America’s Best Ribs

America’s Best Ribs

by Paul Kirk, Ardie A. Davis

Publisher: Andrews McMeel Publishing

Publication Date: May 2012

Buy on Amazon

Featured Recipe: Smoked Bison Back Ribs

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 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.

Cooks&Books&Recipes:

The title of this cookbook says it all: America’s Best Ribs: Tips and Recipes for Easy, Lip-Smacking, Pull-Off-the-Bone, Pass-the-Sauce, Championship-Quality BBQ Ribs at Home {Plus a Few Ribilicious Sides and Desserts}. With chapters on Rib Basics, Pork Ribs, Beef & Bison Ribs, and Lamb & Mutton Ribs — plus Sides and Desserts — you’re fully covered for that ribs cookout.

We picked this bison back ribs recipe because, hey, it’s easy but also, and most important, because the ribs are bison (today also called buffalo, though bison is the more correct term). If you haven’t tried bison, you really (really!) should. We keep our freezer stocked with various cuts. Did you know that bison/buffalo meat is high in protein, iron, and vitamin E — plus is lower in calories and cholesterol than chicken? Another plus: bison are usually grass-fed. Worried about a “gamey” taste? Forget about that; the meat is actually a bit sweet. And when it’s smoked, as in this recipe, and topped with a spicy rub, as in this recipe, you’ll be smacking your lips, pulling the meat off the bone, and saying “Pass the sauce, please!”