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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

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. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
See more
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"Hits From The Pit" Member Recipe Program

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  • perry green
    Oops. Just delete it

    Leave a comment:

  • ofelles
    commented on 's reply
    Ditto REALLY like Creole/Cajun.

  • Troutman
    As Huskee and I both stated above, PLEASE DO NOT POST RECIPES HERE. Recipes should be in the proper sub channel under the type of food that you are cooking. It will literally get lost here, there is no reference back to this post. This was a call for recipes only, not a repository for them.

    We do encourage you to post, just do it as you normally would. Thanks for your cooperation.

    Leave a comment:

  • perry green
    Here's my recipe. I suck at tech stuff so let me know if it worked. This is an original recipe based on my travels to Spain and what I've learned trying to grill bread.

    Wild Mushroom Bruschetta

    EASY and he filling may be done ahead of time.

    For 4 servings

    EVO (extra virgin olive oil)
    2 big handfuls of wild mushrooms: I used a combo of trumpet mushrooms
    and oyster mushrooms. (you can use either type or just regular ‘shrooms
    Optional: one ½ dried red pepper crumbled
    1-2 cloves garlic minced
    about 3 tablespoons chopped fresh herbs ( I used parsley and thyme, but summer savory, marjoram and oregano is good. : fresh is best but I’ve made this in the winter with dry herbs as well)
    3. two tablespoons diced Spanish ham (but bacon , pancetta work too)
    4. 2 tablespoons or so of white wine
    5. 1 tblspoon or so of fresh lemon juice
    4. grated mild melting cheese (I use Fontina) about a ½ cup
    5. salt / freshly black pepper to taste
    6. FOUR slices of good quality Italian bread

    I. Prepare ‘shrooms (May be done the day before ; COOL!!!
    1. trim any hard stems, gently wipe with a damp paper towel , cut the trumpet lengthwise, if using oysters just separate, if using regular ‘shrooms slice in half or in thirds depending on size
    2. heat 2-3 tablespoons of the oil in a skillet over high heat on the stove and brown the ‘shrooms
    (you can do this on the grill with a cast iron skillet )
    3. while they brown add the garlic but don’t let it burn
    4. lower the heat add the chopped herbs , ham (if using bacon cook with the ‘shrooms in step one)
    5. Add the wine, lemon juice season to taste with salt / pepper / red pepper if using

    II. Grill the bread
    1. Set up the grill for medium high direct heat.
    2. Brush one side of each bread slice with olive oil and place on grill oil side down. Brush top side with oil Cover .
    3. After 1-2 mins flip the bread and grill til crisp but not BURNT.
    Take bread off the grill (or put it on the indirect side
    III.. Finish
    1. top grilled bread with ‘shroom mixture and sprinkle with freshly grated
    fontina cheese. Cover the grill for a minute or two until cheese melts

    Attached Files

    Leave a comment:

  • mgaretz
    commented on 's reply
    No worries - it gave the impetus to expand on and clarify the recipe.

  • Spinaker
    commented on 's reply
    Yes, I was wrong for asking you to post them there. I apologize for the confusion. mgaretz

  • Huskee
    commented on 's reply
    Thanks mgaretz

  • mgaretz
    commented on 's reply
    I copied the post that was here and made it the first post in the Blasphemy Ribs topic as what I re-wrote here has much more detail on the recipe and procedures, including the exact rub recipe that I use, and more tips learned after many batches.

  • Huskee
    commented on 's reply
    mgaretz, correct but that's why I'm posting this, because that was incorrect. There was a brief thought that would be more helpful bu it's not best for the future collection of our recipes. Please post recipes in their proper channel, not here. Thanks. And we are aware of Blasphemy Ribs. I believe they are already posted.

  • mgaretz
    commented on 's reply
    I was specifically asked to post it here by Spinaker

  • Huskee
    Guys, there's been a little confusion as far as where to post your recipes. Please don't' post them here. Please post them where they belong (pork, salads, desserts, etc). That way in the future when folks search for recipes in the proper channels, they will find them. If your recipes are already in there, you don't need to post them again, otherwise please copy them in the sub-channel where they best fit.

    Leave a comment:

  • klflowers
    commented on 's reply
    Yep, this is the bomb. Doing some tomorrow.

  • mgaretz
    Blasphemy Ribs

    Here is a new way to cook ribs that I am calling Blasphemy Ribs.

    Normally we smoke a whole rack of ribs, low and slow, for 5-6 hours. Then we cut them apart to eat them. Inspired by Meathead's Char Siu ribs, which are cut apart then cooked, I came up with this recipe.

    The advantages of this recipe and technique are:
    • The ribs cook much faster (half the time)
    • There's more surface area to absorb smoke and for the rub and sauce
    • More bark
    • Much easier to serve because they already cut apart
    • The ribs are juicy, tender, have a good bite and have much more smoke flavor.

    You can see from the pictures below that the smoke “ring” goes all the way to bone!

    To make this recipe you will need a smoker or grill that you can keep at a steady 225F. I use a pellet smoker (with a pellet blend of maple-hickory-cherry). If you use a grill, set it up for 2-zone cooking as we want to cook these over indirect heat.

    I have only made this recipe with baby back ribs, and the timings and temperature are tested for that. It took me many tries to get the timing right and it gives proven results, so please make it my way before you try anything else. Having said, that, others have found this also works for St. Louis cut ribs with the same temp and timings. I suspect full spares would behave the same.

    Rinse the rack of ribs and then remove the membrane. Cut the ribs into singles. This is much easier to do from the back as you can see the bones.

    Put them in a gallon zip lock bag with the rub. The rub is my version of Meathead’s Memphis Dust. My version adds back the salt used in the original recipe because we want these ribs dry-brined. My recipe is at the end. If you use a different rub, make sure it has salt. Toss them well to coat and then put them in the refrigerator for 6 hours (or longer). I try to do mine the day before. Every few hours, turn the bag over to make sure the ribs get an even coating of the rub.

    When you are ready to cook, put them on a grill pan with holes. They really don’t want to stand up, so I gave up trying and now just lay them on their side. (See the picture below.) If you use a stainless steel pan, prep the pan with a light coating of oil to make cleanup easier and to make sure the ribs can be removed as easily and cleanly as possible.

    Smoke them at 225F for 2.5 hours. Apply BBQ sauce at 2 hours in, so it bakes on for half an hour. I use bottled sauce and right now my favorite is Sweet Baby Ray’s Hickory and Brown Sugar, but the original is good too. Baste the sauce on as heavy or light as you like, getting it on the edge facing up and on the top (which will be facing sideways). I have experimented with saucing the top and side, then turning the rib over to sauce the side that is down. I didn’t find that it was worth the effort.

    At the 2.5 hour mark, remove from the smoker and serve. The total time here is 2.5 hours. The timing and temperatures are critical to success. Let them go longer and you will overcook them. Since they are individual, the margin for error is much smaller than for a whole rack.

    Mark’s Blasphemy Rub:
    6 tbs turbinado sugar (aka sugar in the raw)
    2 tbs paprika
    1 tbs sea salt (table salt grind)
    1 tbs granulated garlic powder
    1.5 tsp black pepper
    1.5 tsp granulated onion powder
    .5 tsp ground ginger

    This amount of rub will last for 2-3 batches of Blasphemy Ribs.

    Ribs on the pan (cooked):

    Click image for larger version  Name:	blasphemy-ribs3.jpg Views:	2 Size:	72.6 KB ID:	685373

    Some close-ups of the ribs with the side cut:

    Click image for larger version  Name:	blasphemy-ribs-close11.jpg Views:	3 Size:	34.2 KB ID:	685371

    Click image for larger version  Name:	blasphemy-ribs-close12.jpg Views:	3 Size:	27.2 KB ID:	685372

    And off the top:

    Click image for larger version  Name:	blasphemy-ribs-close.jpg Views:	1 Size:	45.4 KB ID:	685376

    The finished ribs:

    Click image for larger version  Name:	image_64984.jpg Views:	2 Size:	68.0 KB ID:	685375

    And finally some "serving suggestions":

    Click image for larger version  Name:	blasphemy-ribs-plated3.jpg Views:	2 Size:	59.9 KB ID:	685374

    Click image for larger version  Name:	blasphemy-ribs-plated5.jpg Views:	2 Size:	52.4 KB ID:	685377
    Last edited by mgaretz; May 26th, 2019, 02:25 PM.

    Leave a comment:

  • Mr. Bones
    commented on 's reply
    Thanks Brother! I'll be makin this!

  • LA Pork Butt
    Here’s my Creole version of a South Carolina Mustard Sauce

    Creole South Carolina Sauce

    1/2 cup Creole Mustard
    1/2 Cup Yellow Mustard
    3/4 Cup Sugar
    3/8 Cup Dark Brown Sugar
    3/4 Cup Water
    3/4 Cup Apple Cider Vinegar
    1/4 Cup Chili Powder
    1/2 Tablespoon Black Pepper
    1/2 Tablespoon White Pepper
    3/8 Tespoon Cayenne
    1/8 Teaspoon of Tabasco Sauce, to taste
    1 Teaspoon of Soy Sauce
    1/4 Cup of Butter

    Combine all ingredients except soy sauce and butter in a sauce pan and simmer for 10 minutes. Remove from heat. Stir in soy sauce and butter. Use as a basting sauce for meat or as a condiment when serving pork, beef, or chicken.

    Leave a comment:



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. 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, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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