conversations.from: human
conversations.value: What could be a title for a book about American, Sauce, Rub with the genre: Cookbooks, Food & Wine, Cooking by Ingredient?
conversations.from: assistant
conversations.value: A title for this book could be 'America's Best Ribs'
conversations.from: human
conversations.value: Do you know the first four paragraphs for this book?
conversations.from: assistant
conversations.value: America's Best Ribs
  No frills, no hype ribs. Make it all from scratch and be proud of the end results. This recipe is for sweet Kansas City style ribs, with a savory spice rub and a sticky, thick tomato-based sauce. You won't be disappointed.
  At the 2015 Wildwood BBQ Bash in St. Louis, MO. Over one hundred teams compete for trophies and bragging rights. My team has placed twice in the Top 10 for the ribs category, including an 8th place call in 2015.
  One of the best pitmasters not only in the St. Louis area, but in the country, Jeff Brinker has the magic touch for turning ribs into work of art. He's helped me develop my craft and taught me how to make my ribs POP! This recipe is an excellent example of that POP!
  Skip the wings, chips, dip, and nachos for the football championship game... getcha some RIBS! These spareribs are the perfect combination of sweet, savory, and spicy that will take your party game to the next level. Impress the benchwarmers with this recipe.
conversations.from: human
conversations.value: Do you know five more paragraphs?
conversations.from: assistant
conversations.value: Fundraisers and charity events around St. Louis will most certainly involve the sale of barbecue ribs. Folks reciprocate the tradition and buy racks of pork ribs for a great cause.
  This is an award-winning recipe from Steven Marx of Tell You What BBQ. Check out his site at www.tellyouwhatbbq.com.
  It doesn't get simpler or more authentic than this in the backyard. This is the type of cooking that takes place on a weekend during the summer, napping in your zero gravity chair partially covered by the shade... but too lazy to move completely into the shade. You'll know when the ribs are done by how many ice cold beers you drank.
  Why not? I've seen whole chickens and alligators wrapped in bacon. Just add this to the list of ridiculous reasons why my cardiologist weeps uncontrollably when he sees me.
  Using thin bacon strips will help ensure that the bacon cooks all the way through. Thick-cut slices tend to be rubbery and require more time in the cooker, potentially making you overcook the ribs.
conversations.from: human
conversations.value: Reverse the sentences.
conversations.from: assistant
conversations.value: Thick-cut slices tend to be rubbery and require more time in the cooker, potentially making you overcook the ribs..
  Using thin bacon strips will help ensure that the bacon cooks all the way through. Just add this to the list of ridiculous reasons why my cardiologist weeps uncontrollably when he sees me.
  Why not? I've seen whole chickens and alligators wrapped in bacon. You'll know when the ribs are done by how many ice cold beers you drank. but too lazy to move completely into the shade... This is the type of cooking that takes place on a weekend during the summer, napping in your zero gravity chair partially covered by the shade.
  It doesn't get simpler or more authentic than this in the backyard.com.tellyouwhatbbq. Check out his site at www.
  This is an award-winning recipe from Steven Marx of Tell You What BBQ. Folks reciprocate the tradition and buy racks of pork ribs for a great cause. Louis will most certainly involve the sale of barbecue ribs.Fundraisers and charity events around St
conversations.from: human
conversations.value: Do you know the last three paragraphs?
conversations.from: assistant
conversations.value: In 2010, Arthur entered his first barbecue competition and placed 4th overall. This led Arthur to pursue barbecue glory, with better smokers, on the competition circuit under the name Major League Grilling. After years of competing in various sanctioning bodies such as the Kansas City Barbecue Society and the St. Louis BBQ Society and now competing as Fireside Smokers, Arthur has achieved a great amount of success.
  As Fireside Smokers BBQ Team, Arthur and his teammates have won multiple Grand Championships, Reserve Grand Championships, Top 10 calls in all four main protein categories: chicken, ribs, pork, and brisket. In addition, a Top 10 finish—in the St. Louis BBQ Society Team of the Year points chase—cements his status as one of the best pitmasters in the region.
  Arthur is living the dream of cooking award-winning barbecue; however, even more rewarding are the relationships that are built through his journey. Some of his best friendships have been established because of barbecue. It never amazes him when barbecue is a topic of discussion—whether in a grocery store, ball game, work, etc.—how many folks want to become your friend.