Screw the BBQ sauce - all that matters is that you BOIL THE RIBS FIRST

[Rabrrrrrr]

I can't imagine eating any ribs, or any beef for that matter, that aren't boiled first.

F-ing proletariat idiots.

The sauce is utterly irrelevant.

BOILING is what is important and will infuse the bestest possible taste.

[SoCalDem]

1. and it gets rid of the excess grease..

:)

[Shoedogg]

2. Oh my dear God, no!!!!!!!

NEVER, EVER, boil them or any other meat!!

[Red State Rebel]

3. I'm with you - why would you boil it???

[blondeatlast]

23. A New Yorker advising us on BBQ ribs? Never boil--never!

That's like me telling Madhur Jaffrey how to make na'an!

And we thought the Dean/Kerry debates were nasty--this is all out...
heated discussion?!

[Wapsie B]

4. Pressure-cooking

for 6-8 minutes with your favorite rub and a little water will do wonders for the meat. It will infuse the meat with the flavors of the rub, and it will make them perfectly tender for the grill.

[DiverDave]

5. I use the baking bags,

put the ribs in the bag, cover with BBQ sauce, cook @ 350 for 30-40 min.
Take them out, toss on a hot grill with more sauce...MMMMM!
the meat just falls off the bone.
Good for chicken too.

[spinbaby]

6. No, no, no!

Boiling removes the tasty grease. The secret to pork is to cook it for a long time at a very low temperature. Wrap those ribs in foil (you did use your rub and your marinade, didn't you) and bake them at about 200 for at least three hours.

[RebelOne]

7. Absolutely right

Before I became vegetarian, whenever I fixed ribs, I always boiled them first. That would get rid of most of the fat.

[supernova]

10. You want fat

it's what carries the flavor of the rub or sauce you use.

God, what is this aversion to fat?

[supernova]

8. No, I've never had to to that

But then again, PORK, is the PROPER BBQ!

[matcom]

9. i shall now wage Jihad on yo' A**

that statement is COMPLETELY unpatriotic and sacriligious :grr:

[SOteric]

11. I'd like to enlist in your army of Jihadniks.

As. If.

Boil the ribs, @#$%@#! Sauce doesn't matter, @#@#$%@#%^! Infidel!

[matcom]

12. i annoint you General of the charcoal

Praise be to all things dry rub! Go forth and procreate. Bring me back 100 sets of bi-sexual 22 year old twins who own liquor stores. When you have fulfilled this, grab the charwood and light the smoker.

Praise be.

[Rabrrrrrr]

20. Oh, wait, if there's gonna be bi-sexual 22 year old twins involved,

who own their own liquor stores, maybe I'll change my mind...

[Rabrrrrrr]

19. Mwuhahahaha!

In fact, after I boil them for a good 10 hours, I just throw 'em away and have a nice bowl of miso soup with chunks of TOFU! HA!!

[blondeatlast]

24. Enlist me, sir! This depravity MUST BE STOPPED!

Edit: stopped, but stooped actually works, in my mind...

[AngryAmish]

13. Remove the membrane

My store now automatically removes them, but for years I would have to get the butcher to do it. (I've done it and it can be a bitch.)
I am talking about the tough membrane on the underside of the ribs. It comes off like a sheet of paper - if the paper was really adherent and tough.

No membrane, ribs are automatically much more tender.

Also, dry rub. Marinades can flare up and char.

[AngryAmish]

14. Oh - Never, and I mean ever, boil ribs

Leave beef ribs for dogs.

[soothsayer]

15. use a spoon handle---slide it under one end of the membrane

and, using a towel (cuz it's slippery) just pull pull pull until it peels right off.

I agree, it's a must do!

I can maybe, MAYBE see boiling ribs if you're going to grill them on a kettle, but if you're going to barbecue, forget it! Would defeat the whole purpose of low and slow cooking. yeesh.

[yelladawg]

16. Smoke em

Use pecan or black walnut wood. Use a dry rub base of garlic, cayanne pepper, a little mint, salt, and more garlic. Never let the temp in the smoker get above 180. Don't soak the wood in water, use the damper to create smoke by choking the fire. Smoke for at least 5 hours.

191 first place finishes nation wide in BBQ contests over 30 years can't be too bad.

[AngryAmish]

18. I wish I had a smoker

There are not many good BBQ places in Chicago. I have one place I really like, and other places I go to just to get a fix. My main problem about Chicago ribs is that I like a thin, red vinegar based sauce. The big joints (Carson's) have sweet sauces and do not cook the ribs long enough to get rid of big hunks of fat. Too greasy. Proper smoked ribs are not really greasy.

[GOPisEvil]

17. BLASPHEMER!!!!!!!!!!!!!!!

[Hotler]

21. NO, no, no, never boil.

always cook low and slow.

[Blue-Jay]

22. Boiled meat?

What are you? British?

:P