Are you a type 2 diabetic? If so have you ever tracked your blood sugar before, after?
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Then quit drinking alcohol, because that has a far greater chance of causing type 2 diabetes, then you can smoke your ribs instead without worrying.
Rendered fat does nothing to change my blood sugar (I’m a type 1),Last edited by Richard Chrz; September 3, 2025, 10:06 AM.
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When in doubt about which way to go, I always fall back on my life's credo...
Here for a good time. not a long time!!Comment
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I wanted to play a video from Team America…then I thought about how I would rather not be banned from what SWMBO says is the best $25ish per year we spend!
Then I watched the actual video on YouTube and realized that I REALLY don’t want to post it…even if it wouldn’t get me in trouble.
Still, just don’t boil ribs…it’s not worth it!Comment
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My take: parboiled ribs will probably taste pretty good. Why wouldn’t they? I mean, they’re ribs!
But what is the name of this website? Will parboiled ribs taste amazing?
My guess is, if they tasted better parboiled, Meathead would have that as Step 1 in the ribs recipe. Because science and truth doesn’t care about sayings and posturing. And Meathead doesn’t either; if the ribs were better parboiled, he would say so.
Life consists of compromises.
You can choose to eat half a rack of AMAZING ribs, and accept the risk of a shorter life.*
You can choose to eat half a rack of okay parboiled ribs, and accept the possibility of a longer life.*
But those aren’t your only choices!
You can choose to eat half a rack of AMAZING ribs, and accept walking an hour a day to keep that A1C in line and still have the possibility of a longer life!*
You can choose to eat three AMAZING ribs, and some salad or broccoli, instead of half a rack, and accept that you have to eat less ribs and more vegetables to keep that A1C in line and have the possibility of a longer life!* (And you will have ribs for 4 meals instead of 2.)
I think it is interesting that, given four possible choices, with three of them being better food; and of those three better food choices, two of them giving the possibility of a longer life*; some people would choose worse food as their compromise.
*Keep in mind that you could always get hit by a runaway bus, negating this entire argument.Last edited by Mosca; September 3, 2025, 05:55 PM.Comment
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jfmorris I'm right there with ya'. In my 20's I could inhale an entire large pizza, rack of ribs or a 16-20oz steak with no problem. These days it's 2-3 slices of pizza, 3-4 bones of ribs and if we eat steak it's a 16oz split between my wife and I. Heck, we even split a twice baked potato when I make them. I can load up on asparagus or green beans though!
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This is a very long thread for what would almost qualify as a ban-worthy offense in many eyes.
No meed to ruin our food when there are many better options for being smart about our health.Comment
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Well then. If you are posting such things to recycle old arguments so that we can dance for your enjoyment, I am going to kindly ask you to stop doing that.Originally posted by bbqLuvComment
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When you simmer ribs (never boil, that squeezes out a lot of water), a great deal of flavor is extracted. The water turns brown. Water is a solvent. That's why you wash things with it. The brown in the water is flavor you have removed. I have done this and there is very little fat in the water. If you are worried about fat, don't eat ribs or burgers. They are loaded with fat. Unless you eat them a LOT, there is likely no harm done. You eat 80,000 meals in your lifetime. You can have ribs every now and then and it won't shorten your life by 1 minute.
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bbqLuv Docs are not always good cooks. Water cannot go above 212F so it doesn't render fat well. Believe it or not you can dry meat out by cooking in water because the heat causes the muscle fibers to contract and squeeze out water. Boiling turns the water brown and that is myoglobin and flavor that is lost. Dry warm air is a far better way to cook. If fat is the concern buy lean cuts like chops from the loin or tenderloin and trim all surface fat.
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Fat does not raise your blood sugar.
Simple medical fact.Comment
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One of my brothers used to parboil ribs..,
Some of the worst ribs I’ve ever been unfortunate enough to have foisted upon me. I’m not saying that they were gawdawful…but, eh..yeah, ok…they were gawdawful. He finally stopped doing that. Now they’re simply mediocre. On a good day. LOL
Since they’re still not great…barely edible is closer to reality…I can’t place ALL of the blame on them being parboiled.
And don’t get me started on either brother’s briskets. Doh!
Parents, on finding out what is on the menu for a party they’re having: “Oh crap, he’s making a brisket… Can’t you help?”
Me: “I’ve tried, they won’t listen…they’re convinced that theirs are perfect.” Perfect in a chewy shoe leather sorta way. O_oComment
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Someone suggested to me that she would start ribs in a pot of water and I could “finish” them on the grill.Comment
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