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Product Description
It's a marriage made in BBQ heaven: America's foremost grilling guru takes on ribs. Baby backs and spare ribs, short ribs and long ribs, pork ribs, beef ribs, lamb ribs, and more - a passionate, single-subject celebration of meaty, smoky, sweet 'n' spicy, crowd-pleasing, fall-off-the-bone-tender ribs. A perfect rib is the culmination of the griller's art, and nobody's better at showing how to put it all together - the tastes, techniques, ingredients, recipes, tips - than Steven Raichlen, award-winning author of "Barbecue! Bible", "How to Grill", "Beer-Can Chicken", and other "Barbecue! Bible[registered]" books with 3 million copies in print. Here are 75 mouth-watering, repertoire-expanding, rib-rocking recipes. But the book is also a rib clinic: It covers the nine methods for cooking ribs, from direct grilling to spit-roasting. The essential techniques for handling ribs. Key ingredients in making homemade sauces, mops, and rubs. And boxes throughout to help take your rib cookery to the next level
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Customer Reviews
Most Helpful Customer Reviews
Format:Paperback
A great collection of bbq/grilling hints and tricks on how to make the best ribs. Loads of recipes and ideas, put down on paper in a easy "you can do it yourself" way. Well recommended for complete amateurs to veteran grill jockeys and most of all Rib lovers! I'm getting hungry now...
Format:Paperback
Well, I got this book after getting myself a Weber Smokey Mountain, and having watched Steve Raichlen in his full glory on Primal Grill I thought that these recipes would be worth it.
And they are. Steve can come across in a pretty repetitive and pretty dry way in his presentation on TV - but don't let that get in the way of that fact that this is a great book with some great recipes.
This goes through the cuts of meat for rib types, ways to cook to get the best out of each of those and also give a good spread of different cultural ways of cooking these cuts.
The recipe for First Timers Ribs, along with the sauce to complement the rub, is fantastic and worth the cost of the book alone. I did the ribs and managed to persuade a few people who are not big rib eaters to have a go - and they came back for more.
All in this is a great little book. Only reason it loses a star is because some of it doesn't translate well to the UK, not just the measurements for the ingredients but the different terms and descriptions for the cuts of meat.
Given that I was after a book on a very American way of cooking, compared to the usual UK barbecue methods, this is the only real fault I had in it.
It also complements his other book that I also bought - his Barbecue Bible.
Overall though, great book, great descriptions and great recipes.
And they are. Steve can come across in a pretty repetitive and pretty dry way in his presentation on TV - but don't let that get in the way of that fact that this is a great book with some great recipes.
This goes through the cuts of meat for rib types, ways to cook to get the best out of each of those and also give a good spread of different cultural ways of cooking these cuts.
The recipe for First Timers Ribs, along with the sauce to complement the rub, is fantastic and worth the cost of the book alone. I did the ribs and managed to persuade a few people who are not big rib eaters to have a go - and they came back for more.
All in this is a great little book. Only reason it loses a star is because some of it doesn't translate well to the UK, not just the measurements for the ingredients but the different terms and descriptions for the cuts of meat.
Given that I was after a book on a very American way of cooking, compared to the usual UK barbecue methods, this is the only real fault I had in it.
It also complements his other book that I also bought - his Barbecue Bible.
Overall though, great book, great descriptions and great recipes.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
32 reviews
109 of 109 people found the following review helpful
Really good!
22 May 2006
Format:Paperback
Raichlen's premise is that everyone should know how to barbeque a good rack of ribs. I thought that was a good premise, and I had to admit that such an ability was indeed lacking from my own repetoire. It's not that I haven't tried. I got a smoker three years ago. Despite many efforts, producing lip-smacking ribs remained a hit or miss affair. I still hadn't acquired the confidence or technique that guarantees good ribs time after time.
So I bought Raichlen's book, hoping that he would make good on his promise that he would teach me how to make good barbeque ribs without fail. When the book arrived (from Amazon), I went straight to his "The One Rib Recipe Everyone should know."
After a quick trip to the store to get a couple of missing ingredients needed for his dry rub and sauce, I got down to business. The results? My oh my oh my! Better than I have ever prepared on my best day. Better than I have ever eaten at any rib joint. The delicious aromas wafting from my smoker suggested that something wonderful was happening. The sauce, the dry rub, the recommended procedure for cooking them all came together to make perfection!
About the sauce, I've made several barbeque sauces before, but his was the first one I made that had a hearty dose of lemon zest and lemon juice. Did that ever work! Tangy and sweet and flavorful. His dry rub mixture was also excellent.
There are 99 other rib recipes in this book, and most of them look really intersting. But the centerpiece recipe, the "rib recipe that everyone should know", is worth the price of the book alone. It's enough to turn you into a backyard 'cue pro, the envy of mere amateur tong wielders.
So I bought Raichlen's book, hoping that he would make good on his promise that he would teach me how to make good barbeque ribs without fail. When the book arrived (from Amazon), I went straight to his "The One Rib Recipe Everyone should know."
After a quick trip to the store to get a couple of missing ingredients needed for his dry rub and sauce, I got down to business. The results? My oh my oh my! Better than I have ever prepared on my best day. Better than I have ever eaten at any rib joint. The delicious aromas wafting from my smoker suggested that something wonderful was happening. The sauce, the dry rub, the recommended procedure for cooking them all came together to make perfection!
About the sauce, I've made several barbeque sauces before, but his was the first one I made that had a hearty dose of lemon zest and lemon juice. Did that ever work! Tangy and sweet and flavorful. His dry rub mixture was also excellent.
There are 99 other rib recipes in this book, and most of them look really intersting. But the centerpiece recipe, the "rib recipe that everyone should know", is worth the price of the book alone. It's enough to turn you into a backyard 'cue pro, the envy of mere amateur tong wielders.
12 of 12 people found the following review helpful
One of my favorite books on Ribs...
1 Dec 2006
Format:Paperback
I found this book was much fun to read while sitting next to the grill, waiting for a delicious outcome. Reading about the various Rib recipes from all over the world made my mouth water and kept me busy on weekends throughout this summer.
One of the best things about reading this book is that it helped me to further understand how Rib-recipes are designed. I have now successfully made up my own recipes and really enjoyed the results! Many recipes have common ingredients and it was a matter of trial and error to recombine them until something new was created. Following recipes is good, making up your own is better!
One of the best things about reading this book is that it helped me to further understand how Rib-recipes are designed. I have now successfully made up my own recipes and really enjoyed the results! Many recipes have common ingredients and it was a matter of trial and error to recombine them until something new was created. Following recipes is good, making up your own is better!
8 of 8 people found the following review helpful
Great ribs, great fun
9 April 2007
Format:Paperback
I got this book last summer and have used it many times - there's alot of basic info on ribs to understand how to cook various types of ribs to get the best results in each case. The first recipe in the book for basic ribs is winner - I make it all the time in the summer, adjusting it here and there to get different flavors. He really knows alot about the grill, so that information is worth the price of the book alone. If you love ribs, buying this book is a no brainer.
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