America's Best Ribs
by Ardie A. Davis and Chef Paul Kirk
Everyone loves finger-licking-good ribs, the core part of the championship circuit and one of America's most beloved foods. In addition to the 100 lip-smacking recipes for rock-your-world ribs and delicious sides and desserts to complement them, America's Best Ribs includes tips for competitive barbecuing, juicy stories and teachings from back-yards and competitions, and tons of full color photographs that showcase America's barbecue scene at its best.
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 professional and amateur barbecuers, as well as an appetizing read for people who may not tend to the pit but still appreciate a high-quality rib.
About the Authors
Ardie A. Davis, charter member of Kansas City Barbecue Society and former three- term member of the board of directors, 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 six barbecue cookbooks.
Paul Kirk, also a charter member of KCBS and its board of directors, operates the Baron's School of Pitmasters. The author of seven barbecue cookbooks, he has won more than 475 cooking and barbecuing awards, among them seven world championships. Ardie and Paul live in the Kansas City area.