Best barbecue joints in America. Dinosaur BBQ in Rochester, New York, is never a bad choice. Dinosaur Bar- B- Que/Yelp.

Region by region, we tracked down favorite recipes and tried-and-true tips from some of America's leading barbecue experts. Smoked Beef Ribs. Everything is big in Texas! Or at least that saying holds true when we’re talking about smoked Beef Ribs. These ribs were made famous in bbq.

Whether you're gearing up for a Fourth of July picnic or simply enjoying the laid- back vibes of summer, the season calls for barbecue. So we teamed up with Foursquare to compile a list of the top barbecue joints across the US. Because the city- guide app allows users to save and favorite the venues they love, Foursquare was able to track down which barbecue spots are getting the most praise across America.

Giddy’up folks! Destination America’s BBQ Pitmasters Season 5 continues this Saturday promising some high powered competition as part of a Texas Lone Star Smoke War. BBQ Pitmasters Cancelled Or Renewed For Season 8? Is there BBQ Pitmasters Season 8? Find out when Destination America renews or cancels the BBQ cooking show. HowStuffWorks explains thousands of topics, from engines to lock-picking to ESP, with video and illustrations so you can learn how everything works. A Haunting is a 2005 American paranormal anthology television series that depicts eyewitness accounts of possession, exorcism, and ghostly encounters.

Foursquare included the top- rated location of various chain restaurants in the US, removing subsequent locations. From Memphis dry rubs to thick Texas sauce, read on to discover where to find the most mouthwatering 'cue in the country.

Blue Ribbon BBQLocation: Arlington, Massachusetts. Foursquare rating: 9. Inspired by roadside barbecue joints down South, Blue Ribbon BBQ opened its doors over 2.

Today, the spot still serves a host of authentic Southern dishes, including North Carolina pulled pork, Kansas City burnt ends, St. Louis cut ribs, and Texas sliced beef brisket.

Hutchins BBQ & Grill. Location: Mc. Kinney, Texas.

Foursquare rating: 9. It's all- you- can- eat at Huchins BBQ & Grill, so pile it on and dig into melt- in- your- mouth brisket, jalape. Foursquare users cheer the fried okra as well. The place gets crowded, so come prepared to fight for a table. Phil's BBQLocation: San Diego, California.

Foursquare rating: 9. Even in Southern California, it's possible to find outstanding barbecue if you know where to look. Phil's BBQ always draws a line out the door. I did not think you could have such flavorful beef ribs in San Diego.

Midwood Smokehouse. Location: Charlotte, North Carolina. Foursquare rating: 9.

The pitmasters at Midwood Smokehouse in Charlotte keep the fire going 2. The standout sides deserve a moment of appreciation as well: hush puppies, bacon- wrapped jalape. Meat U Anywhere. Location: Grapevine, Texas.

Foursquare rating: 9. If the clever name alone isn't enough to get you in the door at Meat U Anywhere, come for the slow- smoked jalape. Or splurge on one of the spot's . BBQLocation: Aptos, California. Foursquare rating: 9.

Show up early if you're craving Aptos St. BBQ favorites like St. Louis- style pork ribs or a serving of tri- tip, as the joint frequently sells out. The no- frills food and hip atmosphere are completed by a wall of beer, providing customers with 3. Bones Smokehouse. Location: Asheville, North Carolina.

Foursquare rating: 9. With a rotating menu of sauces that changes daily, 1.

Bones Smokehouse continually thinks up new and interesting flavor combinations. Guests can enjoy everything from blueberry chipotle barbecue to pineapple habanero sauce, but frequent trips to the restaurant are the only way to taste 'em all. Grab a few slices of sugar bacon to take home as well — you'll thank us tomorrow. Alamo BBQLocation: Richmond, Virginia. Foursquare rating: 9. Alamo BBQ gives customers a taste of Texas all the way in Virginia. Eat here and you won't be disappointed.

Ace Biscuit & Barbecue. Location: Charlottesville, Virginia. Foursquare rating: 9. At Ace Biscuit & Barbecue, they know there's nothing better than all- day breakfast. The Charlottesville joint keeps the biscuits, eggs, and waffles flowing morning to night. Drop in anytime for breakfast sandwiches overflowing with sausage, brisket, or pulled pork.

Foursquare users also cheer the fried green tomatoes, served with pimento cheese for dipping. Southern Soul Barbecue. Location: St. Simon's Island, Georgia.

Foursquare rating: 9. Famous on St. Simon's Island, Southern Soul Barbecue has an extensive menu that draws customers back time after time.

Order anything from pulled pork to a rack of ribs, but be sure to top it with the Sweet Georgia Soul sauce, a customer favorite. Leave room for a side of Brunswick stew and a few fried Oreos as well. Hard Eight BBQLocation: Coppell, Texas. Foursquare rating: 9. Rustic decor and a packed menu of authentic Texas barbecue make a meal at Hard Eight BBQ feel like a family cookout.

Along with onion- topped rib- eye and cut- to- order prime rib, the staff always serves up a hearty portion of Southern hospitality. Jethro's BBQLocation: Des Moines, Iowa. Foursquare rating: 9. Part sports bar, part barbecue joint, Jethro's BBQ serves up slow- cooked meat and handcrafted sides, all made fresh daily.

Inside, the space aims to evoke the feeling of eating around a campfire during a cattle drive — without missing a single NFL game, that is. Freedmen's. Location: Austin, Texas. Foursquare rating: 9. Stop by Freedmen's in Austin for an upscale twist on barbecue, thanks to rustic decor, a menu of intricate cocktails, and a Sunday brunch complete with barbecue Benedict. Offbeat options, such as grilled cabbage slaw, house- made sausage, and smoked banana pudding give it an edge in flavor as well. Sweet Lucy's Smokehouse. Location: Philadelphia, Pennsylvania.

Foursquare rating: 9. Sweet Lucy's offers typical barbecue staples, like pulled pork and beef brisket, as well as unusual sides like cheesy spinach and cucumber- tomato salad. Great laid back atmosphere as well! Pecan Lodge. Location: Dallas, Texas.

Foursquare rating: 9. After Pecan Lodge proprietors Justin and Diane quit their corporate jobs to spend more time as a family, they started selling their smoked meat at the local farmer's market. Word spread about their tiny stand, blessing the couple with long lines that soon warranted a full- blown storefront. Stop by for smoked meats, loaded sweet potatoes, and hand- battered fried chicken. JR's Barbecue. Location: Culver City, California.

Foursquare rating: 9. JR's Barbecue in Culver City starts with mesquite, white oak, and pecan wood for smoking, followed by a custom dry rub to bring out the meat's flavor. But the real magic is the spot's homemade sauce: hot, spicy, and sure to give even the biggest hot- sauce connoisseurs a run for their money. La Barbecue Cuisine Texicana. Location: Austin, Texas. Foursquare rating: 9.

An Austin favorite, La Barbecue Cuisine Texicana cooks up classic barbecue options that are pricey, but worth it. The simple menu boasts a whole lotta meat: sausage, brisket, pulled pork, two kinds of ribs, and a selection of hefty sandwiches. Lockhart Smokehouse. Location: Dallas, Texas. Foursquare rating: 9.

When you order at Lockhart Smokehouse, the meat is pulled directly from the smoker and sliced up before your eyes. Load up on lean beef shoulder clod, smoky dry rubbed ribs, or juicy pork chops.

Grab a few sausage links as well — it's the only place in Dallas where you can score Kreuz Market sausage. Sweet P's Barbeque & Soul House. Location: Knoxville, Tennessee.

Foursquare rating: 9. The menu at Sweet P's Barbeque & Soul House in Knoxville overflows with soul food classics, from Tennessee beef brisket to pimento cheese dip to banana pudding. In addition to serving top- notch 'cue, Sweet P's doubles as a concert venue, hosting free performances by local artists. Andy Nelson's Southern Pit Barbecue. Location: Cockeysville, Maryland.

Foursquare rating: 9. Slow cooked until it falls off the bone and simmered in the Nelson family's Memphis- style heirloom sauce, the barbecue at Andy Nelson's is always fresh and flavorful. Steeped in over 3. Slows Bar- B- QLocation: Detroit, Michigan. Foursquare rating: 9.

Slows puts a gourmet twist on classic barbecue for dishes like baby back ribs dry rubbed in a blend of 1. And no meal at Slows can be completed without a beer .. Choose from one of the 5. Saw's BBQLocation: Homewood, Alabama. Foursquare rating: 9. The pulled pork was excellent: very tender, juicy with a good taste. Chaps Pit Beef. Location: Baltimore, Maryland.

Foursquare rating: 9. What started as two guys selling beef, ham, and sausage out of a literal shack is now one of Maryland's top barbecue joints. Twenty- seven years later, Chaps Beef Pit has been featured on shows like . Franklin Barbecue. Location: Austin, Texas. Foursquare rating: 9.

All About The Science Of Barbecue, Grilling, And Outdoor Cooking. We Can Up Your Game! You need this. I hope you brought napkins. Just because our ancestors learned to cook outdoors doesn't mean that it is instinctual. Today, new tools and our knowledge of science has taught us how to bust BBQ mythology and do things better than ever before. As a result, there is a strong scientific bent to this website. We want you to understand the theory and not just follow a recipe.

Just about anything you can cook indoors can be cooked outdoors if you know how to blend artistry, craftsmanship, physics, and chemistry. To make your shopping less daunting every year we select The Best Value Grills & Smokers of from our searchable database of ratings and reviews of more than 5. And as you know, we don't sell any grills or other products so these are truly unbiased reviews. Click here to see our Top 1. Lists for this year. Water marries fire when sous vide hits the grill (we call it .

By marrying water and fire, sous vide with the grill and smoker, we can achieve extraordinary results, in some cases, better than with either cooking method on its own. If you haven't tried this you should read this article. Not just ribs. I named this site Amazing. Ribs. com because pork ribs are the holy grail of backyard chefs and mastering them gives you the tools to master almost all outdoor cooking. But there is much much more here.

You'll learn meat science, the thermodynamics of cooking, about charcoal, wood, food safety, thermometers, beef, turkey, lamb, chicken, hot dogs, potatoes, chile peppers, beans, slaws, and the table of contents grows steadily. You can even find the definitive answer to the ancient questions: Charcoal or Gas? If you boil ribs the terrorists win. The backyard kitchen is built on myths. Amazing. Ribs. com specializes in mythbusting and teaching the fundamental facts you need to know to be a great outdoor cook.

Myth: Boil ribs to make them tender. A lot of folks boil their ribs.

Don't do it! You wouldn't boil a steak would you? Watch Conan The Barbarian Online Freeform. When you boil meat and bones, you make flavorful soup.

That's because water is a solvent that pulls much of the flavor out of the meat and bones and makes the meat mushy. Boiling also removes vitamins and minerals. That's why the water is cloudy when you're done. That's flavor in the water. Taste tests have shown that ribs are most flavorful when roasted.

If you are in a hurry, you are better off steaming or microwaving ribs and then finishing them on the grill or under the broiler. Just don't boil 'em if you want max flavor! If you boil ribs the terrorists win.

Myth: The best ribs fall off the bone. Barbecue judges agree: Properly roasted ribs are tender but still have some chew, similar to a tender steak. They don't fall off the bone. If they do, chances are they have been boiled. Click here to learn what the experts think Amazing Ribs taste like. Myth: Thermometers are for sissies.

I don't care what the TV chef said, you cannot tell anything about the temp of a grill is by holding your hand over the grate and counting . Each of us reacts differently to heat, and the heat 1.

Maybe an old pro who cooks 1. Likewise, you may have also heard that you can tell the doneness of a steak by poking it and comparing the bounciness of the meat to the tip of your nose or the flesh between your thumb and forefinger. As if everyone's hand has the same firmness and bounciness! As if a filet mignon has the same firmness and bounciness of a sirloin! Lookit, almost all professional chefs carry a meat thermometer in their chef's coat. There's a reason.

Finally, you cannot rely on popup thermometers in turkeys, and most dial thermometers built into grills are waaaaay off, often 5. Chips gained about 6%. I cut the chunks in half and penetration was only about 1/1. That must be why they make boats out of wood! Wood doesn't absorb much water!

If you toss wet wood on a hot grill, the small amount of water just below the surface will evaporate rapidly, negating any effect of soaking. On charcoal, the wet wood cools off the coals when it is important to hold the coals at a steady temp. Learn more about the Science of Wood. Myth: The juices from a steak are blood. If they were blood they would be dark, almost black, like your blood. And they would be thick and coagulate.

No, the blood is drained during slaughter. The juices on your plate are a protein rich liquid called myoglobin, so stop grossing out your kids by calling it blood. Click here to read more about meat science. Myth: Always use tongs, never forks.

Don't worry about poking holes in the meat. A steak is 7. 0% liquid (much of that myoglobin), so if you poke a hole in a 1. When you cook, however, you can lose up to 2. That's more than 3 ounces. Click here for my favorite barbecue and grilling tools and toys.

More Myths. Here are some more myths explored on these pages or coming soon: Searing seals in juices. Pink pork is undercooked. If there is red in chicken it is undercooked. If you're lookin' you ain't cookin'. Cooking time depends on the weight of the meat.

The bone adds flavor. Oil the grates before putting food on them. Flip burgers only once. The Stall is collagen melting. High heat is the best heat. Whole chicken tastes better than chicken cut into parts. Beer can chicken is the best chicken.

Melting fat penetrates the meat. Grilling causes cancer. Grill marks are important. Medium and medium rare are the same thing.

Stainless steel grills are better. Cast iron grates are the best. Many more within. You can rely on your grill's built in thermometer. Ground beef is the riskiest food for pathogens. Barbecue sauce is always red.

Marinades add a lot of moisture to meat. Start with the Table of Contents. The ultimate barbecue turkey on any grill. This is no ordinary turkey preparation, pilgrims.

Follow these (excessively) detailed steps and you will never have a dry, stringy, cardboardy, boring bird again. Nor will you ever risk life and limb nor stain the patio while deep frying a turkey again.

This will be the best turkey you've ever tasted. Best of all you can do it on a smoker, any old backyard grill, or even indoors (without the smoke).

But remember, when you cook the bird outdoors, you not only get great flavor, you free up the oven for all the other dishes. World's Best Barbecue Buying Guide & Meathead's Hotstuff Awards. For the coolest in tools and toys, check Meathead's Hotstuff Awards. I don't sell anything.

I just tell you what works and what doesn't. An example: The Smokenator.

You can easily convert a standard Weber Kettle into a smoker capable of making restaurant quality smoked ribs, pork shoulder, brisket, turkey, or salmon. If you have a Weber, you need a Smokenator. Less than $7. 5. Before you buy, check out the reviews in our Buying Guide. There is nothing in the world like this section. Just about every backyard grill, smoker, and pig roaster available is listed, and many of them have links to discount suppliers. There's a section devoted to the best grills, best smokers, best BBQ tools and toys, best BBQ sauces, best thermometers, required kitchen tools, bar necessities, corkscrews, and the book reviews section covers the best references available.

Last Meal Ribs. Cut to the chase: Here's how to make the best ribs you've ever tasted. Frost your cake! Here's recipes for all of the classic barbecue sauces: Kansas City, South Carolina, Texas, Lexington, East Carolina, Memphis Rub, and more. There's classic side dishes here, including the best baked beans you've ever tasted (with Bourbon), several classic slaw recipes, real lemonade, cheesy grits, blue cheese potatoes, and potato pancakes. The different cuts of ribs. For complete descriptions, click here.

All kinds of barbecue recipes. Occasionally I hanker for something other than ribs.