Raichlen on Ribs, Ribs, Outrageous Ribs

Raichlen on Ribs, Ribs, Outrageous Ribs

5.0 1
by Steven Raichlen
     
 

A virtual rib clinic: The rib fanatic's field guide. Eight essential techniques for prepping and cooking. The six great live-fire methods, beginning with direct grilling. Tips for taking your ribs to the competition level (even in your own backyard). Plus 27 sauces, 15 sides, and of course the meat of the matter: ribs in all their variety, from

Overview


A virtual rib clinic: The rib fanatic's field guide. Eight essential techniques for prepping and cooking. The six great live-fire methods, beginning with direct grilling. Tips for taking your ribs to the competition level (even in your own backyard). Plus 27 sauces, 15 sides, and of course the meat of the matter: ribs in all their variety, from First-Timer's to pineapple-marinated "dinosaur bones" (beef ribs) to Jamaican jerk spareribs to award-winning pastramied short ribs. Now you can never have too much of a good thing.

Editorial Reviews

Nobody can contest Steve Raichlen's BBQ credentials, after the success of his Barbecue! Bible! books. Now, with almost alarming gusto, the grilling guru concentrates his award-winning expertise on ribs, ribs, and even more ribs: babybacks; spare ribs; short ribs; long ribs; pork ribs; beef ribs; lamb ribs. Typically, Raichlen doesn't leave you toiling alone in the kitchen: In addition to 75 mouthwatering, rib-rocking recipes, he offers entertaining tutorials on cooking techniques, sauces, mops, and rubs.

Product Details

ISBN-13:
9780761142119
Publisher:
Workman Publishing Company, Inc.
Publication date:
05/24/2006
Pages:
298
Product dimensions:
4.63(w) x 8.96(h) x 0.75(d)

Related Subjects

Meet the Author


Steven Raichlen is America’s “master griller” (Esquire). His books have won James Beard and IACP awards and his last, Planet Barbecue!, was a New York Times bestseller. Articles by him appear regularly in The New York Times, Food & Wine, and Bon Appétit, and for the past dozen years he teaches the sold-out Barbecue University, first at the Greenbrier and currently at the Broadmoor in Colorado Springs. He and his wife live in Miami and on Martha’s Vineyard, Massachusetts.

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Raichlen on Ribs, Ribs, Outrageous Ribs 5 out of 5 based on 0 ratings. 1 reviews.
Padreab More than 1 year ago
Here is the book that eliminates all the past hand me down guesses, trials, opinions and smoked disasters. You get the inside knowledge of what ribs are. This is followed by preparation, grills, techniques and even sides to go with your tribute to cooking and eating pleasure. Most books give one aspect of the grilled product a polite wave but this book is a swan dive into rib heaven. Beef or pork ribs, foreign or domestic flavors, first timer or smoke choked veteran, all your needs are all here covered completely with love and humor. Rib lover, this is your book. I can't believe I've overlooked it for several years. My penitence is over, my rib pleasure is at hand!