Feel free to dive in and jump around, but I recommend you begin with the "Quick start" at right. It has the basic techniques and science concepts that a good backyard cook needs to know in order to master the craft. Remember to click the links within the articles for more info on a topic. If you sign up for my free email newsletter, Smoke Signals, I will let you know as I add new articles. No spam from Meathead, guaranteed.

Other Outdoor Cookers
Everything Else You Need
- Buying Guide To Thermometers
- Barbecue Accessories, Tools, & Toys
- Guide To Grill Grates - NEW 2/12/2013
- How To Clean Grill Grates & A Guide To The Best Tools - NEW 2/12/2013
- Starting A Charcoal Fire - NEW 3/6/2013
- How To Plan An Outdoor Kitchen
- Required Kitchen Tools
- The Beautiful, Amazing, AmazingRibs.com Steak Knives
- Bar Necessities
- Corkscrews
- Funny Aprons, Hats, T-Shirts
- Books, Cookbooks, And Magazines
- Commercial Barbecue Sauces
- Food Photography Tools & Techniques

Technique

Grill and Smoker Setup
- 2-Zone and Indirect Cooking: A Vital Technique
- The Importance of a Digital Thermometer
- Calibrating & Seasoning a Grill or Smoker
- Grill Cleaning & Maintenance
- How To Clean Grill Grates & A Guide To The Best Tools - NEW 2/12/2013
- When Mold Takes Over Your Grill Or Smoker - NEW 2/12/2013
- Starting A Charcoal Fire - NEW 3/6/2013
- Charcoal Grill Setup
- Gas Grill Setup
- Offset (Barrel) Smoker Setup & Modifications
- Weber Smokey Mountain & Bullet Smoker Setup
- Smokenator Setup & Tips
- Lid On Or Lid Off? - NEW 2/13/2013
- Controlling Temperature With Vents
- What Goes in the Water Pan
- Tailgating & Camping Checklist
Important Stuff For All Cooks:
- Mise En Place (Be Prepared, Boy Scouts!)
- Meat Temperature Guide
- Weights, Measures, Conversions
- Thermodynamics of Cooking
- Meat Science
- How To Keep Food From Sticking - NEW 5/10/2013
- The Stall And Why Meats Get Stuck At Around 150°F
- What Influences Cooking Time? - NEW 3/10/2013
- The Maillard Reaction And Caramelization - NEW 3/7/2013
- Cooking Temps: When To Cook Hot & Fast, When To Cook Low & Slow, And When To Do Both (Reverse Sear) - NEW 3/7/2013
- About Fats, Fat Caps, And Busting The Myth That Melting Fat Penetrates Meat - NEW 1/20/2013
- What Is Bark, And Why It Makes Us Howl For More - NEW 2/26/2013
- Carryover Cooking And How To Beat It - NEW 1/20/2013
- The Zen of Charcoal - SIGNIFICANT NEW MATERIAL ADDED 11/2012
- The Zen of Wood & Smoke - SIGNIFICANT NEW MATERIAL ADDED 1/19/2013
- Aluminum Foil: The Texas Crutch
- Pounding Chicken Breasts
- The Truth About Basting, Mopping, & Spritzing
- The Zen of Brines
- Dry Brining
- Injecting
- Marinating and Gashing
- Saucing Strategies
- Faux Cambro Keeps Your Food Warm
- Party Planning & How Much To Cook For A Crowd
- Cooking More Than One Large Hunk o' Meat
- Freezing & Reheating Leftovers
- Cook Today, Serve Tomorrow
- Use a Cooking Diary
- Glossary of Terms
Mythbusting
Safety & Health
- Food, Knife, and Grill Safety
- The Importance of a Digital Thermometer
- Meat Temperature Guide
- Thawing Frozen Meat
- Does Grilling Cause Cancer?
- Do Nitrites & Nitrates Cause Cancer?
- Cold Smoking Sausages And Fish: Don't Do It - NEW 2/14/2013
- Why Sprouts May Be The Riskiest Food Of Them All
- The Facts About Corn Syrup
- Why Chicken Is Not Done When The Juices Run Clear, And Why Pink Meat Can Be Safe - NEW 2/26/2013
- Food And Health - NEW 5/16/2013

Recipes

My Ingredients

BBQ History & Culture

Competition News & Info

Barbecue Competitions & Associations
Meet Candy Weaver, A Real Iron Chef
Competition Chicken by Greg Rempe - NEW 4/24/2013

Blog: Miscellaneous Ruminations

BBQ Joints: One Nation Under Sauce (Under Construction)

About Us

...more to come (to be notified when new recipes and other articles come online, be sure to subscribe to my free, spam free, email newsletter).

Please please please read this before posting a comment or question:

1) Please use the table of contents or the search box at the top of every page before you ask for help.
2) Please click the "Follow Conversation" button or the "Email" button below your comment so you will be alerted when we reply.
3) Please don't ask any questions that involve temperature unless you tell us that you are using a digital thermometer! Dial thermometers are often off by as much as 50°F! If you are not using a good digital you have no idea what the temp really is so we can't help you. Please read this article about thermometers, then buy one of our recommendations, and then, if the problem persists (chances are it won't), hit us with your questions.
4) Please tell us everything we need to know to answer your question like the type of cooker you are using.

5) If you are shopping for a grill or smoker and need help, tell us your budget!

About this website

AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes and tips on technique. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, and accessories, all edited by Meathead.

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