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"Chief Judge" Meathead To Do Ribs Demo
At the College Football Hall of Fame

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College Football Hall of Fame Kickoff Riboff benefitting the Lions Club of America, Campaign SightFirst II

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How to Make Amazing Ribs

"How to Make Amazing Ribs" is a seminar in which Yours Truly will show attendees tricks of the champion pitmasters: How to select from the different cuts, how to prepare the slabs, how to cook them for max flavor and tenderness, how to get seductive smoke into the meat on your grill, the Texas Crutch, how to make a signature sauce, and how to use it. There will be some cool door prizes for attendees, too. Beer, wine, soft drinks, ribs, and sides will be available for purchase, and there will be a band.

The football-ribs relationship

Why is barbecue so popular at football tailgate parties? As any fan will tell you the greensward the game is played on, marked with parallel white stripes, is called a gridiron. What he may not know is that a gridiron is an early name for the iron grate with parallel bars upon which meat is cooked over coals. And what is the central object of the game? A pigskin, of course.

Once again I have been overlooked by the membership committee of the College Football Hall of Fame (read the case for my installation below), and, although I am deeply disappointed, I have still consented to be Chief Judge and do a free ribs cooking seminar at the Hall's first and hopefully annual Kickoff Riboff. Join me in South Bend, Indiana on Saturday 7/14/07.

Meathead's College Football Record for consideration by the Selection Committee

I had an illustrious college football career worthy of Hall of Fame recognition and a major Hollywood motion picture. Why I am not in the Hall is a mystery. You be the judge:

In spring of 1970 I was the sports editor of The Florida Alligator, winner of the Hearst Award for Best College Daily. I was allowed to cover the Gators' spring training in the manner of George Plimpton's award winning book, Paper Lion. In pads. I was assigned the locker next to defensive end and future Hall of Famer, Jack Youngblood. At 6'4" and 246 pounds, he was assigned the job of making sure I put my helmet on straight and that, at 5'7" and 160, I was not killed.

Although I was a high school linebacker, I became a safety that spring. For three weeks I documented the rigor of the teams' practice sessions, the camaraderie and hijinks of the locker room, and the pressure of the classroom. My stories ran in the campus paper and summaries were picked up by the Associated Press and run in newspapers around the state.

The climax was the Orange vs. Blue intrasquad game in the stadium before paid fans. I stood with a clipboard right behind Coach Ray Graves taking notes most of the game. Occasionally I would wander over to the bench to interview breathless players returning from the hot battlefield to quench their thirst with the newfangled sports drink, Gatorade. Then, with about 20 seconds left, time for one last play, Graves called time out and barked out "Paper Gator!" I did not hear him. He looked right at me and screamed my handle again. Youngblood elbowed me. I froze. Youngblood shoved me. I trotted to the sideline. "Get in there!" Graves demanded. I sprinted on the field, buckling on my helmet. The PA announcer bellowed "Here's Paper Gaaaaaaator!" and the stands erupted. In laughter.

When I got to the huddle, the defensive captain told me I was not the safety. I was "Mike" (middle) linebacker.

Confused at being told to line up at a position I had not played all spring, I hunkered down in the linebacker squat about two yards from the offensive center. We usually played a five man line, and the Mike linebacker lined up on the tail of the nose guard. This time we had a four-man front. There was nobody between me and the center. I also noticed that the offense, which usually played with only one running back, was in an "i" formation, with two backs lined up directly behind the quarterback. I looked at the sideline. The entire team was standing, laughing, and pointing. Uh oh.

The ball was snapped, and out of self preservation, like a rabbit diving for a hole, I buried my face mask in the turf straight ahead. Unprepared for this tactic, the center tripped over the speed bump at his ankles, the fullback ran up his back, and the inexperienced ball carrier trying to cut right at the last moment, got his foot hooked around the fullback's leg and went down for a 1 yard loss.

That's right, my career stats in The Swamp are one play, one tackle, for a one yard loss. How many linebackers can match that?

So I ask, Why am I not in the Hall?

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2) Please read this article about thermometers. Chances are your thermometer is the problem! I cannot help you troubleshoot unless you tell me that you are using a digital oven thermometer at meat level (not in the lid), and/or a digital meat thermometer. You simply cannot believe your grill's built-in bi-metal dial thermometer. They are often off by as much as 50°F!

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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.

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.

Barbecue Hot Stuff AwardsAbout Product Reviews and Meathead's Hot Stuff Awards. Meathead's Hot Stuff Awards 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.

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.

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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, or get a tummy ache, OK?).

Copyright © 2010 by Meathead. Unless otherwise noted, all text, recipes, photos, and code are owned by Meathead and fully protected by US copyright law. This means you need my 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.


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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 Faves

Hot Stuff Barbecue AwardHere are great products that have earned Meathead's Hot Stuff Awards. 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, smokes, and blocks flareups. This is the concept behind the expensive new infrared 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. No more guesswork. 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 it is inexpensive. Click here for more about thermometers.

barbecue thermometer


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This link takes you to Amazon.com and tags anything you buy with my affiliate code so I get a small referral fee. It works on anything from grills to diapers and it has zero impact on the price you pay. Low prices, fast delivery (often free), good refund policies, and often there is no sales tax, are the best reasons to buy from Amazon.com, but clicking on that link before you shop helps me devote more time and money to you. Thanks!


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