Rib David Buy Now
A 581-page rib reference

Every Rib Cut, Every Fire, Every Fix

581 pages and 191 entries on buying, trimming, rubs, fire, doneness, and what to do when a rack goes wrong.

$27 $265value

581 pages, 191 entries. About 14 cents an entry.

Buy Now · $27

🔒 Digital PDF + EPUB · nothing is mailed · one-time payment

Paid safely through Stripe. Your card statement will say LINK.COM* EVERYDAY DIG · one-time payment

30-day refund

  • Filed by symptom, not cause
  • Every claim labelled for evidence
  • Smoker, grill or oven

From Rib David, the channel

See inside

Real pages from the finished book

581 pages, 191 entries, PDF + EPUB. Tap a page to read it full size.

Part I: where each rack sits on the animal, and why position decides the cook.
Appendix C: the wood chart, by strength, with what each suits and what it overwhelms.
Appendix E: every rack, its cooker temperature, its time, and where to look when it goes wrong.
What's inside

What is inside

Fourteen parts and eight reference chapters, 191 numbered entries, measured at 581 finished pages. After Part XIV come the appendices, a glossary and a full index. Page numbers below are the real ones in the PDF.

  • The Rib Atlas Every rack on pork, beef and lamb: where it sits, what it is called, and why position decides how it cooks.19
  • Buying Ribs What the label does and does not tell you, enhanced pork, the four-second check at the case, and cost per cooked pound.89
  • Rubs, Fire and Smoke Rub as a formula rather than a list, salt by weight, pepper mesh, the wood atlas, and every cooker from an offset to an oven.167
  • Method and Doneness 3-2-1 explained rather than dismissed, wrap against no wrap, the bend and probe tests, and why the clock is never the test.278
  • Food Safety Every USDA number in one part: the safety floor against the texture target, holding, cooling, reheating, carbon monoxide and curing salts.436
  • Troubleshooting Twenty entries filed by what you saw, not by cause. Dry and tough, mushy, no bark, bitter, too salty, done three hours early.468
Sliced pork ribs on a wooden board with a visible smoke ring Racks of ribs on the grate of an offset smoker with thin smoke Hands trimming a rack of spare ribs with a boning knife
What you get

What you are getting

Four things, and what each would cost bought separately.

  • The full manual, as a PDF Every part, every chart and every table, searchable on a phone and printable at home. A print barbecue book runs about $40 at a bookshop, and ribs are one chapter of it.$40581 pages, 191 entries
  • The same book as an EPUB The text reflows for a phone or an e-reader, so it stays readable one-handed at the cooker. No extra charge and no second download to hunt for.reflowable
  • Buying and cut knowledge Which rack to buy, what the label hides, and what a rack actually costs per pound of cooked meat. A four-hour hands-on rib bootcamp runs $175 a seat and covers one afternoon.$175Parts I and II
  • Method, doneness and troubleshooting Complete cooks with timing tables, and twenty fixes filed by what you saw go wrong. A single pitmaster rib class online runs $50.$50Parts VI, VII and XII
Bought as classes and print, that is $265

$175 for a four-hour hands-on rib bootcamp, $50 for a single pitmaster rib class online, and $40 for a print barbecue book at a bookshop. Real prices, checked September 2026. The EPUB is not counted.

You pay $27one-time payment

581 pages, 191 entries. About 14 cents an entry.

Buy Now · $27

Digital PDF + EPUB · nothing is mailed

🔒 Instant download after checkout, both formats

30-day refund

Nobody has to drive to a class, and nothing here expires. $27 once for the book, less than the meat and fuel for two rib cooks, and nothing else you have to buy.

How it works

How it works

  • Buy itOne payment of $27 for the book, through Stripe. No account to make and nothing ships.

  • Download itYour download page opens the moment the payment clears, and the same links arrive by email. PDF and EPUB, both, no extra charge.

  • Use itRead it on a phone at the meat case, print the pages you want, and keep the files. No DRM and no expiry.

30-day
refund
policy

Thirty days, and you keep the files

Thirty days, my word on it. Read it, cook from it, and if it is not what you hoped, email ytamano.corp@gmail.com and every dollar comes back. No forms, no questions. You keep the files either way. I would rather that than have you feel taken.

Questions

Questions

Is this a printed book you post to me?

No. Nothing ships. It is a PDF and an EPUB you download the moment you pay, and you keep both files. Print any of it at home if you want it on paper.

Is it only about pork ribs?

No. Pork leads, because that is what most people cook, but beef plate, chuck and back ribs, flanken, lamb breast and the game cuts all get their own entries. Part I is an atlas of every rack you can buy.

I do not own a smoker. Is it any use?

Yes, and that is deliberate. There are entries for the kettle, the drum, the kamado, the pellet cooker, the gas grill, the oven and the air fryer, plus one on converting any method between cookers. The oven part is written seriously, not as a consolation.

How do I know the page count is real?

It is measured from the delivered PDF with pdfinfo, not estimated, and the same number appears on this page, in the download label and on the Stripe product. 581 pages, 191 numbered entries.

What if I do not like it?

Email ytamano.corp@gmail.com within 30 days and every dollar comes back. No forms and no questions, and you keep the files.

I lost my download link. What do I do?

Open the "Lost your link?" form, type the email you paid with, and we send your download link again. It can take a minute and may land in Promotions or Spam.

Rib David
Who wrote it

Who wrote this

Rib David is a pen name and a production identity, and the book says so on its own copyright page. No biography is claimed for it and nothing in the manual rests on one. What stands behind the material is the sourcing: every safety temperature is USDA FSIS and cited, the pork grading section is sourced to USDA AMS, and everything that is craft practice rather than established fact carries a label saying so. There are four of those labels and they appear on all 191 entries.

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The Complete Rib Manual · 581 pages · $27, one-time payment

Buy Now · $27

Digital PDF + EPUB · nothing is mailed

Paid safely through Stripe. Your card statement will say LINK.COM* EVERYDAY DIG

🔒 Instant download after checkout, both formats

30-day refund

Part I: where each rack sits on the animal, and why position decides the cook. Appendix C: the wood chart, by strength, with what each suits and what it overwhelms. Appendix E: every rack, its cooker temperature, its time, and where to look when it goes wrong.
The Complete Rib Manual · 581 pages · $27, one-time paymentBuy Now · $27

Digital PDF + EPUB · nothing is mailed