No one takes barbecue more seriously than Brian Baumgartner, aka Kevin Malone from The Office!

• Over 100 recipes from influential BBQ chefs and influencers around the world, organized by regional style
• A variety of BBQ styles including Texas, Kansas City, Carolina, and Memphis
• Funny and engaging, this book is written in the humorous tone Brian is known for
• Introduction by Brian includes the history of barbeque along with Brian’s very own go-to barbecue recipes for grilled chicken and smoked baby back ribs
• Foreword by Andrew Rea of Binging with Babish, a cooking show on YouTube with more than 10 million subscribers

Brian Baumgartner (aka Kevin Malone from The Office) has traveled the world far and wide to bring you a collection of some of the world’s most mouth-watering and outrageous BBQ recipes!

This ultimate collection of over 100 barbeque recipes includes famous regional styles including Texas, Kansas City, North Carolina, Memphis, Kentucky, Georgia, Florida, and Alabama, plus international, seafood, and accompanying side dishes, all submitted by home cooks, award-winning chefs, and well-known pitmasters from all corners of the earth. Also included are detailed instructions on how to make the perfect rubs and sauces, desserts, and drinks.

If you’re new to the world of barbecue, Brian’s got you covered: He’s included a complete introductory section on barbecue essentials and cooking techniques, shares information on using a grill vs smoker, cooking times, a bit of BBQ history, and his own top secret recipe for The Best Grilled Chicken Breast with Whipped Garlic Sauce that leaves everyone speechless and begging for more!

For every home barbecue master who is serious about their BBQ, Seriously Good Barbecue Cookbook is a definitive must-have!

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Smoked Baby Back Ribs

Two racks of baby back ribs! Each rack will feed about two people, so increase the rub ratios and get more ribs if feeding more people!

PREP TIME: 15 MINUTES | COOK TIME: 5–6 Hours

SERVES 2

RIBS:

2 racks baby back ribs

RUB:

8 tablespoons sweet paprika

5 tablespoons brown sugar

3 tablespoons kosher salt

2 tablespoons black pepper freshly ground

1 tablespoon ground cumin

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon mustard powder

½ teaspoon hot cayenne pepper

RUB: Combine the ingredients in a bowl and mix well.

RIBS:

1. Wash the ribs in cold water and pat dry. If possible, have your local butcher remove the membrane. If not, remove the membrane before continuing.
2. Liberally place rub all over the ribs.
3. Preheat your grill to 225°F. (I like to smoke my ribs with hickory chips.)
4. Place the ribs bone down on your smoker/indirect heat. Cooking time will vary, but expect the ribs to smoke for 5–6 hours. I like to put apple cider in a spray bottle and occasionally spray the ribs as they cook to keep them moist. It will also help the smokey flavor adhere to the ribs better. You can also spray the chips with apple cider to extend their life and replace chips with fresh soaked chips as you go if needed.
5. Test the ribs using the “bend method.” Pick up one end of the rack and allow the ribs to bend. If the meat cracks and starts to separate, they are finished. The meat should not fall off the bone.
6. That’s it! After the bones pass the bend test, let them rest for 20 minutes and serve as is, or with your favorite barbecue sauce!

HOT TIP: The day before, soak the chips or pellets in apple cider overnight. This will give your ribs a delicious, sweet, and smokey flavour.

HOT TIP: If you don’t have a smoker, you can use your gas grill and a “Smoker Box.” I recommend Weber’s Universal Stainless Steel Smoker Box. Simply place the presoaked chips in the box over direct heat and place the ribs bone down on the other part of the grill.

Recipe reprinted with permission from Fox Chapel Publishing.