|
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. |
|
Thread Tools |
06-22-2010, 06:55 AM | #16 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
|
My father always par-boiled his ribs before he put them on the Weber kettle and smoked them, he said it got rid of the fat. A lot has changed since those days, I never got into the whole par-boiling thing.
Most chain restaurants that serve ribs par-boil to tenderize and de-fat. I always figured if you cooked them low and slow on the grill long enough the heat would take care of the fat on the ribs.
__________________
Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
|
06-22-2010, 07:10 AM | #17 |
On the road to being a farker
Join Date: 06-14-10
Location: Pekin IN
|
Okay...okay, if you must. Please post a pic of the dearly departed ribs after the massacre..... :)
__________________
Hi my names Steve, I have a problem........ |
|
06-22-2010, 07:14 AM | #18 | |
Full Fledged Farker
Join Date: 12-20-09
Location: Cincinnati, OH
|
Quote:
To funny CH!
__________________
Matt Schneider - "The Smokesman" - Velvet Smoke BBQ & Catering KCBS Certified BBQ Judge #54767 Weber Smokey Mountain 22 & Superior Smoker SS1 [B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B] |
|
|
06-22-2010, 07:17 AM | #19 |
Full Fledged Farker
Join Date: 12-20-09
Location: Cincinnati, OH
|
Oh - and make sure you put some beer in your boiling water - I hear it gives the ribs a nice smoky flavor!
Sorry, couldn't resist.
__________________
Matt Schneider - "The Smokesman" - Velvet Smoke BBQ & Catering KCBS Certified BBQ Judge #54767 Weber Smokey Mountain 22 & Superior Smoker SS1 [B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B] |
|
06-22-2010, 07:34 AM | #20 | |
Full Fledged Farker
Join Date: 12-20-09
Location: Cincinnati, OH
|
Quote:
Pop - the difference though is you are a wealth of knowledge and great advice. I have referenced you many a time and in practice your advice is spot on...now where is the "kiss a$$" emoticon? Seriously Pop, thanks for the time you put into this forum! Anyway, parboiling in a rich broth as you say would most certainly make for some very tasty ribs if time was an issue. Doing the same though in just water turns the pork into a grey flavorless mushy mess. There is a guy here in town that has his own place and parboils before going to the smoker...you bite into one of his ribs (which look great) and if ordered sans sauce they taste literally like water which I guess means they taste like nothing.
__________________
Matt Schneider - "The Smokesman" - Velvet Smoke BBQ & Catering KCBS Certified BBQ Judge #54767 Weber Smokey Mountain 22 & Superior Smoker SS1 [B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B] |
|
|
06-22-2010, 09:35 AM | #21 | |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
|
Quote:
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
|
|
06-22-2010, 09:35 AM | #22 |
On the road to being a farker
Join Date: 05-03-10
Location: Wichita, KS
|
I've had some pretty good chinese spare ribs that were boiled (as per the waitress). So I, too, think that a person could make some very nice ribs by boiling first provided that the boiling liquid is delicious.
|
|
06-22-2010, 09:41 AM | #23 |
is One Chatty Farker
Join Date: 08-01-09
Location: Henderson, NV
|
I par boiled my ribs for years. I am trying to purify my soul after joining this site and learn low and slow. My wife stills prefers by far my par boiled.
I boil the ribs for 20-25 minutes in onion, garlic, oregano and caraway seed. I get them just cooked. Finish on the grill for about 45 minutes even adding a chunk of wood for smoke. They do come out very moist and tasty. Now I recently did some rib tips indirect, no boiling, at about 300 with some hickory and cherry and they came out very good.
__________________
Paul 18.5 & (2) 22.5" WSM New Brumfield Offset Smoker/Grill 22.5" Weber One Touch Platinum [SIZE=2][COLOR=#000000][COLOR=RoyalBlue]Genesis[/COLOR] 3 Gasser Bradley [/COLOR][/SIZE]Bisquette[SIZE=2][COLOR=#000000] Pooper Bullpen BBQ Team [/COLOR][/SIZE] |
|
06-22-2010, 10:05 AM | #24 | |
On the road to being a farker
Join Date: 09-29-08
Location: Audubon, IA
|
Quote:
This one has me confused.... You want to boil them after the roast?
__________________
22" WSM, 22.5" Weber Kettle |
|
|
06-22-2010, 10:10 AM | #25 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
|
|
|
06-22-2010, 10:22 AM | #26 |
is One Chatty Farker
Join Date: 10-22-08
Location: Philly, PA
|
After you boil the ribs save the water all the flavor will be in the water. I say don't do it.
__________________
AKA "Huck" BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL] Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL] |
|
06-22-2010, 10:45 AM | #27 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
|
I say go for it and see if you like them.
|
|
06-22-2010, 11:09 AM | #28 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
|
I don't boil but some of the best ribs I've made were grilled not smoked. It's a whole different taste.
|
|
06-22-2010, 01:11 PM | #29 | |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
|
Quote:
"after i roast them, i put them in a "steam chamber" and that makes them more tender and keeps them moist so they wont dry out." I took the steam chamber to be some sort of device that almost boils them or adds water to em. Maybe ill just boil for 20 min then roast.. Dont get me wrong, low and slow is cool and all but so far all my ribs come out tasting way bitter. Even if i dont use smoke, they come out tasting weird. So im gonna try something new and see how i like em. thanx Matt
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
|
|
06-22-2010, 01:19 PM | #30 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
|
Interesting. I need you to teach me. haha. I SUCK at low and slow for ribs.
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
|
Tags |
simmering traditionally |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Is Boiling Mc Ribs BBQ? | barbefunkoramaque | Q-talk | 44 | 02-12-2012 01:02 PM |
And you thought BOILING ribs was disgusting... | Jeff_in_KC | Q-talk | 60 | 02-06-2008 11:31 PM |
boiling spare ribs? | markbet | Q-talk | 11 | 07-11-2004 03:02 PM |
Thread Tools | |
|
|