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!