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MENU * Pitmaster Club * Login For Members * 5 Free Pages For Non-Members * Join The Pitmaster Club: Benefits And Free Trial * Give The Gift Of Membership * 3 Monthly Prizes Worth Up To $3000! * Prize Winners * FAQ & Tutorials * Forgot Password? * Cancel Membership * Tested Recipes * Most Popular Recipes * Beef * Pork * Chicken * Lamb * Seafood * Side Dishes * Rubs, Pastes, Spices, Herbs * Sauce Recipes * Drink Recipes * Dessert Recipes * Much Much More * Science & Methods * BBQ & Grilling 101: The Ultimate Roadmap * Meat Science * Heat Science * Smoke Science * Sous-Vide-Que * Food Health And Safety Guide * Grill & Smoker Setup * Ingredients & Prep * Cooking And Barbecue Glossary * Much Much More * Product Reviews * Grills & Smokers * Thermometers * Tools, Toys, Books, Food * Gift Guide * The Best New BBQ And Grilling Products Of 2022 * How We Test Grills And Smokers * Much Much More * BBQ Life * What Is Barbecue? * The History Of Barbecue * Designing Your Outdoor Kitchen * Competition BBQ * Much Much More * About Us * About AmazingRibs.com * Meet Meathead * Meet Our Amazing Team * How We Operate * Privacy Policy & Terms of Service * How We Test Grills And Smokers * Advertise With Us * Contact Our Team With Non-Recipe Or Review Questions * Links To Our Favorite Websites * Much Much More * Free Newsletters * Shop * Pitmaster Club Membership & Gift Membership * Meathead’s Amazing Sauce & Rubs * “Meathead” NY Times Best Seller Book * Diving Deep Into The Most Popular Proteins With Our E-Books * Food Temperature Magnet * Books By AmazingRibs.com Team * Fun BBQ Merch Table of Contents Search For Grills, Smokers, Other Cookers Search For Thermometers Search For Tools, Accessories, Books Search All 2000+ Free Articles & Recipes: Search for: Search Our Pitmaster Club (You get 5 free pages) AmazingRibs.com is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finder’s fee. Click to see how we test and review products. YOU ARE HERE >> AmazingRibs BBQ & GRILLING IN DEPTH: TESTED RECIPES, SCIENCE-BASED TECHNIQUE, EQUIPMENT REVIEWS, MYTH BUSTING Share on: Just because summer is behind us doesn’t mean that your BBQ and grilling adventures have to end! AmazingRibs.com is here for you all fall, winter, and spring with all of the recipes, science and techniques, and product reviews you need in order to elevate your outdoor cooking game. Here are a few highlights including our great outdoor holiday recipes! * “Thoughtful and magnificent.” Colson Whitehead — Winner of two Pulitzers * “The gold standard.” Helen Rosner — The New Yorker * “By far the leading resource for BBQ and grilling information.” Larry Olmstead — Forbes * “A destination site.” Jim Shahin — Washington Post BBQ AND GRILLING 101: A GUIDE TO BETTER LIVE FIRE COOKING (2 RECIPES, 8 PAGES, 18 ARTICLES) By: Clint Cantwell, Champion Pitmaster If you are new to BBQ and grilling, start here. These articles will give you a solid foundation on BBQ and grilling equipment, recipes, and techniques. You'll learn about thermodynamics, how to control temperature, meat science, smoke science, top recipes, product buying guides, and more. OUR BEST WINTER HOLIDAY RECIPES, INCLUDING CHRISTMAS AND HANUKKAH! (18 RECIPES, 2 ARTICLES) By: Dave Joachim Celebrate the holidays with our best recipes. Feast on latkes for Hanukkah and prime rib, crown roast of pork, double smoked ham, or roast goose for Christmas dinner. Plus pecan tassies and Dutch oven apple cranberry crisp for dessert. We even show you how to roast chestnuts on an open fire! THE ULTIMATE GIFT GUIDE FOR BBQ AND GRILLING ENTHUSIASTS (4 PAGES) By: Clint Cantwell, Champion Pitmaster Here are the tools and toys that avid grillers and pitmasters want the most. 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. BBQ GEAR GUIDE: THE BEST SMOKERS AND GRILLS TO BUY TODAY By: Clint Cantwell, Champion Pitmaster Picking the right smoker or grill for your personal needs can be a difficult task, with countless brands, styles, and prices to sort through. To help you find the best smoker grill to buy, we have compiled an elite list of top rated AmazingRibs.com gold and platinum medal winners. GET GRIDDLE GRILLING WITH THESE MOUTHWATERING RECIPES (19 RECIPES) By: Clint Cantwell, Champion Pitmaster Cooking on a hot griddle, flattop, or plancha is a great way to get an all-over flavorful sear. And it is fun! Here are some great recipes to get you started. YOUR FAVORITE COMFORT FOODS, NOW WITH A SMOKEY TWIST (13 RECIPES, 1 ARTICLE) When life gets stressful, one of my favorite ways to hit reset is to prepare one of these BBQ and grilling comfort food recipes, including meatloaf, grilled cheese, spaghetti, or others. NEW BIG POPPA’S FALL-APART-TENDER COPPER POT CARNITAS By: Sterling Ball, Contributing Author Pork shoulder is slowly simmered in a copper pot to create deliciously addictive, authentic carnitas! Sterling "Big Poppa" Ball shows you how in this recipe! LOUISIANA GRILLS FOUNDERS LEGACY 1200 REVIEWED AND RATED By: Clint Cantwell, Champion Pitmaster From its attention to detail to its high heat searing capabilities, there is so much to love about the Louisiana Grills Founders Legacy pellet cooker. Check out our full Platinum Medal review. NEW VICTORY GAS GRIDDLE-VCT-G4B-LP REVIEWED AND RATED By: John “Spinaker” Bowlsby Victory takes a plunge into the griddle wave that is sweeping the outdoor cooking world. This trend was building for years and now everyone is getting in on the action. We cooked a variety of griddled delicacies on Victory and got great results on everything that hit that porcelain coated surface. The Victory griddle cooked as well as any gas griddle, including the Blackstone Griddle we have used over the years. Click here to read our detailed review. NEW BERTELLO OUTDOOR PIZZA OVEN EVERYTHING BUNDLE REVIEWED AND RATED By: Dave Joachim We were skeptical about a low-cost pizza oven that claims to cook Neapolitan pizza in less than 2 minutes at temps over 930ºF. Would this oven perform as advertised? Read our review to find out. MEATHEAD’S AMAZING TUSCAN HERB POULTRY SEASONING & DRY BRINE By: Meathead, BBQ Hall of Famer Our Tuscan herb poultry rub and dry brine has parsley, sage, rosemary, thyme, and other goodies, all singing in harmony. Sprinkle on one tablespoon per pound of meat two hours or more before cooking. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness. TAILGATE LIKE A PRO THANKS TO OUR AMAZING RECIPES AND TIPS (25 RECIPES, 5 PAGES, 3 ARTICLES) 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. NEW WEBER GRIDDLE 28 INCH REVIEWED AND RATED By: Max Good, Full time grill tester Weber aims to capitalize on the rising popularity of backyard griddling with their line of stand-alone griddles, griddle inserts, and various griddle accessories. In recent years Weber had a couple high profile rollouts that, uncharacteristically, seemed forced into the market before ready but this one is a different story. Find out why with our full review. TRAEGER FLATROCK FLAT TOP GRILL REVIEWED AND RATED By: Aaron “Huskee” Lyons The Traeger Flatrock griddle is more expensive than most residential griddles, but unique features and a hefty build quality set it a few paces ahead of many competitors’ models available at the time of this writing. Is the Flatrock worth its equally hefty price point? Read our review to find out. WANT AMERICANS TO EAT MORE VEGETABLES? FARM SUBSIDIES WON’T HELP! By: Tamar Haspel, Author Americans need to eat more vegetables but the thought that more farms subsidies (and the corresponding price drops) just doesn't hold water. KILLER TESTED BARBECUE AND GRILLING RECIPES (29 PAGES) By: Meathead, BBQ Hall of Famer 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! TAKE COMFORT IN BIG POPPA’S PEANUT BUTTER AND JELLY RIBS By: Sterling Ball, Contributing Author Take a walk on the wild side with this delicious smoke ribs recipe that combines two childhood favorites --peanut butter and jelly! BROWN BUTTER SMOKED FISH RECIPE FEATURING THE SMOKE CATCHER Finding the right balance of smoke when cooking fish on the grill can be a challenge but this technique, called "the smoke catcher," makes it quick and simple for this brown butter smoked fish recipe. PROVENÇAL SMOKED FISH PATÉ RECIPE Provençal smoked fish paté? Think tuna salad from France on steroids. You can serve this recipe as a dip for chips, on a charcuterie platter, in a sandwich, and more. THE FLAT TOP KING CRUSHES IT WITH SMASHED MEATBALL SLIDERS By: The Flat Top King The Flat Top King fires up the griddle for these delicious smashed meatball sliders featuring a delicious blend of meats, topped with cheese, marinara, and fresh basil on slider buns. AUTHENTIC LARB (LAAB) SALAD RECIPE: A LAOS CULINARY ADVENTURE By: Dan Gertsacov, Contributing Author Dan Gertsacov travels to Laos to learn to prepare this authentic larb salad (a.k.a. laab or laap) recipe for the AmazingRibs.com community. While the original uses water buffalo, he uses ground beef here. THERMOWORKS THERMOPOP 2 THERMOMETER REVIEWED AND RATED By: Bill McGrath The ThermoWorks ThermoPop 2 is a fast instant-read thermometer at a very favorable price. Check out our full hands-on review of the thermometer including our product rating. THERMOWORKS EXEC THERMOMETER REVIEWED AND RATED By: Bill McGrath The ThermoWorks EXEC is a high-quality hand-held instant-read food thermometer that exhibits excellent performance in a compact and relatively inexpensive package. Read our full hands-on review and find out how we rated it. HOW TO MAKE YOUR OWN SRIRACHA FROM SCRATCH By: Meathead, BBQ Hall of Famer Fire up breakfast, lunch, dinner, and everything in between with this recipe for making your own homemade version of Huy Fong brand Sriracha! THE ULTIMATE DINER BURGER RECIPE (A.K.A. THE SMASH BURGER) By: Meathead, BBQ Hall of Famer Create the skinny, crispy edged burgers that you love at diners with this simple recipe for the Wimpy burger. Infinitely better than any mass produced quarter pounder, these homemade diner-style burgers are small disks, 4 ounces or less, pressed flat and cooked on a griddle to maximize the flavor and crispness. NEW WEBER GRIDDLE 28 INCH REVIEWED AND RATED By: Max Good, Full time grill tester Weber aims to capitalize on the rising popularity of backyard griddling with their line of stand-alone griddles, griddle inserts, and various griddle accessories. In recent years Weber had a couple high profile rollouts that, uncharacteristically, seemed forced into the market before ready but this one is a different story. Find out why with our full review. NEW BLACKSTONE RANGETOP COMBO WITH DEEP FRYER REVIEW By: Paul Sidoriak Read our review of this cool combo cooker. With its ample cooking area, solid performance, and versatility for both griddle grilling and deep frying large amounts of food outdoors, the Blackstone Range Top Combo with Bonus Fryer easily earns a Platinum Medal. NEW ROCCBOX BY GOZNEY PIZZA OVEN REVIEWED AND RATED By: Meathead, BBQ Hall of Famer Making quality pizzas at home has never been easier thanks to the growing number of pizza ovens now available. Check out our review of one of the more price accessible options -- the Gozney Roccbox. NINJA WOODFIRE OUTDOOR OVEN REVIEWED AND RATED By: Max Good, Full time grill tester Ninja Woodfire is an interesting entry into the small tabletop grill marketplace. But unlike most others, Woodfire at least attempts to offer a smoking option. The majority of Woodfire owners are pleased with their purchase so read our hands-on review. THERMOPRO TWIN TEMPSPIKE REVIEWED AND RATED By: Bill McGrath The ThermoPro TempSpike II will extend the functionality of the original offering, giving the cook more control options while preparing a meal. The charging bay's temperature display adds the ability to cook without dealing with your smart phone. We award TempSpike II our Gold Medal. BBQ AND GRILLING HACKS: 12 GENIUS WAYS TO SAVE TIME AND MONEY By: Clint Cantwell, Champion Pitmaster Dave Joachim 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! 8 STEPS TO TOTAL BBQ RIB NIRVANA By: Dave Joachim We're crazy for incredible BBQ ribs and have plenty of smoked ribs recipes, cooking 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. A KILLER SMOKED BBQ RIBS RECIPE THAT SHAMES THE 3-2-1 METHOD By: Meathead, BBQ Hall of Famer Mastering smoked ribs -- whether they are St. Louis style ribs, spare ribs, or baby back ribs -- with our comprehensive tutorial and recipe will make you a backyard all star. AUTHENTIC TEXAS STYLE SMOKED BRISKET RECIPE By: Meathead, BBQ Hall of Famer Behold the best smoked brisket recipe ever! Texas style 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! AN EASY BBQ PULLED PORK RECIPE WITH MOUTHWATERING RESULTS By: Meathead, BBQ Hall of Famer 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, pulled pork is perfect for your next backyard cookout. POPULAR FOOD LABEL CLAIMS AND WHY THEY CAN’T ALWAYS BE TRUSTED By: Tamar Haspel, Author There are laws regarding claims on food packaging but that doesn't mean everything is what it seems. Here we break down many popular terms. WHAT YOU NEED TO KNOW ABOUT WOOD, SMOKE, AND COMBUSTION By: Meathead, BBQ Hall of Famer Learn all about wood smoke and how it adds flavor to BBQ. Find out whether you should be using wood chunks, chips, pellets, logs, or sawdust in your cooker. Discover the truth behind the claim that different woods have different flavors. CHARCOAL GRILLS AND WOOD BURNING GRILLS: BUYING GUIDE, REVIEWS, AND RATINGS By: Meathead, BBQ Hall of Famer A comprehensive review and buyer's guide of almost all the wood burning and charcoal grills available from experts, with ratings. GAS GRILLS: BUYING GUIDE, REVIEWS, AND RATINGS By: Meathead, BBQ Hall of Famer Here's how gas grills work and what to look for when you go shopping. PELLET SMOKERS AND GRILLS: BUYING GUIDE, RATINGS, AND REVIEWS By: Meathead, BBQ Hall of Famer Ratings, reviews, and recommendations on what to look for and what to buy when shopping for pellet barbecue smokers and grills. BUYING GUIDE TO KAMADO, CERAMIC, EGG SMOKERS AND GRILLS By: Meathead, BBQ Hall of Famer The kamado, ceramic, egg grill, smoker, and oven is a fast growing category with more and more choices every year. Here are reviews and ratings of them all. GAS SMOKERS: A BUYING GUIDE AND REVIEWS By: Meathead, BBQ Hall of Famer Ratings, reviews, and recommendations on how to shop for gas fired barbecue smokers. These are simple smokers that produce good flavor, on a modest budget. MEATHEAD’S WORLD FAMOUS MEMPHIS DUST RUB RECIPE By: Meathead, BBQ Hall of Famer This popular Memphis dust bbq dry rub recipe is the only seasoning blend you'll ever need for pork, chicken, fish, beef, and veggies. The rub is based on Memphis style BBQ, where ribs are served "dry," letting the seasoning and smoked shine by skipping the sauce. MEATHEAD: THE SCIENCE OF GREAT BARBECUE AND GRILLING By: Meathead, BBQ Hall of Famer With 400 pages and more than 400 of my photographs plus color illustrations, there is new material and new recipes not on this website, and the whole thing is organized so that you can sit down in an easy chair and flow from start to finish. A CUBAN SANDWICH TASTES BETTER WHEN THE MEAT IS SMOKED By: Clint Cantwell, Champion Pitmaster Slow smoked pork loin provides a unique twist on a Florida favorite in this grilled Cuban sandwich recipe. Thinly sliced smoked pork loin joins sliced ham, mustard, pickles, and Swiss cheese on Cuban style bread before being wrapped in foil, pressed, and grilled to crunchy perfection. MOINK BALLS, THE EASIEST GRILLED APPETIZER EVER By: Clint Cantwell, Champion Pitmaster We'll bet you can't stop at just one of these tasty smoked bacon wrapped meatballs, a.k.a MOINK balls. This recipe is the perfect appetizer for any tailgating, couchgating, or backyard bash. The best part is that they are as easy to make as they are to eat! MOUTHWATERING SMOKED PORK BELLY BACON BURNT ENDS BANH MI This rich and flavor packed tested recipe for our smoked pork belly version of the classic Vietnamese banh mì sandwich is sure to make your knees buckle. The recipe hits all the right notes for a perfect banh mì, including succulent BBQ pork belly burnt ends, spicy jalapeños, savory mayo, and tangy pickled veggies. PULLED PORK BAKED POTATOES: A COOK ONCE, EAT TWICE RECIPE By: Clint Cantwell, Champion Pitmaster Weeknight meals don't get much easier than this baked potato recipe that utilizes leftover pulled pork. NEXGRILL NEEVO 720 SMART GRILL WITH AIR FRYER REVIEWED AND RATED By: Max Good, Full time grill tester Smart grills and smokers are popping up everywhere, but Neevo is alone in the growing class of 2023 because it's the first, viable residential gas grill we've seen with both thermostatic control and 2 zone setup capability. And this model comes with an air fryer mounted next to the grill. Nexgrill is onto something with this unique device, but it needs work. THERMOPRO TWIN TEMPSPIKE REVIEWED AND RATED By: Bill McGrath The ThermoPro TempSpike II will extend the functionality of the original offering, giving the cook more control options while preparing a meal. The charging bay's temperature display adds the ability to cook without dealing with your smart phone. We award TempSpike II our Gold Medal. STEAKAGER PRO 40 REVIEWED AND RATED By: Rick Gresh In order to ensure safe dry aging at home, SteakAger PRO 40 features humidity control and a UVC light to manage bacterial growth. All in all, the PRO 40 is a good choice for steak lovers who need capacity, have the budget, and want to knock their guests' taste buds out of the park. UMAI DRY STEAK AGING BAG REVIEWED AND RATED By: Rick Gresh Dry aged steaks are gaining popularity coast-to-coast. Dry aging makes beef develop a distinct, appealing, and interesting flavor but equipment for doing it at home can be expensive. That's why Umai Dry's affordable dry aging bags are popular. Read our full review and rating. IS CARBON-NEUTRAL BEEF POSSIBLE OR A PIPE DREAM? By: Tamar Haspel, Author Beef has a bad reputation among climate-change activists, but the key to more sustainable cattle farming lies in the soil beneath the hoofs. TRAEGER IRONWOOD AND IRONWOOD XL REVIEWED AND RATED By: Max Good, Full time grill tester The Traeger mid-size Ironwood and large Ironwood XL are upgraded versions of their Ironwood 650 and Ironwood 885. The new Ironwood includes some of the same features we liked in the older models plus a few upgrades along with a more modest MSRP. CHAR-GRILLER GRAND CHAMP OFFSET SMOKER REVIEWED AND RATED By: Clint Cantwell, Champion Pitmaster We always advise our readers to stay away from cheap offset smokers and jump straight to high-quality, heavy metal models. But Char-Griller's Grand Champ provides an intermediate alternative; not cheap as the $200 tin can models, but way less than classic quarter-inch steel competition smokers. STEP OVER, SCOVILLE. PEPPERS DESERVE A BETTER HEAT SCALE. By: Tamar Haspel, Author The Scoville scale for measuring heat in peppers was established in 1912 but times have changed and now an update is called for. WEBER GENESIS EPX-335 SMART GAS GRILL REVIEWED AND RATED By: Max Good, Full time grill tester Weber's popular Genesis Gas Grills are a perfect option for those who have grown tired of constantly replacing cheap entry-level gassers and want better quality, performance, and durability. Weber's 2022 models are, in many ways, the best Genesis lineup yet! OONI KARU 16 MULTI-FUEL PIZZA OVEN RATED AND REVIEWED By: Meathead, BBQ Hall of Famer Interested in making restaurant-quality pizzas at home? Ooni's Karu 16 burns charcoal or wood and they offer an optional gas burner which we highly recommend. Although we have a few criticisms, Karu 16 still gets our thumbs up! STEP OVER, SCOVILLE. PEPPERS DESERVE A BETTER HEAT SCALE. By: Tamar Haspel, Author The Scoville scale for measuring heat in peppers was established in 1912 but times have changed and now an update is called for. WEBER GENESIS EPX-335 SMART GAS GRILL REVIEWED AND RATED By: Max Good, Full time grill tester Weber's popular Genesis Gas Grills are a perfect option for those who have grown tired of constantly replacing cheap entry-level gassers and want better quality, performance, and durability. Weber's 2022 models are, in many ways, the best Genesis lineup yet! OONI KARU 16 MULTI-FUEL PIZZA OVEN RATED AND REVIEWED By: Meathead, BBQ Hall of Famer Interested in making restaurant-quality pizzas at home? Ooni's Karu 16 burns charcoal or wood and they offer an optional gas burner which we highly recommend. Although we have a few criticisms, Karu 16 still gets our thumbs up! OKLAHOMA JOE’S BANDERA VERTICAL OFFSET SMOKER REVIEWED AND RATED By: Robert F. Moss, BBQ Historian Oklahoma Joe’s Bandera is a compact but capacious offset smoker thanks to its unusual upright vertical design. Though there are a few challenges to work around, the versatile unit is well-suited for the cook who wants to get a little more serious about smoking meats, fish, and vegetables over wood but isn’t ready to invest in a high-end offset cooker. Find out more about this entry-level offset cooker with our complete review and rating. STEAK LOCKER HOME DRY AGE FRIDGE SL150 REVIEWED AND RATED By: Rick Gresh Commercial steakhouses use specialized equipment for dry aging large quantities of meat and now there are several home options. Here's award-winning Chicago chef Rick Gresh's review of The Steak Locker. Published On: 3/16/2021 Last Modified: 12/4/2023 HIGH QUALITY WEBSITES ARE EXPENSIVE TO RUN. IF YOU HELP US, WE’LL PAY YOU BACK BIGTIME WITH AN AD-FREE EXPERIENCE AND A LOT OF FREEBIES! Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us. Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive. Click here to learn more and take a free 30-day trial membership -------------------------------------------------------------------------------- POST COMMENTS AND QUESTIONS BELOW 1) Please try 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. 5) Posts with links in them may not appear immediately. MODERATORS Meathead Max Clint Spinaker Prof. Blonder Jerod Huskee Candy Sue Henrik Click to comment or ask a question... FIRST PRIZE: Award of Excellence, National BBQ Association NOMINEE: World Food Media Awards MEMBER: International Association of Culinary Professionals LIFETIME MEMBER: Kansas City Barbeque Society MEMBER: Memphis Barbecue Network MEMBER: National Barbecue Association ORDER OF THE SCUPPERNONG: Southern Foodways Alliance FOUNDING MEMBER: Operation BBQ Relief REPRESENTED BY: The Lisa Ekus Group, Promoting A World Of Culinary Talent SUSTAINING DONOR: Global Alliance For Clean Cookstoves Member: Society of Professional Journalists Finalist: IACP Digital Media Awards -------------------------------------------------------------------------------- UP YOUR BBQ IQ BY JOINING THE PITMASTER CLUB Sign up for a free trial of the AmazingRibs.com Pitmaster Club and experience everything that the world’s largest membership-based BBQ and grilling community has to offer! Get a free 30-day trial here. -------------------------------------------------------------------------------- BRING THE HEAT WITH BROIL KING SIGNET’S DUAL TUBE BURNERS The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review. -------------------------------------------------------------------------------- IS THIS SUPERB CHARCOAL GRILL A KAMADO KILLER? The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price! -------------------------------------------------------------------------------- GRILLGRATES TAKE GAS GRILLS TO THE INFRARED ZONE GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special. -------------------------------------------------------------------------------- A PROPANE SMOKER THAT PERFORMS UNDER PRESSURE The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review. SPOTLIGHT THESE ARE NOT PAID ADS, THEY ARE A CURATED SELECTION OF PRODUCTS WE LOVE. All of the products below have been tested and are highly recommended. 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Partially conformant means that some parts of the content do not fully conform to the accessibility standard. We welcome your feedback on the accessibility of AmazingRibs.com. Please let us know if you encounter accessibility barriers on AmazingRibs.com: E-mail: accessibility@amazingribs.com We try to respond to feedback within 2 business days. © 2005 - 2023 | All rights reserved Meathead's AmazingRibs.com | The Science & Art Of BBQ & Grilling Since 2005 open sidebar WHY THERE IS SALT IN OUR RUB… When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock. Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too! Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda ODE TO THE PITMASTER CLUB From TBoneJack, the unofficial Poet Laureate of The Pitmaster Club: AmazingRibs is where you go, To get the best advice, You’ll find out how, to smoke a cow, And it will turn out nice. Smokers, gadgets, recipes, Charcoal, gas, or wood? The how, the why, and what to try, When things arn’t going good. Selection, prep, and cook techniques, Marinades and such, Rubs and brines and temps and times, And how to use the Crutch. Brisket secrets are revealed, For moist and tender meat, The point, the flat, the rendered fat, The proper mix of heat. I found out how to smoke spare ribs, Great bark and taste and worth, I want some more, I’ll have them for, My last meal on this Earth. Memphis Dust did suit them well, I served them without sauce, Not 3-2-1, not overdone, No precious flavor loss. Jambo, Lang, or Meadow Creek, It’s hard to make the call, Almost a crime, so little time, I’d like to try them all. I’m not ashamed, I’m not alone, ‘Cause many have this lot, But I’ll admit, here in the Pit, My wife said Not! Not! Not! Weber, Brinkman, PBC, No need for budget breach, They cook great food, just ask me dude, ‘Cause I have one of each. Obsessed I am, I know it’s true, They call it MCS, I saw the doc, he was in shock, He too is in this mess. Myron Mixon, Johnny Trigg, Cool Smoke’s Tuffy Stone, Harry Soo, Chris Lilly too, And Moe who cooks alone. They’re all good, I like them fine, I’m sure they cook good Q, They’ve earned the right, I see the light, I’ll give them their fair due, But I have learned, thru many cooks, This web site is da bomb, For what to do, browse over to, AmazingRibs dot com. Tired of seeing popup ads? No need to throw a fit, Don’t you know, just spend some dough, And join us in the Pit. And if you travel, don’t despair, No further should you look, The answer’s clear, put down your beer, And order Meathead’s book. × × × × × BE AMAZING! GET OUR FREE SMOKE SIGNALS NEWSLETTER. Up your BBQ, grilling, and griddling IQ with our latest recipes, product reviews, myth busting, tips, special offers, and more! Enter your email below to subscribe. Email address where the Newsletter will be sent.(Required) Enter Email Confirm Email We promise, no spam and we never sell your info. 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