America's Best RibsTips and Recipes for Easy, Lip-Smacking, Pull-Off-the-Bone, Pass-the-Sauce, Championship-Quality BBQ
Hot on the heels of the best seller America’s Best BBQ comes America’s Best Ribs, by legendary barbecue champion and the ambassador of barbecue, , a/k/a Remus Powers, PhB.
There are a lot of barbecue books on the market, but surprisingly few on ribs, even though they’re a core part of the championship circuit and one of America’s most beloved foods. In addition to 100 mouthwatering recipes for rock-your-world ribs and delicious sides and desserts to complement them, this more-than-a-cookbook also includes tips for competitive barbecuing, juicy stories and lore from backyards and competitions, and tons of full-color photographs that showcase America’s barbecue scene at its best.
Hot on the heels of the best seller America’s Best BBQ comes America’s Best Ribs, by legendary barbecue champion and the ambassador of barbecue, , a/k/a Remus Powers, Ph
There are a lot of barbecue books on the market, but surprisingly few on ribs, even though they’re a core part of the championship circuit and one of America’s most beloved foods. In addition to 100 mouthwatering recipes for rock-your-world ribs and delicious sides and desserts to complement them, this more-than-a-cookbook also includes tips for competitive barbecuing, juicy stories and lore from backyards and competitions, and tons of full-color photographs that showcase America’s barbecue scene at its best.
Now everyone can make championship-caliber ribs at home—whether pork, beef, lamb, or even buffalo. This ultimate guide not only includes basics for beginners, but also features tips for building your own award-winning rubs, sauces, marinades, and brines. It’s a must-have for the libraries of professional and amateur barbecuers—as well as an appetizing armchair read for people who may not tend to the pit but do love to eat ‘cue.
A charter member of the KCBS and former three-term member of the board of directors, Ardie A. Davis, PhB, founded the American Royal International BBQ Sauce, Rub, and Baste Contest and the Great American Barbecue Sauce, Baste, and Rub Contest. He is the author of five barbeque cookbooks. Chef Paul Kirk, PhB, a charter member of the KCBS and member of the board of directors, operates the Baron’s School of Pitmasters. The author of six barbeque cookbooks, he has won more than 475 cooking and barbequing awards, among them seven world championships, including the prestigious American Royal Open, the world’s largest barbeque contest.
May 2, 11:00 a.m. to 1:00 p.m.
Johnny’s BBQ
5959 Broadmoor St.
Mission, KS 66202
913-432-0777
May 12, 1:00 to 3:00 p.m.
Ardie Davis will sign books
Main Street Market
123 Main St.
Buffalo Lake, MN 55314
May 26, 1;00 p.m.
I Love a Mystery
6114 Johnson Drive,
Mission, KS 66202
913-432-2583
www.iloveamystery.com
June 2, 11:30 a.m. to 1:30 p.m.
Ardie Davis will sign books
Cedar Roe Library
5120 Cedar St.
Roeland Park, KS 66205
June 14 and 15. 12:30 p.m. Ardie Davis will sign books The Next Page 409 Main St. Frisco, CO 80443
“With the warm weather approaching, the time has come to clean the grill and, perhaps, test some new and time-tested recipes. Ardie Davis, a charter member of the Kansas City Barbeque Society and author of seven previous cookbooks, and Chef Paul Kirk, operator of the Baron’s School of Pitmasters, a cookbook author, and recognized authority of BBQ, have gathered a collection of recipes that are as tasty as many are innovative. The book is divided into six chapters: Rib Basics; Pork Ribs; Beef & Bison Ribs; Lamb & Mutton Ribs; Sides, and Desserts. There are also resources for such things as woods for smoking, charcoal, and even a search engine for ribs. The recipes are accessible and even though some may take a little time, it will well worth the extra time and effort. … This is a great cookbook, especially for cooks who are new to grilling and barbecue. I recommend it highly. This collection is simple, honest, and serves up some of the best barbecue dishes I’ve found.” ––Tuscon Citizen
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