Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

Epic FAIL(S) with BBs on PBC

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • FishTalesNC
    Club Member
    • Dec 2017
    • 1017
    • Durham, NC

    • Cookers
      • Oklahoma Joe’s Bronco
      • Weber Premium Kettle 26” w/ SNS XL
      • Weber Smokey Joe 14”
      • Pit Barrel Cooker

      Thermometers
      • Fireboard Extreme BBQ Edition
      • ​​​​​​​Weber iGrill 2 w/ 1 ambient and 3 meat probes
      • Thermapen mk4

      Accessories
      • Oklahoma Joe’s Triple Grate
      • Oklahoma Joe’s Super Skewers
      • ​​​​​​​Weber Gourmet BBQ System Pizza Stone
      • Weber Gourmet BBQ System Wok
      • EasySpin Cooking Grate (26”)
      • Custom Cut GrillGrates for SNS XL
      • Frogmat cut to fit 26" w/ SNS
      • Weber Original Rib Rack
      • Pampered Chef BBQ Pizza Pan (2)
      • Weber Chimney Starter (2)
      • Beast Armor Gloves
      • CharGon Grate Cleaner
      • PBC Chimney Starter
      • PBC Ash Pan
      • PBC Hinged Grate
      • PBC Corn Hanger
      • PBC Vertical Skewers (10" & 15")
      • PBC Sausage Hanger
      • PBC Basket Hanger

    Epic FAIL(S) with BBs on PBC

    If there's one thing I've cooked far more than anything else in my short time smoking meat, its baby backs. And yet what a humbling experience today's cook was!

    I had 3 racks total, the plan was for two of them to get a hoisin glaze (these just got a SPOG rub) and the other rack to get my usual 3-layer salt/heat/sweet rub and go Memphis style. Both methods were requests from SWMBO. The first time I EVER tried something other than burgers, hot dogs or chicken was when I tried Weber's Hoisin Glazed Ribs recipe on my 22" kettle. The glaze was amazing, the ribs were not ready and were chewy, but my wife just loved the flavor and I haven't done it since, so... that was the goal - cooking for her tastes today.

    At 5pm yesterday evening my kiddo helped me get the rubs on. This was the result around 7:45am (we used a mustard binder):

    Click image for larger version

Name:	IMG_2423.jpg
Views:	19
Size:	3.82 MB
ID:	670801

    I lit the PBC this morning just before 7:30am and had the ribs on at 8am. PBC temps were between 285F to 250F for this portion of the cook.

    Click image for larger version

Name:	IMG_2425.jpg
Views:	17
Size:	3.28 MB
ID:	670803

    Now, last rack I did was the first time I ever wrapped ribs and they turned out REALLY good (inspired by Heath Riles's method for his competition ribs). Much more juicy and tender, but still had a tug to them. So lets do that again with all three racks! Thinking I'm smarter than the average bear, I decided I'd prep the foil for the wrapping a la Henrik (ingredients on the foil, meaty side goes down) and preheat the oven to 250F. I figured it was easier to just move them in there during this phase and planned to hang them back on the PBC for the finish to firm up the bark, etc. All three ready to go, two with some squeeze butter (yes, I had to try it) and hoisin glaze, one with squeeze butter, brown sugar and honey:

    Click image for larger version

Name:	IMG_2427.jpg
Views:	62
Size:	2.76 MB
ID:	670800

    After 2h15m on the PBC, I decided they were ready to be wrapped. Hmm... this is the first time I've noticed THAT much char on those bottom ribs closest to the charcoal basket. (cue the dark foreboding music) No worries, sacrificial end ribs, it was a worthy cause.

    Click image for larger version

Name:	IMG_2428.jpg
Views:	20
Size:	3.23 MB
ID:	670802

    So I took them off, left the hooks in since I'm hanging them again soon, double wrapped them really good with the hooks poking out the top, and let them roll in the oven for an hour... just like last time... right? Well, here's where things really started going all cattywampus on me. With the first rack I'm pulling out of the oven the hook gets caught on the oven rack tearing the foil, sending baby back goodness all over SWMBO's oven. Dear lord in heaven, her anniversary gift just got more expensive! Made sure that didn't happen on the other two, but the damage was done. I unwrap them all, and man they are tender... more tender than I expected, heck I think they're ready. What the heck?? I applied hoisin glaze front and back to those two racks, and the other rack got more heat & sweet layers:

    Click image for larger version

Name:	IMG_2431.jpg
Views:	21
Size:	4.62 MB
ID:	670805

    OK, so now SWMBO has a towel wrapped around her freshly washed hair and is wiping out her oven while I get these back on the PBC, and as far as I know I'm not sleeping on the couch tonight. Lets do this... pick up the first rack, hang it, reach for the second and I hear the *thud*. Yep - 3/4 of that first rack is now in my charcoal basket at the bottom of the PBC. Its like that first scratch on a new car - it had to happen some time! Grab some tongs and pull it out. Remove both rebar, grab the PBC grate and get it in place, remove the other two hooks, and get all 3 of them on the grate. Rebar out, higher temps are fine, I just want the glaze to caramelize a bit and the bark to firm up. Did I mention how charred the bottoms got this time???

    Click image for larger version

Name:	IMG_2433.jpg
Views:	21
Size:	4.57 MB
ID:	670804

    I let this roll for about 10 min, then had to use tongs to grab them lengthwise and lift them out of the PBC to keep them from breaking in half. Got them inside, glazed once more and sprinkled with sesame seeds.

    Click image for larger version

Name:	IMG_2434.jpg
Views:	19
Size:	3.72 MB
ID:	670806

    Now, they weren't mushy, but they were fall of the bone tender. Lo and behold SWMBO and my kiddo LOVED them. I'm sitting there on a beautiful NC day on our screened in porch feeling like a complete moron wondering how things went SO wrong, and they are just devouring the stuff. Who knew? I know most folks here prefer "competition" style with more of a bite... I prefer them a bit more of what I think of as "tug off the bone"... and these ribs were neither, I thought they were just OK. I can't decide if my family loving them means I lucked out today, or if I'm doomed to making fall of the bone ribs in the future.

    Possible FUBAR points of my cook I'm still pondering:
    • Perhaps the PBC temps weren't accurate. My thermometer probe wouldn't cooperate and ended up sorta hanging off to one side. I know fzxdoc uses two ambient probes in her PBC and notes the temps vary greatly and shift from one side to the other during longer cooks.
    • I've seen wood chunks flame up in the PBC charcoal basket. I used two chunks, and I'm wondering if they contributed to the overly charred ends on the bottom. Just don't get it, didn't happen on previous cooks.
    • Perhaps my indoor oven temps were too high and/or not accurate. This could explain how they got so crazy tender during that hour. I wrapped tightly. If I wrap again, I think I'll cut the time down to 30 min or so.
    • I've since decided that the hook that got caught when taking that rack out of the oven led to that rack falling off the hook after it was re-hung. Didn't consider it at the time, but I think that pulling action did more than just rip the foil.


    So yeah... humbling cook today. Time to sacrifice to the PBC gods maybe. Or see if I can manage burgers. Or stick to the microwave. Or cold cereal.
  • Sweaty Paul
    Founding Member
    • Aug 2014
    • 1086
    • Hays, KS
    • Green Mountain Grill - Jim Bowie
      (I've never regretted having too much grate space).

      Weber Genesis Gas grill
      Weber Kettle grills x 2

    #2
    A learning experience, however, it seems the intended audience loved them. Seems you have plans to rectify the situation in the future.

    Happy anniversary!

    Comment

    • smokin fool
      Club Member
      • Apr 2019
      • 846
      • Mississauga, Ont

      #3
      I wrap my ribs all the time with brown sugar, apple cider vinegar and honey.
      Last time way too much brown sugar because of too much Mill Street 100th Meridian Lager= candied ribs.
      Needed a chain saw to cut some apart but like yours some turned out excellent.
      Lesson learned....maybe....

      Comment


      • adamcoe
        adamcoe commented
        Editing a comment
        Can never have too much 100th
    • fzxdoc
      Founding Member
      • Jul 2014
      • 4288
      • My toys:
        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
        Pit Barrel Cooker (which rocks)
        Weber Summit S650 Gas Grill
        Weber Kettle Premium 22"
        Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
        Camp Chef Somerset IV 4-burner outdoor gas range


        Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
        Adrenaline BBQ Company's Elevated SS Rack for WSCGC
        Adrenaline BBQ Company's SS Rack for DnG
        Grill Grate for SnS
        Grill Grates: five 17.375 sections with GrateGriddle for Summit S650 gasser (they sit on top of existing Weber SS grates)
        2 Grill Grate Griddles
        Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser

        Fireboard Extreme BBQ Thermometer Package
        Fireboard Competition Probes 1" (two) and two more Ambient Probes
        Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
        Thermoworks Thermapen MK5 (pink)
        Thermoworks Thermapen MK4 (pink too)
        Thermoworks Temp Test 2 Smart Thermometer
        Thermoworks Extra Big and Loud Timer
        Thermoworks Timestick Trio
        Maverick ET 73 a little workhorse with limited range
        Maverick ET 733
        Maverick (Ivation) ET 732
        Grill Pinz
        Vortex (two of them)

        Two Joule Sous Vide devices
        VacMaster Pro 350 Vacuum Sealer
        Instant Pot 6 Quart Electric Pressure Cooker
        Charcoal Companion TurboQue
        A-Maze-N tube 12 inch tube smoker accessory for use with pellets

        BBQ Dragon and Dragon Chimney

        Shun Classic 8" Chef's Knife
        Shun Classic 6" Chef's Knife
        Shun Classic Gokujo Boning and Fillet Knife
        Shun Classic 3 1/2 inch Paring Knife

      #4
      Those ribs don't look like a fail at all, FishTalesNC . They look great. And it sounds as though you pleased your audience with some tasty ribs, and that's what it's all about. I remember Henrik saying that his smoke/foil/oven/smoke method led to fall-off-the-bone ribs, or at least ribs with very little tug. So maybe you did everything just right for that method.

      Since you probably put your finger exactly on the cause of that one rack failing to defy gravity (hook caught on oven rack pulled some of the the meat away from the bone at the base of the hook), you can chalk that up to a good lesson learned--or your wife will remind you if you haven't.

      I've never used this method with the foil, liquid butter, etc. step but it sure makes sense not to hang ribs that have essentially braised for an hour in an oven back in the PBC. The meat could just be tooooo tender, I would guess. It follows the same reasoning I use for moving pork butts from the hooks to the grate once they hit 160° internal--once that fat starts to loosen up, things become more unpredictable as far as the hooks being able to hold the meat in place.

      Also, with ribs, pork butts, briskets, chuck roasts, etc. I always feel safer using Noah's double serial hook method with the meat so the weight is more distributed.

      As far as the sacrificial ribs at the bottom of the rack--maybe those racks were longer than the ones you usually get. Usually in my PBC the wood doesn't flame up as long as the lid is on--but it's always a good idea to position the wood away from the hanging meat.

      One thing it doesn't sound like is that your PBC's temp was off. Many folks, myself included, can get babybacks done in their PBC in 2.5 to 3.5 hours, and you cooked them a total of 3 hours 15 min before returning them to the PBC, so I'm not surprised that they were pretty close to done.

      Bottom line: I think you're being too hard on yourself. The only downside would be if your family prefers fall-of-the-bone ribs from here on out so that you'll never get your favorite tug-off-the-bone result again. If so, I'm sure you'll figure a way around that.

      Kathryn
      Last edited by fzxdoc; April 27th, 2019, 04:05 PM.

      Comment

      • JimLinebarger
        Club Member
        • Jun 2017
        • 657
        • Spokane Valley, Wa.
        • Grills/Smokers
          Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
          Weber Jumbo Joe
          Weber 22" Master-Touch Kettle
          Pit Barrel Cooker
          Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
          Traeger Timberline 850

          Thermometers
          Thermoworks Smoke
          Maverick ET-733
          Thermapen Mk4, Red

          Sous Vide
          Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
          Anova Precision Cooker Insulated Container
          Lipavi C15 container and lid
          Lipavi L15 Rack

          Accessories
          SNS
          BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
          BBQ Dragon
          BBQ Dragon Grill Table for 22" Weber Kettle
          Fire Butler (for Weber 22")
          Grill Grates for Jumbo Joe and Blaze grill
          Hovergrill

          About me
          Name: Jim
          Nick name: Bear
          Location: Spokane Valley, Wa.
          Born at a very young age at Egland AFB, Ft. Walton Beach, FL.

          USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
          Former Computer Tech/Admin
          Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
          Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG

        #5
        I agree with fzxdoc, I don't see a fail. So, stuff fell off the hooks into the charcoal basket, just means you are a PBC owner. I have used that wrapping butter method and think I over cooked them because of it. The braise took them past done and the 30 caramelization made them well done. I'm not doing the 3-2-1 method anymore because of that. Maybe a 2-1-1. I do like a little tug on my ribs but they can still be great if they fall off the bone. Your's look tasty. I'd eat them. You done good.

        Comment

        • BRic
          Club Member
          • Mar 2017
          • 368
          • Winnipeg Mb. Canada
          • Napoleon bbq
            ​​​​​​Broil King Keg
            ​​​​Hunsaker Smoker
            Pit Barrel Cooker
            Maverick ET-733 Wireless Thermometer
            ThermoPop Temp
            2 - ThermoWorks DOTs Temps
            UUNI infrared Thermometer gun
            LEM 1182 Meat Grinder
            Cabela`s Sausage Stuffer
            Grill Grates

            Red River Rumble BBQ and Grill
            Reserve Grand Champions Backyard
            2018 Morrris Manitoba

          #6
          I think you did a fantastic job , Your ribs look awesome . I think all of us had a rack of ribs fall into the charcoal basket . I had a
          rack fall into the basket on my second cook with the PBC . 3-2-1 is more meant for temps between 225 to 250 degrees f . I have done 2-1-1 and they turned out good. When i wrap my ribs , I double wrap , the key is to wrap as tight as you can without tearing the foil . You do not want your ribs to braise . I totally agree with fzxdoc and JimLinebarger .

          Happy Anniversary !

          Comment

          • FishTalesNC
            Club Member
            • Dec 2017
            • 1017
            • Durham, NC

            • Cookers
              • Oklahoma Joe’s Bronco
              • Weber Premium Kettle 26” w/ SNS XL
              • Weber Smokey Joe 14”
              • Pit Barrel Cooker

              Thermometers
              • Fireboard Extreme BBQ Edition
              • ​​​​​​​Weber iGrill 2 w/ 1 ambient and 3 meat probes
              • Thermapen mk4

              Accessories
              • Oklahoma Joe’s Triple Grate
              • Oklahoma Joe’s Super Skewers
              • ​​​​​​​Weber Gourmet BBQ System Pizza Stone
              • Weber Gourmet BBQ System Wok
              • EasySpin Cooking Grate (26”)
              • Custom Cut GrillGrates for SNS XL
              • Frogmat cut to fit 26" w/ SNS
              • Weber Original Rib Rack
              • Pampered Chef BBQ Pizza Pan (2)
              • Weber Chimney Starter (2)
              • Beast Armor Gloves
              • CharGon Grate Cleaner
              • PBC Chimney Starter
              • PBC Ash Pan
              • PBC Hinged Grate
              • PBC Corn Hanger
              • PBC Vertical Skewers (10" & 15")
              • PBC Sausage Hanger
              • PBC Basket Hanger

            #7
            Thx all, I think all of you are each right on. Things certainly didn’t go as PLANNED but I learn a heck of a lot more from this kind of experience!

            Comment

            • jfmorris
              Club Member
              • Nov 2017
              • 2142
              • Huntsville, Alabama
              • Jim Morris

                Cookers
                • Weber Genesis II E-410 w/ GrillGrates (2019)
                • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
                • Weber Genesis Silver A w/ GrillGrates (2002)
                • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
                • Lodge L8D03 5 quart dutch oven
                • Lodge L10SK3 12" skillet
                • Anova
                Thermometers
                • Thermoworks Smoke w/ Wifi Gateway
                • Thermoworks Dot
                • Thermoworks Thermapen Classic
                • Thermoworks RT600C
                Beverages
                • Whatever I brewed and have on tap!

              #8
              I think that other than the mess you made in the oven, and the sacrifice to the charcoal basket, you had a great cook! The ribs look stellar to me, and I like a little char. The sesame seeds are a nice touch that I will have to try, along with that hoisin sauce.

              Comment


              • FishTalesNC
                FishTalesNC commented
                Editing a comment
                Weber’s recipe for the hoisin glaze is fantastic!
            • lemayp
              Club Member
              • Jan 2016
              • 162
              • Chesapeake Va
              • Weber Smokey Joe
                Weber 22" with Slow 'N Sear
                Pit Barrel Cooker
                Engelbrecht Braten Campfire
                Maverick ET 733
                Thermapen MK4
                Favorite Beer - Bells Two Hearted

              #9
              Looks good to me, lately I've cutting the racks in half to avoid any sacrificial ones hanging too close to the fire.

              Comment

              • FireMan
                Charter Member
                • Jul 2015
                • 6692
                • Bottom of Winnebago

                #10
                I think ya over thunk it. Who gives a rip how you feel how the cook went & the ambient temp of anything. Yer loved ones are the only thing that counts & they loved em & devoured em! That is what everbody who joins marvels at after a short while, the raves they get from the fam. That moron guy you talked about has to relax & have fun! It’s a PBC for cryin out loud, a WIB mochine! Eat & enjoy! 🕶

                Comment


                • FishTalesNC
                  FishTalesNC commented
                  Editing a comment
                  Even a blind squirrel finds a nut once in a while - I got lucky! Well, except for dousing the oven and hardwood floor in baby back juice. 😜
              • JeffJ
                Charter Member
                • Feb 2015
                • 2312
                • Michigan
                • Jeff

                #11
                I was expecting an unmitigated disaster and what I read was mostly success. I can count on that thing below my waist the number of PBC owners who have never had meat fall into the fire. I sure as heck have had that happen. At worst the ribs sound like they were slightly over cooked but were a crowd-pleaser regardless. Pork ribs are tricky because probe thermometers aren’t helpful and every slab is different. Last weekend I cooked 3 slabs of baby backs in my PBC and they took 6 hours. I was expecting 3-4 but they took 6 before passing the bend test.

                Comment


                • FireMan
                  FireMan commented
                  Editing a comment
                  I agree, that thing about fallin in the fire, it’s what they make a hose fer, washin em off.

                • FishTalesNC
                  FishTalesNC commented
                  Editing a comment
                  Great point about each piece being different. I know that, but didn’t consider it being a factor there!
              • RonB
                Club Member
                • Apr 2016
                • 11028
                • Near Richmond VA
                • Weber Performer Deluxe
                  SNS
                  Pizza insert
                  Rotisserie
                  Smokenator 1000
                  Cookshack Smokette Elite
                  2 Thermapens
                  Chefalarm
                  Dot
                  lots of probes.
                  CyberQ

                #12
                You can still have them both ways. Start your rack 30 min later then the rest. My wife likes FOtB ribs too.

                Comment


                • FishTalesNC
                  FishTalesNC commented
                  Editing a comment
                  I think if I liked them FOtB they’d like them with some bite. Convinced it’s how the universe works. 😂
              • Henrik
                Founding Member - Moderator Emeritus
                • Jul 2014
                • 3723
                • Stockholm, Sweden

                #13
                That doesn’t sound like a fail to me. I agree with the others here. Do a 2-1-1 instead, and put them back on the grates instead of hanging, and Bob’s your uncle!

                Comment

                • Hulagn1971
                  Charter Member
                  • Dec 2014
                  • 723
                  • NC, The Triad
                  • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

                  #14
                  You got me at "Beautiful NC Day".

                  Comment


                  • FishTalesNC
                    FishTalesNC commented
                    Editing a comment
                    Doesn’t get any more perfect than yesterday!

                Announcement

                Collapse

                Meat-Up in Memphis 2020

                Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
                See more
                See less
                Working...
                X
                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.

                Support ARC

                Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

                https://tinyurl.com/amazingribs

                BBQ Stars

                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 when you buy things

                Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

                https://tinyurl.com/amazingribs

                 


                Placeholder

                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 $299 delivered to your door!

                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. Don't accept cheap substitutes.  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

                Placeholder

                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


                Placeholder

                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