MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 07-09-2004, 08:11 PM   #1
markbet
Full Fledged Farker
 
markbet's Avatar
 
Join Date: 06-22-04
Location: Wichita, KS.
Default boiling spare ribs?

I am going to smoke some spare ribs tomorrow, and my neighbor suggested that I boil my ribs prior to cooking, but I have also heard that is sac-religious to do that to ribs?
markbet is offline   Reply With Quote




Old 07-09-2004, 08:28 PM   #2
ciret
Full Fledged Farker
 
ciret's Avatar
 
Join Date: 05-02-04
Location: Racine, WI
Default

You got that right!

I'm pretty new here but if you boil ribs you might get your self banne dbefore you get started.

And if you follow the advice you will find here you won't ever even think about boiling and ribs in the same sentence.

Search the Q-talk forum for 3-2-1, that's the way to do ribs, 3 hours in smoke, 2 hours in foil and the last hour back in the smoke. And then of course there are all of the individual variations form all of the brothers. . .

Enjoy :D
__________________
==>Eric

Modded Brinkmann Smoke King Deluxe, UDS, Brinkman gasser

A health family, a healthy country, a healthy world -- all grow outward from a single superior person.
Chia Jen/The Clan --I Ching
ciret is offline   Reply With Quote


Old 07-09-2004, 08:36 PM   #3
markbet
Full Fledged Farker
 
markbet's Avatar
 
Join Date: 06-22-04
Location: Wichita, KS.
Default

I kinda thought that would be the reaction, but thougt I would ask it anyway. My neighbor swears by it, but I have not tried it myself. You are right, stay with the brothers of this site, and I don't think I can go wrong.
__________________
Mark-Wichita, KS.

- Traeger Lil Tex Grill

-Used to have a Bandera stick burner. (been put out to pasture)
markbet is offline   Reply With Quote


Old 07-09-2004, 08:54 PM   #4
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Default

He wants to boil ribs?

Get a rope!
__________________
Wait! Bigmista wrote a cookbook?


Rec Tec RT-700 Bull
Pitmaker Vault



Remembering Scott
Bigmista is offline   Reply With Quote


Old 07-09-2004, 09:02 PM   #5
markbet
Full Fledged Farker
 
markbet's Avatar
 
Join Date: 06-22-04
Location: Wichita, KS.
Default

I am sorry for offending you brothers. It was a question taht was asked of me, so knowing that you all are so educated at BBQ, I asked it. Now the adminstrators wants to ban me from the site, so be it, I was just trying to find out, I am totally new to this FARKING ****, so forgive me and my ignorance!
__________________
Mark-Wichita, KS.

- Traeger Lil Tex Grill

-Used to have a Bandera stick burner. (been put out to pasture)
markbet is offline   Reply With Quote


Old 07-09-2004, 09:11 PM   #6
Solidkick
somebody shut me the fark up.
 
Solidkick's Avatar
 
Join Date: 10-21-03
Location: Bandera Owner in Missouri
Default

You didn't offend us, your neighbor needs a lesson.
Make him a deal.......you cook your ribs using the 3-2-1 method, let him boil his...do a taste test when finished. I bet you convert him.......

BTW: his ribs won't need to do anything but finish, they'll be cooked.

Better yet, let him finish them on the grill........
__________________
Mr. Kick


------------------------------------------------
Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
Solidkick is offline   Reply With Quote


Old 07-10-2004, 05:48 AM   #7
DarkRubiTJ
Is lookin for wood to cook with.
 
Join Date: 07-03-04
Location: 2 Exits past Outer Hell
Default

The thing about boiling ribs, is that all the flavor goes out in the water. You can't cook the juices that boil off in the process of boiling. It's like throwing the baby out with the bathwater, the baby is clean but gone. Cooked correctly smoked ribs will always be more tasty than boiled ribs.
DarkRubiTJ is offline   Reply With Quote


Old 07-10-2004, 08:59 AM   #8
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
Default

Quote:
Originally Posted by markbet
I am sorry for offending you brothers. It was a question taht was asked of me, so knowing that you all are so educated at BBQ, I asked it. Now the adminstrators wants to ban me from the site, so be it, I was just trying to find out, I am totally new to this FARKING ****, so forgive me and my ignorance!

Markbet.. Your offending no one.... and I sure hope you know everyone is just pullin your chain. Theres 3 things we have fun with when we take a stand.... Boilin ribs, lighter fluid and soaking wood.

There are a few LAWS in the Brethrens world of BBQ. Not rules.. but LAWS

1 - NO LIGHTER FLUID

B. DONT WET YOUR WOOD

iii. DON'T BOIL THEM RIBS!


ps... Before i knew better.. i boiled ribs in beer and garlic, then grilled them. Then learned I screwed up and that was supposed to bratwursts. :)
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Old 07-10-2004, 02:31 PM   #9
Bill-Chicago
somebody shut me the fark up.

 
Bill-Chicago's Avatar
 
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
Default

Quote:
Originally Posted by ciret

Search the Q-talk forum for 3-2-1, that's the way to do ribs, 3 hours in smoke, 2 hours in foil and the last hour back in the smoke. And then of course there are all of the individual variations form all of the brothers. . .

Enjoy :D
I agree with Eric, the 3-2-1 is the way to go Mark.

What kind of cooker do you have?

Run on over to Cattle Call and introcuce yourself and tell us what your using. Then we can hit you up with a $hitload of proper tips.

Then you'll invite that neighbor over, he'll polish off a whole slab, and say "See, I told you to boil them"

Its up to you whether you want to just politely laugh, or tell him your a Brethren now and he's in for some new ways to cook from you. You can then teach him your "style" that you develop. Just look at Eric here, or Solidkick, or any of us.

But we need to know a bit more before we can focus some tips your way.

Hope them first smoked ribs turned out okay.

I think it was my fifth slab that was the first "edible" smoked rib I made. The rest were pretty much soot.

Anyone else out there remember "hey, I don't see smoke" so you would add more and more mesquite?
__________________
.
Bill-Chicago

The death of "willkat98"

Me: If you aren't woke, that means you're still sleeping, right?
Kid today: That's racist!

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle
Bill-Chicago is offline   Reply With Quote


Old 07-10-2004, 02:48 PM   #10
Solidkick
somebody shut me the fark up.
 
Solidkick's Avatar
 
Join Date: 10-21-03
Location: Bandera Owner in Missouri
Default

Quote:
I think it was my fifth slab that was the first "edible" smoked rib I made. The rest were pretty much soot.
OMG you brought back some memories! LOL Thanks to the brothers that taught me the 3-2-1 method. Best ribs I've ever made, consistantly!
__________________
Mr. Kick


------------------------------------------------
Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
Solidkick is offline   Reply With Quote


Old 07-10-2004, 10:37 PM   #11
Wayne
is One Chatty Farker
 
Wayne's Avatar
 
Join Date: 08-26-03
Location: Fall River, Kansas
Default

Keep in mind that it is the finished product that matters. My father-in-law steams his ribs before smoking them in a bullet smoker and they are good. Boiling is really a grillers trick and is not necessary if you cook in a real smoker with an offset firebox. Grills are designed to cook meat at a higher temperature than a smoker. If you don't boil or steam the ribs when cooking them on a grill then the outside will be done while the center is raw, and most people do not like their ribs rare. The boiling or steaming ensures that the ribs are cooked all the way through and it helps break down the collagen in the meat to make it tender and juicy. I recommend that you use the 3-2-1 method mentioned before. The 2 hours in the foil breaks down the collagen with moist heat the same as boiling and saves the flavor. This method is also easier than boiling. One of the general rules of smoking is that you hit the meat with smoke first and steam roast it later. That way the juices will tenderize the meat with the smoke flavor. Boiling the meat before smoking will limit the amount of smoke flavor that gets to the inside of the meat.
Wayne is offline   Reply With Quote


Old 07-11-2004, 03:02 PM   #12
BigAl
is Blowin Smoke!
 
BigAl's Avatar
 
Join Date: 08-11-03
Location: Castle Rock, CO
Default

DON'T BOIL RIBS, EVER!

It just farks up good water. If you want bolied ribs, just go to SAMS CLUB and buy some of their pre cooked, ready to throw away Ribs and don't waste your water
__________________
Big Al
Castle Rock, CO
:confused::idea: Fire Box Basket Designer, Heat Shield Inventor.

You can whip our Cream but you can't beat our SPAM.:clap:
[URL="http://www.AllenWilmer.com"]
[/URL]
BigAl is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Is Boiling Mc Ribs BBQ? barbefunkoramaque Q-talk 44 02-12-2012 01:02 PM
Boiling ribs LT72884 Q-talk 46 06-23-2010 06:20 PM
And you thought BOILING ribs was disgusting... Jeff_in_KC Q-talk 60 02-06-2008 11:31 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 11:43 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts