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Raichlen on Ribs, Ribs, Outrageous Ribs | 
| Author: Steven Raichlen
Publisher: Workman Publishing Company
List Price: $12.95
Buy New: $4.13
You Save: $8.82 (68%)
New (40) Used (11) from $4.12
Rating:  19 reviews
Sales Rank: 64164
Media: Paperback
Pages: 298
Number Of Items: 1
Shipping Weight (lbs): 0.8
Dimensions (in): 8.8 x 4.6 x 0.9
ISBN: 0761142118
Dewey Decimal Number: 641.6
EAN: 9780761142119
ASIN: 0761142118
Publication Date: May 15, 2006
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: NEW BOOK!! WE SHIP 6 DAYS A WEEK!!
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Product Description
It’s a marriage made in BBQ heaven: America’s foremost grilling guru takes on ribs. Baby backs and spare ribs, short ribs and long ribs, pork ribs, beef ribs, lamb ribs, and more—a passionate, single-subject celebration of meaty, smoky, sweet ’n’ spicy, crowd-pleasing, fall-off-the-bone-tender ribs.
A perfect rib is the culmination of the griller’s art, and nobody’s better at showing how to put it all together—the tastes, techniques, ingredients, recipes, tips—than Steven Raichlen, award-winning author of Barbecue! Bible, How to Grill, Beer-Can Chicken, and other BARBECUE! BIBLE books with 3 million copies in print. Here are 75 mouth-watering, repertoire-expanding, rib-rocking recipes: Buccaneer Baby Backs with Rumbullion Barbecue Sauce. Lone Star Barrel Staves. Tandoori Ribs. Maui-Style Short Ribs. Jamaican Jerk Ribs. Thai Sweet Chili Ribs. The Original Dinosaur Ribs. Cousin Dave’s Chipotle Chocolate Ribs. But the book is also a rib clinic: It covers the nine methods for cooking ribs, from direct grilling to spit-roasting. The essential techniques for handling ribs. Key ingredients in making homemade sauces, mops, and rubs. And boxes throughout to help take your rib cookery to the next level—even to the competition level, with tips on how to enter and how to win.
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| Customer Reviews: Read 14 more reviews...
 Really good! May 21, 2006
Kat Bakhu (Albuquerque, NM United States)
100 out of 100 found this review helpful
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.
If you like ribs then this is your next book! July 19, 2006
Travis Fosmo (Bamberg, Germany (US ARMY))
9 out of 9 found this review helpful
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.
The Grill Sergeant Strikes Again August 3, 2006
John Walsh (Chesapeake, VA USA)
9 out of 11 found this review helpful
This is another great grilling how-to book from the "Grill Sergeant" and it covers all of the bases. From basic ribs to more exotic recipes, Raichlin thoroughly covers preparation, smoking, grilling and basting (mopping) many varieties of ribs. Of course, he also includes recipes for rubs, marinades, mopping and finishing sauces. Easy to read and follow step-by-step directions.
Ribtastic August 28, 2006
Edward Smith (Milwaukee, WI USA)
7 out of 7 found this review helpful
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.
 One of my favorite books on Ribs... December 1, 2006
Gary Edmonds (Huntsville, Al.)
7 out of 7 found this review helpful
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!
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