Reddit Reddit reviews Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint: A Cookbook

We found 5 Reddit comments about Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint: A Cookbook. Here are the top ones, ranked by their Reddit score.

Cookbooks, Food & Wine
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Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint: A Cookbook
Clarkson Potter Publishers
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5 Reddit comments about Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint: A Cookbook:

u/Raijer · 4 pointsr/BBQ

Got a slew of books, but as has already been mentioned, Amazing Ribs is my primary source for pertinent BBQ data. There is simply no better resource out there, print, binary or otherwise. It's my go-to for technique.

For recipes, I have a decent library. Here's just a few of my books: [Smoke and Spice by Cheryl and Bill Jamison](http://www.amazon.com/Smoke-Spice-Cooking-Real-Barbecue/dp/1558322620/ref=sr_1_1?s=books&ie=UTF8&qid=1343976826&sr=1-1&keywords=smoke+and+spice0, Peace, Love and BBQ by Mike Mills, Big Bob Gibson's BBQ Book by Chris Lilly, Low and Slow by Gary Wiviott, Championship Barbecue by Paul Kirk, Real Grilling by Jamie Purviance, and few specialty books like Asian Grilling by Su-Mei. All excellent resources for recipes.

u/Iwatcher · 3 pointsr/food

First time posting. I didn't even know their was a /r/BBQers. Have to check it out. This is what I am smoking right now for a friends party this afternoon. http://imgur.com/Kk26a.jpg (brisket flats) http://imgur.com/rBBiq.jpg (boneless pork shoulders). Can't wait for your brisket post. The pork went on at 10:30 last night and the briskets went on at 7:30 this morning. Do you foil your brisket at the 165 mark? I never have but I think I will give it a try today based on Chris Lilly's book (http://www.amazon.com/Big-Bob-Gibsons-BBQ-Book/dp/0307408116) that I got for fathers day.

u/dupreesdiamond · 2 pointsr/CFBOffTopic

I just had a massive dry rub failure the other day....


I stole this from user "Kruger" on the Virtual Weber Bullet forums.

This makes just enough for 3 racks of spares. I don't mix salt into my rib rubs. I sprinkle Kosher salt generously on the rack first, then apply the rub over it.


1/4 c sugar
1/4 c ground Ancho chili powder
1/4 c paprika
1 Tbl ground cumin
1 Tbl onion powder
1 Tbl dried thyme
1 tsp dried marjoram
1 tsp cayenne
2 Tbl green peppercorns, crushed (Duprees Note, last time I made ribs I subbed in Szechuan Peppercorns and they really added a great flavor).
1 Tbl ground white pepper
1 tsp celery seed
1/2 tsp ground allspice
1/2 tsp cinnamon
1/2 tsp ginger

Usually I steal from forums and alter slightly (or greatly) but I have recently been trying to devise my own rubs, without to much success if I am honest, based Chris Lilly's Big Bob Gibson's BBQ Book while most attempts have been "meh" at best the other weekend was awful. Way to salty. Of course it was a sad little grocery store shoulder... I usually hit the local butcher for a nice fresh cut, it's a sight pricier but you can taste the difference.

u/Beavt8r · 2 pointsr/BBQ

I agree. If you want a little assistance, Big Bob Gibson's book has a great section on creating spice rubs. Salt/sugar, spice, etc. It has some wonderful recipes in it as well. Not necessarily fully "for the beginner", but it has some wonderful tips.

u/slowbie · 1 pointr/smoking

Could always buy a membership to the site as a gift. Don't have one myself so I don't know if it's worth it, but I do think that site is better than any book I've seen.

However, if OP is set on a book, the best I've seen is Chris Lilly's book. I haven't read Smoke & Spice though.