Itand#8217;s a marriage made in BBQ heaven: Americaand#8217;s foremost grilling guru takes on ribs. Baby backs and spare ribs, short ribs and long ribs, pork ribs, beef ribs, lamb ribs, and moreand#8212;a passionate, single-subject celebration of meaty, smoky, sweet and#8217;nand#8217; spicy, crowd-pleasing, fall-off-the-bone-tender ribs.

A perfect rib is the culmination of the grillerand#8217;s art, and nobodyand#8217;s better at showing how to put it all togetherand#8212;the tastes, techniques, ingredients, recipes, tipsand#8212;than Steven Raichlen, award-winning author of Barbecue! Bible, How to Grill, Beer-Can Chicken, and other BARBECUE! BIBLEandreg; 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 Daveand#8217;s Chipotle Chocolate Ribs. But the book is also a rib clinic: It coversthe nine methods for cooking ribs, from direct grilling to spit-roasting. The essential techniques for handling ribs. Key ingredients in making homemade sauces, mops, andrubs. And boxes throughout to help take your rib cookery to the next leveland#8212;even to the competition level, with tips on how to enter and how to win.

A virtual rib clinic: The rib fanatic's field guide. Eight essential techniques for prepping and cooking. The six great live-fire methods, beginning with direct grilling. Tips for taking your ribs to the competition level (even in your own backyard). Plus 27 sauces, 15 sides, and of course the meat of the matter: ribs in all their variety, from First-Timer's to pineapple-marinated " dinosaur bones" (beef ribs) to Jamaican jerk spareribs to award-winning pastramied short ribs. Now you "can" never have too much of a good thing.

It's a marriage made in BBQ heaven: America's foremost grilling guru takes on ribs. 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(R) 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.

Steven Raichlen, America's "master griller" (Esquire), is host of PBS's popular series Barbecue University at the Greenbrier.Bon Apptitnamed him Cooking Teacher of the Year (2003). Four of his five Barbecue! Biblebooks are Main Selections of The Good Cook club. In addition, he is author of the award-winning Miami Spice: The New Florida Cuisineand other cookbooks. He lives and grills in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts.