Item description for Killer Ribs: Mouthwatering Recipes from North America's Best Rib Joints by Nancy Davidson...
Overview Serves up a collection of authentic recipes for savory ribs from all over the United States and Canada, sharing mouthwatering secrets for beef and pork, as well as dozens of regional barbecue sauces, rubs, marinades, and cooking techniques. Original.
Publishers Description Killer Ribs serves up smokin' recipes for the most succulent sauces, spiciest rubs, and juiciest ribs you've ever tasted. With contributions from the hottest barbecue rib joints in the United States and Canada, every mouthwatering regional style is represented. Whether you're a seasoned barbeque enthusiast or a hungry greenhorn, you'll be inspired to create the tempting dishes cooked up by award-winning chefs from every corner of the continent. These passionate rib aficionados have developed unique and bona fide methods of smoking, grilling, and baking the most tender, unforgettable rib 'cue. Spanning from East to West, Texas to Toronto, and countless spots in between, the tried-and-true backcountry recipes and professional secrets packed into Killer Ribs will fire up your inner barbeque buff and leave you smacking your lips in delight.
Killer Ribs offers up tantalizing recipes from the best barbecue rib chefs in the United States and Canada. Indulge your every ribcraving with:
Reviews - What do customers think about Killer Ribs: Mouthwatering Recipes from North America's Best Rib Joints?
Ehhhh.... May 2, 2008
Nice idea, but poor follow through. I like the idea of the history of famous places and how the prepare bbq, but that was barely touched in this book. And I don't like recipies that don't give amounts.
Falls Short Dec 30, 2007
There are a lot of books on barbecue - a few are "bibles" and some are "fluff." This book falls into the latter category. It's a collection of one page descriptions of barbecue and rib joints in the US and Canada (10 joints in each of the four US regions and 10 for all of Canada). Many of the places are already well-known as temples of the best barbecue (Arthur Bryant's, Gates, Sonny's, Smitty's Market and Big Bob Gibson for example) but there are also some obscure places in locations that are off the traditional barbecue trail. The recipe contributions are mostly rubs and sauces and the few that actually are for cooking ribs are very generic (e.g. "low and slow" - ya think?) and will frequently say to use a "... sauce of your choice" (so much for the "inside scoop"). The construction of the book with its spiral binding and flap covers for marking your place is good, but it's "light reading" as far as barbecue books go and do not expect any real barbecue secrets from this book, it's mostly a barbecue travelogue. Clearly, the book falls short on delivering what the title implies. I would have given it a one and a half star rating if that was possible.
mostly incomplete Apr 12, 2007
I thought the recipes were very incomplete. They are restaurant recipes giving by the restaurants. I found the book useless was very disappointed. I didn't even keep it. I throw it away. It was not worth any space in my cookbook collection.
A little dissapointing, especially for a recipe book! Mar 14, 2007
This wasn't as good as I was expecting considering I first heard about this book at an awesome rib joint (Jones, Seattle, WA). A lot of the "secret" recipes are vague ingredient lists with no specified measures. The recipes that aren't vague usually are not the "signature" sauce or rub of the restaurant. Pitmasters NEVER give away their secrets, so I thought this would be a great opportunity to try out recipes from the best of the best. What sounded too good to be true WAS!
The best part of this book are the individual stories behind the different joints, but that's probably not a good sell for a cookbook when the stories are better than the recipes.
If yer looking for a sauce or rub "bible" this ain't it, escpicially if this is yer first book about "real" barbecue!