Ardie Davis and Chef Paul Kirk are in on the secret -they know that "ribs connect us to our primal core, like hunters gathered by the fire." At the primal core of these dynamic, award-winning, BBQ-loving champions they connect to barbecued ribs of all varieties, be they pork ribs, beef and bison ribs, or lamb and mutton ribs. And these barbecue pros will tell you how to cook ribs that are sweet, spicy, savory, dry or sauced, minimalist or seasoned. No rib recipe has gone unturned. Between them, the authors have produced thirteen books on barbecue, though this is their first one to focus on ribs alone. Davis has won more than 525 cooking and barbecue awards. With Davis and Kirk at your side, you can learn more than a few secrets, then proceed fearlessly to the grill. Be ready for an enthusiastic welcome from fellow rib lovers. Happiness lies ahead.
Whether you're an old hand or a novice, you can pick up tips and tricks. For newbies to the world of ribs, the authors give a guide that is both fun to read, and comprhensive. Nothing is missing: they cover the world of ribs, starting with buying ribs, moving on to sops, mops, and basics, to sauces and glazes, equipment, types of cooking, woods for smoking, even which kind of salt to use. This is a thorough guide offered by pros.
And then there are recipes, one hundred of them for down-to-earth good-tasting ribs, some sides to go with them, and a few desserts to polish the meal. If you're after pork, you can try country-style ribs,
spareribs, or meaty
St. Louis-style ribs. If you're favoring beef or bison, you can try short ribs, back ribs, and the larger, less fatty bison ribs. If you prefer the gourmet variety of lamb or mutton, try lamb breast ribs, Denver ribs, or the stronger flavor of mutton ribs. A summer of experimenting lies ahead.
For sides to go with those out-of-this-world ribs, you'll find such recipes as Heartland Grilled Corn on the Cob, Pineapple Coleslaw, Slow-Cooked Baked Beans, Tomato Bread, or Hush Puppies. Among the delicious desserts are recipes such as Blackberry Cobbler, Lazy Daisy Cake, Mama Ethel's Strawberry Shortcake, Texas Chocolate Sheet Cake, or Vanilla Ice Cream.
Gathering at the grill or barbecue is a communal, sometimes competitive activity. Not overlooking anything, the book gives suggestions for competitive barbecuing, and relates stories and lore that come from people gathering with people, whether in a backyards or at one of those fired-up competitions. The book is laced with full-color photographs that illustrate America's barbecue scene.
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