Customer Reviews

Ribs: A Connoisseur's Guide to Barbecuing and Grilling

5 star:		(6)
4 star:		(1)
3 star:		(0)
2 star:		(2)
1 star:		(0)

 

 

On page 5, the author admits that he just discovered the difference between grilling and BBQ'ing. What? And he is from the South? Aside from spending the first 20 pages on non-rib essentials (like a full page describing an Apron), I found that the best part of the book was the last 12 pages describing prepared, retail, bottled BBQ sauces. The tone of the center piece pages is set by a picture of pulling ribs out of boiling water. Yuck! While he admits that boiling is not the preferred way of cooking, he suggests that you can produce acceptable ribs in this fashion. I'm sorry, but I'm looking for a much more professional treatment of rib cooking from an expert...

Here in the deep south, cooking ribs is something of a religious experience. I had to dismiss this book as soon as the author discussed boiling ribs. Boiling ribs is a sacrilige! Any experienced outdoor cook can tell you that - and they can also tell if ribs have been boiled (or parboiled, if you will) prior to placing them in the cooker. Other than this, the other items in the book are common to many other cookbooks. So, there is nothing new or special in this book.

I have got to admit I tried the dry rub recipe and was pleasantly suprised!! The great thing about this book is it shows you how to make ribs in your very own oven, without needing a backyard grill. You will never know the difference between the dry rub and the traditional style ribs! Mr. O'hara also has great recipes for dipping sauces, makes me think that the author of this book spent many years using the trial and error method to perfect his recipe. Whoever did the photography in this book did a great job capturing the rib in all its tasty glory! GREAT BOOK! GREAT RECIPES!! I LOVE YOU MR. O'HARA, My father will really enjoy this one on fathers day!

This book is outstanding! There is nothing I like better than cooking barbecue for my men. It is filled with succulent and mouth watering rib recipes. I just love to get all messy and sticky; covered with barbecue goodness; and this is just the book to help!

The background info, recipes and photography are all inspirational. One problem: I might become too close to my grill for my wife's liking.

fantastic! one of the best little books ever!great photos even better recepies each one better than the next! a must for anyone interested in barbecue! its on my top ten list of great cook books!

An astounding treatise on the majestic rib, including well thought-out practical barbequing advice and in-depth, original receipes. Will turn the average joe into a hardcore pitmaster in hours. I loved it!

For all of us who have been wondering in the abyss that is the world of proper eaters. You know the ones, they eat ribs or buffalo wings without a stain on their shirt or rib nibblet between their teeth. Finally a book, that dare I say, is the MECCA of Rib recipes and history. I LAUGHED, I CRIED, IT WAS BETER THAN CATS.

IF YOU DON'T BUY THIS BOOK THERE IS SOMETHING SERIOUSLY WRONG WITH YOU

I was just telling my co-star, Libby, I said "Libby, I don't know if this O'Hara cat boiled his ribs for 15 minutes before preparing them." I mean they were very good, but please, how much fat actually rolled off? If Mr. O'Hara prepared these ribs in a Showtime(R) Rotisserie, the fat would drip right off instead of going here (I am now pointing to Libby's gut region). What I do like about the author's technique is the use of a few cedar chips to provide extra flavor ('flavour' for my UK lads). You cannot use a flavor injector on ribs, afterall. Another drawback for my wonderful rotisserie is that you cannot prepare dry-rubbed ribs. But you're loved ones will never be the wiser....they taste the same as the wet-rubbed ribs. But with my technique, you could feed an army, or just one or two people. All in all, Mr. O'Hara was a fine lock forward.