Customer Reviews

Killer Ribs: Mouthwatering Recipes from North America's Best Rib Joints

5 star:		(1)
4 star:		(0)
3 star:		(0)
2 star:		(3)
1 star:		(1)

 

 

This wasn't as good as I was expecting considering I first heard about this book at an awesome rib joint (Jones, Seattle, WA). A lot of the "secret" recipes are vague ingredient lists with no specified measures. The recipes that aren't vague usually are not the "signature" sauce or rub of the restaurant. Pitmasters NEVER give away their secrets, so I thought this would be a great opportunity to try out recipes from the best of the best. What sounded too good to be true WAS!

The best part of this book are the individual stories behind the different joints, but that's probably not a good sell for a cookbook when the stories are better than the recipes.

If yer looking for a sauce or rub "bible" this ain't it, escpicially if this is yer first book about "real" barbecue!

There are a lot of books on barbecue - a few are "bibles" and some are "fluff." This book falls into the latter category. It's a collection of one page descriptions of barbecue and rib joints in the US and Canada (10 joints in each of the four US regions and 10 for all of Canada). Many of the places are already well-known as temples of the best barbecue (Arthur Bryant's, Gates, Sonny's, Smitty's Market and Big Bob Gibson for example) but there are also some obscure places in locations that are off the traditional barbecue trail. The recipe contributions are mostly rubs and sauces and the few that actually are for cooking ribs are very generic (e.g. "low and slow" - ya think?) and will frequently say to use a "... sauce of your choice" (so much for the "inside scoop"). The construction of the book with its spiral binding and flap covers for marking your place is good, but it's "light reading" as far as barbecue books go and do not expect any real barbecue secrets from this book, it's mostly a barbecue travelogue. Clearly, the book falls short on delivering what the title implies. I would have given it a one and a half star rating if that was possible.

I thought the recipes were very incomplete. They are restaurant recipes giving by the restaurants. I found the book useless was very disappointed.
I didn't even keep it. I throw it away. It was not worth any space in my cookbook collection.

Nice idea, but poor follow through. I like the idea of the history of famous places and how the prepare bbq, but that was barely touched in this book. And I don't like recipies that don't give amounts.

I've tried several rib recipes from this book and have not yet been disappointed. I am ordering one for a friend. Good for smokers.