This tome on the art of smoking ribs was published in 2006. It details some of the best rib eateries in all the 50 states and in Canada. Yes, Canada! Turns out that our friends to the North are known for taking culinary tours of American BBQ and some have brought the all-American meal of ribs, beef, pork and everything in between, back across the border with them!
If you are using this book as a travel guide, you might be rather disappointed. Of the 3 locations listed in my home state of North Carolina, 2 of them are now defunct. More often than not, BBQ joints are a family run business. So unfortunately death, divorce or old age has caused for quite a few rib joints to close. COVID-19 did a number on the restaurant industry as well. My advice, utilize a Google search when using this book as your next culinary travel guide.
Thankfully, there's more to this book than locales. In every 2 page spread, along with a history of the restaurant and its pit masters, you get a recipe and tips for selecting the right cut of meat and the best wood for the job. I was surprised that many of the recipes were provided by the pit masters. I always thought such information was treated with more care and confidentiality than an American President with Top Secret documents.
Some of the recipes are for the rub. Some are for making sauces. Fewer are about actual cooking of ribs. Surprisingly, there's a recipe for making alligator ribs and another one for mutton. And if you are thinking about skipping the rub, DON'T! You might think that the salt is unnecessary sodium in the formula. But it's needed to help break down the proteins and impart the other spices and smoke deep down all the way to the bones. If you are worried about your blood pressure, find ways to cut it in the sauce. I was surprised to find how many pit masters thumb their nose at BBQ sauce! It's naked ribs or nuthin'!
So why did I read this book? Well, recently, my wife ordered me a smoker. We got a fantastic deal that I don't think I am at liberty in mentioning here. (Feel free to PM me if you want the details.) Now that the smoker has arrived and I am setting it up, I realized that I had this book, which I got as a prize for participating in last year's summer reading program at our local library. It felt as good a time as any to get some further learning on the subject.
Here's a few highlights:
* Remove the back skin. Or don't. Some pit masters think that elastin keeps the ribs from falling apart.
* Use the smoker to primarily impart the flavors. Going at a temp no higher than 250F, a lot of pit masters get the ribs up to temp by finishing in the oven.
*Speaking of ovens, that's the time for the sauce. Not while in the smoker. That's the #1 way to ruin a smoker. Not to mention, burning the ribs.
*Lastly, the amount of celery seeds and celery salt used by rib joints... It's a wonder that I have made it to 48. I'm very allergic to stuff. Yet I would say 3 out of every 10 recipes didn't call for the stuff! I eat ribs a lot. How have I not succumbed to a batch of saucy hidden dangers?!
If anything, I learned the process. I've got my own ideas for the blend mixture of wood chips to use. Same goes for the sauce. Just about every pit masters in here has firm guidelines for how to smoke their meats. But when it comes to flavors, spiciness and taste, they almost always say to adjust with what you prefer.
I've got nearly 2 decades of culinary education and experience, so with exception of the mutton recipe, I'm going to experiment. But if you are a newbie to cooking, definitely start out with what the experts say on the first go-round. Then adjust to your preference as you repeat the recipe.
Oh, and one more thing, if you are going to become the next great pit master, get a high quality smoker. But don't break the bank. The cheapest of smokers often are not worth the materials that they are constructed from. In fact, the greatest smoker I ever encountered was my grandfather's and it was made from an old drum and ample amounts of solder. If you know how to build it yourself and you can do the job right: do it! Size doesn't necessarily matter either as the 2nd best one was a tiny little number my other granddad got at Lowe's.
If there's one thing that I know about BBQ, not grilling barbecue, but BBQ'd beef, pork, chicken and gator, apparently, it's that while all these championship pit masters claim that they know how to make perfect smoked grub, there is NO definitive way to smoke meat. So, go with what you know and love and you'll enjoy the lengthy process of low and slow for some killer ribs!
Worth Consuming!
Rating: 8 out of 10 stars.



.jpeg)
.jpeg)

