America's Best Ribs [Paperback]

Ardie A. Davis (Author), Paul Kirk (Author)

Book Description

Release date: May 1, 2012

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.

Editorial Reviews

About 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.

Product Details

• Paperback: 160 pages
• Publisher: Andrews McMeel Publishing; Original edition (May 1, 2012)
• Language: English
• ISBN-10: 1449414133
• ISBN-13: 978-1449414139
• Product Dimensions: 8 x 0.4 x 10 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #560,651 in Books (See Top 100 in Books)

More About the Author

Straight out of barbecue country in Kansas City, MO, Ardie (aka Remus Powers, PhB) is the founder of the renowned American Royal International BBQ Sauce, Rub, and Baste Contest, as well as the Great American Barbecue Sauce, Baste, and Rub Contest.

Most Helpful Customer Reviews

1 of 1 people found the following review helpful

3.0 out of 5 stars It was ok September 26, 2012

By Rfuger

Format:Kindle Edition|Amazon 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.

1 of 1 people found the following review helpful

5.0 out of 5 stars Ribs you like July 29, 2012

By wogan TOP 50 REVIEWER

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.

4.0 out of 5 stars Lots of variety May 22, 2013

By Robert B. Schindler

Format:Paperback|Amazon 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.