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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

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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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How long to bake small red potatoes and baby carrots....

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  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9453
    • 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

    Top | #1

    How long to bake small red potatoes and baby carrots....

    I have 4 chuck roasts I just took out the Pit Barrel (I guess they are about medium with a great bark). Going to low and slow all night to allow them to make a good gravy with onions and bell peppers. Preacher in town.

    How long should cook the potatoes and carrots that I add in with the roasts? I don't want them to sit in all that and turn to mush overnight. We usually don't care, but cooking for other folks, I like things to be more optimal.
  • Huskee
    Pit Boss/Manager
    • May 2014
    • 14004
    • 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 | #2
    Since no one else has offered advice I'll jump in and say I've never timed them in this manner. I've just added them on an all day crock pot cook, and eaten them when it was dinner time. They seem to hold up well, for my tastes anyway. Carrots turn to mush but I accept that as part of that method I guess. If you like them more firm I would just delay adding them.

    I'm sure Strat50, Ernest, Karon Adams and smarkley would have some more precise tips to learn both of us.

    Comment


    • Karon Adams
      Karon Adams commented
      Editing a comment
      I don't really have a lot to add to what has been said. a waxy pot can sit there for a LONG time before you lose cohesion, and all that time it is taking up flavor. the carrots are different, they will eventually go mush if cooked for a very long time. When doing something like corned beef, which we cook in a braise style in the slow cooker we don't put the veggies in ATALL. we wait until just before meal time. we take the veggie, raw, in a pot, dip out enough cooking juice to equal about a half inch in the pot (you're going to steam so keep it below the bottom level of the steamer) put in a steamer basket, drop in your veggies. I also take a chunk of the fat from the meat and put that on top of some of the veggies. and steams. all your cook flavors are infused into you veggies and your veggies are perfectly down when you want to eat in stead of controlling when you will eat.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9453
    • 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

    Top | #3
    Thanks. I think I might add them about 5 hours before consuming.

    Comment

    • Ernest
      Founding Member
      • Jul 2014
      • 3132
      • Dallas, Texas
      • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

      Top | #4
      5 hours will be too long. What's the temp on the PBC?
      You could always fish em out.
      Red do well in braise but that's too long.
      Last edited by Ernest; February 28th, 2015, 11:19 PM.

      Comment

      • Dewesq55
        Founding Member
        • Jul 2014
        • 1133
        • Stroudsburg, PA
        • Smoker:
          Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
          Masterbuilt 40.2" 1200W Electric Smoker
          Masterbuilt ThermoTemp XL Vertical Propane Smoker

          Gas Grill:
          BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

          Thermometer:​​​​​​
          Fireboard
          ThermoWorks Mini Instant Read
          Lavaworks Thermowand Instant Read
          2 Maverick 733
          ThermoWorks IR-GUN-S Industrial Infrared Thermometer
          ThermoWorks ThermaPen Mk4 x 2

          Miscellaneous:
          Anova Sous Vide Immersion Circulator - 1st generation
          Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

          Favorite Beer:
          Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

          Favorite Spirit:
          Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions

          Favorite Wine:
          Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

          Favorite Meat(s):
          Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
          Chicken - Mainly the dark meat and wings
          Beef Ribeye​Ribeye steak

          Favorite Cuisine to Cook:
          Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

          Favorite Cuisine to Eat:
          Indian, followed closely by BBQ.

          Disqus ID:
          David E. Waterbury

        Top | #5
        Potatoes only need to cook about an hour if they are whole. Less if cut up. About the same for carrots.

        Comment

        • Strat50
          Charter Member
          • Nov 2014
          • 547
          • Houston, Alaska
          • Masterbuilt 7in1. Akorn Kamado, Big Chief Smoker.

          Top | #6
          How long you cook these pots and carrots will depend on the cooking temp. If left whole, and the carrots are large chunks(recommended) try this. 350 for about an hour. 325 for an hour and a half. 300 for 2 hours. As you mentioned using red potatoes which are "waxy," they stand up to long cooks much better than russets would. If your meat is cooked the way you like, but the pots and carrots aren't, remove the meat and hold while you finish the veggies with a hotter method. My favorite way of doing this type of cook is to roast the veggies away from the meat, then, when they are cooked, combine and simmer with some of the drippings or stock. This way, everything will hold up well in a long cook. Even if the veggies are done early, just put 'em in the fridge till your ready to cook them the rest of the way. This will soften the crust you made on the skin(s) and release more flavor too. I hope this helps.

          Comment


          • Karon Adams
            Karon Adams commented
            Editing a comment
            The waxy pots are also FABULOUS in potato salad. Sam's has THE best potatoes for potato salad I have ever used. My mom & grandmother's potato salad is the great family secret recipe. no one we know who has tried has been able to duplicate it and it is ALWAYS a hit at every covered dish gathering. sometimes I think we are invited, not for ourselves but for our potato salad! The ones Sam's had were Yukon Gold or something like that. they were red on the outside and golden on the inside. the texture was the familiar red potato waxy smooth texture but with that beautiful color and a flavor to match, they are truly special. we have taken to keeping a bag on hand most of the time so we can make up potato salad whenever we like.

            The russet style are still best for baking and for potato chips and fries but these reds are waxy. so they can take high temps and remain in a larger piece without breaking up. they'll do in soups & stews, anything wet or water based, where a russet would just dissolve. they are also very good at taking heat, then cooling for other applications, like potato salad.


            That, and a few other family recipes are the reason I started thinking about doing cooking videos. both my girls live out of state, moved for college and decided to stay. we stay in contact via computers. I'm gathering my recipes and techniques to put online. originally for their use but I decided to put several on video for my girls and anyone else who wants them. There are many places to copy your recipes into personal recipe boxes. I encourage everyone to do this and give usernames and passwords to family members. This can preserve memories, recipes and allow family members to access the recipes at 3AM if needed without waking you!

          • Strat50
            Strat50 commented
            Editing a comment
            We use reds for pot salad at work. At home, I'm kind of partial to Yukon Gold too, as I love the texture and deep flavor. Yukons also make the best mashed pots in history, for my palate at least. The one's that are yellow fleshed with red skins are Bentjie type.These are killer too. We grow these quite a bit along with Yukons. In our climate, the Yukons bear well while the Bentjie doesn't yield as well. They are well worth the effort and space in our garden.
            I would love to see you do some vids, as would many here. For my own brood, they just call in the middle of their cook if they need help, usually when I'm on the line and it's the dinner rush. lol
        • Jerod Broussard
          Moderator
          • Jun 2014
          • 9453
          • 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

          Top | #7
          Thanks guys. I got a better idea of what to do.

          Comment

          • DWCowles
            Founding Member
            • Jul 2014
            • 10247
            • Smiths Grove, Ky
            • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

            Top | #8
            Well where is the pics of the chucks and taters?

            Comment


            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              Sorry, cooking for other folks and in a rush to get it to the school in the warming oven in b/n services. Then back to cook the rice and bring that. Twasn't around when any of it was being consumed. Didn't even get to eat ours. It got ate while I was gone.

              I tell ya, those chucks in the Pit Barrel looked like some big ol' ribeyes. I got them plenty dark, then took them to the oven for gravy and onion and bell pepper time.

            • DWCowles
              DWCowles commented
              Editing a comment
              Jerod Broussard How did the taters and carrots turn out
          • Mitrakas
            Former Member
            • Jun 2016
            • 115
            • Marlboro, MA

            Top | #9
            I have done some really long (6+ hours) braises in the oven for bone in leg of lamb and add the potatoes, carrots, onioins, fennel, all the veggies for the entire cook, and the veggies cook perfectly and don't blow up. i think the reason is that the cooking temp of the braise is around 250-275 degrees. if you keep that temp low enough they cook slowly and hold their shape.

            Comment

            • Potkettleblack
              Club Member
              • Jun 2016
              • 1835
              • Chicago, IL
              • Grill: Grilla Original / Weber Genesis EP-330
                Thermometers: Thermapen / iGrill 2 / Fireboard
                For Smoke: Chunks / Pellet Tube / Mo Pouch
                Sous Vide: Joule / Nomiku WiFi
                Disqus: Le Chef - (something something something)

              Top | #10
              Man, you could have done the SV carrots like before, with a sugar in there to glaze em. Then waxy pots in with the chuck, and candy carrots over the top while plating for textural and flavor contrast and presentation.

              But in JB I trust. It's gonna be good.

              Comment


              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                Didn't have the Anova at the time.

              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                Dammit. I fell for the thread necro again.

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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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