Product Description

It’s a marriage made in BBQ heaven: America’s foremost grilling guru takes on ribs. Baby backs and spare ribs, short ribs and long ribs, pork ribs, beef ribs, lamb ribs, and more—a passionate, single-subject celebration of meaty, smoky, sweet ’n’ spicy, crowd-pleasing, fall-off-the-bone-tender ribs.

A perfect rib is the culmination of the griller’s art, and nobody’s better at showing how to put it all together—the tastes, techniques, ingredients, recipes, tips—than Steven Raichlen, award-winning author of Barbecue! Bible, How to Grill, Beer-Can Chicken, and other BARBECUE! BIBLE® books with 3 million copies in print. Here are 75 mouth-watering, repertoire-expanding, rib-rocking recipes: Buccaneer Baby Backs with Rumbullion Barbecue Sauce. Lone Star Barrel Staves. Tandoori Ribs. Maui-Style Short Ribs. Jamaican Jerk Ribs. Thai Sweet Chili Ribs. The Original Dinosaur Ribs. Cousin Dave’s Chipotle Chocolate Ribs. But the book is also a rib clinic: It covers the nine methods for cooking ribs, from direct grilling to spit-roasting. The essential techniques for handling ribs. Key ingredients in making homemade sauces, mops, and rubs. And boxes throughout to help take your rib cookery to the next level—even to the competition level, with tips on how to enter and how to win.

Product Details

• Amazon Sales Rank: #19333 in Books
• Published on: 2006-05-15
• Original language: English
• Number of items: 1
• Binding: Paperback
• 298 pages

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)
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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.

About the Author
Steven Raichlen, America's "master griller" (Esquire), is host of PBS's popular series Barbecue University at the Greenbrier. Bon Appétit named him Cooking Teacher of the Year (2003). Four of his five Barbecue! Bible books are Main Selections of The Good Cook club. In addition, he is author of the award-winning Miami Spice: The New Florida Cuisine and other cookbooks. He lives and grills in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts.

Customer Reviews

Lip smaking ribs! Tender and Juicy!
If Ribs is your game or if you are looking for a good reference book to help you begin your journey down Rib lane, then this is the book for you! Easy to read, great recipes, and loads of helpful hints, tips and suggestions on meats, sauces, grills...the list goes on.

So help yourself out and pick up a copy today! Your lips will thank you!

The Grillmeister
I have owned a grill for may years, but never really enjoyed grilling because it never turned out that great. I would just throw meat on the grill and then I guess just hope for the best. That changed when I got this book for Christmas. I was so excited about the guidance that this book provided me with, I was grilling ribs on my back deck three weeks later, in 15 degree weather. They turned out to be the best ribs I ever made, maybe even ever tasted. I have made several other recipes from the book since then, and they were spectacular. I am determined to try them all. Also, I have bought two more of Steven Raichlen's books, Beer can Chicken and the Barbecue Bible, which have proven to be invaluable as well.

For the man who thinks he knows everthing about ribs
Bought this for my husband. He thought he knew everything thing there was to know about ribs, until he read this book. Very good. Highy recommend it to all rib enthusiasts.