America's Best Ribs
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âA collection of recipes, tips and stories about ribs of nearly every meat varietyâ from the bestselling authors of Americaâs Best BBQ (The Pitch).
There are a lot of barbecue books on the market, but surprisingly few on ribs, even though theyâre a core part of the championship circuit and one of Americaâs 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 Americaâs barbecue scene at its best.
Now everyone can make championship-caliber ribs at homeâwhether 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. Itâs a must-have for the libraries of professional and amateur barbecuersâas well as an appetizing armchair read for people who may not tend to the pit but do love to eat âcue.
âWhatever your level of cooking experience, however you prefer your ribs, youâll learn how to make them better than ever before . . . Dig into more than 100 tried and true recipes for incredibly tasty ribs, side dishes and desserts, along with techniques to better do-it-yourself, whether youâre a backyard beginner or accomplished grill king or queen.â âCooking Up a Story
âThere are recipes for pork, beef and bison, as well as lamb and mutton. I have to say, these recipes sound phenomenal . . . Regardless of your experience level, Americaâs Best Ribs has something for everyone.â âTop Ribs
There are a lot of barbecue books on the market, but surprisingly few on ribs, even though theyâre a core part of the championship circuit and one of Americaâs 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 Americaâs barbecue scene at its best.
Now everyone can make championship-caliber ribs at homeâwhether 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. Itâs a must-have for the libraries of professional and amateur barbecuersâas well as an appetizing armchair read for people who may not tend to the pit but do love to eat âcue.
âWhatever your level of cooking experience, however you prefer your ribs, youâll learn how to make them better than ever before . . . Dig into more than 100 tried and true recipes for incredibly tasty ribs, side dishes and desserts, along with techniques to better do-it-yourself, whether youâre a backyard beginner or accomplished grill king or queen.â âCooking Up a Story
âThere are recipes for pork, beef and bison, as well as lamb and mutton. I have to say, these recipes sound phenomenal . . . Regardless of your experience level, Americaâs Best Ribs has something for everyone.â âTop Ribs
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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. 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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