America's Best Ribs: Tips and Recipes for Easy, Lip-Smacking, Pull-Off-the-Bone, Pass-the-Sauce, Championship-Quality BBQ Ribs at Home

Overview

A collection of contest-caliber grilled and smoked rib recipes from a legendary barbecue champion, along with stories and lore from barbecue's foremost ambassador and historian.

Hot on the heels of the best seller America's Best BBQ comes America's Best Ribs, by legendary barbecue champion Chef Paul Kirk and the ambassador of barbecue, Ardie A. Davis, a/k/a Remus Powers, PhB.

There are a lot of barbecue books on the market, but surprisingly few...

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America's Best Ribs: Tips and Recipes for Easy, Lip-Smacking, Pull-Off-the-Bone, Pass-the-Sauce, Championship-Quality BBQ

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Overview

A collection of contest-caliber grilled and smoked rib recipes from a legendary barbecue champion, along with stories and lore from barbecue's foremost ambassador and historian.

Hot on the heels of the best seller America's Best BBQ comes America's Best Ribs, by legendary barbecue champion Chef Paul Kirk and the ambassador of barbecue, Ardie A. Davis, a/k/a Remus Powers, PhB.

There are a lot of barbecue books on the market, but surprisingly few on ribs, even though they're a core part of the championship circuit and one of America's most beloved foods. In addition to 100 mouthwatering recipes for rock-your-world ribs and delicious sides and desserts to complement them, this more-than-a-cookbook also includes tips for competitive barbecuing, juicy stories and lore from backyards and competitions, and tons of full-color photographs that showcase America's barbecue scene at its best.

Now everyone can make championship-caliber ribs at home—whether pork, beef, lamb, or even buffalo. This ultimate guide not only includes basics for beginners, but also features tips for building your own award-winning rubs, sauces, marinades, and brines. It's a must-have for the libraries of professional and amateur barbecuers—as well as an appetizing armchair read for people who may not tend to the pit but do love to eat 'cue.

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Editorial Reviews

Library Journal
For many devotees, barbecue means only one thing—ribs. And Davis and Kirk (coauthors, America's Best BBQ) have plenty of wisdom and personality to share, from a well-researched version of classic baby back ribs to regional specialties like West Bottoms Glazed Smoked Beef Short Ribs and Smoked Memphis-Style Spareribs. After a solid grounding in pork and beef variations, the authors cover less familiar territory like mutton and bison. The opening chapter on rib basics is text-heavy but informative. VERDICT Carnivores will rejoice at Davis and Kirk's newest collaboration.
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Product Details

  • ISBN-13: 9781449414139
  • Publisher: Andrews McMeel Publishing
  • Publication date: 5/1/2012
  • Edition description: Original
  • Pages: 160
  • Sales rank: 637,380
  • Product dimensions: 6.42 (w) x 9.74 (h) x 0.52 (d)

Meet the Author

A charter member of KCBS and former three-term member of the Board of Directors, Ardie A. Davis founded the American Royal International BBQ Sauce, Rub, and Baste Contest and the Great American Barbecue Sauce, Baste, and Rub Contest. In 2012, he received the Pioneer of Barbeque award at the Jack Daniel's World Championship Invitational Barbecue. He is the author of several barbecue cookbooks.

Online:
www.kcbs.us

Paul Kirk, a charter member of the KCBS and member of the Board of Directors, operates the Baron's School of Pitmasters. The author of seven barbecue cookbooks, he has won more than 475 cooking and barbecuing awards, among them seven world championships, including the prestigious American Royal Open, the world's largest barbecue contest.

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  • Anonymous

    Posted June 1, 2012

    Snow to Nightkit

    Im right here.

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    Posted May 27, 2012

    Smokepaw

    "I'm here!" (Sorry I was washing my ferret)

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