Americas Best Ribs

Tips and Recipes for Easy, Lip-Smacking, Pull-Off-the-Bone, Pass-the-Sauce, Championship-Quality BBQ

by Ardie A. DavisPhB, Chef Paul KirkCWC, PhB, BSAS

Price: $19.99
ISBN-13: 9781449414139
ISBN-10: 1449414133
Format: Paperback
Size: 8 X 10 in.
Page Count: 160 pages

]]>

The Kansas City Barbeque Society Cookbook

25th Anniversary Edition

by Ardie A. Davis, PhB, Chef Paul Kirk, CWC, PhB, BSAS, Carolyn Wells, PhB

Price: $24.99
ISBN-13: 978-0-7407-9010-2
ISBN-10: 0-7407-9010-2
Format: Hardcover
Size: 8 1/2 x 9 in.
Page Count: 336 pages

America’s Best BBQ

100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

by Chef Paul Kirk, CWC, PhB, BSAS, Ardie A. Davis, PhB

Price: $19.99
ISBN-13: 978-0-7407-7811-7
ISBN-10: 0-7407-7811-0
Format: Paperback
Size: 8 x 10 in.
Page Count: 240 pages

May 12, 1:00 to 3:00 p.m.
Ardie Davis will sign books
Main Street Market
123 Main St.
Buffalo Lake, MN 55314

May 26, 1;00 p.m.
I Love a Mystery
6114 Johnson Drive
Mission, KS 66202
913-432-2583
www.iloveamystery.com

June 2, 11:30 a.m. to 1:30 p.m.
Ardie Davis will sign books
Cedar Roe Library
5120 Cedar St.
Roeland Park, KS 66205

June 14 and 15. 12:30 p.m.
Ardie Davis will sign books
The Next Page
409 Main St.
Frisco, CO 80443

Now everyone can make championship-caliber ribs at home—whether pork, beef, lamb, or even buffalo. From the authors of America’s Best BBQ comes America’s Best Ribs (Andrews McMeel Publishing, $19.99, May 1, 2012), the ultimate guide to a mouthwatering meal.

Everyone loves finger-licking-good ribs, the core part of the championship circuit and one of America’s most beloved foods. In addition to the 100 lip-smacking recipes for rock-your-world ribs and delicious sides and desserts to complement them, America’s Best Ribs includes tips for competitive barbecuing, juicy stories and teachings from back- yards and competitions, and tons of full-color photographs that showcase America’s barbecue scene at its best.

This ultimate guide not only includes basics for beginners, but also features tips for building your own award-winning rubs, sauces, marinades, and brines. It’s a must-have for professional and amateur barbecuers, as well as an appetizing read for people who may not tend to the pit but still appreciate a high-quality rib.

Serves 12

This recipe honors the abundance of America’s sweet and field corn that comes from the heartland. There’s something about the heartland terroir that makes corn and other fresh produce absolutely delicious! Although field corn is grown primarily for livestock feed, ethanol, or adult beverages, when it is grilled we’ve enjoyed field corn as much as sweet. This recipe delivers a combination of sweetness, spice, and smoke that your guests will devour with as much gusto as the ribs.

12 ears corn on the cob, with husks
1/4 cup barbecue rub
2 tablespoons freshly ground black pepper
12 thin slices lean bacon

Remove and discard any dry outer corn husks. Pull the husks down, but don’t remove them. Hold the corn under cold running water while removing the corn silk.

Heat a grill to medium to medium-high.

Pat the corn dry with paper towels and sprinkle it with the rub and pepper. Wrap the corn in bacon and pull the husks over it. Wrap each ear in a 12-inch square of aluminum foil. Grill for about 15 minutes over direct heat, turning frequently.

Remove the corn from the grill and leave it in the foil for 20 minutes before serving.

The traditional rib sandwich features at least four sparerib bones atop a slice of white bread, with sauce on the ribs or to the side and another slice of white bread to the side. Eating a rib sandwich is much the same as eating ribs the way you always do. You pick them up, pull the bone apart if it isn’t already sliced, and eat a rib at a time. The added bonus of a rib sandwich is bread to sop up sauce and grease—although many rib joints today serve ribs with bread on the side or multiple bread slices atop the slab anyway.

Of course, when most people think of a rib sandwich, they picture McDonald’s popular version of a rib sandwich, the McRib. It is boneless cooked pork meat shaped like a portion of loin slab, served in a hoagie roll with barbecue sauce, pickles, and onion. Paul likes them. Ardie would rather eat the Angus Burger. When Ardie administers the Judges’ Oath at barbecue contests, he begins with, “If you can taste the difference between a McRib sandwich and real barbecue, please stand, raise your right hand, and repeat after me, “I do solemnly swear…”

Serves 8

Artists at fairs have a label for browsers who say, “I’ll be back,” as they leave the booth. “Be-Backs” seldom return. These ribs are a work of art. The sweet, smoky, meaty, rich flavor will compel most of your guests to be back for more!

8 (6-inch-long) beef short ribs

SAUCE
1 cup tomato sauce
1 cup barbecue sauce
1/4 cup cola
2 tablespoons clover or other mild-flavored honey
2 tablespoons firmly packed dark brown sugar
2 tablespoons apple cider vinegar
1 teaspoon ground oregano
1/2 teaspoon ground thyme
1/2 teaspoon white pepper
1/4 teaspoon Louisiana hot sauce
1 teaspoon granulated garlic

RUB
1/4 cup firmly packed light brown sugar
1 tablespoon paprika
2 teaspoons sea salt
1 teaspoon white pepper
1 teaspoon finely ground black pepper
1 teaspoon cayenne

Heat a cooker to 230° to 250°F. Remove the ribs from the refrigerator and outline them with a sharp, pointed paring knife.

Combine all the ingredients for the sauce in a medium saucepan. Bring it to a boil over medium heat, then reduce the heat and simmer for 5 minutes. If the sauce is too thick to brush on the ribs, add water to thin, as desired. Set aside.

Combine all the ingredients for the rub in a small bowl and blend well. Season the ribs all over with the rub.

Oil the grate and place the ribs on it bone side down over indirect heat. Cover and cook for 1 to 1 1/2 hours. Turn and cook for 45 minutes more, then turn and cook for another 45 minutes, or until the ribs reach 185°F on a meat thermometer, glazing the ribs with the sauce every 10 minutes during the last 30 minutes of cooking.

Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. While the ribs are resting, boil the remaining sauce for 1 to 2 minutes. Cut the ribs into individual pieces and serve with the sauce.

Chef Paul Kirk, PhB, a charter member of the KCBS and member of the board of directors, operates the Baron’s School of Pitmasters. The author of six barbeque cookbooks, he has won more than 475 cooking and barbequing awards, among them seven world championships, including the prestigious American Royal Open, the world’s largest barbeque contest.

Ardie: On any given day it could be at Josh’s in Santa Fe, Starnes in Paducah, Cooper’s in Llano, Arthur Bryant’s in Kansas City, the Moonlite Inn in Owensboro, The Pit in Raleigh, Barbara Ann’s in Chicago, or a thousand other barbecue joints in this great country. It could also be in my back yard. The truth is, we’re blessed with an abundance of top-quality barbecue joints and barbecue pitmasters in America.

Paul: When I’m asked this, my standard answer is “It depends where I’m eating barbecue at the time!” Individuals on a quest for the best should first know their personal likes and dislikes. Bark or no bark? Sauced or not? Fall-off-the-bone tender, or just easy to chew? When you know yourself and are true to your own taste, you’ll find America’s best barbecue. Of course, the best place to start is with our book.

How did you decide which recipes would make it into the book? How did you resolve things when you had a difference of opinion?
We went for quality, variety, and a mix of regional favorites. Seldom did we have a difference of opinion, but when we did and couldn’t resolve it, the recipe didn’t make the book.

Can an amateur hope to create finger-licking food like this in a backyard pit or grill?

Ardie: Yes! One of our goals was to offer recipes that amateur home cooks can try and succeed with at home. With our combination of professional chef expertise and backyard pitmaster and judge backgrounds we adapted quantities and techniques to ensure easy success for amateurs.

Paul: By all means. When I teach my pitmaster classes, I say that I would rather cook against a chef than a backyard cook. Why? A backyard chef will take the recipes from our cookbook and try to improve on them every time he or she cooks them, while most chefs will say, “I have my tried-and-true recipes my customers like; why change them?”

Paul, what’s the secret of real pit barbecue?

That’s the $64,000 question. I feel that it is a combination of things: It’s attitude, desire, timing, fuel, and seasonings. It’s a time to put the meat on the pit, and it’s knowing when to take it off of the pit. The attitude is a means to an end; it’s how you treat the meat you are going to barbecue. Your attitude is to cook the best brisket, pork butt, or slab of ribs that is going to please your customer, whoever it may be; that’s why the backyard cook does it so well—pride, which is attitude. It’s putting all of this together and putting out the best product every time you cook.

For the uninitiated, what do all those initials stand for after your names on the title page?

Ardie: PhB stands for doctor of barbecue philosophy. It has been said that barbecuers were the original philosophers. Back when our ancestors lived in caves, the expression “I have a bone to pick with you” was an invitation to gather around a campfire, eat barbecue, and discuss the meaning of life.

Paul: The initials after my name represent earned and bestowed accomplishments. CWC is a certified working chef designation from the American Culinary Federation; Ardie explained PhB; and my best initials—BSAS—were bestowed upon me by a disgruntled customer who didn’t like my answer to his question sent to a reader-recipe exchange that I write for the Kansas City Barbeque Society’s Bull Sheet, in which I tried to explain to him that what he wanted to do was impossible. He suggested that I add to my credentials BSAS, for BS Artist Supreme. I took it as a term of endearment and kept it.

Ardie, how does someone become a barbecue judge?

The best way is to become a certified barbecue judge through a contest-sanctioning organization such as the Kansas City Barbeque Society. Check online for contact details and judging class schedules. Certification is only the first step, however. It’s a beginner’s license. The best way to hone your skills as a judge is through experience. I have met some excellent judges who are not certified, but most contest cooks tell me they prefer to be judged by people who have been trained in the rules and fine points of judging.

Sauce: sweet or spicy?

Ardie: The greatest compliment you can give a barbecue pitmaster is “This meat is so good it needs no sauce.” When sauce is available, however, I want it on the side, and will use it only in moderation. With beef I like sauce that’s a tad sweet. With pork I want a spicy vinegar base. I also like to try the sauce recommended by the pitmaster, and decide for myself whether it complements the meat.

Paul: I make and sell barbecue sauce and I develop barbecue sauces for people and companies but do not consider myself a sauce person. I also agree with Ardie’s compliment to pitmasters. I do, however, like barbecue sauce, and that includes sweet, spicy, vinegar, and mustard sauces. I even like hot sauces if I can enjoy the meat. I enjoy my food too much to burn out my taste buds with a hot sauce.

To rub or not to rub?

Ardie: I prefer no rub or a simple light sprinkling of black pepper and salt. Complex rubs with a spice rack full of seasonings can either overpower the meat flavor or burn to a tasteless crust. A light sprinkling of rub after the meat is cooked often yields a better result, but properly barbecued meat needs no rub.

Paul: I feel that the word rub is a misnomer. I season—like I’m seasoning with salt and pepper, I don’t rub it in. If you rub it in, it smothers the meat and doesn’t let the heat and smoke penetrate.

Growing up cooking with my father, all we used was salt and pepper, and we had the best barbecue around. I used to go into a barbecue called The Mission Pit BBQ to get my favorite rib tips, and talking to the owner, Newman Sterns, we got into a discussion about seasoning barbecue. I said, all we do is use salt and pepper. He gave me some suggestions about sugar, chili powder, and so on. Now I concoct rubs with nine ingredients and up, but salt and pepper are great standbys.

What’s the worst barbecue dining experience you’ve ever had?

Ardie: Several years ago I paid a final visit to an elderly pitmaster in a small Kansas town that I have frequented in my travels. He was known for turning out some fabulous barbecue over the years for Kansans of all ilk, as well as the rich and famous who had heard about him and came out of the way to eat in his joint. In its heyday the place measured up to its reputation. As the owner’s health declined, however, the quality of the barbecue also declined. I was the only customer during the dinner hour that day, which should have given me a clue. Fortunately I ordered carryout and visited with the proprietor as he prepared my order. “You know, lately I’ve been more fond of cheese than of barbecue,” he told me. That was the second clue. When I unwrapped the slab in my motel room, the meat was so fat and tasteless—like it had been boiled in water and seasoned with canned tomato soup—that I spit out the first bite, wrapped up the mess, and threw it away. I never returned. May he rest in peace and be remembered for the years he turned out excellent real pit barbecue.

Paul: The most disappointing barbecue was when I drove over 800 miles and went to one of the barbecue icon restaurants, and I left the food at the table—making the statement that I wouldn’t feed it to my dog, it was that disappointing.
Any advice for someone aspiring to open a barbecue joint?

We have some advice for such aspirants in the book. Of utmost importance is to know what you’re getting into before you take the leap. Start with enough capital to carry you through the lean years as you build a reputation. Finally, finding and keeping good staff is the greatest challenge every proprietor we talked with mentioned.

Our Favorite Barbecue Restaurants

Ardie’s Top 10

1. Cooper’s Old Time Pit Bar-B-Que (Llano, TX)
2. Arthur Bryant’s Barbeque (Kansas City, MO)
3. Oklahoma Joe’s Barbecue and Catering (Kansas City, KS)
4. Johnny Harris Restaurant & Barbecue Sauce Company (Savannah, GA)
5. Allen & Son (Chapel Hill, NC)
6. Louie Mueller Barbecue (Taylor, TX)
7. A & R Bar-B-Que (Memphis, TN)
8. The Bar-B-Q Shop (Memphis, TN)
9. Head Country Barbecue (Ponca City, OK)
10. RUB (New York City, NY)

Paul’s Top 10

1. The Dixie Pig (Blytheville, AR)
2. Oklahoma Joe’s Barbecue and Catering (Kansas City, KS)
3. Cooper’s Bar-B-Q & Grill (Junction, TX)
4. Cooper’s Old Time Pit Bar-B-Que (Llano, TX)
5. RUB (New York City, NY, and Las Vegas, NV)
6. Danny’s Place (Carlsbad, NM)
7. Leonard’s Pit Barbecue (Memphis, TN)
8. Ironhorse Barbeque Company (Paragould, AR)
9. Head Country Barbecue (Ponca City, OK)
10. Arthur Bryant’s Barbeque (Kansas City, MO)

“The 200 all-new recipes contained in this collection are superb. The Society’s cookbook is divided into nine basic chapters: Appetizers; Sides; Anything Butt; Seasonings, Marinades, Brines, Rubs, Pastes, and Sauces; Desserts; The Boneyard; Barbequing and Grilling Terms, A to Z; Barbeque Tips from the KCBS; and Basic Barbeque Contest Gear, the Bare Essentials to Take to the Contest. There is also a brief history of the KCBS, metric conversions and equivalents, and helpful charts and tables.” Tuscon Citizen http://bit.ly/d0VodN

“Very few cuisines are as enduringly popular for the American male as the barbeque. There’s far more to barbequing than just tossing meat on a grill! The collaborative project of barbeque enthusiasts Ardie A. Davis, Paul Kirk, and Carolyn Wells, the 25th anniversary edition of “The Kansas City Barbeque Society Cookbook” showcases more than two hundred mouth watering, palate pleasing, appetite satisfying barbeque recipes, along with succinct biographical sketches and anecdotes of the men and women responsible for them.” –Korean BBQ Sauce http://bit.ly/c8zHZh

“The Kansas City Barbecue Society Cookbook is a collection of more than 200 recipes that covers everything from marinades to sides to fish to pork to beef to eggs and absolutely everything in between.  If it can be cooked BBQ style, there’s an entry.” ––Blog Well Done http://www.blogwelldone.com/2010/08/17/kansas-city-barbecue-society-cookbook-25th-anniversary-edition/

“More than 11,000 members later, the 25th Anniversary edition of the Kansas City Barbeque Society Cookbook is a testament to the society’s spirited foundations. This collection of over two hundred recipes is a tangy blend of history, humor, culinary skill, and warmhearted community. Beginning with recipes using the four KCBS food groups required at sanctioned contests (chicken, pork ribs, pork, and beef brisket), the cookbook goes on to devote whole sections to appetizers, seasonings, sides, and desserts. The recipes are as diverse as the society’s eleven thousand members and are often accompanied by small anecdotes that bring to life the ‘Que competition atmosphere and its colorful competitors.” ––BountyDiscothequeBali http://bit.ly/bEwuXF

“The expected slow-smoked recipes and their accompaniments are there, and some great “how tips” so that you really do end up with moist, tender meat that will make you the toast of the neighborhood. And that doesn’t even get us to the bridge. New takes on fish, shrimp, vegetables and appetizers, and more make this cookbook a collection of riffs on familiar themes. Each recipe is accompanied by a paragraph or two on its creator, and the anecdotes and tips abound everywhere. There is a great glossary of BBQ terms and special tips from KCBS in the back of the cookbook.” ––Jacqueline Church http://bit.ly/96Bnhf

“The book covers much more than the chicken, pork ribs, pork and beef brisket competition categories, and not everything gets exposed to smoke or fire. Side dishes, desserts and assorted dishes filed in the Boneyard chapter read like crowd-pleasers and family favorites. ” ––TwinCities.com http://www.twincities.com/food/ci_15117155?nclick_check=1

“The book has recipes from KCBS members and all the classic roadside BBQ joint food groups are represented; ribs, pig butt, beans, sauce, coleslaw, cornbread, cobbler, and recipes for things like “Spam Candy,” and “Cheesy Potatoes.” What you may not expect, and I was pleasantly surprised to find are some recipes that reach beyond KC-style classics to embrace Brazilian-style barbecue, Enoteca Smoked Duck Salad, Yum Yum Smoked Duck, and Cedar-planked Salmon.” ––Expatriates’s Kitchen http://expatriateskitchen.blogspot.com/2010/05/memorial-day-weekend-is-near.html

“For anyone looking to better understand barbeque culture — that it’s more than just a technique or a type of food — this book does just that. So sit back, enjoy the read and get to know the diverse foods, colorful personalities, as well KCBS history and lore.” ––Emporia Gazette http://www.emporiagazette.com/news/2010/may/21/new-barbecue-bible/

“The Kansas City Barbecue Society is the world’s largest organization of barbecuing and grilling enthusiasts, and they’re celebrating their 25th anniversary with this book.  If you are curious about the world of competitive grilling, you want some award winning recipes for barbecue (so you know they’ve been tested and are good), like to have a quick reference for grilling temperatures for doneness, or you just like to peek into the history and stories of a group of people with a common interest, you’ll really like this book” ––Matt Bites http://mattbites.com/2010/05/21/cookbook-reviews-get-your-grill-on/

“If you’re looking for championship recipes, the KCBS book has them, direct from those who have taken home bragging rights from county festivals to the American Royal in Kansas City. But you don’t have to have smoke pit know-how to love this book. It also has plenty of easy and down-home recipes, such as barbecue stew, smashed chicken and grilled Vidalia onions.” ––Tulsa World http://www.tulsaworld.com/scene/article.aspx?subjectID=39&articleID=20100519_39_D1_SweetH23044

“The Vatican City of competitive barbeque is Kansas City, home to the sport’s chief organizer and original national sanctioning body, the Kansas City Barbeque Society. Three veteran KCBS officials, Ardie Davis, Paul Kirk and Carolyn Wells, published a cookbook of recipes from barbeque contestants in 1995. To mark the KCBS’s 25th anniversary, the cookbook has been updated and enriched with a new generation of recipes. The “Kansas City Barbeque Society Cookbook” will still teach beginners how to cook their meat low and slow over smoky fires. Turn the page, though, and the rest of the great American dinner table is within reach, straight from the cooks’ mouths. Its more than 200 recipes provide a decent overview of American vernacular cooking at the end of the 20th century. Fried chicken, country ham pie and cheesy scalloped potatoes are all here. But so are the international influences to the American kitchen, as in Wood-Grilled Philippine Pork Steaks with Pineapple-Tangerine Glaze and Chinatown Char Siu Barbeque.” ––The Buffalo News http://www.buffalonews.com/2010/05/19/1055009/straight-out-of-kansas-city-the.html

“Because KCBS is thrives on the groundswell of members, it makes total sense for the book’s recipes to come from individuals and teams that compete on the circuit. And what a collection it is! … What I liked most about the book was its homey vibe. Yes, the multitude of recipes is certainly a draw, but for anyone looking to better understand barbeque culture—that it’s more than just a technique or a type of food—this book does just that. So sit back and get to know the diverse foods, colorful personalities, as well KCBS history and lore.” ––Epicurious http://www.epicurious.com/articlesguides/blogs/editor/2010/05/new-grilling-cookbooks-the-kansas-city-barbeque-society-cookbook-brings-it-home.html

“Three of the founders of The Kansas City Barbeque Society, Ardie Davis Ph.B., Chef Paul Kirk Ph.B., and Carolyn Wells Ph.B., have assembled the “Twenty-fifth Anniversary Edition of the Kansas City Barbeque Society Cookbook.” The promotion for the book says it is “Equal parts cookbook and scrapbook”. That is a very good description as the major part of the work is composed of recipes from KCBS members. The recipes are not confined to grilling and smoking; there is plethora of appetizers and side dishes, as well as desserts — all with a backyard cooking theme.” ––Texana http://texana.texascooking.com/books/kansas-city-barbecue-cookbook.htm

“There is lots of personality in this collection of recipes from the “cookers” association, born in 1986. The book covers much more than the chicken, pork ribs, pork and beef brisket competition categories, and not everything gets exposed to smoke or fire.” ––Washington Post http://bit.ly/99SVEj

“If you like barbecue, you’ll love the 25^th Anniversary Kansas City Barbeque Society Cookbook—Barbeque…it’s not just for breakfast anymore. … More than a compilation of creative recipes from barbecue cooks and judges, the book is full of photos, stories, and practical tips for beginners as well as experienced cooks.” ––Cozy Chicks http://bit.ly/daWo6q

“This book is, in a word, a hoot. Over the top porktacular, the recipes are by all different members of The Kansas City Barbeque Society, some 11,000 members strong. You are not going to find a lot in the way of health-food in this book, indeed it is meat-heavy and proud of it. … The Kansas City Barbeque Society Cookbook will appeal to a certain type of person. It is rustic and unsophisticated and proud of it. With the 200 all-new recipes, you will discover facts and trivia about the Society’s 25 year history as well as BBQ tips and even tips on competitive BBQ.” ––In the Kitchen with Puppies http://bit.ly/aMihD3

“Barbeque is both a food and a pastime, and in the hands of the Kansas City Barbeque Society, it is also the source of the most ingeniously named recipes that can be found anywhere.  The creative titles are a tribute to the joy of barbecuing, of discovering one’s own special recipe, of eating one of the most popular foods since fire was discovered.  The Kansas City Barbeque Society Cookbook is both a celebration of the 25th anniversary of the society and of the amazing recipes that have been developed by dedicated barbequers. ” ––In Mamas Kitchen http://bit.ly/d5Yh8f

“The 25th Anniversary edition of the Kansas City Barbeque Society Cookbook – which hits store shelves on April 27 — dives into the world of competition barbecue via the stories and recipes contributed by the most interesting and accomplished characters from the organization’s 11,000 members. … It certainly reads like more than a cookbook, with tips on tricks such as extending fold-out tables to save your back (PVC pipe is the key) and making a British recipe for warm chocolate mud pudding. Woven within the logical progression of food categories from appetizers to desserts are stories of how dishes were invented and the quirky culture of barbecue competition. There’s also a handy series of charts on cooking times and measurements.” –The Pitch http://bit.ly/bGO7nd

“While the recipes in America’s Best BBQ — and there are 100 absolutely mouthwatering ones to choose from — are a great guide to the ‘que, what really caught my attention in this book was the list of sources.” ––Snooth http://bit.ly/bJovCk

“The book features dishes from some of our country’s best BBQ joints.  Each page is loaded with color pictures, usually highlighting amazing and well seasoned BBQ pits, restaurants looking more like shacks than anything corporate America would ever go for, lots and lots and lots of amazing pork, and rank amateur photos of gut busting food.  True Americana.” ––Living Local in California http://livinlocal.wordpress.com/2010/02/28/deep-fried-oreo-cookies/

“I don’t know what I enjoyed more, the authentic and varied recipes, or the barbecue stories and lore that they are steeped in. … If you love barbecue, its history, and great recipes, I wholeheartedly recommend this book.” ––Pork Steak Recipe http://porksteakrecipe.blogspot.com/2009/10/review-of-americas-best-bbq-100-recipes.html

“Ardie A. Davis, a certified judge in several barbecue events and cook offs, and Chef Paul Kirk, barbecue guru and winner of more than 475 cooking awards, crisscrossed America in search of the best barbecue joins in the country. After investigating some 8,000 restaurants, they listed their top 100 picks in a fascinating new book. In addition to meat, meat and more meat, there are dozens of delicious recipes for starters, sides, and even desserts. This is one of the more fun collections I’ve seen and it is being published just in time for the summer backyard cooking season” ––Tuscon Citizen http://tucsoncitizen.com/cooking/2009/09/11/new-book-lists-best-bbq-joints/

“We’ve visited a few of the places in this book, and our all-time favorite– Ridgewood Barbecue in Bluff City, TN–is included. But this book is more than just a guide for travelers looking for good BBQ: it’s a scrapbook of barbecue culture, with photos and history notes. It also includes 100 recipes–some original “top secret” and some “copycat” versions–for the specialties of each restaurant. Each pair of facing pages includes details about a restaurant, photos, and a recipe or two.” ––Frugal Creativity http://www.frugalcreativity.com/2009/09/americas-best-bbq-book-review.html

“America’s Best BBQ is a great documentation of authentic barbecue recipes and traditions that those of us of the “green” mindset can use as a guide to get authentic flavor with our own greener approach, including sourcing local ingredients.” ––Eat. Drink. Better. http://eatdrinkbetter.com/2009/07/31/getting-greener-with-americas-best-bbq/

“America’s Best BBQ is loaded with photos and includes original recipes from many of the barbecue joints. For the places that wouldn’t divulge recipes, the authors have substituted their own versions. Recipes are divided into starters, main dishes, sides and condiments and desserts. The book also includes “Legacy Recipes” and a chapter on barbecue basics.” ––The Advocate http://www.2theadvocate.com/columnists/50252272.html

“America’s Best Barbecue is the Wikipedia of barbecue information. ––Texana http://texana.texascooking.com/books/americas-best-bbq-paul-kirk.htm

“With more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap.” ––Global Gourmet http://www.globalgourmet.com/food/cookbook/2009/best-bbq/

“What you’ll find in this book is a panorama of barbecue from across the nation, kind of like a book form of a Food Network or Travel Channel program on BBQ.” ––CJ Online http://cjonline.com/interact/blog/phil_anderson/2009-07-03/davis_has_new_bbq_book_out

“If you love barbecue then you have to get this book.  Secret family recipes revealed for some of your favorite items at famous barbecue landmarks.  On top of that this book is full of great stories about the proprietors and pit masters” ––Savory Reviews http://www.savoryreviews.com/2009/06/24/book-review-americas-best-bbq/

“There’s so much to like about this book, most of all the way form and function mesh so well in this BBQ volume that’s as much guidebook as cookbook. It’s such a genuine, natural mix of recipes, people, places, and BBQ trivia that it’s similar to one the road shows on the Food Network and just as enjoyable. ” ––Epinions http://www.epinions.com/review

“A fantastic barbecue book has come across my desk in time for Father’s Day. America’s Best BBQ is written by barbecue experts Ardie A. Davis and Chef Paul Kirk, who have gathered recipes from their top 100 barbecue restaurants across the country. … America’s Best BBQ also makes attractive reading outside of the kitchen or grill area. The pages are designed to look like a barbecue type menu and there are numerous boxes and sidebars full of additional info, including Ardie and Paul’s separate lists of  top 10 barbecue restaurants. It’s alot of fun and any barbecuer would enjoy looking through it, as well as using the recipes. It can also serve as a guide book in search of the best barbecue places.” ––Examiner.com http://www.examiner.com/x-13347-Princeton-Food-Examiner~y2009m6d16-Fathers-Day-barbecue-cookbook

“This book by Pitmaster Paul Kirk (7 time world barbecue champion) and Ardie Davis barbecue historian is packed with recipes, links to website, stories of pitmasters and ‘cue experts across the country. In a true homage to the food that brings us together around a pit, a grill or a smoker this lovingly conveys unique cuisine and history like Jim Crow: Black, White and BBQ which revisits segregation and other bits of our heritage woven througout.” ––Jacqueline Church http://jacquelinechurch.com/component/content/article/1754-americas-best-bbq-giveaway

“Ardie and Chef Paul traveled the country searching for good Q. I envy them. lol Wouldn’t that be a great way to spend a vacation? In my opinion, if these two recommend a place as having great Q….. I’m going to believe them and give it a try. The book contains a recipe from each of the 100 Joints they visited. They’ve included side dishes, rubs, meats and desserts.” ––Cowgirl’s Country http://cowgirlscountry.blogspot.com/2009/06/americas-best-bbq-by-ardie-davis-and.html

“Hungry for something different? Then try America’s Best BBQ. Here, two of the world’s top barbecue experts present their favorite barbecue recipes from across America. Only Ardie and Paul, the go-to sources on barbecue, can earn the trust–and the secret recipes–from some of the nation’s barbecue legends.” ––Xoogie http://review.xoogie.net/gaurmet-food/americas-best-bbq-100-recipes-from-americas-best-smokehouses-pits-shacks-rib-joints-roadhouses-and-restaurants/

“Two Kansas City pitmasters have teamed to put all their expertise into America’s Best BBQ 100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants. Ardie Davis is founder of the American Royal International BBQ Sauce, Rub and Baste Contest. He’s also known as Remus Powers, Ph.B. Paul Kirk is the operator of Baron’s School of Pitmasters and has won 475 cooking and barbecue awards.” ––Lexington Herald-Leader http://www.kentucky.com/964/story/803000.html

“Cross the nation’s barbecue joints with this entertaining - and kitschy - look at down-home restaurants from Washington state to North Carolina. Photos and descriptions tell the backstories behind these popular establishments.” ––Seattle Post-Intelligencer http://www.seattlepi.com/food/406373_FDM517HGTE.html

“In addition to more traditional recipes, such as barbecue pork butt, readers will find fun appetizers (like fried cheese stick grits from Memphis Minnie’s in San Francisco) and desserts; there’s even a half-scratch root beer cake that, despite its far-from-gourmet ingredient list, we couldn’t get enough of.” ––SF Gate http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/05/15/FDM517HGTE.DTL

“In addition to techniques and recipes from some of the nation’s best pitmasters are stories and photos that will tempt you to hit the road to try these favorite joints.” ––Detroit Metro Times Food & Drink http://metrotimes.com/food/story.asp?id=13970

“With more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap.” ––The Gastronomers Bookshelf http://www.thegastronomersbookshelf.com/688_new-release-americas-best-bbq

“Written by two leading experts on barbecue, the book includes a wealth of cooking tips artfully woven into the background stories that accompany the recipes from each of the featured eateries. Photos of food, people, buildings and vintage signage take you on a cross-country journey through America’s barbecue culture.” ––My Gourmet Connection http://www.mygourmetconnection.com/gourmetbymail/

“While filled with recipes, it’s also part guide, part travelogue, part window into the barbecue belt of America (i.e., from North Carolina to Texas, with a few other states thrown in). There are a lot (a lot!) of gorgeous, glossy photos, along with stories and commentary by Ardie A. Davis and Chef Paul Kirk, the authors and researchers behind this compilation.” ––Foodie Loves Writing http://foodloveswriting.com/2009/05/08/testament-enough/

“More than just a cookbook, America’s Best BBQ is an insight into the culture and philosophy of this uniquely American style of cooking.” ––My Gourmet Connection http://www.mygourmetconnection.com/articles/entertaining-holidays/great-grilling-products.php

“Put simply it’s 100 great BBQ recipes that you won’t find anywhere else. These recipes come from the barbecue grills that Paul and Ardie have visited over the last two years of travelling. Because Paul and Ardie carry “BBQ respect” by the bucket load , they’ve managed to tease out these top secret Q recipes from the best professional pitmasters around.” ––Barbecue Smoker Recipes http://www.barbecue-smoker-recipes.com/americas-best-bbq.html

“It’s not often that I find a cookbook that is actually fun to read. I don’t know what I enjoyed more, the authentic and varied recipes, or the barbecue stories and lore that they are steeped in.” ––Patio Dadio BBQ http://www.patiodaddiobbq.com/2009/04/book-review-americas-best-bbq.html

This is an all-American potato dish. Everyone who has tried this dish has liked it. This recipe is a keeper. Duane uses his own homemade sauce, Doggity-Style, but you can use your own favorite. This goes great with barbeque! –Duane Daughtery

Serves 4 to 6

2 pounds small (B-size) red potatoes, unpeeled
1/3 cup tomato-based barbeque sauce
1 pound thick-sliced applewood-
or hickory-smoked bacon
1 teaspoon ground cumin
Salt and black pepper
1 medium sweet onion, quartered and thinly sliced
8 ounces sharp cheddar cheese, grated (about 2 cups)
1/2 cup skim milk
2 tablespoons mixed chopped fresh cilantro and chives, for garnish (optional)

Preheat your oven or pit to 400°F.

Wash the potatoes and slice them about 1/8 inch thick. Rinse them in ice water and pat them dry. Toss them in the barbeque sauce and marinate for an hour or so.

In a large skillet over medium heat, cook the bacon until almost crispy. Transfer all but 1 slice to a rack or a paper-towel-lined plate to cool. Fry the remaining strip until crispy and add it to the plate. When cool, chop the less-crispy bacon into small pieces and reserve the crispy slice for garnish.

Use the bacon grease to coat a deep 9 by 13-inch ovenproof glass or ceramic casserole dish. Cover the bottom with half of the potatoes. Sprinkle with half of the cumin, and then season with salt and pepper. Add a layer of onions, then the chopped bacon, and half of the cheese. Add the rest of the potatoes, sprinkle with the rest of the cumin, and add more salt and pepper. Level the mixture with a spatula. Pour the milk over the top.

Cover and bake for 1 hour and 15 minutes. Remove the cover and sprinkle the remaining cheese on top. Bake for another 20 minutes, or until the top is almost brown. Garnish with the reserved crisp bacon, cilantro, and chives. Serve hot or cold.

Serves 4 to 6

2 slabs pork ribs, trimmed
¼ cup of your favorite mustard slather (optional)
¼ to ½ cup of your favorite barbeque rub

Use a pastry brush to lightly coat the ribs on the bone side with half of the mustard slather. Sprinkle with half of the rub. Repeat the process on the meat side.

Set up your smoker to cook using indirect heat at 230º to 250ºF. Place the ribs in your smoker, meat side up, and smoke until done, turning every half-time. For pork spareribs (including St. Louis style), that means turning 4 to 6 hours into cooking, turning again 2 to 3 hours later, and turning again 1 to 1½ hours later. For loin back (or baby back) ribs, turn 3 to 4 hours into cooking, again 1½ to 2 hours later, and again 45 minutes to 1 hour later.

How do you know if the ribs are done? Take two side-by-side ribs and pull them apart. If they tear easily, they are done.

In celebration of its 25th anniversary, the world’s largest barbeque organization is sharing its secrets for good food, good company and good times. The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition by Ardie A. Davis, Paul Kirk, and Carolyn Wells comes packed with more than 200 all-new recipes from the society’s top grillers.

The KCBS has done a lot of growing in 25 years. The original membership of three has expanded to 11,000, and the recipes in The Kansas City Barbeque Society Cookbook reflect the gender, ethnic, and geographic diversity of the KCBS. And although KCBS-sanctioned contests still feature the organizaton’s four basic food groups—chicken, pork shoulder, beef brisket, and pork ribs—readers will find everything from lip-smacking appetizers and sides to mouthwatering desserts inside.

Professional and amateur barbequers (as well as those who don’t tend a grill but love to eat barbeque) will enjoy the book’s traditional fare and its variety including Cedar-Plank Salmon, Beef Tenderloin Churrasco, and Buffalo Chicken Pizza. The Kansas City Barbeque Society Cookbook also shows that barbeque can go way beyond meat with such dishes as Smoked Devil Eggs, Butt Kick’n Beans, Smokin’ Wally’s ABC (Apple-Bacon-Cranberry) Pie, and even some breakfast dishes.

On top of that, there are loads of photos, tips from the pros, colorful stories, quips, quotes, and other “barbequephernalia.” Equal parts cookbook and scrapbook, it’s all enough to make anyone feel like a member of the KCBS.

After years of visiting hundreds of ‘cue places, they have compiled their top 100 picks. From Bob Syke’s BarB-Q in Bessemer, Alabama, to Arthur Bryant’s in Kansas City, Missouri, to Smoky Jon’s #1 BBQ in Madison, Wisconsin, they have chosen their favorites for the cookbook and provided recipes for each.

The problem is they may have missed YOUR favorite-but they would love to know about it! So please comment on this post and tell us your favorite barbecue place (include the name, location, and a favorite dish) and tell us WHY you love it.

Here are Ardie and Paul’s Picks

Alabama

Bessemer: Bob Syke’s BarB-Q, Van’s Coleslaw
Cahaba Heights: Miss Myra’s Pit BBQ, Deviled Eggs
Decatur: B.B. Perrins Barbecue a.k.a. Sports Grill, Award-Winning
Legendary B.B. Perrins Rib Gumbo
Decatur: Big Bob Gibson Bar-B-Q, Banana Cream Pie

Arizona

Gilbert: Joe’s Real B-B-Q, Root Beer Cake

Arkansas

Blytheville: The Dixie Pig, Old-Fashioned Southern Pit Barbecue
Harrison: Rooster’s Bar-B-Q, Brown Beans; Apple Dumplings
Hot Springs: McClard’s Bar-B-Q, Tamales and Beans
Paragould: Ironhorse Barbeque Company, Barbecued Pork Steak with Chunky Applesauce
Waldenburg: Woody’s Bar-B-Que, Coleslaw; Baked Beans

California

San Francisco: Memphis Minnie’s Barbeque Joint & Smoke House, Fried Cheese Stick Grits

Colorado

Littleton: Big Papa’s BBQ, Barbecued Bison Ribs
Westminster: Hoke’s Genuine Pit BBQ, Rocky Mountain Oysters

Florida

Sarasota: Perry’s Original Roadside BBQ, Fried Okra

Georgia

Marietta: Williamson Bros. Bar-B-Q, Fried Green Tomatoes
Savannah: Johnny Harris Restaurant & Barbecue Sauce Company, Brunswick Stew

Illinois

Chicago: Barbara Ann’s Bar-B-Que & Motel, Smoked Hot Links
Chicago: Lem’s Bar-B-Q House, Rib Tips
Murphysboro: 17th Street Bar & Grill, Barbecue Pork Butt
Pontoon Beach: Dead Mike’s BBQ, Turtle Cheesecake

Kansas

Baldwin City: Hickory Creek Bar-B-Que, Cheesy Taters
Great Bend: 4 Legs Up BBQ & Steak House, Smoked Prime Rib
Kansas City: Oklahoma Joe’s Barbecue and Catering, Slaughterhouse Five Ribs
Mission: Johnny’s Barbecue, Championship Rib Rub & All-Purpose Seasoning
Paola: The BBQ Shack, “Checkpoint Chicky” Wings
Topeka: Boss Hawg’s BBQ, Barbecue Baked Beans

Kentucky

Owensboro: Moonlite Inn, Burgoo
Paducah: Starnes BBQ, Pulled Pork Sandwich

Maine

York: Denny Mike’s Smokehouse Barbecue and Deli, Seafood Stuffed Lobster

Minnesota

Minneapolis: Ted’s 19th Hole Bar-B-Que, Jo Jos

Missouri

Branson: Danna’s Barbecue & Burger Shop, Bananas Foster
Columbia: Buckingham’s Smokehouse Bar-B-Q, Barbecue Turkey Breast
Kansas City: Arthur Bryant’s, Famous Fresh-Cut Fries
Kansas City: BB’s Lawnside Bar-B-Q, Gumbo
Kansas City: Jack Stack Barbecue, Lamb Ribs; Panfried Chicken Livers; Cheesy Potato Bake
St. Louis: Charlotte’s Rib BBQ, St. Louis Pork Steak
St. Louis: Smoki O’s, Barbecued Pig Snoots
Springfield: Buckingham’s Smokehouse Bar-B-Que, Barbecued Pork Loin; Buffalo (Bison) Bratwurst With Cheese and Jalapeños

New Mexico

Carlsbad: Danny’s Place, Smoked Glazed Fresh Pork Ham; Potato Salad
Santa Fe: Josh’s Barbecue, Roasted Garlic Chile Morita BBQ Sauce

New York

New York City: Daisy May’s BBQ USA, Barbecued Rack of Lamb
New York City: RUB (Righteous Urban Barbecue), Onion Strings; Deep-Fried Oreos
Oneonta: Brooks House of Bar-B-Q, Buffalo-style Chicken Wings
Syracuse: Dinosaur Bar B Que, Butterflied Leg of Lamb with Caramelized Onion BBQ Sauce

North Carolina

Ayden: Skylight Inn, Cast-Iron Skillet Corn Bread
Chapel Hill: Allen & Son, Peach Cobbler
Greensboro: Stamey’s, Eastern North Carolina Coleslaw; Ice Cream
Greensboro: Wilber’s Barbecue, Southern-Style Potato Salad
Greenville: B’s Barbecue, Spatchcock Chicken
Kinston: Kings Restaurant, Pig in a Puppy
Lexington: Speedy’s Barbecue, Lexington Banana Pudding
Mebane: A&M Grill, Pink Coleslaw; Buttermilk Biscuits With Country Ham
Raleigh: The Pit, Barbecued Whole Hog
Reidsville: Short Sugar’s Drive-In, BBQ Pig Salad
Willow Spring: Stephenson’s Bar-B-Q, North Carolina-Style Boiled Potatoes

Ohio

Cleveland: Mt. Pleasant BBQ, BBQ PB (Polish Boy) Deluxe

Oklahoma

Guthrie: Boneyard Grill, Apple Pie
Paul’s Valley: Stevenson Bar-B-Que, Smoked Catfish
Ponca City: Head Country Barbecue, Beef Brisket
Shawnee: Van’s Pig Stands, Vanized Potato
Skiatook: Mac’s Barbeque, Barbecued Baloney

Oregon

Eugene: Hole in the Wall Barbecue, Apple Crisp

South Carolina

Charleston: Melvin’s Legendary Bar-B-Que, Hash on Rice; Carolina Coleslaw
West Columbia: Maurice’s Gourmet Barbeque, Barbecue Hash

Tennessee

Bartlett: Gridley’s Fine Bar-B-Q, Barbecue Shrimp; Cajun Barbecue Shrimp
Memphis: A&R Bar-B-Q, Fried Peach Pies
Memphis: Leonard’s Pit Barbecue, Onion Rings
Memphis: The Bar-B-Q Shop, Bar-B-Q Spaghetti
Nashville: Jack’s Bar-B-Que, Memphis-Style Barbecued Ribs
Bluff City: Ridgewood Barbecue, Blue Cheese Bowl Appetizer

Texas

Austin: The County Line Bar-B-Q, Smoked Barbecue Beef Ribs; Bread Pudding With Whiskey Sauce
Austin: Iron Works BBQ, Chili
Driftwood: The Salt Lick Bar B-Q, Pop’s Salt Lick Sundae
Elgin: Meyer’s Elgin Smokehouse, Smoked Garlic Sausage
Elgin: Southside Market & Barbeque, Barbecued Mutton Ribs
Euless: North Main BBQ, Glazed Barbecued Ribs
Houston: Luling City Market Real Texas Bar-B-Que, Hot Pickles
Houston: Goode Company Barbeque, Goode Company BBQ Beef Rub
Junction: Cooper’s Bar-B-Q & Grill Restaurant, cooking method
Llano: Cooper’s Old Time Bar-B-Que Restaurant, cooking method
Lockhart: Smitty’s Market, Barbecued Beef Shoulder Clod
Lockhart: Black’s Barbecue, Barbecued Brisket; Pinto Beans
San Antonio: Tom’s Ribs, Brisket Nachos
Taylor: Louie Mueller Barbecue, Rib-Eye Steak
Taylor: Rudy Mikeska’s Bar-B-Q, Jalapeño Hush Puppies

Vermont

Putney: Curtis’ BBQ, Loaded Pork-Stuffed Potato

Washington

Olympia: Ranch House BBQ & Steakhouse, Barbecued Rib Eye
Sumner: Branks BBQ & Catering, Corn Bread Muffins
Tukwila: Gordon’s on the Green, Volcanic Goat Cheese; Jamaican Jerk Hog Wings

Wisconsin

Madison: Smoky Jon’s #1 BBQ, Beer-Battered Cod with Tartar Sauce; Marinated Chicken

Ardie A. Davis and Chef Paul Kirk have made it easy for barbecue fans. They crisscrossed America in search of the best barbecue joints, and now—8,000 restaurants later—they have compiled not only their top 100 picks but also lip-smacking recipes for the best starters, main dishes, sides, and desserts to be had. Welcome to America’s Best BBQ: 100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants (Andrews McMeel Publishing, $19.99, May 2009). You might want to put on a bib.

Ardie, a barbecue historian and ambassador, and Paul, a champion pitmaster and certified working chef, are the guys with the chops to introduce you to America’s best barbecue and the people and stories behind the recipes. They’ve been involved in the business, sport, and art of barbecue for more than 50 years each, and they hail from a barbecue mecca—Kansas City, MO.

People everywhere love and appreciate good barbecue, and the menu is similar across America’s barbecue joints, with regional variations. From the standards including chicken, beef brisket, sausage, and pork ribs to the more unusual mutton of Kentucky and the goat at many spots in Texas, Ardie and Paul have tried it all. In the end, most of the recipes in the book come from the “barbecue belt” that ranges from North Carolina to Texas, with a few from places like Vermont, New Mexico, Washington, New York, and California. (A list is included on this site.)

Now you can judge for yourself and join the great debate as you dig into America’s Best BBQ and sample Ardie and Paul’s selections. They used no formal rating system and consider each joint in the book to be one of the best in the country, all on the same playing field, with varying strengths and weaknesses. They did have two main standards in making their picks:

•   Barbecue joints should specialize in barbecue, not just an item or two as part of a larger menu
•   The cooking fuel should be wood or charcoal (with the exception of eastern North Carolina whole-hog cooking—an entirely different animal)

Joints were judged on their foods’ appeal, taste, tenderness, and appearance. Value and service also were part of the equation. Ambience—not a synonym for fanciness in the barbecue world—also was considered; a good joint should be welcoming and comfortable, and you should want to go back.

Join Ardie and Paul in their journey into the best swine dining establishments in America. Breathe deep and savor the smoke and the flavor. Maybe you’ll be inspired to visit some of these places to sample the barbecue yourself, or to try some of the recipes at home. Remember that the pros who contributed the recipes use professional-grade equipment, and the results might not be exactly the same on a home grill. But with the tips and tricks found in America’s Best BBQ, you’ll soon be turning out your own finger-lickin’, mouthwatering ’cue!

Customers are lined up outside the door at 11:15 in the morning. Inside, the people are happy. The joint is already crowded. Be patient. You’ll get a seat. Smell the barbecue while diners dig in with gusto. Soon you’ll be chowing down on America’s best barbecue—slathered meats, crunchy fries, corn bread, coleslaw, beans, and other delectable eats. It’s worth the wait.

You’ll find Ardie & Paul’s selection methods in America’s Best BBQ, along with:

•   The top barbecue joints in America
•  More than 100 recipes for starters, main dishes, sides, and desserts, from ribs, beans, and coleslaw to Brunswick stew, gumbo, smoked catfish, jalapeño hushpuppies, and fried peach pie
•  Ardie’s Top 10 and Paul’s Top 10
•  Stories about the restaurants and owners
•  Sidebars on barbecue culture and trivia
•  Hundreds of full-color photographs collected through Ardie and Paul’s decades of travel to restaurants and contests
•  Barbecue basics to help newbies select, maintain, and use gas and charcoal grills; basic meat cooking instructions; and tips and tricks that even seasoned barbecuers will want to check out
•  An entertaining, full-color collection of postcards, memorabilia, and photos

Oklahoma Joe’s Barbecue and Catering, Kansas City, KS

Serves 4 to 8

2 tablespoons white cane sugar
1 tablespoon light brown sugar
2 tablespoons Hungarian paprika
2 tablespoons Lawry’s Seasoned Salt
1½ teaspoons chili powder
1½ teaspoons ground cumin
1 teaspoon granulated onion
1 teaspoon white pepper
1 teaspoon finely ground black pepper
2 (2 ½-pound) slabs spareribs

In a small bowl, combine the sugars, paprika, seasoned salt, chili powder, cumin, onion, white pepper, and black pepper and blend well. You can do this ahead of time, cover, and store in a cool, dark place until ready to use.

To prepare the ribs, remove the membrane from the back of the slab and trim any excess fat. Season the slabs all over with all of the rub. Cover and let rest in the refrigerator for at least 2 hours or overnight.

Cook the ribs using the indirect method at 275°F. Jeff says that cooking the ribs at the higher temperature does two things: it renders the fat better, and you get more flavorful ribs. Cook the ribs for 5 to 6 hours, turning them every 2 hours.

The ribs are done when you can easily tear or pull two ribs apart.

—From America’s Best BBQ, Andrews McMeel Publishing

Woods

Natural wood chips and chunks can be added to a fire to impart a smoky flavor to food as it cooks. Alder, apple, cherry, hickory, maple, mesquite, oak, and pecan are commonly used. The chips are soaked in water, drained well, and added to a fire just before putting food on the grill. In kettle grills or gas grills, water-soaked wood chips or dry smoke pellets work best. Large cookers with a firebox on the side take well to wood logs or chunks.

We encourage the use of the hardwoods available locally. In the Pacific Northwest, that would be alder. In the Midwest and South, hickory, pecan, and oak. In the Southwest, mesquite. In the Northeast, maple. Also check for availability in your area of fruit woods such as apple, peach, cherry, and pear. If you’re partial to a certain wood that isn’t local—say, you’re a Texan living in Maine—no problem. Barbecue woods of any variety can be shipped worldwide from a variety of suppliers. Call your local barbecue supply store or search online.

Memphis Minnie’s Barbeque Joint & Smoke House, San Francisco, CA

Serves 8 to 12

1 quart milk
2 cloves garlic, minced
5 cloves smoked garlic, mashed
2 cups grits (not instant)
¾ pound sharp cheddar cheese
½ cup freshly grated Parmesan cheese
1 teaspoon salt
1 teaspoon black pepper
2 large eggs
3 tablespoons milk
1 cup cornmeal
1 cup corn flour
Canola oil, for deep-frying

Bring 4 cups water, the quart of milk, and the minced fresh and smoked garlic to a boil. Add the grits, stirring constantly, and simmer for 6 to 8 minutes. Remove from the heat and stir in the cheeses, salt, and pepper.

Pour the mixture evenly into a parchment-lined 9 by 13-inch pan and chill until very cold, 4 to 6 hours or overnight. Turn out, peel off the parchment, and cut into 1 by 1 by 4-inch sticks.

Combine and beat the eggs and 3 tablespoons of milk in a small bowl. Combine the cornmeal and corn flour in a medium bowl. Coat the grit sticks in the egg wash and then in the cornmeal mixture. Place on a parchment-lined sheet pan and chill until ready to fry.

Put the oil in your deep-fryer and preheat to 370°F (or use a skillet and measure the temperature of the oil with a deep-frying thermometer). Fry the sticks for 3 to 5 minutes, until golden brown. Serve with your favorite dipping sauce, salsa, or barbecue sauce.

Smoked Garlic

½ cup extra-virgin olive oil
1 pound peeled garlic cloves
Sea salt and freshly ground pepper
Preheat your smoker 230°–250°F.

Heat an ovenproof saucepan on the stovetop over medium-high heat. Starting the garlic on the stove saves roasting time. When it’s hot, add the extra-virgin olive oil. Next, add the garlic cloves and season with salt and pepper. Let the cloves begin to caramelize, then put the pan in the preheated smoker.

Smoke roast the garlic cloves for about 1½ to 2 hours or until they are nicely browned. Let cool. This makes more than you’ll need for the Fried Cheese Stick Grits recipe, but you can store it in an airtight container in the refrigerator for up to a week and use it in a variety of dishes.
To make a garlic paste: When cool enough to handle easily, put the roasted garlic into a small bowl, mash with a fork, and add oil from the pan until a paste forms. This paste makes great garlic bread!

—From America’s Best BBQ, Andrews McMeel Publishing