Thread: Boiling ribs before you grill them?

<[email protected]> wrote:

> My brother insists on boiling ribs before grilling them just wondering
> where this idea comes from?
> In my many years of being a cook and cooking at home I have never seen
> this done.The idea seems odd to me other than being in a huge rush to
> eat them..

The only advantage to this is to save time. There are a dozen
disadvantages to this though.

At least try and convince him to cook them in the oven for a few
hours at a low temp (250-275F), then finish on the grill. That will
preserve much of the beef flavor and give you some grilled taste.

If he can't do that, then have him grill pork baby back ribs only
(no boiling necessary).

-sw

On Sun, 30 Mar 2008 23:09:09 GMT, Sqwertz <[email protected]>
wrote:

><[email protected]> wrote:
>
>> My brother insists on boiling ribs before grilling them just wondering
>> where this idea comes from?
>> In my many years of being a cook and cooking at home I have never seen
>> this done.The idea seems odd to me other than being in a huge rush to
>> eat them..
>
>The only advantage to this is to save time. There are a dozen
>disadvantages to this though.
>
>At least try and convince him to cook them in the oven for a few
>hours at a low temp (250-275F), then finish on the grill. That will
>preserve much of the beef flavor

Who said anything about beef?

Slow braising for ribs is not unheard of. Actually, it tenderizes the
fibers that keep the meat to the bone.

Brawny <[email protected]> wrote:

> On Sun, 30 Mar 2008 23:09:09 GMT, Sqwertz <[email protected]>
> wrote:
>
>><[email protected]> wrote:
>>
>>> My brother insists on boiling ribs before grilling them just wondering
>>> where this idea comes from?
>>> In my many years of being a cook and cooking at home I have never seen
>>> this done.The idea seems odd to me other than being in a huge rush to
>>> eat them..
>>
>>The only advantage to this is to save time. There are a dozen
>>disadvantages to this though.
>>
>>At least try and convince him to cook them in the oven for a few
>>hours at a low temp (250-275F), then finish on the grill. That will
>>preserve much of the beef flavor
>
> Who said anything about beef?
>
> Slow braising for ribs is not unheard of. Actually, it tenderizes the
> fibers that keep the meat to the bone.

That's nice <yawn>

-sw

On 2008-03-30, Brawny <[email protected]> wrote:

> Slow braising for ribs is not unheard of. Actually, it tenderizes the
> fibers that keep the meat to the bone.

So does roasting at 225-250 deg F for a few hours. Boiling ribs does nothing
but remove flavor.

(chrystonacrutch, how long does this go on!?)

nb

Brawny wrote:
> Sqwertz wrote:
>
> > dragon wrote:
>
> >> My brother insists on boiling ribs before grilling them just wondering
> >> where this idea comes from?
> >> In my many years of being a cook and cooking at home I have never seen
> >> this done.The idea seems odd to me other than being in a huge rush to
> >> eat them..
>
> >The only advantage to this is to save time. �There are a dozen
> >disadvantages to this though.
>
> >At least try and convince him to cook them in the oven for a few
> >hours at a low temp (250-275F), then finish on the grill. �That will
> >preserve much of the beef flavor
>
> Who said anything about beef? � �

The OP didn't say about pork either, maybe mammoth ribs

> Slow braising for ribs is not unheard of. �Actually, it tenderizesthe
> fibers that keep the meat to the bone. �

The OP didn't say how whatever ribs are to be eventually prepared... I
think this is about stinkin' troll ribs.

[email protected] wrote:
>
> My brother insists on boiling ribs before grilling them just wondering
> where this idea comes from?
> In my many years of being a cook and cooking at home I have never seen
> this done.The idea seems odd to me other than being in a huge rush to
> eat them..

It would melt some of the fat off, which would avoid
flare-ups if you barbeque incorrectly (using direct
rather than indirect heat).

[email protected] wrote in news:fbe3a821-f720-40ca-a41d-
[email protected]:

> My brother insists on boiling ribs before grilling them just wondering
> where this idea comes from?
> In my many years of being a cook and cooking at home I have never seen
> this done.The idea seems odd to me other than being in a huge rush to
> eat them..

The idea comes from people who would not want to take the time to do them
the right way.

Saerah

notbob wrote:

> On 2008-03-30, Brawny <[email protected]> wrote:
>
> > Slow braising for ribs is not unheard of. Actually, it tenderizes the
> > fibers that keep the meat to the bone.
>
> So does roasting at 225-250 deg F for a few hours. Boiling ribs does nothing
> but remove flavor.
>
> (chrystonacrutch, how long does this go on!?)

Rub then with salt, pepper and garlic powder, stick them in a pan, cover and seal
with foil and bake them at about 250-300 for a bout two hours.

On Sun, 30 Mar 2008 23:35:28 GMT, Sqwertz <[email protected]>
wrote:

>That's nice

You're welcome.

On Sun, 30 Mar 2008 23:35:35 GMT, notbob <[email protected]> wrote:

>So does roasting at 225-250 deg F for a few hours.

Do you understand the term "braising"?

On Sun, 30 Mar 2008 16:36:59 -0700 (PDT), Sheldon <[email protected]>
wrote:

> I think this is about stinkin' troll ribs.

Mustard dipping sauce and a scoop of cheese grits would impress
Martha. <vbg>

[email protected] wrote:
> My brother insists on boiling ribs before grilling them just wondering
> where this idea comes from?

A late rfc poster named Moosie; RIP.

> In my many years of being a cook and cooking at home I have never seen
> this done.The idea seems odd to me other than being in a huge rush to
> eat them.

I'd bet a lot of people simmer them for a while before
grilling but
won't admit to it.

gloria p