CART

(0) items

America's Best Ribs : Tips and Recipes for Easy, Lip-Smacking, Pull-off-the-Bone, Pass-the-Sauce, Championship-Quality BBQ Ribs at Home,9781449414139

America's Best Ribs : Tips and Recipes for Easy, Lip-Smacking, Pull-off-the-Bone, Pass-the-Sauce, Championship-Quality BBQ Ribs at Home

by ;
Edition:
Original
ISBN13:

9781449414139

ISBN10:
1449414133
Format:
Paperback
Pub. Date:
5/1/2012
Publisher(s):
Andrews McMeel Publishing
List Price: $19.99

Buy New Book

In Stock Usually Ships in 24 Hours
N9781449414139
$14.92

Rent Book

We're Sorry
Sold Out

Used Book

We're Sorry
Sold Out

eBook

We're Sorry
Not Available

More New and Used
from Private Sellers
Starting at $4.94
See Prices

Questions About This Book?

What version or edition is this?
This is the Original edition with a publication date of 5/1/2012.
What is included with this book?
  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.

Summary

Hot on the heels of the best seller America's Best BBQcomes 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 (both grilled and smoked) 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 homewhether pork, beef, bison, lamb, or mutton.  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 barbecuersas well as an appetizing armchair read for people who may not tend to the pit but do love to eat ;cue.

Author Biography

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.


Please wait while the item is added to your cart...