Need comp Rib recipes for a new book!

King · 02-09-2013, 01:34 PM

Ribs Ribs Ribs

Calling all BBQ Teams...

I'm on a mission to put together the largest collection of award winning ribs ever from across the U.S. in a cookbook called America's Best Ribs (Skyhorse Publishings). The goal is to get 200 rib recipes and 150 photos, many of which I will have to cook myself, write the manuscript, TOC, Index, etc. This will be the largest collection of award winning ribs cookbook ever! I'm asking you all to be a part of it.

If you got award winning ribs recipes to submit, send them in and they will be published in this book. YOU WILL be credited in the book along with any product, blog site, website, twitter handle, etc. All methods (BBQ, crockpot, oven, grilled, etc.), types (pork, beef, short, country, ect.) and styles are encouraged. Of course, I'll be submitting my own award winning BBQ ribs recipe (pic below).

In addition, you may submit unique rib recipes of any kind. Again, feel free to use your products in the recipes or submit original rub, sauces, etc.

The deadline is May 1 (on bookshelves by Fall). Message me if you have any questions or concerns. Spread the word!

Thanks!

Arthur Aguirre
314-497-6645
[email protected]

P1180782-001.jpg

Scottie · 02-09-2013, 02:55 PM

So if I have this straight. We give up our award winning rib recipe and we don't get anything for it? then can you define award winning....

Big Poppa · 02-09-2013, 03:32 PM

strange request

MattG · 02-09-2013, 04:03 PM

Ok here goes.

1. You need to boil the ribs for 3hrs. (Add liquid smoke and Franks Hot sauce to the water for extra flavor)

2. Take ribs out of boil to wrap in foil. Add rub and apple juice then wrap and put in the oven at 300 for 2 hrs.

3. Take ribs out of foil and put in your smoker @ 275 for 2.5hrs. Apply brown sugar, Tiger Sauce, butter, your favorite rub, and grape jelly.

4. Get a bottle of Cattleman's Carolina Gold BBQ Sauce 18 oz and cut it with 1/4 cup of honey and 1/2 cup of apple cider vinegar. Mix well and brush sauce on ribs every 30 min for 2 hrs.

I promise if you try this rib recipe you will never forget it!

boogiesnap · 02-09-2013, 04:21 PM

that actually sounds kinda tasty.

King · 02-09-2013, 07:44 PM

Quote:

Originally Posted by Scottie

So if I have this straight. We give up our award winning rib recipe and we don't get anything for it? then can you define award winning....

Hey Scottie! I have a lot of respect for you, I get what you're saying. I apologize if I have insulted you or anyone else. I was asked to compile the best rib recipes in America and you guys are the best. I wanted to give the Brethren the first opportunity to participate in this project. Personally, I have posted my award winning recipe on my blog, I thought there might be others out there willing to share theirs to be published.

Just to be clear, I don't expect a recent KCBS top 10 call rib recipe from anybody (unless you want to). Any recipe would help, an old recipe or a backyard recipe for example is what I'm suggesting. Or just a good rib recipe to promote CancerSucksChicago.com would be worth while. But award winning rib recipes is my goal, do you think it's a bad idea? Do you have any suggestions?

What do I need to give you? If I had the money, I would pay ya! I can offer giving you credit for your recipe and list your team name, website, cause, twitter handle, etc.

Thanks for your time.

Arthur

Untraceable · 02-09-2013, 07:51 PM

Dude, just make up some chit like every other cookbook.

King · 02-09-2013, 07:51 PM

Quote:

Originally Posted by Big Poppa

strange request

I mean no disrespect.

Arthur

King · 02-09-2013, 07:59 PM

Quote:

Originally Posted by Untraceable

Dude, just make up some chit like every other cookbook.

My goal is to gather the largest collection of awarding winning rib recipes, it's not a steve raichlen book (I am a fan of his).

Scottie · 02-09-2013, 09:07 PM

No insult or disrespect. Just not sure why anyone would give up an award winning recipe, unless that person was writing a book.

Good luck! I'll buy the book though!!!

King · 02-09-2013, 09:28 PM

I appreciate your feedback Scottie, it's my job to find out who will...I'm passionate about this.

Good luck on the upcoming season. I'm competing in Marshalltown, IA in June, will you be there?

boogiesnap · 02-09-2013, 09:29 PM

i'd offer an older recipe, that took a ribbon, but unfortunately the ingredients are no longer available. honestly.

i think your real obstacle will be 200 recipes with the same 20-25 ingredients.

King · 02-09-2013, 10:18 PM

@boogiesnap, I'm willing to work on you with that recipe. I have a lot of recipes already that have ingredients not available because of regional distribution, discontinued etc. In that case, they're replaced with an alternative (ie instructions to make a homemade rub, sauce, marinade) so folks can make it at home. Let me know if that's a possible solution.

200 is an obstacle (it's 50 recipes a month or 13 per week I'm trying to gather), but I won't be using the same ingredients. As I stated above...I'm open to all methods, style and types. I'm also approaching chefs, bloggers, homecooks who have rib recipes...I gotta say, out of all the forums I've been to, the Brethren has been the toughest!

Dan - 3eyzbbq · 02-09-2013, 10:29 PM

Ill submit. I know of a great rub

King · 02-09-2013, 10:47 PM

Quote:

Originally Posted by Dan - 3eyzbbq

Ill submit. I know of a great rub

Thanks so much!

02-09-2013, 01:34 PM	#1
King Full Fledged Farker Join Date: 06-22-09 Location: O'Fallon, MO	Need comp Rib recipes for a new book! Ribs Ribs Ribs Calling all BBQ Teams... I'm on a mission to put together the largest collection of award winning ribs ever from across the U.S. in a cookbook called America's Best Ribs (Skyhorse Publishings). The goal is to get 200 rib recipes and 150 photos, many of which I will have to cook myself, write the manuscript, TOC, Index, etc. This will be the largest collection of award winning ribs cookbook ever! I'm asking you all to be a part of it. If you got award winning ribs recipes to submit, send them in and they will be published in this book. YOU WILL be credited in the book along with any product, blog site, website, twitter handle, etc. All methods (BBQ, crockpot, oven, grilled, etc.), types (pork, beef, short, country, ect.) and styles are encouraged. Of course, I'll be submitting my own award winning BBQ ribs recipe (pic below). In addition, you may submit unique rib recipes of any kind. Again, feel free to use your products in the recipes or submit original rub, sauces, etc. The deadline is May 1 (on bookshelves by Fall). Message me if you have any questions or concerns. Spread the word! Thanks! Arthur Aguirre 314-497-6645 [email protected] P1180782-001.jpg __________________ [FONT=Century Gothic][SIZE=3][COLOR=black]Arthur Aguirre [/COLOR][/SIZE][/FONT][URL="http://majorleaguegrilling.com/"]Major League Grilling.com[/URL] [URL="http://www.facebook.com/pages/Major-League-Grilling/103389943087862"]MLG Facebook Page[/URL] 22.5" Weber Smoky Mountain Smoker 22.5" Weber OTG Weber Spirit E-310 Brinkman offset smoker Brinkman ECB smoker (modified) UDS (under construction)

02-09-2013, 02:55 PM	#2
Scottie Quintessential Chatty Farker Join Date: 11-03-06 Location: Chi-Town	So if I have this straight. We give up our award winning rib recipe and we don't get anything for it? then can you define award winning.... __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

02-09-2013, 04:03 PM	#4
MattG is One Chatty Farker Join Date: 06-29-09 Location: Madison Ga.	Ok here goes. 1. You need to boil the ribs for 3hrs. (Add liquid smoke and Franks Hot sauce to the water for extra flavor) 2. Take ribs out of boil to wrap in foil. Add rub and apple juice then wrap and put in the oven at 300 for 2 hrs. 3. Take ribs out of foil and put in your smoker @ 275 for 2.5hrs. Apply brown sugar, Tiger Sauce, butter, your favorite rub, and grape jelly. 4. Get a bottle of Cattleman's Carolina Gold BBQ Sauce 18 oz and cut it with 1/4 cup of honey and 1/2 cup of apple cider vinegar. Mix well and brush sauce on ribs every 30 min for 2 hrs. I promise if you try this rib recipe you will never forget it! __________________ Matt Goodman Deep South Smoker, UDS in progress Check us out on Facebook [url]http://www.facebook.com/pages/Pots-BBQ/107610505962113[/url]

02-09-2013, 04:21 PM	#5
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	that actually sounds kinda tasty. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

02-09-2013, 09:07 PM	#10
Scottie Quintessential Chatty Farker Join Date: 11-03-06 Location: Chi-Town	No insult or disrespect. Just not sure why anyone would give up an award winning recipe, unless that person was writing a book. Good luck! I'll buy the book though!!! __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

02-09-2013, 03:32 PM	#3
Big Poppa is One Chatty Farker Join Date: 04-11-09 Location: La Quinta, Ca	strange request

02-09-2013, 07:51 PM	#7
Untraceable Babbling Farker Join Date: 05-19-11 Location: EAD	Dude, just make up some chit like every other cookbook.

02-09-2013, 09:28 PM	#11
King Full Fledged Farker Join Date: 06-22-09 Location: O'Fallon, MO	I appreciate your feedback Scottie, it's my job to find out who will...I'm passionate about this. Good luck on the upcoming season. I'm competing in Marshalltown, IA in June, will you be there? __________________ [FONT=Century Gothic][SIZE=3][COLOR=black]Arthur Aguirre [/COLOR][/SIZE][/FONT][URL="http://majorleaguegrilling.com/"]Major League Grilling.com[/URL] [URL="http://www.facebook.com/pages/Major-League-Grilling/103389943087862"]MLG Facebook Page[/URL] 22.5" Weber Smoky Mountain Smoker 22.5" Weber OTG Weber Spirit E-310 Brinkman offset smoker Brinkman ECB smoker (modified) UDS (under construction)

02-09-2013, 09:29 PM	#12
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND	i'd offer an older recipe, that took a ribbon, but unfortunately the ingredients are no longer available. honestly. i think your real obstacle will be 200 recipes with the same 20-25 ingredients. __________________ [SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky:

02-09-2013, 10:18 PM	#13
King Full Fledged Farker Join Date: 06-22-09 Location: O'Fallon, MO	@boogiesnap, I'm willing to work on you with that recipe. I have a lot of recipes already that have ingredients not available because of regional distribution, discontinued etc. In that case, they're replaced with an alternative (ie instructions to make a homemade rub, sauce, marinade) so folks can make it at home. Let me know if that's a possible solution. 200 is an obstacle (it's 50 recipes a month or 13 per week I'm trying to gather), but I won't be using the same ingredients. As I stated above...I'm open to all methods, style and types. I'm also approaching chefs, bloggers, homecooks who have rib recipes...I gotta say, out of all the forums I've been to, the Brethren has been the toughest! __________________ [FONT=Century Gothic][SIZE=3][COLOR=black]Arthur Aguirre [/COLOR][/SIZE][/FONT][URL="http://majorleaguegrilling.com/"]Major League Grilling.com[/URL] [URL="http://www.facebook.com/pages/Major-League-Grilling/103389943087862"]MLG Facebook Page[/URL] 22.5" Weber Smoky Mountain Smoker 22.5" Weber OTG Weber Spirit E-310 Brinkman offset smoker Brinkman ECB smoker (modified) UDS (under construction)

02-09-2013, 10:29 PM	#14
Dan - 3eyzbbq is one Smokin' Farker Join Date: 10-10-07 Location: Owings Mills, MD Name/Nickname : Dan	Ill submit. I know of a great rub __________________ Dan Hixon 3 Eyz BBQ Thanks to our sponsors: The BBQ Guru, The Grill Center, Grizzly Coolers, Make it Meaty and Natures Own Charcoal