This is a discussion that I was involved on Amazon.com. It was pretty interesting because the topic was “how to cook ribs”. The answer for the best way to cook ribs varied from boiling them cooking in a smoker. Take a look at what they’re saying in this discussion:
Charles D. Hilton says:
boil them for two hours before bbq them for fall off the bone tender. THis is parboiling.
My advice: don’t waste your time on a $30 smoker. They’re cheap and WORTH IT. Throw some wood chunks in your regular bbq grill after wrapping them in foil and poking holes. That’ll get you by until you’re ready to get a real smoker ($300 & up). Once you do that if you’re like me, you just keep looking for that next bigger better model. The smokers that have separate cooking & wood chambers are really the cats meow, but I haven’t seen one under 5 grand. Happy smoking – once you start, you won’t go back!
Debra Lynn Jean says:
I soak my ribs overnight in Liquid Smoke, I just use enough to be able to smear all over ribs. I cut ribs into 4-5″ sections, line my crockpot with a crockpot liner, dump ribs and liquid smoke that it has been soaking into crock pot and set on low, if I am home after about 2 hours I will move ribs around so that they all sit in liquid at some point. Check after about 5 hrs and they will be falling off the bone. I move to grill, to grill on bbq sauce and to brown.
This is a gigantic hit in my house, alot easier then a smoker and defnitely better tasting then boiling them. Good luck
Recipe Diva says:
I used to simmer spareribs (pork) for about 40 min. before roasting them in the oven. I did it this way for years and then one day I read a new way to do them. So much easier and less mess and pots to wash. I will never go back to the old simmer way. I take baby back ribs, apply a dry rub I make up from about a dozen spices, lay them in my roasting pan ( no rack needed), and then roast them slow in a 275 degree oven for 2 1/2 to 3 hrs. No tending. THey are so tender and juicy! All the fat melts into the pan, so they are not greasy or fatty at all. Deee-lish! I serve the bbq sauce in a side dipping bowl at table.
gotta be careful with the pineapple juice… what it does is denature the proteins in the surface of the meat which can turn that surface mushy. if the ribs are tough (i.e. not prime ribs or baby backs) then long, low heat cooking is the best way to tenderize.
besides, i REALLY don’t like the sweetness of the pineapple juice. i’d rather add sweetness with a little brown sugar in my rub and sauce.
it makes me sad, too, TF. all the flavor goes down the drain with the water. the pros say “fat is flavor” (and they are correct) so when you boil ribs, the fat dissolves, floats on the water… and floats down the drain along with the meat juices which have also cooked out.
i have a weber kettle (two, actually… one which is smaller and was modified for a rotisserie) and i have been able to keep the coals low and slow (indirect heat) for the perfect ribs, both beef and pork. if you don’t think you have the time and attention to devote to the bbq and want to just finish them on the grill, put them in a pan, put on your favorite rub, cover with foil and put in a slow oven (200-250º) for about 4 hours or so, depending on the size of your rack. then put them on the grill to finish. you…
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- BBQ Ribs (Oven made) (lauralovinglife.wordpress.com)