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Raichlen on Ribs, Ribs, Outrageous Ribs: 99 Top-Notch, Tasty, Truly Tempting Recipes Paperback – May 24 2006

3.5 out of 5 stars 4 customer reviews

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Product Details

  • Paperback: 298 pages
  • Publisher: Workman Publishing Company (May 24 2006)
  • Language: English
  • ISBN-10: 0761142118
  • ISBN-13: 978-0761142119
  • Product Dimensions: 11.8 x 1.9 x 22.8 cm
  • Shipping Weight: 363 g
  • Average Customer Review: 3.5 out of 5 stars 4 customer reviews
  • Amazon Bestsellers Rank: #329,583 in Books (See Top 100 in Books)
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Product Description

From Publishers Weekly

Grillmaster Raichlen (The Barbecue Bible; etc.) believes "[t]he rib is surely the most perfect morsel of meat known to man. Most of the world's great food cultures back me on this." To wit, he points to the gastronomy of Argentina, Brazil, Italy, China, Korea and, of course, America. Yet many of the people who attend Raichlen's Barbecue University tell him the thought of cooking ribs intimidates them. While the task isn't complicated, Raichlen admits, a solid grasp of technique, tradition, lore and science can help anyone prepare "the perfect bones." In his casual, friendly manner, Raichlen takes readers through the ins and outs of ribs, with anatomy lessons explaining the difference between various cuts of ribs (like baby backs and rib tips) and instructions on trimming and peeling; seasoning or marinating; and mopping and saucing. He covers direct grilling, smoke-roasting, smoking and spit-roasting (and their variations), with advice on which kinds of ribs are best suited to each method. After an overview of tools and accessories, it's on to the 75 recipes in all their carnivorous glory. From First-Timer's Ribs ("the foolproof recipe that gives you competition-quality bones every time") to Grandpa's Barbecued Pastramied Short Ribs, Raichlen's got ribs—as well as all the necessary sides and sauces—covered. (Apr. 24)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From the Back Cover

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.

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Customer Reviews

3.5 out of 5 stars
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Top Customer Reviews

Format: Paperback Verified Purchase
Small book, big recipes! Some competition BBQ team's recipe will get you the best ribs out there. If cook ribs, you need this book. If you boil them, you need to stop...
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Format: Paperback Verified Purchase
Steven provides lots of variations on the perfect rib. He uses grilling methods and there are also a few oven recipes
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Format: Paperback Verified Purchase
Really not much in this book that you can't find on the internet, google amazing rib recipes and save your money!
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Format: Paperback Verified Purchase
Theres many great recipes f ribs in that book and im happy i bought this, at this price it's a bargain
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Most Helpful Customer Reviews on (beta) HASH(0x9bfd03d8) out of 5 stars 51 reviews
110 of 110 people found the following review helpful
HASH(0x9de81e1c) out of 5 stars Really good! May 21 2006
By Amazon Customer - Published on
Format: Paperback Verified Purchase
Raichlen's premise is that everyone should know how to barbeque a good rack of ribs. I thought that was a good premise, and I had to admit that such an ability was indeed lacking from my own repetoire. It's not that I haven't tried. I got a smoker three years ago. Despite many efforts, producing lip-smacking ribs remained a hit or miss affair. I still hadn't acquired the confidence or technique that guarantees good ribs time after time.

So I bought Raichlen's book, hoping that he would make good on his promise that he would teach me how to make good barbeque ribs without fail. When the book arrived (from Amazon), I went straight to his "The One Rib Recipe Everyone should know."

After a quick trip to the store to get a couple of missing ingredients needed for his dry rub and sauce, I got down to business. The results? My oh my oh my! Better than I have ever prepared on my best day. Better than I have ever eaten at any rib joint. The delicious aromas wafting from my smoker suggested that something wonderful was happening. The sauce, the dry rub, the recommended procedure for cooking them all came together to make perfection!

About the sauce, I've made several barbeque sauces before, but his was the first one I made that had a hearty dose of lemon zest and lemon juice. Did that ever work! Tangy and sweet and flavorful. His dry rub mixture was also excellent.

There are 99 other rib recipes in this book, and most of them look really intersting. But the centerpiece recipe, the "rib recipe that everyone should know", is worth the price of the book alone. It's enough to turn you into a backyard 'cue pro, the envy of mere amateur tong wielders.
12 of 12 people found the following review helpful
HASH(0xa0923084) out of 5 stars One of my favorite books on Ribs... Nov. 30 2006
By Gary Edmonds - Published on
Format: Paperback
I found this book was much fun to read while sitting next to the grill, waiting for a delicious outcome. Reading about the various Rib recipes from all over the world made my mouth water and kept me busy on weekends throughout this summer.

One of the best things about reading this book is that it helped me to further understand how Rib-recipes are designed. I have now successfully made up my own recipes and really enjoyed the results! Many recipes have common ingredients and it was a matter of trial and error to recombine them until something new was created. Following recipes is good, making up your own is better!
8 of 8 people found the following review helpful
HASH(0xa09232c4) out of 5 stars Great ribs, great fun April 9 2007
By Sparky - Published on
Format: Paperback
I got this book last summer and have used it many times - there's alot of basic info on ribs to understand how to cook various types of ribs to get the best results in each case. The first recipe in the book for basic ribs is winner - I make it all the time in the summer, adjusting it here and there to get different flavors. He really knows alot about the grill, so that information is worth the price of the book alone. If you love ribs, buying this book is a no brainer.
10 of 11 people found the following review helpful
HASH(0xa0923624) out of 5 stars If you like ribs then this is your next book! July 19 2006
By Travis Fosmo - Published on
Format: Paperback
Thank you Guru Raichlen for another great book! In Steven's newest book he concentrates on my favorite-Ribs! No more going threw all his other books(which are very good and I do own them all), when I want some ribs it's all here. I look foward to many weekends with my smoker and this book. Every type of rib is covered- cow,pig, sheep, bison,and even fish ribs!(some huge fish from the Amazon)Also when you buy the book there is an offer on Stevens website to get a free instant read thermometer which cost as much as the book itself! This is in my top three favorites, "BBQ USA" and Stevens "How to grill" are the other two.
7 of 7 people found the following review helpful
HASH(0xa0923840) out of 5 stars Ribtastic Aug. 28 2006
By Edward Smith - Published on
Format: Paperback
This book is great, I had grilled some ribs before, but never to this extent or variety. So far I've tried a number of recipes from the book and not been disappointed once, whether it be baby back, beef short or spare ribs. If you want a book to give you not only recipes but also a tutorial on how to cook your rib of choice then look no further, in fact whatever you want for rib-grilling tips look no further - buy now.