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Raichlen on Ribs, Ribs, Outrageous Ribs Paperback – May 15, 2006


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Product Details

  • Paperback: 298 pages
  • Publisher: Workman Publishing Company (May 15, 2006)
  • Language: English
  • ISBN-10: 0761142118
  • ISBN-13: 978-0761142119
  • Product Dimensions: 0.8 x 4.7 x 8.9 inches
  • Shipping Weight: 12.8 ounces
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (43 customer reviews)
  • Amazon Best Sellers Rank: #419,129 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Grillmaster Raichlen (The Barbecue Bible; etc.) believes "[t]he rib is surely the most perfect morsel of meat known to man. Most of the world's great food cultures back me on this." To wit, he points to the gastronomy of Argentina, Brazil, Italy, China, Korea and, of course, America. Yet many of the people who attend Raichlen's Barbecue University tell him the thought of cooking ribs intimidates them. While the task isn't complicated, Raichlen admits, a solid grasp of technique, tradition, lore and science can help anyone prepare "the perfect bones." In his casual, friendly manner, Raichlen takes readers through the ins and outs of ribs, with anatomy lessons explaining the difference between various cuts of ribs (like baby backs and rib tips) and instructions on trimming and peeling; seasoning or marinating; and mopping and saucing. He covers direct grilling, smoke-roasting, smoking and spit-roasting (and their variations), with advice on which kinds of ribs are best suited to each method. After an overview of tools and accessories, it's on to the 75 recipes in all their carnivorous glory. From First-Timer's Ribs ("the foolproof recipe that gives you competition-quality bones every time") to Grandpa's Barbecued Pastramied Short Ribs, Raichlen's got ribs—as well as all the necessary sides and sauces—covered. (Apr. 24)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From the Back Cover

A virtual rib clinic: The rib fanatic's field guide. Eight essential techniques for prepping and cooking. The six great live-fire methods, beginning with direct grilling. Tips for taking your ribs to the competition level (even in your own backyard). Plus 27 sauces, 15 sides, and of course the meat of the matter: ribs in all their variety, from First-Timer's to pineapple-marinated "dinosaur bones" (beef ribs) to Jamaican jerk spareribs to award-winning pastramied short ribs. Now you can never have too much of a good thing.

More About the Author

Steven Raichlen is a multi-award winning author, journalist, television host, and now novelist. His books include the international blockbusters The Barbecue Bible and How to Grill and the New York Times bestselling Planet Barbecue. His new novel, Island Apart, tells a story of love, loss, redemption and really good food set on Martha's Vineyard. Translated into 15 languages, Raichlen's books have won 5 James Beard Awards and 3 IACP-Julia Child Awards and have sold more than 4 million copies. Raichlen also hosts the popular TV shows, Primal Grill and Barbecue University on PBS, and a French language show called Le Maitre du Grill. He lives and writes in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts.

Customer Reviews

4.7 out of 5 stars
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Great book with lots of easy recipes.
Curtis P. Mattingly
There are 99 other rib recipes in this book, and most of them look really intersting.
Amazon Customer
In Steven's newest book he concentrates on my favorite-Ribs!
Travis Fosmo

Most Helpful Customer Reviews

110 of 110 people found the following review helpful By Amazon Customer on May 21, 2006
Format: Paperback Verified Purchase
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.
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12 of 12 people found the following review helpful By Gary Edmonds on November 30, 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!
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8 of 8 people found the following review helpful By Sparky on April 9, 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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10 of 11 people found the following review helpful By Travis Fosmo on July 19, 2006
Format: Paperback
Thank you Guru Raichlen for another great book! In Steven's newest book he concentrates on my favorite-Ribs! No more going threw all his other books(which are very good and I do own them all), when I want some ribs it's all here. I look foward to many weekends with my smoker and this book. Every type of rib is covered- cow,pig, sheep, bison,and even fish ribs!(some huge fish from the Amazon)Also when you buy the book there is an offer on Stevens website to get a free instant read thermometer which cost as much as the book itself! This is in my top three favorites, "BBQ USA" and Stevens "How to grill" are the other two.
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7 of 7 people found the following review helpful By Edward Smith on August 28, 2006
Format: Paperback
This book is great, I had grilled some ribs before, but never to this extent or variety. So far I've tried a number of recipes from the book and not been disappointed once, whether it be baby back, beef short or spare ribs. If you want a book to give you not only recipes but also a tutorial on how to cook your rib of choice then look no further, in fact whatever you want for rib-grilling tips look no further - buy now.
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6 of 6 people found the following review helpful By Karolan P. Munro on July 25, 2006
Format: Paperback
This is an incredibly informational cookbook...everything from the heat of the fire to a description of each kind of rib. We made the basic pork sparerib recipe and loved it. The rub was a touch strong for us but overall delicious.
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10 of 12 people found the following review helpful By John Walsh on August 3, 2006
Format: Paperback Verified Purchase
This is another great grilling how-to book from the "Grill Sergeant" and it covers all of the bases. From basic ribs to more exotic recipes, Raichlin thoroughly covers preparation, smoking, grilling and basting (mopping) many varieties of ribs. Of course, he also includes recipes for rubs, marinades, mopping and finishing sauces. Easy to read and follow step-by-step directions.
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4 of 4 people found the following review helpful By R. Rhodes on July 11, 2006
Format: Paperback
Seems I was stumbling along ALMOST doing it right, but now that I have the Master guidance I can work on perfecting techniques.

After having botched a few batches of ribs, all of which were total disappointments, I just got more determined than ever to make some decent ribs.

Following the instructions(nearly to the letter) resulted in not only decent results, the results were magnificent!

The ribs I removed from the grill were BETTER than any I have paid way to much for at our favorite BBQ restaurants (BY FAR), and I did it myself (Sorry Steven, I can give you the credit in this email but at the grill, to my family and friends, it is all me!

Thanks a zillion Steven!!
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