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.
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