2024 the best bbq ribs recipe review

Price: $35.00 - $16.50
(as of Nov 01, 2024 19:35:10 UTC - Details)

For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, Meathead applies the latest research to backyard cooking more than 100 thoroughly tested recipes.
 
With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.
 
He shatters the myths that stand in the way of perfection. Among the many busted old husband's tales:
 
* Myth: Bring meat to room temperature before cooking.
* Myth: Soak wood before using it. * Myth: Bone-in steaks taste better. * Myth: You should sear first, then cook. The book blends chemistry, physics, meat science, and humor. Lavishly designed with hundreds of full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs; Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Grilled Lobster, and many more.

Publisher ‏ : ‎ Harvest; Illustrated edition (May 10, 2016)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 400 pages
ISBN-10 ‏ : ‎ 054401846X
ISBN-13 ‏ : ‎ 978-0544018464
Item Weight ‏ : ‎ 2.86 pounds
Dimensions ‏ : ‎ 8.2 x 1.3 x 10.1 inches
Reviewer: Boriss' boy
Rating: 5.0 out of 5 stars
Title: Great book
Review: I have had the book for several years now and it is really fantastic. It dispels almost all the popular grilling myths and scientifically explains why. Very enlightening and great recipes and explanations about why they work or don't work. Highly recommended, as is his website and Amazing Ribs membership.

Reviewer: 3D
Rating: 5.0 out of 5 stars
Title: The most important book on BBQ ever written. Win competitions with the information contained within.
Review: Fantastic!!! I have used the Amazing Ribs website for YEARS and it turned me from a mediocre BBQer to an expert. I can now make steak, burgers, chicken, pulled pork, ribs, etc, as good as anything ANY restaurant or ANY of you reading this can make. I have made pulled pork for people in years past that have literally made people weak in the knees. I've made ribs before that people REFUSED to believe that I didn't buy and that I actually smoked them myself.This book is basically a summary of all of the great articles from amazingribs.com and combined into 1 place. I LOVE that. It's so nice to have all of the information I normally refer to online in an easy to use book. The look of the book is also extremely attractive. You'll be surprised at how wrong you are about a lot of things regarding cooking when you read this book. He debunks a LOT of popular myths using science which is superb and extremely interesting to learn. It's also a fun book which is important as well to learning and remembering information.I simply cannot recommend this book more highly. This IS the BBQ bible. If you consider yourself a person who likes to BBQ you NEED this book. It will change your life. Indirect heat is what separates the men from the boys when it comes to cooking. Mastering indirect heat is how you can move from simply a guy who "grills" to a professional who makes world class BBQ. He coves a lot of great gear and accessories to purchase that will help with your grilling. I have a lot of what he recommends and I won't waste your time with reviewing each and every piece of equipment he talks about but I will recommend this one thing. The Maverick ET-733 is the best piece of BBQ equipment I own. (aside from my Weber Smokey Mountain and 22" Weber grill of course...) I'm sure you've had the "well, I slightly overcooked the steak...but I'll get it next time." NEVER AGAIN if you own this thermometer and learn how to use it. You can make perfect food each and every time you cook using this thermometer. Even if I'm making something extremely simply like a single burger I will STILL use this. I will NOT cook any food on the grill without it. It takes practice to understand how deep to insert the probe, etc, but once you cook with it for a while and you master using it, and along with the information contained within this book you'll have the power to become a competition winning Q'er.PS. I'll put my pulled pork up against ANYONE in the world including the author of this book. My pulled pork in my specialty and it's unbeatable. I'm going to start entering the competition scene to prove it. See the pictures I added to see what the best pulled pork in the world looks like. That is, of course, a custom homemade rub as well.

Reviewer: Esther Gardyne
Rating: 5.0 out of 5 stars
Title: Hubby's go-to meat book
Review: A great resource with the background/science behind the why and how to cook meat. Has great recipes for meat dishes people will compliment you on.

Reviewer: Morgan Buhmann
Rating: 5.0 out of 5 stars
Title: Great grilling book
Review: This was a gift for my husband and he loves it so far. There is a lot of grilling information

Reviewer: Amazon Customer
Rating: 4.0 out of 5 stars
Title: Amazing recipes, tricks and tips!
Review: I’ve been grilling, smoking and BBQing for years and love this book! No matter what you’re level of experience, this book is a must.

Reviewer: Maximo B.
Rating: 5.0 out of 5 stars
Title: This is so good, it should be cheating.
Review: Let me begin by saying: I had NEVER smoked ANYTHING in my life, this was completely new territory for me!I got this book based on a recommendation from Kenj Lopez Alt (After reading his absolutely amazing "Food Lab" book ... PS: Don't think about it, get that!.I wont lie... at the beginning I was very disappointed with the book, it felt... cheap and weak in content, for the fact that many recipes are identical. And all that separates one from the other, is the different rubs that Meathead suggests you use.But then.... I did it, I followed his gude for a pork butt with his "Mephis dust" rub. It took me 12 hours (I only have a weber gas grill), but it was one of the most delicious things I have tried in my life. Then I tried the pork ribs... same rub... and again! One of the most delicious things I have tried in my life. And again and again, everything I tried it just "worked" . Admittedly, I had to do some extra steps sometimes that I feel could have been mentioned like... "If you want a crispier finish, stick it in the oven in broil mode for a couple of minutes" etc. But probably, among 'pro's' those things might be obvious.This is definitely a secret weapon to use if you want to impress friends, family or yourself.I'd HIGHLY suggest that you get:- A good thermometer like a thermapen: ThermoWorks Super-Fast Thermapen (Red) Professional Thermocouple Cooking ThermometerAnd NO, don't get a knockoff... wait until they go on sale for about $70-90, they are worth every penny.Also... get one of these: iDevices Kitchen ThermometerAnd then have at it!Please hit "LIKE" if this review helped you!

Reviewer: KD
Rating: 5.0 out of 5 stars
Title:
Review: Purchased Meathead based on recommendation from a friend. Excellent book. It goes into the science of the how and why when grilling and barbecuing. Written in a form that is easy to understand. Goes way beyond a bunch of recipes, covers what to look for in equipment, accessories, covers the why meat cooks as it does on the BBQ and how to get the best outcome. I have tried a number of the techniques and recipes. The boss has been pleased and she doesn't say 'no' if I offer to try something! If you use your BBQ a lot - get this book, well worth the investment.

Reviewer: Cesar Ferreira
Rating: 5.0 out of 5 stars
Title:
Review: O Livro e o próprio site são os melhores se estão procurando o porque e não apenas o como fazer um excelente churrasco. Livro técnico e um dos melhores que adquiri.

Reviewer: Cliente Amazon
Rating: 5.0 out of 5 stars
Title:
Review: Muy buen libro si eres un amante de las barbacoas

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title:
Review: 👍

Reviewer: ANP
Rating: 5.0 out of 5 stars
Title:
Review: Questo libro è un must-have per chi si avvicina al mondo del bbq. È molto apprezzato anche dai "professional griller". La lettura è piacevole, l'inglese è comprensibilissimo e ogni ricetta è spiegata in modo dettagliato. Chiaramente si concentra sulle carni/proteine, dedicando poche pagine alle verdure. Moltissimi i contenuti sulle salse, sulle preparazioni ideali e sui dati scientifici a supporto di determinate tesi. È tutto molto chiaro e logico, e gli ingredienti "esotici o inusuali" che vengono talvolta richiesti sono tutti facilmente reperibili anche su amazon. Questo libro ha modificato completamente il mio approccio al bbq, facendomi capire l'enorme quantità di errori che commettevo fino ad un po' di tempo fa. Pur essendo un semplice amatore ora cucino con la consapevolezza che, se si seguono bene tutti i passaggi, il risultato finale sarà sempre ottimo. Ho preso molti libri sull'argomento, questo è il migliore in assoluto.