Favorite bbq books

[Doug Lax]

My personal favorite is Willingham's championship bbq what is yours?

[DonBattles]

I don't thing a BBQ book of any kind would taste very good.

[Erik Tracy]

Not a book, but a webpage I found that has some good info. I've used this for some ribs and for brisket.
BBQ Ribs Recipes, Barbecue Recipes, Grilling Techniques, Baby Back Ribs, Barbeque Spareribs, Outdoor Cooking, Rating Grills and Smokers


And...not to brag...well....kinda.....ribs I did over Memorial Day:

[matt_zak]

Weber has a good bbq cookbook

[dirtbag]

Originally Posted by Erik Tracy

Not a book, but a webpage I found that has some good info. I've used this for some ribs and for brisket.
BBQ Ribs Recipes, Barbecue Recipes, Grilling Techniques, Baby Back Ribs, Barbeque Spareribs, Outdoor Cooking, Rating Grills and Smokers


And...not to brag...well....kinda.....ribs I did over Memorial Day:

Those look great. How do you do them?

[David S.]

Dinosaur Bar-B-Que: An American Roadhouse: John Stage, Nancy Radke: 9781580089715: Amazon.com: Books

Have had great results with their recipes for sauces and rubs.

[AudioNut]

I like a cookbook that specifies readily available ingredients, provides superb recipes, explains the process of preparing the meal/entree/etc in terms that a simpleton like me can understand . . . . And the winner for bar-B-que (we actually use the word "barbecue" down here the highly cultured southland) is . . . .

The Gas Grill Gourmet - Great Grilled Food for Everyday Meals and Fantastic Feasts
by A. Cort Sinnes

This guy has great recipes and makes it easy to follow and fix the food!

I have the original 1996 edition, which I love, but when I looked it up on Amazon just now, I found a 2005 "updated" edition, which I just ordered. I use the recipes for both my gas grill and my Big Green Egg.

The original book:




And the new "improved" edition: Click on the cover to go to the Amazon Listing:


. . . ⬇⬇⬇CLICK ME ⬇⬇⬇

[JJinID]

I own most of the Weber bbq cookbooks, and have also been playing with the rub and sauce recipes out of this one:



Amazon.com: Soaked, Slathered, and Seasoned: A Complete Guideto Flavoring Food for the Grill (9780470186480): Elizabeth Karmel: Books

I still need to try out doing a brine!

[Erik Tracy]

Originally Posted by dirtbag

Those look great. How do you do them?

Thanks!

These were my best yet. But I'm always trying to up my 'q game.

The satisfying thing to me is that these were done on my propane grill...but....set up for two zone heating and smoke.

The ribs were rubbed the night before with a mixture of dry rub that I like (Bone Sucking Sauce rib rub) and white pepper for a bit of warm/back of the mouth 'warmth'.

I set up grill for two zone cooking: one side with the gas going for the heat, the ribs on the other side for indirect heat for low and slow.

I used a digital thermometer to perfectly dial in the temp where the ribs were to be a constant 225F.

And the smoke came from two sources: foil pouches of hickory chips over the burner that was on for the heat, and a tube pellet smoker that once lit will smoke like incense.

As foil pouches burned thru the wood chips, I would open the grill, replace a new foil pouch of chips, turn the ribs, and spray with a mixture of water and apple juice to keep moist.

3hrs later, I upped the heat, basted the ribs with Sweet Baby Ray's BBQ Sauce, get a nice carmel crisp to the finish - then let rest for about 15 minutes before slicing.

I always ask the family to brutally rate the ribs...1 to 10 - got solid 8.5s with a 9 from my oldest son.

I think what worked better for me was the digital thermometer and constant smoke so that I wasn't always opening the lid to check on things.....as they say "If you are lookin' - you ain't cookin'!"

[Doug Lax]

They look good what kind of wood did you use? I love ribs with plum and peach with a little hickory for good measure