If you were to list the top five legends of barbecue, Ardie Davis and Paul Kirk would surely be on that list. That’s why I couldn’t wait to get my hands on their new book, America’s Best Ribs. When two giants such as these collaborate on a book about ribs, it’s assured to be top notch.
Another assurance is, when two old timers get together there will be plenty of storytelling. That is exactly what happens in America’s Best Ribs. The book contains a few good stories and several from other pitmasters. Although it’s not all play, they do get down to business…serious rib business.
The Rib Basics chapter is well presented. It’s simplistic, yet thorough enough to get a beginner off to the right start. From what to look for when buying ribs and how to prepare them to understanding rubs, sauces and smoking woods, it’s all here.
With that knowledge under your belt, you’ll be ready to cook some ribs. There are recipes for pork, beef and bison, as well as lamb and mutton. I have to say, these recipes sound phenomenal. I want to try them all!
Ardie and Paul don’t just leave you with a great slab of ribs. They have your next backyard barbecue completely covered with two chapters of mouthwatering side dishes and dessert recipes.
Regardless of your experience level, America’s Best Ribs has something for everyone. If you’re just starting out, this book will take your rib cooking skills up a notch, while those who have been cooking ribs forever will find the recipes a great addition to your arsenal.
About the Authors
Ardie A. Davis, PhB, a charter member of the Kansas City Barbeque Society and former three-term member of the board of directors, founded the American Royal International BBQ Sauce, Rub and Baste Contest and the Great American Barbecue Sauce, Baste and Rub Contest. He is also the author of seven barbecue cookbooks.
Chef Paul Kirk, CWC, PhB, BSAS, a charter member of the Kansas City Barbeque Society and member of the board of directors, operates the Baron’s School of Pitmasters. The author of eight barbecue cookbooks, he has won more than 525 cooking and barbecuing awards, among them seven world championships, including the prestigious American Royal Open, the world’s largest barbecue contest.
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