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1 Local Warehouse Cooking and Food- Barbecue Grill Cookouts

America's Best Ribs: Tips and Recipes for Easy, Lip-Smacking, Pull-Off-The-Bone, Pass-The-Sauce, Championship-Quality BBQ Ribs at Home (Plu

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America's Best Ribs: Tips and Recipes for Easy, Lip-Smacking, Pull-Off-The-Bone, Pass-The-Sauce, Championship-Quality BBQ Ribs at Home (Plu Cover

ISBN13: 9781449414139
ISBN10: 1449414133
Condition: Standard
All Product Details

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Synopses & Reviews

Publisher Comments:

A collection of contest-caliber grilled and smoked rib recipes from a legendary barbecue champion, along with stories and lore from barbecue’s foremost ambassador and historian.

Hot on the heels of the best seller America's Best BBQ comes America's Best Ribs, by legendary barbecue champion Chef Paul Kirk and the ambassador of barbecue, Ardie A. Davis, 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.

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.

Synopsis:

A collection of contest-caliber grilled and smoked rib recipes from a legendary barbecue champion, along with stories and lore from barbecue’s foremost ambassador and historian.

Hot on the heels of the best seller America's Best BBQ comes America's Best Ribs, by legendary barbecue champion Chef Paul Kirk and the ambassador of barbecue, Ardie A. Davis, 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.

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.

About the Author

 A charter member of the Kansas City Barbeque Society and former three-term member of the Board of Directors, Ardie A. Davis founded the American Royal International BBQ Sauce, Rub, and Baste Contest and the Great American Barbecue Sauce, Baste, and Rub Contest. In 2012, he received the Pioneer of Barbeque award at the Jack Daniel's World Championship Invitational Barbecue. He is the author of nine barbecue cookbooks.

Paul Kirk, a charter member of the Kansas City Barbeque Society and member of the Board of Directors for 23 years, operates the Baron's School of Pitmasters. The author of twelve barbecue cookbooks, he has won more than 530 cooking and barbecuing awards, among them seven world barbecue championships, including the prestigious American Royal Open, the world's largest barbecue contest.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Jacqueline Church, June 7, 2013 (view all comments by Jacqueline Church)
This book is a fantastic resource. Anyone who's looking to bring their A game to the barbecue this year, ought to grab it. I recommend it on my site JacquelineChurch.com
Was this comment helpful? | Yes | No

Product Details

ISBN:
9781449414139
Author:
Davis, Ardie A
Publisher:
Andrews McMeel Publishing
Author:
Davis, Ardie
Author:
Davis, Phb, Ardie A.
Author:
Kirk, CWC
Author:
Kirk, Cwc, Phb, Bsas, Chef Paul
Author:
Davis, Ardie A.
Author:
Phb, Ardie A. Davis
Author:
Kirk, Chef Paul
Author:
Davis, Phb
Subject:
Meat
Subject:
Cooking and Food-US Midwestern
Subject:
Cooking and Food-Barbecue Grill Cookouts
Copyright:
Edition Description:
Trade Paperback
Publication Date:
20120501
Binding:
TRADE PAPER
Language:
English
Pages:
160
Dimensions:
10 x 8 in

Related Subjects

Cooking and Food » By Ingredient » Meats » General
Cooking and Food » Outdoor » Barbecue Grill Cookouts
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Cooking and Food » Regional and Ethnic » United States » Midwestern
History and Social Science » World History » General
Languages » ESL » General
Religion » Comparative Religion » General
Sports and Outdoors » Sports and Fitness » Sports General
Travel » General

America's Best Ribs: Tips and Recipes for Easy, Lip-Smacking, Pull-Off-The-Bone, Pass-The-Sauce, Championship-Quality BBQ Ribs at Home (Plu Used Trade Paper
0 stars - 0 reviews
$8.50 In Stock
Product details 160 pages Andrews McMeel Publishing - English 9781449414139 Reviews:
"Synopsis" by , A collection of contest-caliber grilled and smoked rib recipes from a legendary barbecue champion, along with stories and lore from barbecue’s foremost ambassador and historian.

Hot on the heels of the best seller America's Best BBQ comes America's Best Ribs, by legendary barbecue champion Chef Paul Kirk and the ambassador of barbecue, Ardie A. Davis, 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.

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.

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