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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

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.

 


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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

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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

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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


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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

Announcement

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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)
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Friday's rib cook, still learning

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  • Mbloto
    Club Member
    • Apr 2019
    • 75
    • Northern Illinois

    Top | #1

    Friday's rib cook, still learning

    Yesterday I made a last minute decision to make some ribs. There was rain predicted for today and had promised my neighbor I would smoke some ribs this weekend.

    I ran over to Meijer’s to pick up some spareribs, which I prefer over backs. I like Meijer’s because none of their meat is “enhanced” with injected fluids, seems like all the other stores in the area only sell “enhanced” pre-packaged ribs. And my usual butcher, Ream’s in Elburn IL, doesn’t carry spares, I would have to call and order them a day or 2 in advance. They always have backs but not spares.

    I usually buy the whole spare rib and trim it to St. Louis style myself, freezing the trimmed tips for another cook (tips are another cut I love). But when I got to Meijer’s I noticed that they had St. Louis cut in the cooler. Since I was in a bit of a rush I decided to get these and save some time.

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    I peeled off the silver skin, trimmed them up (cut off the flap and squared them up a bit), salted them and popped them in the fridge or about 2 hours.
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    I then made up a batch of sauce (my own recipe). Got the grill set up with a 2x2 snak, a few pieces of Applewood and a pan with 2 quarts of boiling water.

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    Took the spares out of the fridge, brushed with olive oil and applied my favorite pork rub, about 2 tablespoons per slab.

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    Placed them on the 230 degree grill and threw another piece of Applewood on the lit coals. I decided to try using a rib rack for the first time, as the snake method doesn’t allow a lot of room. This was a mistake as the large slabs don’t fit well, with the ends curling over each other. So I decided to fold them over and use 2 slots for each slab.

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    2.5 hours later I didn’t like the way things were looking. Seemed like the spares weren’t cooking evenly top to bottom when placed on end. The snake had burned down enough to allow more food grate area so I cut the slabs at the bend and laid them flat on the grill.

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    Now I like my ribs sauced, so at hour 4 I coated both sides with my sauce, cooked for 30 minutes, then brushed on a second coat and cooked another 30 minutes. Then placed each piece over the hot coals for about 1 minute per side to caramelize the sauce and took them off.

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    They came out pretty good, smoky and sweet. I don’t care for “fall off the bone” tender, as I prefer some “bite” to the meat. These could have used another 30-60 minutes which would have made it a 6 hour cook instead of 5 hour.

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    A few lessons learned here. I’ll be skipping the rib rack in the future as it doesn’t really hold the full racks of ribs very well and if I cut the rib racks in half it won’t allow me to use the “lift & bounce method” to check for doneness. So I’ll use the S&S next time. But since I had a problem keeping a low temp with the S&S in the past, I’ll skip covering the coal grate with foil as this may be funneling too much air into the bottom of the S&S (maybe just a small piece to catch the drippings). I know I can use both the coal grate and food grate to get more ribs on but I think that would cause a greasy mess in the bottom of the kettle.

    I will also do a better job of trimming the racks of ribs. This time around the ribs at the small bone end were falling off the bone while the ribs at the large bone end were a bit too chewy. I need to achieve a consistent thickness if I want an even cook. So I will be chopping off a few ribs from each end. These can always be thrown on the grill as a “cook’s bonus” to munch on during the cook, along with the flap.
  • Mudkat
    Club Member
    • Feb 2017
    • 2169
    • At a river near me, MD
    • Weber Smokey Mountain 14.5"
      Weber 22" Kettel
      Weber Smokey Joe (2)
      One Grill 45" Rotisserie
      Lodge 5 qt. Dutch Oven
      Lodge 10.5" Double Loop Skillet
      Cast Iron 9" Skillet
      Cast Iron 12" Skillet
      Weber 22 Grill Grates
      Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

    Top | #2
    They look really good!

    Comment


    • Mbloto
      Mbloto commented
      Editing a comment
      Thanks. They will get better.
  • Spinaker
    Moderator
    • Nov 2014
    • 10114
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      ********************************************
      Assistants
      Dexter (Beagle mix)
      Kinnick (American Foxhound)
      ************************

      Grills/Smokers/Fryers
      Big Green Egg (Large) X2
      Blackstone 36" Outdoor Griddle 4-Burner

      Broil King Keg
      Karubeque C-60
      Kamado Joe Jr. (Black)
      Lodge L410 Hibachi
      Pit Barrel Cooker
      Pit Barrel Cooker 2.0
      R&V Works FF2-R-ST 4-Gallon Fryer

      Weber Spirit Gasser
      ******************.
      Thermometers
      FireBoard (Base Package)
      Thermoworks ThermaPen (Red)
      Thermoworks MK4 (Orange)
      **************

      Accessories
      BBQ Dragon
      Big Green Egg Plate Setter
      Benzomatic TS4000 Torch X 2
      Benzomatic TS800 High Temp Torch X 2

      Bayou Classic 44 qt Stainless Stock Pot
      Bayou Classic 35K BTU Burner

      Digi Q DX2 (Medium Pit Viper Fan)
      Dragon VT 2-23 C Torch
      Eggspander Kit X2
      Field Skillet No. 8,10,12

      Finex Cat Iron Line
      FireBoard Drive
      Lots and Lots of Griswold Cast Iron
      Grill Grates
      Joule Water Circulator
      KBQ Fire Grate

      Kick Ash Basket (KAB) X4
      Lots of Lodge Cast Iron
      Husky 6 Drawer BBQ Equipment Cabinet
      Large Vortex
      Marlin 1894 .44 Magnum
      Marquette Castings No. 13 (First Run)
      Smithey No. 12
      Smokeware Chimney Cap X 3
      Stargazer No.10, 12
      Tool Wizard BBQ Tongs
      Univex Duro 10" Meat Slicer
      ********************************
      Fuel
      FOGO Priemium Lump Charcoal
      Kingsford Blue and White
      Rockwood Lump Charcoal
      Apple, Cherry & Oak Log splits for the C-60
      **************************

      Cutlery
      Buck 119 Special
      Dexter 12" Brisket Sword
      Global
      Shun
      Wusthof
      *******
      Next Major Purchase
      Lone Star Grillz 24 X 48 Offset

    Top | #3
    This looks like a fine cook.

    When doing ribs, I like to cook them at about 275 F. I think I get a better product when it comes to the bark and texture. I, like you, prefer the slight bite or tug off the bone. Anyone can cook fall off the bone ribs. (simply wrap them in foil and braise them.) The real challenge is getting that bite just right. My point is don't worry too much about hitting 225 F. That is just a benchmark and nothing else. As I said above, I always cook my ribs at about 275 F and they come out just the way I like them.

    I also prefer not to use a water pan. I usually find that it creates a bit of a steam bath in the cooking chamber. But that is purely personal preference. I know many here like to use them.

    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      Yeah, that is nothing to worry about. Mbloto

    • Troutman
      Troutman commented
      Editing a comment
      +1 on 275*. Just did 3 racks at that temp. 3 hours to get color, smoke and slight pull back. 1 hour in pink butcher paper, then 20 mins to tack up my bourbon whiskey sauce. Perfect bite through.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Hate to be ad nauseam, but, yup 275° is what I shoot fer. average...
      I never sweat it fer even a New York Minute, if it swings 50° one way, or t'other; truth be told, its done whan it's done, an probe tender (toothpick, in th case of ribd) done
      ymmv, I reckon...
  • RonB
    Club Member
    • Apr 2016
    • 10822
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    Top | #4
    If you want to use rib racks, get two. That way they won't curl over. And you can flip them top to bottom about half way through to even out the cookin'.

    Comment


    • Mbloto
      Mbloto commented
      Editing a comment
      Great idea!
  • Huskee
    Pit Boss/Manager
    • May 2014
    • 13980
    • 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)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • 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 by ThermoWorks
      • (1) Signals 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.

    Top | #5
    I cook at 225-250 on average, my main target is 240 for whatever reason. I don't use rib racks. I have cooked at 275 like Spinaker and that's a fine fine temp too. I like a lot of smoke on my ribs & a lot of rub, since I think pork is quite tasteless and i want my ribs to have all the smoke exposure they can, so I cook on the lower end of the spectrum to prolong smoke and develop a chewier bark since all my guests seem to prefer that.

    Comment


    • Mbloto
      Mbloto commented
      Editing a comment
      Love that chewy bark!

    • JeffJ
      JeffJ commented
      Editing a comment
      The beauty of ribs is the amount of surface area relative to the meat. And yes, I also like a lot of smoke and rub for the reasons you cited.
  • FireMan
    Charter Member
    • Jul 2015
    • 6669
    • Bottom of Winnebago

    Top | #6
    Well, for openers, those wibs look mighty fine! Liked your sear touch & the bark. Now, for when you do them next time, I think tomorrow will be just about a good time. 🕶

    Comment

    • Santamarina
      Club Member
      • Aug 2018
      • 552
      • Wildomar, CA

      Top | #7
      Looking good! I haven’t done spares (or StL) in years, as my family prefers backs. Might have to give them a go next time!

      Comment

      • Mbloto
        Club Member
        • Apr 2019
        • 75
        • Northern Illinois

        Top | #8
        Just a quick update.

        If one trims the spares to a 7-8 bone St. Louis cut (tips removed) and uses 2 racks, its works perfect for smoking multiple racks of spares.

        Comment

        • BAT
          BAT
          Club Member
          • Jul 2018
          • 4
          • Land of Lincoln

          Top | #9
          Looks awesome, and also a fellow Reams fan here!!!

          Comment

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          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)
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          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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