Hot on the heels of the best seller America’s Best BBQ comes America’s Best Ribs, by legendary barbecue champion Chef Paul Kirk and the ambassador of barbecue, Ardie A. Davis, a/k/a Remus Powers, PhB.

There are a lot of barbecue 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 barbecue 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.