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[registered]" books with 3 million copies in print. Here are 75 mouth-watering, repertoire-expanding, rib-rocking recipes. 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
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