Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
See more
See less

My First Try at Beef Back Ribs

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • JeffM
    Founding Member
    • Jul 2014
    • 11
    • Denver, Co
    • Camp Chef DLXs Pellet Grill (PG24S)
      Kenmore Elite 6 burner grill (natural gas)
      Cameron's AKA Louisiana Pellets - Hickory, Cherry, Apple and Competition blend (maple, cheery & hickory)

    My First Try at Beef Back Ribs

    Hello All –

    First post on the site, so bear with me. I’ve been BBQ’ing for more years than I care to remember, but after finding this site a year ago and wanting to get into smoking, I took the plunge this spring and purchased my Camp Chef DLX pellet smoker based on Meathead’s gold star recommendation – LOVE it. I've had great success (for a beginner) with pork ribs, sausage, and whole chicken, and even did pretty good with my first brisket. But I have never tried beef ribs, and last week I was in our local King Soopers (Kroger) and saw a single rack of center cut beef back ribs and decided to use them to learn on. They were definitely not as meaty as short ribs, but good enough for this.

    Did not find out (from the wife) that I was cooking them until the morning of the cook, so only got to salt them (1/2 tsp/LB) for 3 hours, than one additional hour with a commercial beef rub I had on hand (and yes it had salt, more about that at the end). Before salting I removed most of the membrane from the underside and very glad I did, as the one rib where I didn't get all the membrane off – that membrane was hard as shoe leather after the cook.



    Click image for larger version

Name:	20140802_132821_Android.jpg
Views:	53
Size:	93.5 KB
ID:	8044

    First picture is how they looked coming out of the refrigerator before going on the smoker. Smoker was set to “high smoke” which keeps the Camp Chef at is 225 degrees throughout the cook. Gave the smoker 25 minutes to come up to temp and stabilize before this picture was taken, using apple wood pellets for this cook.



    Click image for larger version

Name:	20140802_133141_Android.jpg
Views:	54
Size:	61.9 KB
ID:	8045


    Second picture just before going on the Camp Chef, very sunny day as you can see. Also, very dry day here in Denver (20% humidity) which probably contributed to the length of time to cook.



    Click image for larger version

Name:	20140802_133828_Android.jpg
Views:	45
Size:	72.6 KB
ID:	8046


    Third picture is the ribs on the smoker at the start, with Camp chef probe in meat, and my extra oven temp probe (I can speak about that when I do a write up on the smoker itself), with the built in Camp Chef oven probe at the far left. Put the ribs on rib side down, and never moved them. Spritzed them every so often with apple juice throughout the cook. After 5 hours the internal temp was only at 190 degrees. The natives (read wife) were getting restless, so at this point I cranked it up to 300 degrees, and after 20 more minutes the ribs reached 200 so I took them off.



    Click image for larger version

Name:	20140802_184936_Android.jpg
Views:	54
Size:	71.6 KB
ID:	8047


    Fourth picture ribs on side of smoker just after being removed.



    Click image for larger version

Name:	20140802_185114_Android.jpg
Views:	50
Size:	60.6 KB
ID:	8048


    Fifth picture on cutting board after cutting first two ribs.



    Click image for larger version

Name:	20140802_185120_Android.jpg
Views:	48
Size:	85.6 KB
ID:	8049


    Last picture, close up, not bad smoke ring for first try!


    Results: Ribs where incredibly tender and flavorful, with a great beef taste. Part of the great flavor I’m sure was the slight over salting due to using both a salt rub and a commercial rub with salt, although the rub (Bubba’s Bar B Q Beef Rub) did give it a great flavor on the outside, with just a note of sweat and a note of heat, which we both liked. Next time will definitely have to use a salt free spice rub (probably one of MeatHead's from the site) to go with the pre-salting of the meat. Overall there was actually a decent amount of meat considering they were close trimmed back ribs, and there was just enough from the one rack for the wife and I (with no leftovers).

    Bottom line, while I am still a pork rib lover, the beef ribs were absolutely great, and I will definitely be cooking them again in the near future! Thanks to MeatHead, Dr B., and the entire crew for your inspiration and great help and wealth of knowledge on the site that go me to this point!!

    Keep smoking!

    Jeff








    Attached Files
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9898
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    I've always liked the back ribs I have done. Right now they are over $3/lb.

    Comment

    • _John_
      Former Member
      • Jul 2014
      • 2394

      #3
      Welcome, those look better than my recent first attempt at em! Love the smoker too, hadn't seen one of those yet.

      Comment

      • JeffM
        Founding Member
        • Jul 2014
        • 11
        • Denver, Co
        • Camp Chef DLXs Pellet Grill (PG24S)
          Kenmore Elite 6 burner grill (natural gas)
          Cameron's AKA Louisiana Pellets - Hickory, Cherry, Apple and Competition blend (maple, cheery & hickory)

        #4
        Originally posted by Jerod Broussard View Post
        I've always liked the back ribs I have done. Right now they are over $3/lb.

        True enough, though, still less then pork ribs, at least around here. As many on the site have said, seems like all meat is expensive right now.

        Comment

        • JeffM
          Founding Member
          • Jul 2014
          • 11
          • Denver, Co
          • Camp Chef DLXs Pellet Grill (PG24S)
            Kenmore Elite 6 burner grill (natural gas)
            Cameron's AKA Louisiana Pellets - Hickory, Cherry, Apple and Competition blend (maple, cheery & hickory)

          #5
          Originally posted by John View Post
          Welcome, those look better than my recent first attempt at em! Love the smoker too, hadn't seen one of those yet.

          Thanks. Overall very happy with the smoker (a few small issues I'll cover when I have time to write a review, but nothing that would keep me from it). Got a good deal, better than Amazon, by going direct to the manufacturer.

          Comment

          • Huskee
            Administrator
            • May 2014
            • 15370
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue

              Smokers / Grills
              • Yoder loaded Wichita offset smoker
              • PBC
              • Grilla Silverbac pellet grill
              • Slow 'N Sear Deluxe Kamado (SnSK)
              • Masterbuilt Gravity 560
              • Weber 22" Original Kettle Premium (copper)
              • Weber 26" Original Kettle Premium (black)
              • Weber 26" Original Kettle Premium (light blue)
              • Weber Jumbo Joe Gold (18.5")
              • Weber Smokey Joe Silver (14.5")
              • Brinkmann cabinet charcoal smoker (repurposed)

              Thermometers
              • (3) Maverick XR-50: 4-probe Wireless Thermometers
              • (7) Maverick ET-732s
              • (1) Maverick ET-735 Bluetooth (in box)
              • (1) Smoke X4 by ThermoWorks
              • Thermapen MkII, orange
              • ThermoPop, yellow
              • ThermoWorks ChefAlarm
              • Morpilot 6-probe wireless
              • ThermoWorks Infrared IRK2
              • ThermoWorks fridge & freezer therms as well

              Accessories
              • Instant Pot 6qt
              • Anova Bluetooth SV
              • Kitchen Aide mixer & meat grinder attachment
              • Kindling Cracker King (XL)
              • BBQ Dragon
              • Weber full & half chimneys, Char-Broil Half Time chimney
              • Weber grill topper
              • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
              • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
              • Pittsburgh Digital Moisture Meter

              Beverages
              • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
              • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
              • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
              • Most favorite beer: The one in your fridge
              • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
              • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
              • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

              About me
              Real name: Aaron
              Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

              Occupation:
              • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

            #6
            Originally posted by JeffM View Post
            Hello All –

            First post on the site, so bear with me. I’ve been BBQ’ing for more years than I care to remember, but after finding this site a year ago and wanting to get into smoking, I took the plunge this spring and purchased my Camp Chef DLX pellet smoker based on Meathead’s gold star recommendation – LOVE it. I've had great success (for a beginner) with pork ribs, sausage, and whole chicken, and even did pretty good with my first brisket. But I have never tried beef ribs, and last week I was in our local King Soopers (Kroger) and saw a single rack of center cut beef back ribs and decided to use them to learn on. They were definitely not as meaty as short ribs, but good enough for this.

            Did not find out (from the wife) that I was cooking them until the morning of the cook, so only got to salt them (1/2 tsp/LB) for 3 hours, than one additional hour with a commercial beef rub I had on hand (and yes it had salt, more about that at the end). Before salting I removed most of the membrane from the underside and very glad I did, as the one rib where I didn't get all the membrane off – that membrane was hard as shoe leather after the cook.

            Results: Ribs where incredibly tender and flavorful, with a great beef taste. Part of the great flavor I’m sure was the slight over salting due to using both a salt rub and a commercial rub with salt, although the rub (Bubba’s Bar B Q Beef Rub) did give it a great flavor on the outside, with just a note of sweat and a note of heat, which we both liked. Next time will definitely have to use a salt free spice rub (probably one of MeatHead's from the site) to go with the pre-salting of the meat. Overall there was actually a decent amount of meat considering they were close trimmed back ribs, and there was just enough from the one rack for the wife and I (with no leftovers).

            Bottom line, while I am still a pork rib lover, the beef ribs were absolutely great, and I will definitely be cooking them again in the near future! Thanks to MeatHead, Dr B., and the entire crew for your inspiration and great help and wealth of knowledge on the site that go me to this point!!

            Keep smoking!

            Jeff







            You did AWESOME on your cook, and AWESOME on your first post! Congrats, you nailed the pics! I highly recommend Meathead's Big Bad Beef Rub, especially if you like a peppery flavor. I've done beef back ribs, I remove the membrane too and I love them. I think short ribs might be more tender, but they were still bone licking good. As I've said here before I think I prefer beef ribs to pork....but it's a fine line. If you care to check out my post on beef ribs it's here.

            Keep on smoking Jeff, you're doing great!

            Comment

            • David Parrish
              Founding Member - Pit Boss Emeritus
              • May 2014
              • 4900
              • Charlotte, NC

              #7
              Beautimous!

              Comment

              • JeffM
                Founding Member
                • Jul 2014
                • 11
                • Denver, Co
                • Camp Chef DLXs Pellet Grill (PG24S)
                  Kenmore Elite 6 burner grill (natural gas)
                  Cameron's AKA Louisiana Pellets - Hickory, Cherry, Apple and Competition blend (maple, cheery & hickory)

                #8
                Originally posted by Aaron 'Huskee' Lyons View Post

                You did AWESOME on your cook, and AWESOME on your first post! Congrats, you nailed the pics! I highly recommend Meathead's Big Bad Beef Rub, especially if you like a peppery flavor. I've done beef back ribs, I remove the membrane too and I love them. I think short ribs might be more tender, but they were still bone licking good. As I've said here before I think I prefer beef ribs to pork....but it's a fine line. If you care to check out my post on beef ribs it's here.

                Keep on smoking Jeff, you're doing great!

                Thanks much! Definitely read your post, it gave me a lot of inspiration and ideas for my cook. I did try the Big Bad Beef Rub a while back, and it was a little to peppery for us. I may go back to it again but try to tweak it a bit. Thanks again.

                Comment


                • Huskee
                  Huskee commented
                  Editing a comment
                  OK Jeff, have we had this conversation before? Apologies if we have, it's hard to keep everyone straight sometimes. One of our other mods, Jerod B, uses white pepper instead of black, and I think he cuts the amount down. No rules, just do what works for YOU, and eat goooood!
              • JeffM
                Founding Member
                • Jul 2014
                • 11
                • Denver, Co
                • Camp Chef DLXs Pellet Grill (PG24S)
                  Kenmore Elite 6 burner grill (natural gas)
                  Cameron's AKA Louisiana Pellets - Hickory, Cherry, Apple and Competition blend (maple, cheery & hickory)

                #9
                Originally posted by Pit Boss View Post
                Beautimous!

                Thanks!! Wow my first gold "medal". I might have to quit while I am ahead - Lol.

                Comment

                • David Parrish
                  Founding Member - Pit Boss Emeritus
                  • May 2014
                  • 4900
                  • Charlotte, NC

                  #10
                  Originally posted by JeffM View Post


                  Thanks!! Wow my first gold "medal". I might have to quit while I am ahead - Lol.

                  Keep smokin like that and I guarantee it won't be the last.

                  Comment

                  • JeffM
                    Founding Member
                    • Jul 2014
                    • 11
                    • Denver, Co
                    • Camp Chef DLXs Pellet Grill (PG24S)
                      Kenmore Elite 6 burner grill (natural gas)
                      Cameron's AKA Louisiana Pellets - Hickory, Cherry, Apple and Competition blend (maple, cheery & hickory)

                    #11
                    Aaron
                    Nope, wasn't me. Thanks for the suggestion about white pepper. Will give it a try.

                    Comment

                    • Huskee
                      Administrator
                      • May 2014
                      • 15370
                      • central MI, USA
                      • Follow me on Instagram, huskeesbarbecue

                        Smokers / Grills
                        • Yoder loaded Wichita offset smoker
                        • PBC
                        • Grilla Silverbac pellet grill
                        • Slow 'N Sear Deluxe Kamado (SnSK)
                        • Masterbuilt Gravity 560
                        • Weber 22" Original Kettle Premium (copper)
                        • Weber 26" Original Kettle Premium (black)
                        • Weber 26" Original Kettle Premium (light blue)
                        • Weber Jumbo Joe Gold (18.5")
                        • Weber Smokey Joe Silver (14.5")
                        • Brinkmann cabinet charcoal smoker (repurposed)

                        Thermometers
                        • (3) Maverick XR-50: 4-probe Wireless Thermometers
                        • (7) Maverick ET-732s
                        • (1) Maverick ET-735 Bluetooth (in box)
                        • (1) Smoke X4 by ThermoWorks
                        • Thermapen MkII, orange
                        • ThermoPop, yellow
                        • ThermoWorks ChefAlarm
                        • Morpilot 6-probe wireless
                        • ThermoWorks Infrared IRK2
                        • ThermoWorks fridge & freezer therms as well

                        Accessories
                        • Instant Pot 6qt
                        • Anova Bluetooth SV
                        • Kitchen Aide mixer & meat grinder attachment
                        • Kindling Cracker King (XL)
                        • BBQ Dragon
                        • Weber full & half chimneys, Char-Broil Half Time chimney
                        • Weber grill topper
                        • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                        • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                        • Pittsburgh Digital Moisture Meter

                        Beverages
                        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                        • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                        • Most favorite beer: The one in your fridge
                        • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                        • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                        • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                        About me
                        Real name: Aaron
                        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                        Occupation:
                        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                      #12
                      Originally posted by JeffM View Post


                      True enough, though, still less then pork ribs, at least around here. As many on the site have said, seems like all meat is expensive right now.
                      Wait until we keep buying them, they'll be more than pork in a year or two. Darn butchers/ranchers/whomever is in charge of the supply:demand ratio pricing. As soon as something catches on the price goes up. My grandpa told me in the '40s butchers paid you to take briskets home. Now it's becoming as pricey as steaks. Let's switch to liver.

                      Comment

                      • JeffM
                        Founding Member
                        • Jul 2014
                        • 11
                        • Denver, Co
                        • Camp Chef DLXs Pellet Grill (PG24S)
                          Kenmore Elite 6 burner grill (natural gas)
                          Cameron's AKA Louisiana Pellets - Hickory, Cherry, Apple and Competition blend (maple, cheery & hickory)

                        #13
                        Originally posted by Aaron 'Huskee' Lyons View Post

                        Wait until we keep buying them, they'll be more than pork in a year or two. Darn butchers/ranchers/whomever is in charge of the supply:demand ratio pricing. As soon as something catches on the price goes up. My grandpa told me in the '40s butchers paid you to take briskets home. Now it's becoming as pricey as steaks. Let's switch to liver.

                        And my father, who turned 100 last year, told me when he was young the only thing shrimp was used for was bait! Yeah everyone (except me) please start eating liver and leave the ribs and brisket alone.

                        Comment

                        • Huskee
                          Administrator
                          • May 2014
                          • 15370
                          • central MI, USA
                          • Follow me on Instagram, huskeesbarbecue

                            Smokers / Grills
                            • Yoder loaded Wichita offset smoker
                            • PBC
                            • Grilla Silverbac pellet grill
                            • Slow 'N Sear Deluxe Kamado (SnSK)
                            • Masterbuilt Gravity 560
                            • Weber 22" Original Kettle Premium (copper)
                            • Weber 26" Original Kettle Premium (black)
                            • Weber 26" Original Kettle Premium (light blue)
                            • Weber Jumbo Joe Gold (18.5")
                            • Weber Smokey Joe Silver (14.5")
                            • Brinkmann cabinet charcoal smoker (repurposed)

                            Thermometers
                            • (3) Maverick XR-50: 4-probe Wireless Thermometers
                            • (7) Maverick ET-732s
                            • (1) Maverick ET-735 Bluetooth (in box)
                            • (1) Smoke X4 by ThermoWorks
                            • Thermapen MkII, orange
                            • ThermoPop, yellow
                            • ThermoWorks ChefAlarm
                            • Morpilot 6-probe wireless
                            • ThermoWorks Infrared IRK2
                            • ThermoWorks fridge & freezer therms as well

                            Accessories
                            • Instant Pot 6qt
                            • Anova Bluetooth SV
                            • Kitchen Aide mixer & meat grinder attachment
                            • Kindling Cracker King (XL)
                            • BBQ Dragon
                            • Weber full & half chimneys, Char-Broil Half Time chimney
                            • Weber grill topper
                            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                            • Pittsburgh Digital Moisture Meter

                            Beverages
                            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                            • Most favorite beer: The one in your fridge
                            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                            About me
                            Real name: Aaron
                            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                            Occupation:
                            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                          #14
                          That's not surprising, shrimp look disgusting. I call them water spiders. If I had been one of the first humans to have caught one I promise I would not have fried it and eaten it. But I loves me some shrimp now. One of my favorite things to pig out on. Liver to the others!

                          Comment

                          • Marauderer
                            Founding Member
                            • Jul 2014
                            • 1443
                            • Powder Springs, Georgia
                            • [ATTACH=CONFIG]temp_6496_1424176307798_786[/ATTACH] Barry
                              Powder Springs, GA

                              Weber S470 with smoker box and insulated custom cover
                              RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
                              GMG Davy Crockett Wifi
                              Blackstone 1575
                              Seville Classics Rolling Workbench
                              Grill Grates searing kit
                              (2) Maverick ET-732
                              Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
                              Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
                              PickleMeister
                              Pampered Chef Knives
                              All Clad BD5
                              Tyent Water Ionizer

                              I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.

                            #15
                            Jeff your article has inspired me to do beef ribs again. Great Job!!

                            Barry

                            Comment

                            Announcement

                            Collapse

                            2021 Meat-Up In Memphis Canceled

                            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
                            See more
                            See less
                            Working...
                            X
                            false
                            0
                            Guest
                            500
                            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                            false
                            false
                            {"count":0,"link":"/forum/announcements/","debug":""}

                            Spotlight

                            These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

                            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                            Use Our Links To Help Keep Us Alive

                            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder's fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here's a link that takes you to a page on Amazon that has some of our favorite tools and toys:

                            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


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

                            the good one grill
                            The Good-One Open Range is dramatically different from a traditional offset smoker. 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


                            Griddle And Deep Fryer In One

                            Pit Barrel Cooker Smoker
                            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!

                            Click here to read our detailed review and to order


                            The Pit Barrel Cooker May Be Too Easy

                            Pit Barrel Cooker Smoker
                            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 because temperature control is so much easier.

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


                            The Undisputed Champion!

                            thermapen
                            The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

                            Click here to read our comprehensive Platinum Medal review


                            Grilla Pellet Smoker proves good things come in small packages

                            Grilla pellet smoker
                            We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

                            Click here for our review on this unique smoker


                            Delta by Nuke,
                            Stylish and Affordable
                            Gaucho Grill

                            Weber Genesis Grill
                            Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

                            Click here to read our complete review


                            Genesis II E-335
                            A Versatile Gasser That Does It All!

                            Weber Genesis Grill
                            Webers? Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

                            Click here to read our complete review


                            GrillGrates Take Gas Grills To The Infrared Zone

                            grill grates
                            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                            Click here for more about what makes these grates so special


                            Is This Superb Charcoal Grill A Kamado Killer?

                            PK 360 grill
                            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 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

                            Click here to order directly and get an exclusive AmazingRibs.com deal


                            Our Favorite Backyard Smoker

                            kareubequ bbq 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
                            This is the first propane smoker with a thermostat, making 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


                            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 to read our complete review


                            Track Up To Six Temperatures At Once

                            Grilla pellet smoker
                            FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                            Click here for our review of this unique device


                            The Cool Kettle With The Hinged Hood We Always Wanted

                            NK-22-Ck Grill
                            Napoleon's 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


                            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