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by Adam Roberts

Page Extent:138 pages
Book Size:270 x 215 mm (Height x Width x Depth)

Quick Overview

Availability: In stock


There are few things in life more delicious, satisfying and universally loved than a plate of glistening, slow-cooked rack of ribs.
RIBS is the ultimate collection of the very best recipes, tips and techniques from barbecue aficionado Adam Roberts. 

Roberts walks you through the big, bold flavors for all levels of expertise with all you need to know about different rib types, marinades, rubs and cooking methods for
both indoor and outdoor kitchens.

About the Author

Adam Roberts

Adam has been instrumental in developing all aspects of wood- fired barbecue contests internationally since 2014, including the training of thousands of barbecue judges on what to look for in the perfect barbecue.

Adam has been awarded more than twenty major trophies competing in barbecue contests covering all championship protein categories of brisket, pork, chicken, lamb, pork ribs as well as first place in burgers, oysters and beef cheeks. Contest highlights include winning Reserve Grand Championship trophies as well as a Top 3 finish in the 2018 Kingsford Invitational against the best teams from around the globe.

In 2018, Adam and good buddy Jay Beaumont, wrote, directed and co-produced the international award-winning documentary series Beyond the Flame, a nine-part documentary, exploring the diverse and wonderful world of wood-fired cooking.

Adam features in more than twenty- five cooking tutorial videos, has written food articles or recipes for many national print media outlets and appeared on the Food Channel’s The Chef’s Line as a leading Spanish home-cook.