Tuesday, October 1, 2013

America's Best Ribs by Ardie A. Davis and Chef Paul Kirk

My latest cookbook read is our family's latest obsession for dinner: ribs. America's Best Ribs: Tips and Recipes for Easy, Lip-Smacking, Pull-Off-the-Bone, Pass-the-Sauce, Championship-Quality BBQ Ribs at Home, Plus a Few Ribillicious Sides and Desserts (Ardie A Davis and Paul Kirk, Andrews McMeel, 2012, ISBN 9781449414139) has it all with gorgeous photography in between.

If the authors sound familiar - they are. Ardie Davis is the author of the books The Kansas City BBQ Pocket Guide, The Great BBQ Sauce Book, and Techniques for Grilling: 25 Essentials. Paul Kirk is the author of the books Paul Kirk's Championship Barbeque, Smoke It!, and The Big Grill. This isn't the first team project the authors have; The Kansas city Barbeque Society Cookbook has a special 25th Anniversary Edition.

This cookbook reads more like a thick magazine with its layout and photos. As the introduction states:
"We like the whole mainstream rib spectrum - pork, beef, bison, lamb, and mutton."
you will find everything meat related to barbeque, as well as recipes for sides and desserts. The book has six chapters, divided by topic: Rib Basics; Pork Ribs; Beef and Bison Ribs; Lamb and Mutton Ribs; Sides; and Desserts. The Resources section includes tips for getting information (like stop for flea markets, garage sales, and estate sales for BBQ finds, as well as commit to constant learning about BBQ and building your social network). You'll also find several BBQ pro bios sprinkled throughout the book as well.

Depending on what style BBQ you like, you'll find recipes for Memphis-Style Grilled Baby Back Ribs, Smoked Kansas City-Style Spareribs, Grilled Tennessee-Style Spareribs, and Smoked Alabama-Style Country-Style Ribs. The first chapter will have everything you need if you're new to BBQ and making them yourself, including how to order if you see ribs on a menu. This is a recommended read for anyone into BBQ.

Book Information:
Disclosure: This galley was provided by the publisher. Any opinions are my own.

Renee Shelton
The Cookbook Papers


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