The Best Ribs Ever!

The Best Ribs Ever!
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314
By:"Steven Raichlen"
"Cooking"
Published on 2012 by Workman Publishing

long \u003cb\u003eribs\u003c/b\u003e—also called beef spareribs, back \u003cb\u003eribs\u003c/b\u003e, or Texas \u003cb\u003eribs\u003c/b\u003e—are the racks that \u003cbr\u003e\nremain when the butcher bones a prime \u003cb\u003erib\u003c/b\u003e to make a tied \u003cb\u003erib\u003c/b\u003e roast or boneless \u003cbr\u003e\n\u003cb\u003erib\u003c/b\u003e eye steaks. A full rack will consist of seven bones (\u003cb\u003eribs\u003c/b\u003e six through twelve), ...

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Presents a guide to choosing, buying, and handling ribs for barbecue, and includes eight techniques for preparation and cooking, recipes for dry rubs and marinades, and tips for cooking ribs at a competition level.

This Book was ranked 11 by Google Books for keyword ribs.

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