Comments on: Don’t Boil Ribs http://www.grillmaestro.com/dont-boil-ribs.htm my journey from grill meekdom to mastery Tue, 02 Dec 2008 14:10:29 +0000 http://wordpress.org/?v=2.6.5 By: tex http://www.grillmaestro.com/dont-boil-ribs.htm#comment-158610 tex Sat, 12 Jul 2008 03:26:20 +0000 http://www.grillmaestro.com/?p=235#comment-158610 If you like boiled ribs you might as well put them in the microwave!! YUCH!!!!! If you like boiled ribs you might as well put them in the microwave!!
YUCH!!!!!

]]> By: cb http://www.grillmaestro.com/dont-boil-ribs.htm#comment-151807 cb Wed, 25 Jun 2008 16:26:53 +0000 http://www.grillmaestro.com/?p=235#comment-151807 I recently posted a recipe suggestion from a reader who first par-boils his ribs, then wraps them in saran wrap and slow cooks them. When I posted it I commented that I'd hear all kinds of "NO YOU FOOL" from the purists. One old sage wrote in and said something to the effect "Don't worry about it CB. There is no Right and no Wrong. It's what works for you. The purists do it because they can, not because it's best." I appreciate that because it's true. There are experts who tell me not to pour the beer in the glass directly, rather on the side, so the carbonation doesn't get released - and there are experts who say to pour the beer directly and let it foam to 'release the carbonation and the aroma properly.' Uh, thanks - I take my Miller in the bottle please. What I'm getting at is - if you par-boil ribs for say, 15 minutes in a mixture of herbs, salt and vinegar mixed in the water - what's the difference from overnight brine in the same without the heat? Or if you add so much spicy rub to the ribs so as to turn them into merely a delivery medium for the rub flavors - what difference does it make if you boil or brine them first? What about the guy who does the multiple hours of slow cooking to break down the toughness and connective tissues in the meat - so the ribs are perfectly cooked - only to drown them in sauce? I guess what I'm saying is boil - don't boil, brine - don't brine, rub - don't rub, sauce - don't sauce, slow - fast cook, microwave - oven - grill - smoker, it really doesn't matter if YOU are happy with the results! What do YOU like? Try em all - figure out what you most enjoy and (drum roll puleeeeze) To hell with what the experts say! Happy Grilling - CB I recently posted a recipe suggestion from a reader who first par-boils his ribs, then wraps them in saran wrap and slow cooks them. When I posted it I commented that I’d hear all kinds of “NO YOU FOOL” from the purists. One old sage wrote in and said something to the effect “Don’t worry about it CB. There is no Right and no Wrong. It’s what works for you. The purists do it because they can, not because it’s best.”

I appreciate that because it’s true. There are experts who tell me not to pour the beer in the glass directly, rather on the side, so the carbonation doesn’t get released - and there are experts who say to pour the beer directly and let it foam to ‘release the carbonation and the aroma properly.’ Uh, thanks - I take my Miller in the bottle please.

What I’m getting at is - if you par-boil ribs for say, 15 minutes in a mixture of herbs, salt and vinegar mixed in the water - what’s the difference from overnight brine in the same without the heat?

Or if you add so much spicy rub to the ribs so as to turn them into merely a delivery medium for the rub flavors - what difference does it make if you boil or brine them first?

What about the guy who does the multiple hours of slow cooking to break down the toughness and connective tissues in the meat - so the ribs are perfectly cooked - only to drown them in sauce?

I guess what I’m saying is boil - don’t boil, brine - don’t brine, rub - don’t rub, sauce - don’t sauce, slow - fast cook, microwave - oven - grill - smoker, it really doesn’t matter if YOU are happy with the results! What do YOU like? Try em all - figure out what you most enjoy and (drum roll puleeeeze) To hell with what the experts say!

Happy Grilling - CB

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