3 months ago we would have gone out for ribs, but not anymore! Your site ROCKS!
Sammy Shuford, Summerville, SC
You are the Alton Brown of Que.
Joe Mizrahi, Smokin' Joe's, NYC
My wife was amazed! And now she is behind my new hobby instead of against it! I am purposely not buying any BBQ books at this time. I’m waiting until yours comes out! Thank you so much for your website, which has gotten me on the road to great BBQ.
Ryk Brown
Your Sauna Smoked Ribs [indoor cooked] are freaking amazing!! Didn't use the liquid smoke because I didn't have any (or a kitchen fan, either, for that matter!) It was my first time doing baby backs, and I had dinner guests who were "pros" at doing baby backs. Guess what... they loved 'em!! Used plain old Kraft Hickory Smoke sauce at the end. I've seen similar recipies where the broiling pan is tented with foil. To me that seems that it would make the "crust" soggy. And we all know that you don't want soggy crust. I love the fact that I can get ribs this great even when it's -30 and we're in the middle of a big old blizzard. Thanks man!!
Kell Ferrell- CITY, STATE: , Alamo, ND
Meathead, using your techniques and advice on smoking a pork shoulder, I'm confident enough to put my pulled pork against anybody's. I had my doubts while smoking the shoulder for 8 hours, wondering how dry it would be. But when the big shoulder bone slipped right out and it was glistening with goodness, I knew we were in for a treat. Beautiful, moist, flavorful pink meat with an awesome bark, lightly covered with my sauce and a cold beer... it doesn't get any better than that. Thanks a lot my friend. I've sent several friends to your site already!
Bo Massey, LA
"Last Meal Ribs", that is what my girlfriend called the ribs I fixed yesterday by following your recipe. For her "last meal" on this planet she made me promise to fix the same Saint Louis style ribs. For my first attempt at cooking BBQ ribs, they came out perfect!
Doug and Trudy Calvin, Palm Springs, CA
My neighbor gave me his offset smoker because of all the problems you have mentioned that us newbies create for ourselves. I tried to use it several times and had little success. Just when my wife had convinced me to get rid of the thing I found your site. What a blessing. I bought 3 racks of ribs followed directions and guess what? My wife, who is not particularly fond of smoked food, actually made a big deal of how good the ribs were. I had my daughters and their husbands over and every one was bitterly disappointed when the last of the ribs were actually gone. These rib were some of the best I have had and needless to say I was estatic. The smoker now can stand proud in my yard. I am back in the saddle again! Thank you so much, a real FUN learning experience.
Dennis Carreonde, Seal Beach, CA
My father-in-law loves ribs, but I had never attempted them on my Weber Genesis gas grill because I didn't think they would taste like real pit-cooked ribs - that is until I tried them the "Meathead" way. I followed your directions for setting up the grill and for cooking (by the way the pictures were very helpful), and I mixed up a batch of "Magic Dust". I'd also cooked up some chicken breasts that had been "dusted" for my mother-in-law and daughter-in-law, who don't like ribs. The ribs were an amazing success. The crowd proclaimed them the best ribs they'd ever had, and even my mother-in-law, all 4'11" of her, ate four big ribs and passed on the chicken. Towards the end of the meal we all raised a beer and proclaimed "God bless Meathead, best damn ribs ever!!"
pcroll1, Fredericksburg, VA
Bought a cheap offset smoker last week. Used guidance from your website on purchasing it. I took a big risk over Labor Day weekend and invited my whole family over for ribs. They came out fantastic. EVERYONE loved them. My father, who's a king of the grill, declared my ribs better than his. This website has been a real inspiration. My next project is brisket, and after that, a full hog. Thank you!!!!!
Ernest, Edwards Air Force Base, CA
The instructions are perfect and I made sure I followed them exactly, reading each method until I knew which one was right for me. People was saying "oh man!!" or "my God!!" or good "God these are the BEST ribs I have ever sunk my teeth into!" Thanks so much for your simple and to the point instructions.
Sharon, Greeneville, TN
Damn! Guests didn't want to stop eating, although full already. Your website truly and simply rocks, and is definitely part of the 0.01% really useful sites out there. Now my girlfriend will have to eat ribs the upcoming weeks while we eat ourselves through the different recipes!
Pasi Bauer, Uppsala, Sweden
I have always wanted to make great ribs. It has been a life quest and my ribs have always been great if you like shoe leather. I came across your site and bingo, I am a rib stud!
Chuck Kotler, Avon, CT
I got first place on my ribs Sunday using your Vermont Maple Glazed Pig Candy recipe!
Steve Triplet, Galatia, IL
Your webpage is invaluable and the best I’ve seen yet. Can’t wait for your book to come out!!!!!
Jim Plezman, Long Beach, CA
The Magic 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!
Aswad Johnson
I took my leftovers to work and was mobbed when people smelled the aroma from the microwave.
Dale Ray, Wichita,KS
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 Magic 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, Canada
All I have to say is OH MY GOD!!! They are hands down the best ribs I have ever tasted. Everyone begged me for the recipe.
Lisa Clark, Levittown, NY
I died laughing at your rib song.
Gary Hays,Smithville, TX
I tried your Magic Dust (on chicken) and it was amazing!
Ivan Carabott, Malta
This site rocks!!!
Jim, Maumee, OH
You are THE MAN, Meathead. I have only been slow smoking for about a year now and it's been a trial and error deal for me that has had me finishing my ribs off in the oven more times than not. Pretty embarassing. I've been using the Jamisons book, and while informative, I would have never turned out decent ribs without knowing your techniques. I decided to try your tips out and invited a bunch of friends over for the recent NFL draft. The beer has always been cold, but thanks to you we finally had some awesome ribs to go with. THANKS!!
Chuck White, Little Rock, Arkansas
I will never go out for ribs again.
Pastor Ken Andrs, Superior, WI
You are my God. Your website is unbeleavable.
Bob Alles, East Rochester, NY
We tried a (slightly) modified version of your best ribs ever last weekend, and boy are they good! I have used many rubs, sauces and methods for quite some time but this is a great combo, very balanced, and makes the pork taste great!
Dan, Woodridge, IL
People had looks on their faces as if they saw a UFO, or raptured in a purple robe!
Todd Reed, Davenport, Iowa
We have an annual cook off on labor day at the camp, this year it was a ribs. I used your Magic Dust Rub, Texas Crutch, and the Maple Pig Candy glaze and won 1st place out of 5 entries.
Jack, NY
All I can say is WOW! You have got your [stuff] together. I spend a lot of time on the internet and you have one of the most informative sites I've ever seen.
Scott LePage
Well my wife just about jumped through her [rear end]. The large ribs were just fantastic, the glaze made them very attractive and they had the sweet spice flavor that we like. Sir, I would say you have a winner on your hands not to mention a new fan.
Ted DuBose, East Perth, Australia
Love your rib recipe. I used it on July 4th, and even my Dad turned over the smoking duties to me after 40 years of great cook outs!
Jason Clark, Birchwood, Tennessee
I have to say that this is without a doubt the best BBQ site on the net. I am on your site almost everyday. I have a group of friends that we all try to outdo each other in our cookouts. These guys are hard core. Nothing seems to be up to standards. I served them the pulled pork and they could not beleive it. They thought it was fantastic. I have now set the bar thanks to your tips.
Todd Belz
I just bought a new charcoal grill/smoker - I've always used gas but was never satisfied with the method or flavor. The first thing I wanted to grill was ribs. I searched the internet and read many recipes but came to a screaching halt when I came across your site. It's a fantastic, informative site - everything I needed to know and understand about ribs. On Sunday - day before Memorial Day, I confidently took on a BBQ for friends and family and prepared your "best BBQ ribs ever" and they came out absolutely perfect! I couldn't have done it without your 'help' - just wanted to say THANKS!
Todd Davidson, New Brighton, MN
I have visited many web pages in my time but yours is most educational, delightful, enjoying and outstanding links. You have what other barbecue sites don't have. The true knowledge of BBQ!
John Gvozd
Your [article] on brisket is absolutely excellent. I've read hundreds of web pages on brisket but your one in-depth story covers it all. Thanks a million. BTW, I live in Europe and I use the pictures to describe to the butcher exactly what it is I need cut. Brisket ain't no regular commodity over here.
Louie Jagoe, Geneva, Switzerland
I cooked ribs for the first time for 45 people at my 50th birthday party yesterday. Your site is GREAT! Everything was great. Did the Magic Dust (regular and spicy), Kansas City, and the Vermont Maple ribs. 6 Weber grills going and it got pretty quiet when everybody got some feed going on! P.S. ...the dogs liked it too!
Scott Meister, Coldwater, MI
I'd just like to thank you for sharing your extensive knowledge of barbequed and smoked foods. I did your "best ever bbq ribs". The results were wonderful. I'm a commercial fisherman so I use the smoker for seafood as well.
John Munro, Troon, Scotland
While eating at a "Famous" BBQ restaurant the other day and told my fiance, "When I first ate here I wished I could make ribs like theirs. Now this time I'm thinking, I wish they made ribs like mine!"
Dan Garza, MI
I am from Holland and I find your site TOP. I try now recipes from you and we thanks you for the information.
Ton Rijnaard
Hi, just tried out your recipe for the best bbq ribs ever! Oh my gosh, what a treat! They turned out fantastic! We used the recipe for the pig candy.... mmmm tasty!
Theresa Ali
Your website has to be one of the MOST informative sites I have been to since my search for better "Q" has started three years ago. Keep up the great work of informing the masses of us aging boomers that can't run anymore races but are estatic to sit around our smoker and enjoy great ribs and probably sharing stories of how great we were, 20 to 30 years ago. Finally, the rich taste of a wood smoked piece of meat has come up to the north country and us Norwegians and Germans are loving it. Today, where there is smoke there are friends.
Dan Kuno, North Dakota
Made [some slabs with] a version of the Memphis rub and steam-smoked them on a gas grill. Best ribs I have made to date!
James Most, N. Woodmere, NY
Man, I love your website! Made some of my best ribs yesterday, and it's because of the site and hearing your tips on the podcast with Ronnie [Shewchuk]. Thanks so much!
Brad Maffett, Royston, GA
We found your site while looking for directions on how to operate a Meco Electric Smoker 5029 that came without instructions. Your's is the best site by far! We have obtained much needed information here and have also signed up for your e-mail.
Karri & Jr.
I stumbled across your website saturday morning and decided I wanted to try your way of cooking ribs on a gas grill, 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 not because I did them but your suggestion of pellets and water cooked slowly really made the difference. I wanted to THANK YOU very much for a rib experience my kids actually raved about and my wife wanted to know if I bought them somewhere and claimed I cooked them. As she came home from work and smelled the air outside she knew we were having BBQ but the taste she claimed was something I had never produced before. So Thanks!!
Allen Nicley, Mont Alto, PA
I bought the Smokenator last week and took it to a BBQ cooking class last weekend put on by the South Carolina BBQ Association. I cooked some ribs on it and they were by far the best looking ribs. We cooked some others on a Stumps and a Stumps clone and they weren't near as good looking. I chose to purchase this product based on your review. It indeed is easy to set up and does a wonderful job! Thanks for the recomendation!
Doug Quinn
Thank you! This was my first attempted try at cooking ribs this way. I used your Memphis rub and slow cooked for 3.5 hours with hickory smoke. AWESOME! The reaction at the July 4th party was "You should open a rib joint!" I hope you don't mind, I did tell the party the name of the rub was Pickett Memphis Rub.
Jim Pickett, CA
Your website has taught me what I need to know to enter the world of pork ribs: the one area that my friend from Kansas City, known for 15-hour shifts at his smoker, held over my head all year. I'm glad to report that I spent five+ hours yesterday barbecuing four slabs of baby back ribs, low and slow, on my trusty Weber grill, and the results were fantastic. Thanks again for providing such an amazing service to all of us amateurs! Keep up the good work!
Jake Chervinsky
The ribs turned out fantastic! What a great crowd pleaser - everyone went for more and got their fill.
Todd
I have been cooking ribs for at least 20 years and I will say your method is by far the best. I recently purchased a [new] cooker and did the Meathead rib thing and now I'm a hero around here.
Ben Hill, Stoneville, NC
Thanks to your website I have just been elevated from good cook to culinary god in the sight of my family. I would not have believed it was possible to make ribs that good at home, but there it is.
Michael Harnois
It’s so refreshing to read your endorsements and your honesty is further enhanced with your disclaimer on what you get a few bucks for and where the money goes. I like that.
Jerold Green
Richmond, British Columbia, Canada
Cool web site! I have just cooked my first successful ribs after 5 years of trying. We fell in love with baby back ribs in florida 7 years ago at Tony Roma's. It is very hard to find resturants in the UK that serve them, and you can pay about $35 for them. So I was over the moon when I mastered how to cook them at home. Once again, mega web site!
Chris, UK
You have answered 51 years worth of questions as to why my bbq ribs sucked all these years.
All of a sudden, all the questions I've had are laid out before me, with REASONS for things, instead of just saying this is how it's done. Science and good food met. Heaven.
I made two slabs of ribs with your magic dust dry rub. I wasn't sure what to expect, I mean, come on, ginger in a rib recipe? But I figured I've followed some horrible advice numerous times in the past, so I had nothing to lose.
After mixing up the dry rub and tasting it, I had a glimmer of hope. After swiping a sliver of meat a few hours into smoking, I damn near fell over.
We happened to have an old friend stop by that day, for a quick visit. When she saw the smoke out back, she learned ribs were out there. Her eyes lit up, an invite was extended, and after a sliver sampler, she wasn't going anywhere for a while.
These were, hands down, the tastiest damned ribs I have ever eaten, period. By a long shot. No comparison. A different league.
My wife has never made the nummy sound so many times in her life, I've never heard the word Damn! uttered so many times in one day. These were better than anything I've ever ordered anywhere, and I thought I had some good places nailed down when the urge hit. Thank you.
Steven Lareau, Clinton, TN
Just made your Vermont Maple Pig Candy for some friends and family and everyone LOVED it!!!! I also made the Bourbon Baked Beans and they loved them too!!! It was an awesome Sunday dinner, thanks for the website!! BTW, it was all made on my 22" Weber along with the Smokenator 1000 which is a great product (I'm glad to see you endorse it as it really does an AWESOME job of smoking).
Jonathan Zang, West Chester, PA
Meat... you are truly a rib virtuoso! I accidently found your site while looking on information about purchasing my 1st smoker and couldn't have found a better site if God Himself picked it out for me. Okay, enough of inflating your ego. I only intended to stay a few minutes on your site but when I looked down at the clock I was amazed to find myself on here for the last 2 hours. Tell you what brotha, if you dont know it about smokin, grillin, and product knowledge it aint known yet! From one BBQ affecianado to another thanx again for sharin what ya know.
Steve Stewart, Bossier City, LA
Your web site is a treasure trove!
David Mahany
I recently won first place in ribs out of 20 competitors with your Vermont Pig Candy recipe. It was our first time using it, and made the best ribs we've every tasted by far. I cannot compliment your site enough on it's thoroughness in explaining the art of BBQ. I have learned so much since I stumbled across your page and especially enjoy your Rib Science section.
Travis
I have used your water pan technique on my gas grill twice this summer and the ribs have turned out great, very tender and juicy!
Brian Hannon
