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Testimonials
One of the guests told me my ribs were better than vicodin.
Brigit Binns, author of 13 cookbooks, NY, NY
I
had a huge party at my house for about 30 guys and their families from
my unit, and I made the Pig Candy ribs which were the biggest success.
I had dudes coming up to me saying "those are the best f*%$#ng ribs
I've ever had man!" It just makes me feel good to make honestly good
food for people and see their reaction.
Mike Murieen, Malmstrom AFB, Great Falls, MT
I'm one of your Italian fans and last week, following your recipes, I eat the best bbq ribs that I ever had!!!
Daniele Cremascoli, Italy
Made a batch of Meathead's Magic Dust and cooked a Boston butt for the first time. Looked EXACTLY like your picture and so good it was indescribable !! OMG !! Ran out of hamburger buns at 16 and had to opt to hot dog buns for the final 5. No jest, these were the finest pulled pork sandwiches anyone there had ever tasted.
Kendall Storie, Lewisville, TX
When they were done, My wife and I made fools out of ourselves. We had BBQ all over our faces and down to our elbows. My 16 year old son came home from work and he did not believe that I had cooked these fantastic rack of ribs. My wife and I had a hard time convincing him that we didn't go out and buy them somewhere. They tasted just like the ribs we had in Memphis. He finished then off and I thought he was going to eat the bones too.
Elmer & Tammy Harmon, Hustonville, KY
I made the Pig Candy ribs this weekend. I am seriously thinking about opening a restaurant now. They were amazing! The rub was amazing too!
Brian Bourque, Laveen, AZ
Found your website when I was looking for Italian Beef recipes. I haven't had a decent beef sangwitch since I left Countryside in '83. Used the recipe on the website and it turned out pretty close to what I remembered, the hot giardiniera really helps too. You may have saved my life!
Greg, Nevis, MN
You have made me into a rib stud.
Chuck Kotler, Avon, CT
Where is your paragraph describing early man exploring after a fire and finding cooked ribs on the big tasty animals that didn't make it out? It was fabulous and now I cannot find it! I wanted to read if for my friends today before we ate the ribs. It was truly a beautiful read.
Eileen, Powell Butte, OR
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Click here for more testimonials and pix from readers
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Show Me Yours
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I've been getting wonderful emails and pix from you. Man, you folks
know how to party! Send me pix of your versions of my recipes or your party and I might publish them on my site.
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Be My FB Friend
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| Smoke Signals is Free
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About Smoke Signals
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 Smoke Signals is the free email from AmazingRibs.com and Hedonism Evangelist Craig "Meathead" Goldwyn. Please send me feedback. Especially if you think an article or recipe is
confusing, if you know a better way, or if I made a mistake. Daddy
taught me that "praise is cheap, criticism priceless." If you like my website, please click here to forward a copy of this to a friend. And remember: No rules in the bedroom or the kitchen!
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Charcoal vs. Gas and more on How to Buy a Grill
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 Time to replace the old warhorse on the deck that's rusting and falling apart. To help you decide on a replacement I've put together a checklist of things to consider when you look at the bewildering array of options: How to Buy A Grill.
Among the decisions you have to make are Charcoal vs. Gas. The flame war between charcoal grill purists and gas grill hotheads burns brighter than the debate between Mac and PC users. You should read some of the slop slung on the barbecue message boards. On second thought, don't. Let me try to sort it out for you with a few inflammatory thoughts. To accompany the above article on selecting a new grill, I've written a separate article just to deal with this sizzling debate: Charcoal vs. Gas.
A good grill can be rigged to do a good job of low and slow smoking, but a stand-alone dedicated smoker is the ultimate tool for smoke roasting. Here's my article on How to Buy a Smoker.
Does grilling pose a cancer risk? No. Not unless you do it badly. Click here to lead the facts on this oft misreported story.
Now get out there and stimulate the economy!
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Seasoning a New Grill or Smoker
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 When you get a new grill or smoker, there is often dust, grease, or oil from the manufacturing and shipping process inside where the food goes. Not good. Here's How to Season a New Grill or Smoker.
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The Zen of Charcoal
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 In the beginning barbecue cooks dug a trench in the ground, threw in dry twigs, threw logs on top, and then lit the twigs. They quickly learned the temperature was easier to regulate and the flavor better if the logs burned down to coals before the meat was placed above.
This new article, The Zen of Charcoal, explains what an outdoor cook needs to know about cooking with charcoal, how it is made, and explains the differences between briquets, lump, wood pellets, and other fuels.
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Last Meal Ribs
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My most popular article is the recipe for Last Meal Ribs which I have recently revised and improved. Well last month I entered it in a writing contest for "How To" articles sponsored by Google's Knol project and Dummies.com.
Knol is a new but growing repository of articles, some of them by some pretty good authors. Last Meal Ribs came in tied for second (and out of the money) behind a great article on How to Talk to Your Doctor by a doctor. You'll see links to both on the right on the Knol Home Page.
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COCHON 555: 5 Chefs, 5 Pigs, 5 Winemakers & Me
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 I am honored to have been asked to taste some fine swine and wine and pass judgment on the chefs at a remarkable cooking competition in Chicago on Sunday, May 24. If you can attend, please come shake greasy my hand.
WHAT: "COCHON 555 - Chicago - 5 Pigs, 5 Chefs, 5 Winemakers" features a stellar group of top Chicago chefs who will each prepare a heritage breed hog from head to toe. The winner will be crowned the "Prince of Porc". In addition, five family-owned wineries will showcase their wines, there will be a wine and cheese tasting, a beer tasting, a pig breakdown, porchetta demonstration, and chocolate for dessert.
THE CHEFS: Patrick Sheerin, The Signature Room at the 95th; Chris Pandel, The Bristol; Graham Elliot Bowles, Graham Elliot Restaurant; Sam Burman, bluprint; Stephen Dunne, VOLO / Paramount Room.
THE WINERIES: Chase Cellars, Vision Cellars, Van Duzer Vineyards, Patz & Hall and August West.
THE TASTINGS & DEMOS: There will be a pig breakdown and porchetta demonstration by THE BUTCHER. The wine and cheese tasting will be conducted by Taste Network, Pastoral, Van Duzer and ENOlogy. Beers will come from Three Floyds Brewing Co., and chocolate from Vosges Haut-Chocolat.
WHERE: The Drake Hotel, 140 East Walton Place, Chicago
WHEN: Sunday, May 24. Chef & Judges VIP Reception, tastings, and demos at 3:30 p.m. Competition at 5 p.m., chocolate after.
WHO: Cochon 555 began in
Atlanta and is national in scope. Upcoming cities include
Washington D.C. and San Francisco. Chefs and judges from each city are
selected by Taste Network to participate in the event.
WHY: To raise awareness for Farms for City Kids, a unique educational program combining classroom study with first-hand farming experience for urban kids. At large, Cochon 555 is building a national model that promotes heritage pigs and breed diversity through field to consumer events.
HOW: The cost is $125 per person and is open to the public. Advance ticket purchase required. Industry discounts available. For tickets or more info visit http://www.amusecochon.com.
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Reheating Leftover Ribs
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 I usually plan on at least one pound of ribs per person (remember that about half a slab is bone), but I usually cook more so there will be leftovers. Some go home with my guests, and some I hoard. Here's how to freeze ribs and Reheat Leftover Ribs in an oven, on a gas grill, and on a charcoal grill.
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Be a Recipe Test Pilot!
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 Testing is the final step before I release a recipe to the public. On my Recipe Test Pilot page I post links to recipes that are ready for prime time but need testing. Volunteers try the recipe and send me feedback. If they fill out the recipe tester's form, I send them an "Official Recipe Test Pilot" Flying Pig Certificate (above) suitable for framing and give you appropriate credit on the website. Click here to go to my Recipe Test Pilot page and get the menu of recipes in need of testing.
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How the Feds could have gotten their picture for $6
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Most of you know I do my own photography. So I am an avid follower of Photoshop Master Scott Kelby. Well Scott made the picture of Air Force One flying by the statue of Liberty in minutes and I wrote about it in my column in Huffington Post. Here's the whole article on How the Feds could have saved $328,829.
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See Meathead at Sheboygan Brat Days August 1
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 Meathead will be doing a cooking demo at Sheboygan Brat Days on August 1. This should be a blast!
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Visit My Gift Shop - New Lower Prices
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  Order cool gear from AmazingRibs.com including aprons, hats, shirts, sweatshirts, intimate wear, and other apparel for men, women, kids and pets. I also have beer mugs, posters, clocks, and other tschotschkes.
Select from a number of fun captions: Nice Rack!, Porknography, Hot & Juicy, Suck bones!, Eat me!, Succulent, Got ribs?, Allèz Barbecue, Jeet?, BBQ Goddess, BBQ God, Saucy, iRibs. To see the entire selection at CafePress.com, just click here.
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