Thread: Boiling ribs
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Unread 06-21-2010, 10:30 PM   #4
barbefunkoramaque
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BEFORE THE ADVENT of armchair internet "know it alls" (including me) on the subject of bbq the process of simmering ribs in a flavorful broth, not water (thereby negating the whole "when you boil meat in liquid the flavor merely goes out of the meat and into the water" quote) many of our traditionalist created wonderful q by first boiling it in a flavorful broth. Some of the best loinbacks I have ever had anywhere was simmered in a broth of beer and apple cider and spices then smoked slow for a couple of hours as the broth the ribs simmered in got peppers and onions added then was reduced into and incredible base for a sauce. This was a low country recipe.

Two things I know boiling and simmering are minutely different (yet arguably the same as foiling) but I will not go off on some dumb assed discussion of how its even relevant here. There is such a taboo about it its stupid. Last, if you tasted these ribs you would say the same thing I did... when I ate them and saw the process. "Well Bill and Barb, I guess that is why boiling is illegal."

Here is one of the first good discussions (everyone was thoughtful on the subject) on the taboo of boiling meats -

http://www.bbq-brethren.com/forum/sh...=boiling+taboo
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