(since 1999)


Cookbooks, Biographies & Memoirs; Food References, History & Science; Humor, etc.

 You are here > Home

COOKBOOKSA: '5 A Day' to 'At Our Table' >  America's Best Ribs



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


America's Best Ribs

by Ardie A. Davis and Chef Paul Kirk

Book Description
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.


  Home   |   About & Contact   |   Food History Articles   |   Interviews   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2018 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages