A collection of contest-caliber grilled and smoked rib recipes from a legendary BBQ champion, along with stories and lore from BBQ's foremost ambassador and historian. Hot on the heels of the best seller America's Best BBQ comes America's Best Ribs, by legendary BBQ champion Chef Paul Kirk and the ambassador of BBQ, Ardie A. Davis, a.k.a. Remus Powers, PhB. There are a lot of BBQ books on the market, but surprisingly few on ribs, even though they're a core part of the championship circuit and one of America's most beloved foods. In addition to 100 mouthwatering recipes for rock-your-world ribs and delicious sides and desserts to complement them, this more-than-a-cookbook also includes tips for competitive barbecuing, juicy stories and lore from backyards and competitions, and tons of full-color photographs that showcase America's BBQ scene at its best. Now everyone can make championship-caliber ribs at home--whether pork, beef, lamb, or even buffalo. This ultimate guide not only includes basics for beginners, but also features tips for building your own award-winning rubs, sauces, marinades, and brines. It's a must-have for the libraries of professional and amateur barbecuers, as well as an appetizing armchair read for people who may not tend to the pit but do love to eat 'cue.