Because fat may contribute to insulin resistance, it may be a good idea to par boil ribs. When A1c is too high.
There may be other reasons too.
There may be other reasons too.
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Sorry but I would rather have no ribs than boiled ribs. Just one man’s opinion.Last edited by Jfrosty27; September 2, 2025, 04:57 PM. -
@bbqLuv
I've been told by some in the restaurant business that boiling first speeds up the cooking / tenderizing process.
Then they finish them in the oven. I've never done it myself but here is a how-to from the food network channel that may help.
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I think bbqLuv is back at at 3 2 1 thing again, 3 whiskies, 2 wines, 1 beer.Comment
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Way back before I knew any better, I would boil my ribs in my secret blend of herbs and spices and finish them on the grill. I liked them, and so did just about everyone that tried them. I do them differently now, but you can make good ribs by par boiling them first, and if you make them that way for some perceived health benefit, then good on you. As long as you don't put ketchup on hotdogs we can still be friends.
On a side note you might want to also try the S.R.V. diet.
One bourbon
One scotch
And one beer.
This 3-2-1 thing doesn't seem to be working out so well.
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Fat on the ribs causes insulin resistance? Why does parboiling help?
I tried to look it up but found lots of articles on speeding up the cooking process or making them tender.Comment
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How about SV the ribs instead of parboiling? Would that accomplish what you’re looking for?Comment
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I used to parboil ribs in beer.
PBR=Par-Boil-RibsComment
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I think you can lower your insulin resistance by avoiding foods with high carbohydrate concentrations and limiting (EXTREMELY) your processed sugar intake. Of course, each person is different, both to tolerance and amount of food. I would say fat (as long as your intake isn’t excessive) probably isn’t contributing to the situation.Comment
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Oh my Lort!!! Do you eat ribs every day? Imma guess no.
Look at what you eat every day. And drink for that matter (I’m talking about cream in coffee, sugar laden drinks, etc not to mention alcohol). that’s where the problem is. I’d call put genetics, but I bet that’s a minimal contribution, I’m no doctor.
and stop me if you’ve heard this before: eat a vegetable! It’s all about balance and moderation. And while you’re at it…. Take a walk around the block.
💕💕💕Comment
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This just in..
In latest health news from the pharmaceutical industry.... breathing oxygen raises insulin resistance.
But.... there's as pill for that
Last edited by Finster; September 10, 2025, 04:31 AM.Comment
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Bkhuna - yeah, I heard my 4year old niece humming to a Jardience commercial while she colored. She had it down pat. That is when I realized the ‘broadway show’ commercials are not for us; they are pre-programming the kids. Hell, they already have most of the adult world in their pocket. Their future is in the children.
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By definition, parboiling is a method of partially cooking food in boiling water. When a recipe calls for parboiling, it is referring to the partial boiling of an ingredient just until it is soft but not cooked through. Parboiled ribs should not be confused with boiled ribs. Finishing off parboiled ribs in the smoker or on the grill still results in an acceptable BBQ offering - IMHO.
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Alan Brice Agree if the item is BOILED. Don't agree if parboiled. At least, this has been my personal experience with parboiled ribs. -
So dubob When the meat comes out of the water, it is clean and clear.
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What is this world coming to? Are the terrorist winning? Hell if you’re worried about fat this is not the place to be. Fat is flavor! We look for it when we shop. It’s what bacon is all about. We save trimmings of it and render them to get tallow or bacon grease. I’ve done low carb high fat diets several times. They work and supposedly help prevent insulin resistance. I’m old and haven’t had my glass of tea yet. Sorry!Comment
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No I watch my fat intake also since having a multiple bypass but you can smoke a lot of food and keep some of the fats down. Just don't do it as often and substitute a leaner cut sometimes. After last summer my LDL was up but I brought that back down soon. I did smoke four racks of baby's on Labor day weekend. By now would have smoked a good dozen. And only one pork shoulder this year.
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I started my rib journey with the par-boiled ribs, finished on a gas grill, because that is how my mom and dad told me to make them when I called them in 1989 after buying a gas grill for my first apartment. After doing it a few times that way, I learned to do better when my dad gave me the offset in 1994.
While some fat cooks off in the water, I think you would have to boil a long time to get an appreciable amount out of the meat itself, and my experience is that boiling makes the ribs tough. Slow cooking and letting the fat drip down in your smoker probably gets more out than boiling for 15-30 minutes will. Plus they will still taste good and be tender. The par-boiled ones, not so much.Comment
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