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Some Of Our Favorite
Tools And Toys

These are not ads or paid placements. 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.

 


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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.

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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

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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.

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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.

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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.

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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'.

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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.

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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

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Why do my ribs come out so dark?

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  • TripleB
    Club Member
    • May 2017
    • 327
    • La Crescenta
    • Jambo Backyard Smoker
      Weber Smokey Mountain (22" & 18.5")
      Portable Kitchen 360
      Portable Kitchen Grill
      Pit Barrel Cooker
      Weber "Brownie" Circa 1978 22"
      Weber Gas Grill, Silver A
      BBQ Guru ATC
      Favorite Beer: Peroni
      Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins

    Top | #1

    Why do my ribs come out so dark?

    I smoked 6 BB racks this weekend on my Jambo. Held temp between 250-270* and smoked for 3 hrs before wrapping (used both Al foil and butcher paper for wrapping). Used Pecan as my choice of wood. But my ribs always come out so dark (see pic), not the mahogany, golden brown I want.

    Suggestions from the board....

    Maybe too much sugar in the rub? Used Killer Hogs BBQ rub.
    Attached Files
  • Ahumadora
    Club Member
    • Oct 2015
    • 1570
    • Pilar Buenos Aires, Argentina

    Top | #2
    Try using meatheads memphis rub Cut down on the sugar and only use white sugar not dark brown sugar. (Dark brown sugar burns easier). Add extra paprika to get the mahogany color. my 2 cents

    Comment


    • Ahumadora
      Ahumadora commented
      Editing a comment
      Also try using Oak. I never had much luck with Pecan Burnt hot n fast.
  • 58limited
    Club Member
    • Dec 2018
    • 272
    • SE Texas
    • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

    Top | #3
    Hmm...I'm always trying to get mine as dark as yours. Mine turn out more mahogany but I'm not using sugar in my rub.

    Comment

    • Steve B
      Club Member
      • Jun 2016
      • 2637
      • Rockland county New York
      • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
        Yoke Up custom charcoal basket and a Grill Wraps cover.

        22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

        Napoleon gas grill (soon to go bye bye) rotting out.

        1 maverick et-733 digital thermometer - black
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      Top | #4
      TripleB Killer Hogs is my go to for ribs. Love that stuff. I see your using a stick burner. Jambo.
      like Ahumadora said. Try using oak or maybe cherry. You may also try wrapping after 2hrs. That should keep the bark down a bit and hopefully give you the mahogany color your looking for.

      Comment

      • Greygoose
        Club Member
        • May 2019
        • 240
        • South Shore,MA

        Top | #5
        Click image for larger version

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        These are some ribs on the PBC usin’ Killer Hogg’s BBQ Rub
        Great taste and good bark

        Comment


        • jbones
          jbones commented
          Editing a comment
          How long and what charcoal?
      • Greygoose
        Club Member
        • May 2019
        • 240
        • South Shore,MA

        Top | #6
        Maybe to heavy with the rub ?

        Comment

        • mountainsmoker
          Club Member
          • Jun 2019
          • 1310
          • Bryson City, NC

          Top | #7
          Yep I think your using the wrong wood. Pecan is a relative of hickory and can be dark. I use oak and apple and since ribs are thin only smoke for 2-3 hours on my SL's and then finish. I also use demerara sugar as it doesn't darken like either of the brown sugars or white sugar. It has larger crystals so you don't use as much and melts slower. Just be careful on demerara there is true that is manufactured from sugar cane and is light brown and not processed and some that is processed and molasses added back.

          I also don't use cherry as it can be a dark wood. See the turkey to the left after 3.5hrs.

          Comment


          • Bkhuna
            Bkhuna commented
            Editing a comment
            I use pecan for pork all the time and don't have issues with darkness. Maybe it's a matter of how much smoke and the quality of the smoke, not the wood itself.
        • Greygoose
          Club Member
          • May 2019
          • 240
          • South Shore,MA

          Top | #8
          I use apple chunks fer smoke

          Comment

          • troymeister
            Charter Member
            • Aug 2014
            • 1064
            • Forest Park Il
            • Weber 26

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              I love cooking with wine. Sometimes I put it in my food.

            Top | #9
            I'm thinking your temperature was spiking high enough to caramelize the sugars more than once. I think several times over the course of the cook. If you are burning clean blue smoke, no matter the wood (oak, hickory, pecan apple, etc..) It doesn't matter. You will get color but not that thick. IMHO the sugars are making bark. Not the end of the world...I'm sure them ribs were damn tasty.. What digital thermometer are you using to monitor the temp of the pit?

            Comment


            • TripleB
              TripleB commented
              Editing a comment
              I used thermoworks. I kept an eye on it the whole cook and did not see any spikes. Also recorded the temp every 30 minutes. Can’t recall seeing any white or dark smoke out the chimney.
          • Steve R.
            Club Member
            • Jul 2016
            • 1915
            • Elizabethtown, KY
            • Current line-up of cookers: Weber 22.5" Original Premium kettle w/ SnS and BBQ Guru adapter; Old Country Over and Under smoker; PBC; Weber Ranch Kettle w/ Guru adapter.

            Top | #10
            Just one man's opinion, but I fail to see a problem here. Unless the dark exterior is actually burnt. That dark color in contrast with a nice smoke ring is a thing of beauty.

            Comment


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Oh, Hail Yessss
              Jus sayin, goin to Beddy-Bye, now...

            • Mudkat
              Mudkat commented
              Editing a comment
              My thoughts exactly. I usually wish my ribs were darker.
          • Dadof3Illinois
            Club Member
            • Jul 2017
            • 563
            • Southeast Illinois

            Top | #11
            IMO it looks like the temp was higher than you realized. What are you using to monitor your temps?

            Comment


            • TripleB
              TripleB commented
              Editing a comment
              Thermoworks. Didn’t see any spikes in temp.

            • Dadof3Illinois
              Dadof3Illinois commented
              Editing a comment
              I use killer hogs a lot and sometimes even with extra brown sugar and if I keep my temperature below 250 I’ve never had them turn out like that.
              You might try an experiment, Get the Jambi up on temp and do one slab without anything, one with a sugarless rub and a third slab with killer hog rub.
              Not only would you find out if it’s the rub or not but also have some good food!!! I love BBQ experiments...🤪🤪
          • Troutman
            Member Recipe Director
            • Aug 2017
            • 6299
            • Republic of Texallence

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            Top | #12
            It's the sugar. I use Killer Hogs as well. I've used other rubs and the ribs come out a little more mahogany but the flavor is better with the Killer Hogs. Try lower heat. Here's some I did over the weekend, the ends got a little too charred but the majority came out great. Cooked at 275* for about 3 hours, wrapped for 1 hour in paper. This is the final stage, allowing the bourbon whiskey glaze to tack up for 20 minutes or so.

            Click image for larger version

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            Comment


            • TripleB
              TripleB commented
              Editing a comment
              Temp probably averaged 250*. Should be a perfect temp for ribs. I also followed your flavor profile from another post - dry brined for 24 hrs, POG and Killer Hogs.

            • Bkhuna
              Bkhuna commented
              Editing a comment
              Those are perfectly colored ribs.
          • TripleB
            Club Member
            • May 2017
            • 327
            • La Crescenta
            • Jambo Backyard Smoker
              Weber Smokey Mountain (22" & 18.5")
              Portable Kitchen 360
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            Top | #13
            Thanks all for your insight. I will try an oak/apple blend next time to see if that helps with the rib color. Obviously there is sugar in the Killer Hogs rub, but I really kept an eye on the temp (ave. 250*) and no spikes in temp that I remember.

            Comment


            • Troutman
              Troutman commented
              Editing a comment
              Also try a cherry or cherry/hickory blend. Talk about a nice mahogany !!
          • Spinaker
            Moderator
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            Top | #14
            I would try to cook a little cooler and use a simpler rub on the ribs. As others have mentioned, the sugar can have an effect on the color of the ribs as they get to the end of the cook.

            Comment

            • IowaGirl
              Club Member
              • Dec 2018
              • 365
              • Northeast Iowa, USA

              Top | #15
              Originally posted by TripleB View Post
              ...I really kept an eye on the temp (ave. 250*) and no spikes in temp that I remember.
              Even if your temp stays rock steady at 250 F, sugar will begin to caramelize if given long enough exposure to that temperature.

              The rule of thumb for melting and caramelizing sugar for making things like candy and sauces is to heat it to around 340F / 170C. What is less well known is that sugar will also caramelize at much lower temperatures. The process just takes longer. A low 'n slow cook creates very good conditions for lower temperature caramelization.

              Here's a quote from Curious Cook on this topic --

              "...I made the caramelized sugars ... in my gas oven at around 250°F/125°C ...
              "...Caramel makers have long known that, as is true in most kinds of cooking, the key to caramelization is the combination of cooking temperature and cooking time. But the temperatures have typically been very high, the times measured in minutes. Now we know that you can caramelize low and very slow and get something different. Sugar breakdown even occurs at ambient storage temperatures, though it takes months for the discoloration and flavor change to become noticeable....
              "

              Source: https://www.curiouscook.com/site/sugar/

              More info: https://www.seriouseats.com/2016/05/...ing-sugar.html

              Comment

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