Cookbook Giveaway: “America’s Best Ribs”
Monday, Monday. How can we make you a little more exciting? How about a contest to win a free cookbook about one of the most delicious and succulent cuts of meat on earth, RIBS?
This book by Ardie A. Davis and Paul Kirk, both charter members and board members of the Kansas City Barbecue Society, promises “tips and recipes for easy, lip-smacking, pull-off-the-bone, pass-the-sauce, championship-quality ribs at home – plus a few ribiculous sides and desserts.”
Need I say more?
Leave a comment on this entry and tell me what you think makes for the perfect rib. Is it pork, beef? Baby back? Dry rub or sauced? I’ll draw a random name at noon tomorrow (Tuesday). If you’ve won anything on this blog in the past year, you will not be eligible to win. But feel free to join in the discussion!
April 2, 2012 - 10:05 AM
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Baby back ribs for sure. I like to dry rub overnight, grill off heat low and slow, then finish with a wet rub.
It’s all in the meat (pork) and the smoke process for me.
Baby Backs! Dry rub of choice (I make my own), wrap tightly in aluminum foil, let rest overnight in refrigerator, then bake at 300 degrees for 2 1/2 hours, bone side down . Let rest 15 minutes, then finish off on grill 10-15 minutes, basting with your favorite BBQ sauce (I make my own).
I love baby-backs, but I believe a St. Louis-style rib is the best bang for the buck. I use an overnight dry rub, then slow-braised them in the oven in a bath of Mexican Coca-Cola. I finish them under the broiler with a mustard-based South Carolina-style sauce.
Usually “other people” make the perfect ribs! I hadn’t ever really tried to cook them but would love to give them a try and know what I’m supposed to be doing!
You just can’t subsitute the benefits of smoking the ribs with wood smoke with a gas or electric smoker. Charcoal many times imparts a strong and sometimes “chemical” flavor. The experts all agree; low and slow with wood smoke.
We love baby back at my house. I’ve been playing with a dry rub idea, but my kids seem to really like them sauced.
Baby-back! With a dry rub is the best! I’ve had the most success with starting the ribs in the oven and finishing on the grill, even tried boiling first a few times. The book looks great.
Baby Back, gotta be smoked
I do boneless pork ribs in tbe crock pot, probably wouldn’t even qualify as official ribs. I could really use this book.
I like baby back. We usually do a dry rub and then use a wet sauce as a side once they’re finished.
Baby backs, baby! I start with my own rub of brown sugar, salt, pepper, red pepper, paprika; rub this on and wrap them in foil for about 6-8 hrs, then grill in the same foil on low for about 2 hrs, then remove them from the foil, and baste with wet sauce every 15 mins for another hour. YUM!!
Has to be babyback ribs.Dry rub overnight,smoker with beer in drip pan. wet sauce on the side. I’m getting hungry.
http://www.foodnetwork.com/recipes/sara-moulton/competition-bar-b-q-ribs-recipe/index.html
Best ribs ever! These are from an old Cooking Live episode from Food Network. Absolutely delicious! There was a similar recipe in Souther Living a few years back from the same guy, Chris Lilly, who’s won a bunch of rib cook offs. Yum!
I usually prefer baby back ribs, but I’ve had “St. Louis” style ribs that I like just as much. I like them sauced best, but as long as I have sauce when I’m eating them I’m not that picky. Def want them smoked!
I go in the style of Rendezvous Ribs in Memphis (has to be the rib capital of the world) – I do them slow cooked in the smoker with dry rub only!
This entry is submitted for my step-son Collin. He is currently living in Korea but will be hopefully coming home for a while this summer. The best ribs are those cooked and consumed with Collin. He is a rib afficianado! If you choose this entry the cookbook will go to him. (so don’t disqualify me Lindsey!)