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We reviewed a boat load of barbeque books and this list is the best of the bunch. We think they provide a great foundation for learning the art of barbeque cooking. These books were developed and written by barbeque pros.

Each book provides lots of detail, insight, humor, and color commentary. As is the case with most things in life you learn the most by doing and these books will certainly help you practice your skills with barbeque cooking.

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The Barbeque Bible by Steve Raichlen

Steve Raichlen is the best known BBQ guru on television. He has so many great recipes in his books that they will keep you busy for years.

I watch his show on PBS all the time. I am especially envious of all those different types of smokers he has going when he cooks.

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Paul Kirk's Championship Barbecue Sauces by Paul Kirk, the Baron of BBQ

This is the best barbeque book on developing your own sauces, rubs, and marinades hands down. Paul Kirk provides a chef's and teacher's perspective for what is important when you develop a barbeque sauce, rub, or marinade.

It's good because it helps you understand the ratios of ingredients so that there is balance in the recipes for different flavor profiles. You will have fun trying different spice combinations for the flavor profiles you like best.

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Dr. BBQ's Big Time BBQ Cookbook by Ray Lampe

The Dr.BBQ book should be in library of any serious BBQ chef. Ray Lampe, a chef himself, is an excellent writer and teacher of how to achieve great smoked barbeque dishes.

There are lots of great recipes in this book and the step by step directions are well placed and detailed.

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BBQ Joints by David Gelin

Great books for checking out the barbeque circuit. It covers all types of "Q". A great book to have in you barbeque library.

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Ribs, Ribs, Ribs by Steve Raichlen

A great book on ribs and a primer for the new barbeque cook.

Ribs can be tricky to cook but if you know the secrets your guests will have nothing but glowing comments at your next cookout. Pay attention to the details.

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Smoke and Spice, Cooking with Real Smoke, by Cheryl Alters Jamison and Bill Jamison

This is one of the older books in my "Q" library but it's an old standby. Chocked full of information on smoking meats and loads of detail that you don't find in other books.

Highly recommended as a resource.

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Paul Kirk's Championship BBQ by Paul Kirk

Now if you really want to know how the competition cookers prepare their barbeque this the book to get. Paul writes about his secrets for winning and provides insight on how to approach competition cooking.

There is a fair amount of barbeque observations and tid bits of what goes on on the KC barbeque circuit. This is a "must have" book for the serious barbequer.

P.S. Lots of recipes too.

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Peace, Love, and BBQ by Mike Mills and Amy Mills Tunnicliffe

All of my books seem to be by barbeque chefs and cooks who also happen to have restaurants. I've observed that the restaurant guys are almost always good communicators about preparation.

This book is no exception. It is an excellent source of recipes and techniques for barbeque cooking. This book also has a large dose of the author's life story from the perspective of barbeque. A very good book and great addition to your BBQ library.

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Down Home With the Neelys by Patrick Neely

This book is another one for fans of southern style cooking. These folks have a great cooking show on the Food Network and we love their recipes. The book is good too. Check it out.

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Serious Barbecue by Adam Perry Lang

The author is a classically trained French chef that has a long resume of high end cooking. He is also a dedicated and very accomplished barbeque cook in the very traditional sense. He has won competitions all over the country. We tried several of his recipes and they're excellent. If you want to try some real barbeque cooking with a "haute cuisine" flair check out this cookbook. You will be glad you did.

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