Amazing Ribs Made Easy: Everything You Need To Know About America's Favorite Food: Pork Ribs, With Great Tested Recipes And More Than 100 Photos

by Clint Cantwell (Other), Meathead Goldwyn

Overview

Everything You Need To Know About America's Favorite Food: Pork Ribs, With Great Tested Recipes, And More Than 100 Photos. Explains the different cuts, different cooking concepts and techniques and science, and recipes for an award-winning rub, sauce, and all the major cuts including smoked, Last Meal Ribs, Competition Ribs, Oven Baked, Chinese-style, and a real McRib Sandwich.

Product Details

BN ID:	2940160997322
Publisher:	AmazingRibs.com
Publication date:	01/08/2022
Sold by:	Barnes & Noble
Format:	eBook
Sales rank:	713,580
File size:	10 MB

About the Author

Meathead is one of only 26 living BBQ Hall of Famers. He is the proprietor of the website Meathead’s AmazingRibs.com, called “By far the leading resource for BBQ and grilling information” by Forbes. He is the author of Meathead: The Science of Great Barbecuing and Grilling. It has sold more than 250,000 copies, it was a New York Times bestseller and was named “One of the 100 Best Cookbooks of All Time" by Southern Living Magazine. It was singled out as one of the best cookbooks of 2016 by Wired, BBC, Epicurious, and the Chicago Tribune, which called him “as brainy as Food Network’s Alton Brown and J. Kenji Lopez-Alt of Serious Eats.” He is known for his ability to explain the science of cooking in lay terms and with a sense of humor. He has been a guest on national TV (Rachael Ray), radio (NPRs Science Friday) and featured in large articles in the New York Times, Washington Post, Boston Globe, Chicago Tribune and many more. Meathead is also the author of three ebook cookbooks: Ribs Made Easy, Barbecue Chicken Made Easy, and Sous Vide Que Made Easy. His Meathead’s Amazing Spice Rubs and BBQ Sauce are beloved. In a previous life he was a syndicated wine critic for the Washington Post and Chicago Tribune. He has taught at Cornell University’s School of Hotel Administration, at Le Cordon Bleu in Chicago, lectured at Yale and many other places, and he has judged food, wine, beer, and spirits all around the world.

Editorial Reviews

Meathead is as brainy as Food Network's Alton Brown and J. Kenji Lopez-Alt of Serious Eats.

Chicago Tribune - N/A