Da fuh?
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No!!!!!!!!!!!!!!!
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It's the perfect recipe...... for soup
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As Carolyn discovered, this is a thinly disguised rewrite of a Martha Stewart article from 8-9 years ago. It’s just different enough to avoid plagiarism.
On the one hand: naw. Just, no. On general principle, and because it doesn’t make any sense.
On the other hand: anyone wanna try it? Because there is only ONE hard and fast rule: The food either tastes good, or it doesn’t. Everything else is just talk.
I have a lot of racks of ribs in the freezer, I might sacrifice one of them next week, in the interest of science. I might even finish it under the broiler, just to be a real idiot.Comment
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There are lots of articles on 'pre-boiling' ribs or as Meathead pointed out 'par-boiling.' The couple articles I looked at talked about how to do it and the cons of this method. I don't think you need to waste a rack of ribs unless you are truly curious to see if you can pull it off and be satisfied with the end result.
I kind of skimmed this one. Boiling Ribs Before Grilling
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NO, just, NO!
Mods please remove this blasphemy... 😜Comment
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That pic of the boiled ribs reminds me of some restaurant ribs I had in Gatlinburg TN a few years ago. I'm pretty sure they left a permanent bad taste in my mouth.Comment
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So, way back when I was a very, very poor lad living in a rundown part of St. Louis, struggling to keep a roof over our head, food on the table and get medical help for my very sick 1st wife, we had some friends that lived in East St. Louis. They were even more poor than us. But, Ma-Ma (as she was known), used to score spare ribs from somewhere (don't ask, don't tell). She would boil those in a big pot on the only cooking device she had, a second-hand oven/range. Then, slather them with a homemade sweet sauce (probably ketchup and tabasco sauce) and broil 'em.
Gotta tell ya, when you don't see meat very often (or even a meal), they tasted great! Times and circumstances do change and I wouldn't try to recreate those few meals we had that way, but back then, it was a treat.
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I knew some kids who were in a home with some fairly bad parenting. When they boiled hotdogs, they drank the hotdog water because there was no other food.
(I am not trying to make this a contest, I guess my point is sometimes you just have to make do under the circumstances.)Last edited by Carolyn; January 4, 2024, 01:31 PM.
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This technique has been around for decades, called par-boiling and MANY restaurants use it on ribs. Boiling cooks the meat and extracts flavor. The water will be gray after the brine boil and that is flavor you cannot get back into the meat. The best way to cook meat is with warm air, not warm water.Comment
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I’d drink that bath water, I’ll tell you that!Comment
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Bah, humbug! Anyone who goes around brine boiling their meat should be brine boiled themselves and buried with a stake of steak in their heart.
With apologies to Chuck Dickens.Comment
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Those web-sites need content, and they don't care about the quality of it. The dude got paid to fill some space.Comment
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Yeah, really sad state of affairs on the ‘net. I spent my early career getting colleges and local schools connected. Now its advertising and people plagiarizing and/or just making stuff up. -
That is true. I don't know if it is new that people scan headlines or won't read an in depth article, but the net is how people get information these days, and it is scary what is being published by unqualified people with computers. It doesn't just reach the neighborhood, it potentially reaches millions of people. No editor, no fact checker, nothing to stop them.
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I discount all kinds of stuff without trying it.Originally posted by ItsAllGoneToTheDogs View PostComment
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"Boil ribs and the terrorists have won"
I used to "par-boil" ribs in beer, and then finish in my gasser. Country-style pork ribs that is.
Last edited by bbqLuv; January 4, 2024, 07:35 PM.Comment
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