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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 Ribs at Home Paperback – 7 Jun 2012


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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 Ribs at Home + America's Best Barbecue: 100 Best Barbecue Recipes from America's Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants + Slow Fire
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About the Author

Ardie Davis founded the American Royal International BBQ Sauce, Rub, and Baste Contest. Paul Kirk, operator of Baron's School of Pitmasters, has won over 475 cooking & barbecue awards, among them 7 world championships, including the prestigious American Royal Open, the world's largest BBQ contest.

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Amazon.com: 8 reviews
3 of 3 people found the following review helpful
Ribs you like 29 July 2012
By wogan - Published on Amazon.com
Format: Paperback
This is a cookbook that gives you the basics on ribs -good, solid, simple information on grilling and smoking ribs. There are also some recipes for sides and desserts. The contents include; rib basics, pork ribs, beef and bison ribs, lamb and mutton ribs, sides, desserts. There are a couple pages on resources, metric equivalents and conversions and an index.

This book has the best and simplest directions of any I have found. There are plenty of colour illustrations and the general directions are written clearly, divided into paragraphs with bold headers separating the subjects, so that it is easy to find any information you might need. There are some dos and don'ts not found in other books I have, like the differences in sugars. There is a sense of humor and lightness in here, along with the passion for good ribs.

Recipes are clear and precise, telling you when to season, remove from the refrigerator, when to oil the grate, and place the ribs. Interspersed with this are some items about rib cook-offs.
We have enjoyed many of these recipes, but especially; spotted cow smoked baby back ribs, New England, maple-brined smoked pork rib roast, smoked bourbon-glazed baby back ribs, the tomato bread and Kansas dirt (a dessert that will win you admirers).
This is the rib book to have.
2 of 2 people found the following review helpful
It was ok 26 Sep 2012
By Rfuger - Published on Amazon.com
Format: Kindle Edition Verified Purchase
The recipes and the different styles of ribs they talk about are very fun and also very good. However, most of them are very generic and it really doesn't get down and dirty with the preparation of the ribs. I thought a book just about ribs would go into more detail about the trimming, the different cuts, maybe some diagrams about where to make the cuts etc...it just didn't have what I was looking for/needed.
Lots of variety 22 May 2013
By Robert B. Schindler - Published on Amazon.com
Format: Paperback Verified Purchase
I've only tried 2 recipes from here, but have been happy with both of them. I'd buy it again if I needed a rib book.
Five Stars 23 Sep 2014
By Chuck Taylor - Published on Amazon.com
Format: Paperback Verified Purchase
Great book
0 of 1 people found the following review helpful
Delicious Reading 8 Sep 2013
By Big B - Published on Amazon.com
Format: Paperback Verified Purchase
The art of smoking must be learned over time and by reading books by all the best, and trying different methods
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