"It's a user-friendly book," Davis says. "Even people that don't like to cook will like to read this book."
As they did in collaborating on the Kansas City Barbeque Society Cookbook, the pair turned to colleagues and established teams on the competitive barbecue circuit to help cull recipes and stories from smokers around the country.
"It's a good collection of recipes. It covers everything, and it's all the things that we love cooking and competitors love cooking," Kirk says. "I'm a spare-rib person, not a back-rib person because I grew up with spare ribs. And beef short ribs, those are my favorite because they're so fun to cook."
The book covers the different cuts of meat, how to buy ribs, prep them (with tips like the best salt and some starter rubs), and a huge variety of sauces (from Korean barbecue to Texas-style mutton ribs), sides and desserts. Each section is dedicated to a type of meat or category of dish. The cookbook reads like an old farmer's almanac, filled with folksy tales from the Davis and Kirk clans, as well as their recipes that have been perfected over two, in some cases three, generations.
There are several recipes available online. Meat eaters will gravitate toward the Be-Back Sweet Smoked Beef Short Ribs, while vegetarians might appreciate the Heartland Grilled Corn on the Cob (minus the 12 slices of bacon). The book is on shelves now.