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Title details for America's Best Ribs by Ardie A. Davis - Available

America's Best Ribs

by Ardie A. Davis
Paul Kirk
ebook
1 of 1 copy available
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1 of 1 copy available
"A collection of recipes, tips and stories about ribs of nearly every meat variety" from the bestselling authors of America's Best BBQ (The Pitch).
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.
"Whatever your level of cooking experience, however you prefer your ribs, you'll learn how to make them better than ever before . . . Dig into more than 100 tried and true recipes for incredibly tasty ribs, side dishes and desserts, along with techniques to better do-it-yourself, whether you're a backyard beginner or accomplished grill king or queen." —Cooking Up a Story
"There are recipes for pork, beef and bison, as well as lamb and mutton. I have to say, these recipes sound phenomenal . . . Regardless of your experience level, America's Best Ribs has something for everyone." —Top Ribs

  • Creators

  • Publisher

  • Release date

    October 26, 2021

  • Formats

    • OverDrive Read

      • ISBN: 9781449422233

  • Languages

    • English

  • Reviews

    • Library Journal

      May 15, 2012

      For many devotees, barbecue means only one thing--ribs. And Davis and Kirk (coauthors, America's Best BBQ) have plenty of wisdom and personality to share, from a well-researched version of classic baby back ribs to regional specialties like West Bottoms Glazed Smoked Beef Short Ribs and Smoked Memphis-Style Spareribs. After a solid grounding in pork and beef variations, the authors cover less familiar territory like mutton and bison. The opening chapter on rib basics is text-heavy but informative. VERDICT Carnivores will rejoice at Davis and Kirk's newest collaboration.

      Copyright 2012 Library Journal, LLC Used with permission.

Formats

  • OverDrive Read

subjects

Languages

  • English

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