is not that hard. Just about anything you can cook in the kitchen can be cooked outdoors if you know a few tricks. And this site will teach you the tricks of controlling temperature and time, essential for cooking anything.

Barbecue means "party"

If, as I believe, a nation's cuisine is at the core of it's culture, barbecue is as important to the American heritage as is jazz, both festive activities perfected by African Americans in the South. To this day, nothing says "party" like barbecue so it should not be surprising that almost 80% of US households own an outdoor grill or smoker. Truly barbecue is America's cuisine.

There may even be a psychological reason we love barbecue. Psychologists have shown that certain foods, among them barbecue, just plain make us happy. Who needs comfort food when we can have happy food?

Not just ribs

One focus of AmazingRibs.com is on pork ribs because they are the holy grail of backyard chefs around the world and mastering them gives you the tools to master almost all outdoor cooking. Whether you prefer pork baby back ribs or pork spareribs or St. Louis cut or beef ribs; whether you prefer sticky Kansas City style red sauces, savory South Carolina mustard sauces, pungent vinegar-based Lexington dip, Memphis style dry rub, or you eat your meat nekkid; whether you spell it BBQ, barbecue, or barbeque; this site has all you need to know.

But there is much much more here. You'll learn meat science, the thermodynamics of cooking, about charcoal, wood, food safety, thermometers, beef, turkey, lamb, chicken, hot dogs, potatoes, chile peppers, beans, slaws, and the table of contents grows weekly. Even the side dishes. You can even find the definitive answer to the ancient questions: Charcoal or Gas?

There is an emphasis on traditional dishes, the regional specialties that have been fine tuned and handed down for generations, but I'm a modern cook with modern tools and food science on my mind, so I have often tweaked them to fit the modern patio, kitchen, grocery, and diet.

This website is for food lovers as well as all the trash-talkers who aspire to make the best barbecue on the block, and then brag about it. It's not hard. Come on in, the backyard gate is open, get fired up, roll up your sleeves, strap on a bib (or better still, an apron), and dig in to some Amazing Ribs and much much more!


Below are links to some of the best parts of this website. To see everything, click here for a complete table of contents.

If you boil ribs the terrorists win

Myth #1: Boil ribs to make them tender

A lot of folks boil their ribs. Don't do it! You wouldn't boil a steak would you? When you boil meat and bones, you make flavorful soup. That's because water is a powerful solvent that pulls much of the flavor out of the meat and bones and makes the meat mushy. Boiling also removes vitamins and minerals. That's why the water is cloudy when you're done. Taste tests have shown that ribs are most flavorful when roasted. If you are in a hurry, you are better off steaming or microwaving ribs and then finishing them on the grill or under the broiler. Just don't boil 'em if you want max flavor!

Myth #2: The best ribs fall off the bone

Barbecue judges agree: Properly roasted ribs are tender but still have some chew, similar to a tender steak. They don't fall off the bone. If they do, chances are they have been boiled. Click here to learn what the experts think Amazing Ribs taste like.

Myth #3: Pink pork is uncooked

anatomy of BBQ baby back ribsWhen ribs are smoked they get an incredible flavor and a pink smoke ring just below the surface. They're not raw! If they were, the pink would be in the center, near the bone. The pink is a by-product of the smoke and combustion gases. Click here to read more about meat science and click here to learn more about the thermodynamics of outdoor cooking.

Myth # 4: Soak wood before using it

When I soaked wood chunks overnight, they gained about 3% by weight. Chips gained about 6%. I cut the chunks in half and penetration was only about 1/16". DOH! That must be why they make boats out of wood! Wood doesn't absorb much water! If you toss wet wood on a hot grill, the small amount of water just below the surface will evaporate rapidly, negating any effect of soaking. On charcoal, the wet wood cools off the coals when it is important to hold the coals at a steady temp.

Some politically incorrect messages from a Meathead:

Craig "Meathead" Goldwyn"The secret of a great meal ain't what's on the table. It's what's on the chairs." Meathead

To single guys

Learn to cook and you will find love.

To married guys

Your wife hates it when you're in her kitchen. Learn to cook outdoors.

To single ladies

Barbecue smoke is a potent pheromone. Skip the implants and get a good grill or smoker. You'll save a ton of money, and you'll have plenty of prospects hanging around your grill.

To married ladies

BBQ Grilling

Painting by Gil Elvgren, 1958.

You want quality time? Look out back. He's right there. Grab a beer and join him. Teach him to cook. Use this site as a textbook. He can learn. I did.

To everyone

This site attempts to teach the novice and at the same time be thorough enough for the expert. I try to explain why as well as how, because when you can cook outdoors, you can cook anywhere. Tuck in!

meat temp guideWhen are steaks, chops, chicken, and other foods done?

I want my meats tender, juicy, and flavorful, and I also want them safe. The temperature of the meat controls these things. You cannot tell by looking and feeling. You need a good instant-read meat thermometer and a good oven thermometer. Nothing will save you from apologizing to your guests and keep you from wasting money as well as good thermometers. Click here for my Buying Guide to Thermometers.

Click here for the definitive clip and save table of meat temps.

World's Best Barbecue Buying Guide & Meathead's Hotstuff Awards

BBQ awardFor the coolest in tools and toys, check Meathead's Hotstuff Awards. I don't sell anything. I just tell you what works and what doesn't.

An example: The Smokenator. You can easily convert a standard Weber Kettle into a smoker capable of making restaurant quality smoked ribs, pork shoulder, brisket, turkey, or salmon. If you have a Weber, you need a Smokenator. Less than $75.

weber smokey mountainBefore you buy, check out the reviews in my Buying Guide. There is nothing in the world like this section. Just about every backyard grill, smoker, and pig roaster available is listed, and many of them have links to discount suppliers.

There's a sections devoted to the best grills, best smokers, best BBQ tools and toys, best BBQ sauces, best thermometers, required kitchen tools, bar necessities, corkscrews, and the book reviews section covers the best references available.

Platter of BBQ RibsLast Meal Ribs

Cut to the chase: Here's how to make the best ribs you've ever tasted.

Frost your cake! Here's recipes for all of the classic barbecue sauces: Kansas City, South Carolina, Texas, Lexington, East Carolina, Memphis Rub, and more.

There's classic side dishes here, including the best baked beans you've ever tasted (with Bourbon), several classic slaw recipes, real lemonade, cheesy grits, blue cheese potatoes, and potato pancakes.

All kinds of barbecue recipes

perfect BBQ pulled porkOccasionally I hanker for something other than ribs. Check out my recipes for Perfect Pulled Pork and Texas Brisket, Lamb Loin Chops, the Classic Chicago Hot Dog, Italian Beef Sangwitches, Korean Kalbi: Grilled Beef Ribs, a dozen BBQ Sauce recipes, real Grilled French Toast, the Ultimate Smoked Turkey, Schmancy Smoked Salmon, all the classic Cole Slaws, Potato Salads, Bourbon BBQ Baked Beans, Soused Apple Slices, Caramelized Onion Pizza on the grill, Jalapeño Poppers, and as they say on the commercials, much much more!

Finally you can master brisket

BBQ brisket from TexasHere's what Barry Sorkin of Smoque Restaurant in Chicago says: "Great article on brisket. That's a better explanation than I've seen in any of the cookbooks, and I’ve read a lot of them. It does a great job of making one of the most complex and difficult cuts of meat simple and approachable. My only concern is that if everyone learns how to make brisket, how's a poor schmuck like me going to make a living?!?!"

BBQ Chicago hot dog

Huge hot dog section

More than 25 articles (!) on the best ways to cook hot dogs, buns, chili sauce, recipes for the regional styles (Chicago, NY, Detroit, Cincinnati, West Virginia and more), and a hot dog road trip! Click here for everything you need to know about hot dogs.

hamburgers

Huge Hamburger section

Take a tour of all the regional hamburger styles, the secrets of killer steakhouse steak burgers, the secrets of crispy diner burgers, the Zen of buns, burger toppings, secret sauce, and more.


Hogwild for barbecue

BBQ lover


We've won 5 Grand Championships and 2 Reserve Championships [second place]in the past three months. Loved your site for years. 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


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

Steve Triplet, Galatia, IL


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

Ted DuBose, Perth, Australia


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

Marie Overholt, San Francisco, CA


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 6 hours at 225°F on one basket of lump charcoal and only had 8-10 degree variance from end to end. Total investment:$100. I figure I saved at least $500!

Coleman Shelton
Calvert City, KY


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 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


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


I have worked as a professional cook in high end French restaurants for several years, but I had little true 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 (or any BBQ) competition, using a slight variation on your Memphis Dust and a straight use of your Pig Candy recipe on a rack of baby backs!

Aaron Ettlin, Portland, OR


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. And that's the truth. Of course, I make sure he has plenty of napkins, too. 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


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


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 died laughing at your rib song.

Gary Hays,Smithville, TX


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

Ivan Carabott, Malta


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


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


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


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

steak searing

How to Grill Great Steakhouse Steaks

Steaks are easy. Hard to mess up. Regardless of what cut you cook, there are some basic tips and techniques that can raise your game, and when you master them, you will have your guests reeling in deliria.

In this all new article, in my typically exhaustive style, we focus on the best cuts, the best grades, thickness, prep, cooking method, testing for doneness, resting, serving, accompaniments, and much more. Click here to learn the secrets of great steakhouse steaks.

Searing Steaks

Ribeyes. Just typing the word makes my keyboard cower in fear of drool. Ribeyes are, in my humble opinion, the best steaks on the steer. And Chef Jamie Purviance agrees. Jamie is the well known author of several cookbooks, most recently the New York Times bestseller, Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling.

Jamie and I got together last month with two identical Weber Kettle charcoal grills to answer the kind of question that keeps steak lovers like us up all night: When is the best time to sear a steak, when you start cooking, or at the end of the cook? Believe it or not, when you sear the steak makes a huge difference in flavor, texture, and juiciness.

Dueling grills, dueling ribeyes cut from the same roast side-by-side. May the best steak win. Completely unrehearsed, watch the video above and see what happened.

Santa Maria Tri-Tip Steaks

Originally settled by Mexican cowboys called vaqueros, Santa Maria, on California's beautiful Central Coast, has an international reputation for their local specialty, tri-tip steak, the unique grill they invented to cook it, and the clever way they carve it to make it tender. Click here to learn about buying and cooking tri-tip steaks.

The different cuts of ribs. For complete descriptions, click here.

Hog cross section for BBQ

Tips & Techniques for Amazing Barbecue

Here's where you can find the Zen of barbecue. Tips & Techniques teaches you about the different cuts of ribs, what happens to meat as you cook it, the thermodynamics of cooking, the best meat temperature guide, when to add the sauce, how to tell when the ribs are ready, all about wood, all about charcoal, how to skin 'n trim a slab, a glossary of barbecue terminology, a handy dandy cooking log, the secrets of the Texas Crutch, and much more.

How to setup a charcoal BBQ grill

Best charcoal barbecue
grill setup

Don't do it the way Weber tells you to do it. Click here to see how to do it right.

Best gas grill setup

The secret is in a pan of water between the meat and the heat.

How to setup a gas BBQ grill

Hot food, drink, cooking, barbecue, and rib links

There are so many great resources on the internet: Associations, competitions, message boards, podcasts, blogs, and more. Just click here.

Chinese BBQ RibsStuck indoors? Try these:

Smoky Sauna Ribs. This technique makes verrrrry tender, juicy, ribs, indoors all year round.

Chinatown Char Siu Ribs. Everybody loves those Chinese restaurant ribs. How do they do it? The secret is not the sauce, it's the marinade. You can do them at home on the grill or in the oven.

Hoisinful Nine Dragon Ribs (shown at right). These may be the best Chinese ribs you ever tasted. And you can cook them indoors.

Chinese Five Spice Ribles. Fried and crispy, flavored with five spice powder, these ribs are the perfect finger food for parties.

You can kick most barbecue restaurants in the ribs

BBQ bones picked cleanThe best news is that you can make better ribs at home than any restaurant, even the hallowed temples of barbecue such as Arthur Bryant's in Kansas City, Rendezvous in Memphis, and Kreuz Market in Lockhart Texas.

Most of these restaurants make hundreds of slabs, cooking them for 4-6 hours overnight or in the morning, and by the time you order them, they have been sitting in the holding oven for hours and are overcooked. Yes, the texture and flavor are fabulous, but you can do better at home simply by getting the timing down and delivering perfectly cooked ribs to your dining table better than any restaurant in the world!

The one requirement of all my recipes: When you're done, you must lick your fingers, leave a plate of bare bones, and exclaim "Amazing Ribs!"

Listen to Meathead on NPR's "The Splendid Table" with Lynn Rosetto Kasper

splendid table logoThere is no better radio show on food than Lynn Rosetto Kasper's, so it was a real honor when she called to discuss my Huffington Post article "Who Killed Gourmet" in which I vented on recipes on the internet and why the best are hard to find, even with help from Google. Click here to hear the broadcast, and here to see my list of the best food websites.

Hear Meathead on radio in Kansas City

KCMO logoHear Meathead talking about hot dogs on "Live! from Jasper's Kitchen" with co-host Mitch Baker. KCMO is in the barbecue capital of the world, Kansas City, so for me, this is like Carnegie Hall!


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Tell Meathead what you think, or ask him a question

But please, please, please read this first:

1) Please use the table of contents or the search box, at the top of every page. There's a good chance the answer is on this site.

2) Please read this article about thermometers. Chances are your thermometer is the problem! You simply cannot believe bi-metal dial thermometers. They are often off by as much as 50°F!

3) Please tell me everything I need to know to answer your question.

4) Please don't ask me "What grill (or smoker) should I buy?" Read my Buyer's Guides and the checklists and follow the links. I've shared just about everything I know on those pages. I cannot pick the right cooker for you any more than I could pick the right car for you. You can do this!


Barbecue Accessories


Important Info About This Website

AmazingRibs.com is all about the Zen of barbecue, grilling, and outdoor cooking, with great BBQ recipes and techniques: Barbecue baby back ribs, spareribs, pulled pork, beef brisket, steak, burgers, chicken, smoked turkey, lamb, barbecue sauces, rubs, and side dishes, with the net's best buying guide to barbecue smokers and grills. It is written, photographed, illustrated, and coded solely by Meathead.

AmazingRibs.com is published by AmazingRibs, Inc., a Florida Corporation.

My philosophy about food is simple. First of all it must taste great. It must be easy to make and emphasize fresh seasonal products with a minimum of processed ingredients. I think that people need to know why as well as how, and that there are no rules in the bedroom or dining room.

Gold MedalAbout Product Reviews and Meathead's Gold, Silver, and Bronze Medals. Meathead's Medals are highly recommended products that I have tested personally or that have been tested by reliable sources. Awards are based on features, quality, and value. Rest assured that when I recommend a product, it is really because I like it, not because someone has paid me to say so or because the company is an advertiser or sponsor. I purchase most products I review although occasionally suppliers send me samples. I have always been transparent about when I am reviewing a product sample, even before the Federal Trade Commission Required it in 2009.

About links on this site. Other than clearly marked ads, links and recommendations on this site are all products, services, and websites I truly admire, and are never paid endorsements. Your suggestions are always welcome. If you would like me to link to your website, click here to read my links policy first. Advertising policy. I do not accept ads from products that I review such as grills, charcoal, etc. Click here for more on my advertising policy.

Advertising on this site. AmazingRibs.com is one of the 100 most popular food websites in the US according to comScore, Alexa, and Quantcast. It is by far the most popular barbecue website in the world and pageviews double every year. Advertising on AmazingRibs.com is a great way to build your brand or make direct sales. I keep a strict wall between editorial and advertising, so, for current pricing and availability of prime space, contact my agency, Federated Media, by clicking the logo at right. Click here for analytics, stats, demographics, and advertising options.

Our Privacy Promise. AmazingRibs, Inc. promises to never sell or distribute any info about you individually without your express permission, and I promise not to, ahem, pepper you with email or make you eat spam. Click here for more details of my privacy promise.

Disclaimer. The information on this website is for educational purposes only. All material within comes without warranties of any kind. I am human, and capable of mistakes, so I make no guarantees as to the accuracy, completeness, or safety of the information. Under no circumstances am I liable for any damages that result from use of the site (so you can't sue me if you burn your tongue on hot ribs, OK?).

Copyright © 2011 by AmazingRibs, Inc. Unless otherwise noted, all text, recipes, photos, and code are owned by AmazingRibs, Inc and fully protected by US copyright law. This means you need written permission to republish or distribute anything on this website. But I'm easy. To get reprint rights, click here. Note: Some photos of commercial products such as grills were provided by the manufacturers and under their copyright.


Meathead the Barbecue Lover Cartoon

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keep this site free!

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This link takes you to Amazon and tags anything you buy with a code so I get a referral fee. It works on anything from grills to diapers and it has zero impact on the price you pay. The best reasons to buy from Amazon are low prices, fast often free delivery, fair return policies, and often there is no sales tax. But clicking on that link before you shop helps me devote more time and money to you. Thanks!


Keep this site free!

barbecue hatWith a $25 donation you'll get a 100% cotton brushed twill adjustable low profile cap with the AmazingRibs patch sewn on. I'll even toss in a small bag of BBQ'rs Delight wood smoke pellets. Click here for more info and pictures of the hat.


Meathead's Gold Medal Winners

Hot Stuff Barbecue AwardHere are three great products that have earned Meathead's Gold Medals. These are not ads.

GrillGrates Take You To The Infrared Zone

GrillGrates are the best new product I have tested in years and the best thing to happen to beef since salt and pepper. The base superheats, eliminates hot spots, and blocks flareups. This is the concept behind the expensive new infrared grills. A must for gas grills. Click here for more about GrillGrates.

barbecue grill grates

The Smokenator:
A Necessity For Weber Kettles

If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to create steakhouse steaks. Click here to read more.

Weber Barbecue Smokenator

ThermoWorks Pocket Thermometer - No More Guessing

A good thermometer is why I never serve overcooked or undercooked food. This one has a very thin tip with a tiny thermocouple so it gives an accurate reading in just six seconds. I cannot recommend it more highly. It will improve your cooking overnight and pay for itself in a hurry. And it is inexpensive. Click here for more about thermometers.

barbecue thermometer

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Smoke Ring

This site is a member of The Smoke Ring, a list of linked BBQ websites.

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Ring of Fire

This site is a member of The Ring Of Fire, a list of linked Chile websites.

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Join the ring or browse a complete list of The Ring Of Fire members. If you discover problems with any of The Ring Of Fire sites, please notify the Ringmaster. The Ring Of Fire is a service of netRelief, Inc.