America’s Best Ribs | Ardie Davis & Paul Kirk


Kickoff your summer in smoky style. Presenting an entire book of great rib ideas.

America's Best Ribs: Tips and Recipes for Easy, Lip-Smacking, Pull-Off-the-Bone, Pass-the-Sauce, Championship-Quality BBQ Ribs at Home

TITLE: America’s Best Ribs
AUTHOR: Ardie Davis & Paul Kirk
PUBLISHER: Andrews McMeel Publishing
CUISINE: Barbecue

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Featured Ingredient: Chili Powder

I love this versatile spice. Along with salt, pepper, garlic powder and some type of sugar,Red Peppers Bali by Jeda Villa Bali chili powder makes up the the basis for most rubs used on pork and beef. For the purposes of this cookbook, chili powder makes an appearance in quite a few recipes. If you’ve been smoking or grilling ribs for any length of time you know just how important the inclusion of this spice can be to the success of your final product.

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First Impressions
I love ribs. And, I think I put out a pretty darn good slab. So, a book committed to the subject already has a big jump on the race for my affections. As you would expect, this cookbook has a bright, colorful and fun feel. Given the subject, it’s a good approach. After all, we’re talking about ribs, not, the intricacies of French sauces. All of the recipes take up a full page and are easy to read through. Lots of great images and drawings are liberally spread throughout.

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What You’ll Find Inside (aka Table of Contents)

  • Rib Basics
  • Pork Ribs
  • Beef & Bison Ribs
  • Lamb & Mutton Ribs
  • Sides
  • Desserts

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I ran across this video recently. It touts “perfectly cooked pork ribs”. That’s a pretty big statement. Check it out for yourself and see if you agree.

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Best of the Book (Our Favorite Recipes)

Baron’s Basic Barbecue Spice Memphis-Style Grilled Baby Back Ribs
First Time Grilled Baby Back Ribs Lazy Daisy Cake
Grilled Peppered Dry Spareribs Jay’s Tangy Grilled Beef Short Ribs
Texas-Style Smoked Beef Back Ribs Whiskey Ribber Grilled Lamb Ribs
Joellyn’s Smoked Mutton Breast Hush Puppies
Slow-Cooked Baked Beans Smoked Alabama-Style Country-Style Ribs


I’ve never been able to get my wife to fully embrace the short rib thing. I can’t figure that out. I’m going to give the Simple Smoked Beef Short Ribs a try. It will be my last attempt to convert her. Wish me luck. I’ll post the results here in a couple of weeks.

A lot of the recipes contain similar ingredients and processes. Some might think this makes for a lot of repetition. I look at it from a different angle. It allows you to see the nuances of the individual recipes. Slight changes that make a big difference. There were lots of side dishes I would give a big thumbs up to. The Heartland Grilled Corn on the Cob, Tomato Bread and Ribilicious Potato Salad all sound like solid winners.

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Special Features
It seems like every great rib recipe has a story attached to it. There are plenty of these tales nestled in the pages. Ribs yarns taken right from the source. Tucked in the back of the book is a short list of additional reading on the subject. There are also some online resources for meats and smoking woods. A page of metric conversions is also included. If you ever have the need to know how many milliliters are in 1⅔ cups, look no further.

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It’s hard not to like America’s Best Ribs. Even if you think there is no room for improvement in your personal recipe (like me), there is still a lot to learn. I wanted to attempt about 80% of the recipes in the book. That’s high, even for me.

America's Best Ribs: Tips and Recipes for Easy, Lip-Smacking, Pull-Off-the-Bone, Pass-the-Sauce, Championship-Quality BBQ Ribs at Home

The stories help bring the recipes to life. You won’t try each and every recipe, so the included commentary will help you appreciate the dish even though you may not be cooking it. Great images. Some seem pretty random. That’s appealing to me.

The only small issue I had with the entire book came when I closed it. It’s on the back cover. At the bottom, in not so big print it states, “Printed in China”. How can a book on “America’s Best Ribs” be printed in China? I don’t know. But, given the decidedly American subject matter, the text on the bottom of the back cover should scream, “Proudly Printed in the USA!”. Maybe even a flag (OK, that might be overkill).

I loved this book. And, I would easily recommend it to rib novices and pit masters alike. With summertime here, it will really get you motivated to break out the grill or smoker and get cooking.

Culinary Expertise Required: 5.5
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

Want your very own copy of America’s Best Ribs? We can help you out. Get yours here.

America's Best Ribs: Tips and Recipes for Easy, Lip-Smacking, Pull-Off-the-Bone, Pass-the-Sauce, Championship-Quality BBQ Ribs at Home

Links, Resources and Other Press
America’s Best Ribs – Andrews McMeel Publishing page
Fantastic rib resource –
The Kansas City Barbecue Society
More info on Ardie Davis aka Remus Powers

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  1. Pingback: Is This The Best Short Rib Recipe Ever? | The Cookbook Man

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