For Christmas this year, Chris & Irene got me a gift card for books. I'm pretty finicky when it comes to my reading material, and depending on my mood at the time I go shopping, it could be a business book that strikes my fancy, or something frivolous. Gift cards are safe...
Anyway, I've been fascinated by the concept of smoking meats lately - Carri and Miller bought me an offset smoker for my Fathers Day gift this year and its getting a great workout this summer.
One thing I've struggled with in the past was ribs. They never seemed quite as good at home as at the restaurants and I couldn't figure out why. I have tried all kinds of techniques from boiling and steaming (which I really don't like - you end up with pork-tasting broth, so you KNOW flavour has been lost from the meat!,) direct grilling them over hot coals (excellent flavour, but not always very tender,) baking them, but until recently I never had a lot of success. Now, it seems the mystery has been solved - Steven Raichlen, host of PBS's "BBQ University" has a number of books out that happened to catch my eye.
I'm working my way through them (good thing for the cleansing program or I'd need new clothes again!) and have had a lot of new great flavours and fantastic results! My favourite book so far is his Ribs Ribs Ribs! book. Starting on the first page and working my way through we've yet to come across a bad recipe. He takes you step by step thru the technique and makes it easy. If you've been struggling with ribs, this is your easy ticket to success!
I've posted a link from Amazon.ca below directly to the book. The book is almost free, and the techniques and recipes are priceless - check it out!
