how long to boil ribs for?
- Thread starter svtour
- Start date
Boil? Why would you want to boil them?
The only way I've ever made ribs is to grill them. Cover them with BBQ sauce, and cook them over a low, covered grill for 25 mins or so. If they're getting a little charred but still aren't done, but them in the over for a few minutes until they're cooked all the way through.
The only way I've ever made ribs is to grill them. Cover them with BBQ sauce, and cook them over a low, covered grill for 25 mins or so. If they're getting a little charred but still aren't done, but them in the over for a few minutes until they're cooked all the way through.
NEVER
Here is why, the water will cause the protien molecules to bind together making the meat very tough. The only way to tenderize the meat once this happens is to continue cooking the ribs in water till the meat breaks down completely. If you cook in this manner, the ribs will be tasteless because you cooked all of the flavor away, just throw the ribs away and drink the water.
If I ever served any of my customers a boiled rib, I would lose my entire customer base and be laughed out of at least three professional organizations.
i heard its better to boil them first before you put them on the bbq, because it makes them more tender
Geekbabe
Moderator Emeritus<br>Elite Member
Originally posted by: Electric Amish
Boil? Let me guess, you live or are from the UK?
amish
Actually I was going to ask which ATOT member he had killed in his basement and was planning on cooking
Halloween's coming you know
Let me know how much time you have, what kind of cooking equipment you have access to, your cooking skills, the quaility of the ribs, and I will help you with the best way to prepare yourself some top notch ribs. At least I'll try!
well, im not a bood cook. im not sure of the equipment, or the type of ribs. i just put them on the grille, thanks tho!
I used to work in a resturant. The ribs came frozen. Instead of microwaving them, which toughend the meat, you boil them. I haven't done it for alomst 4 years now, but my best guess is some where between 25 - 40 mins. If they are in a plastic bag, just leave them in there and boil till thawed.
Set your grill for low heat, if you are using gas, only light one side of the grill, if you are using charcoal, put all of the coals to one side. Place the ribs on the opposite side of the grill that is lit and close the lid, this is called indirect cooking. Try to avoid flare-ups because this will cause the temp to rise in the grill and burn the outside of the ribs. Cooking this way could take up to about two hours depending on the size of the ribs. Cooking slow like this melts the fat that is in the meat, naturally tenderizing and adding loads of natural flavor to your ribs. Place the sauce on the ribs during the last 10~15 minutes of cooking, so it doesn't burn and give a nasty taste to the food.
the only time i ever had boiled ribs was the one time i went to an "all you can eat for $8.95" ribs place.
they were horrible - boiled, then some cheesy bbq sauce added after boiling - yecch.
they were horrible - boiled, then some cheesy bbq sauce added after boiling - yecch.
Hayabusa Rider
Admin Emeritus & Elite Member
- Jan 26, 2000
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You might consider brining the ribs. That puts moisture in the ribs and allows you to slow cook them without drying
HomeBrewerDude
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- Jan 18, 2001
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I was looking at a book last weekend on pork ribs. The complete meat cookbook (highly recommended) says that you shouldn't hard boil your ribs. Rather, you should slow cook them in water (i think they say add flavor if you want) without boiling them. At least an hour. Perhaps more...I can't really remember.
If you are talking Beef ribs then I would say ignore this post altogether.
If you are talking Beef ribs then I would say ignore this post altogether.
Took the words right out of my mouth. Brining the ribs in water, sugar, and salt for an hour or so will ensure the meat stays moist during cooking without losing flavor.
As for the cooking itself, BarbeQueGuy has it down to a T...er...Q...
I was always taught to slow-cook ribs (almost like a braise) before grilling. I take spare ribs and cut them into racks of about 6-8 ribs each, season with salt and pepper and wrap each rack *tightly* in foil. Cook them at about 325 - 350 deg F in the oven (switch the racks once for even cooking) and take them out after about 1- 1 1/2 hours. They should be very tender by then. Mix them up with your sauce and grill, basting as you go, should take another 10-20 minutes. One advantage to this approach is that a fair amount of the fat cooks away.
Of course, my southern-born father would pitch a fit over this, but the *real* thing requires an honest-to-goodness barbeque *pit* and some real talent...... At least I don't put sugar in my skillet cornbread!
Now I'm hungry.....
fraz
Of course, my southern-born father would pitch a fit over this, but the *real* thing requires an honest-to-goodness barbeque *pit* and some real talent...... At least I don't put sugar in my skillet cornbread!
Now I'm hungry.....
fraz
I would agree with all of that however what I also do whether I'm using a regular grill or smoker is I get one of those disposable pans and fill it with water and put that directly under the ribs. You can put this directly on top of the coals or your gas burners which allows you to cook more evenly and it will prevent flare-ups. I use both burners or I place the charcoal evenly when I do this. Traditional grills aren't really made for indirect cooking, they're shaped to distribute heat evenly from an evenly distributed heat source.
A book I really like is called Smoke and Spice ISBN 155832061. Talks about smoking, types of wood, rubs, marinades, etc.
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