If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Yeah I read all this the other day too, and to be honest, I can understand why it was done in that roadside bar in Indonesia or wherever Nuri's is - to save time. You can par boil, and then grill them up fast for serving. I could do the same thing by smoking for a few hours, then grilling with some sauce for serving I imagine.
I do admire Raichlen. After all, he traveled the world for years searching out and seeking for barbecue, and he sure found it. Everywhere! The Barbecue Bible was the first cookbook I owned that was not my wife's, and I still turn to it for inspiration from time to time.
My grandmother used to braise ribs in the same roaster she used for a goose. Coated them with Open Pit near the end. It was a treat 30-40 years ago. Sometimes she'd use backribs; sometimes she used country style.
Earlier I posted a snarky comment about the boiling but when I first started " cooking" ribs my process was soak overnight in Budweiser and then grill direct over coals on a kettle. Everyone raved about them…maybe ill run a set like that this weekend for old time sake and stack them up against todays method.
You should just try it, to compare to what you've been doing lately!
I've been thinking of direct grilling a rack as high as I can above the coals on an elevated cooking grate. That would mirror the method used by the Rendezvous in Memphis, but they grill them a good 2-3 feet above the fire. I might get things 18 inches above the fire at most, if I stack some bricks to elevate the cooking grate on top of.
My uncles used to grill ribs on a kettle, nothing to raise the rack. Just flip a lot and glaze at the end. They were great and I have tried it several times but I couldn't get mine to come out right. Usually tough and dry. So I just stopped wasting wibs
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