Cooking Related: Agree or Disagree

FormerHangie

FormerHangie

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FormerHangie
I read this statement on AmazingRibs.com:

If you boil ribs the terrorists win.



Agree or Disagree?


I'm kind of a novice when it comes to ribs, I don't have an opinion yet.
 
Agree. The only meat you are allowed to boil is brats in beer.
 
That site lost me when they called this cooking with charcoal:

fuse_in_kettle.jpg
 
Ah yes, and about the boiling, that would be ridiculous. Is anyone really straight boiling the ribs, or are they using sous-vide?
 
Agree completely. Boiling is to destroy pork and render it slimy, taste, & texture-less.

Simmering in sauce AFTER thoroughly getting a good flame searing, fat rendering cooking over smoke and fire though to finish it out is acceptable.
 
Johann said:
Ah yes, and about the boiling, that would be ridiculous. Is anyone really straight boiling the ribs, or are they using sous-vide?
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I have watched the ribs in TX go direct into a pot of water. Even if you use a sous-vide without first rendering out the fat over the fire, the texture still comes out nasty, soft and slimy.
 
Captain's Ribs:

Set slabs over white coals and wood chips bone side down with the lid down and decent draft pulling. Test the meat at around 10 minutes and see if it's cooking on the bone yet.if it is, time to flip onto the meat side for a few more minutes over an uncovered grill.

Now is the sauce part, two ways to go about it, I use Maull's Smokey. If I'm cooking them just for a couple of people, I'll lay on some sauce at the end and let it caramelize over the fire for a couple minutes each side.

If I'm doing it for a big crew though, once did em for 150 people, then I get several cases of sauce to put in big vats and the slabs come off the fire about 2/3rds done, the racks get split into long and short end then 3/4 sliced between the ribs. Once prepped for the plate they go in the vat of simmering sauce to finish cooking and absorb some sauce spices.
 
I always boil in apple juice for 20 minutes prior to putting on the barbeque
 
Henning said:
Captain's Ribs:

Set slabs over white coals and wood chips bone side down with the lid down and decent draft pulling. Test the meat at around 10 minutes and see if it's cooking on the bone yet.if it is, time to flip onto the meat side for a few more minutes over an uncovered grill.

Now is the sauce part, two ways to go about it, I use Maull's Smokey. If I'm cooking them just for a couple of people, I'll lay on some sauce at the end and let it caramelize over the fire for a couple minutes each side.

If I'm doing it for a big crew though, once did em for 150 people, then I get several cases of sauce to put in big vats and the slabs come off the fire about 2/3rds done, the racks get split into long and short end then 3/4 sliced between the ribs. Once prepped for the plate they go in the vat of simmering sauce to finish cooking and absorb some sauce spices.
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So you're actually using ten minute cooking times with raw ribs doing that? Do they come out tender?
 
Ribs: First buy a Green Egg or similar smoker/grill.
Next prepare ribs by removing membrane from back of ribs.
Sprinkle with Cavendars or other dry seasoning.
Cook on Green Egg for 3-4 hours at 275 degrees. Remove from grill add John's secret rib sauce, eat until you feel like you are going to throw up. Force down one more rib, refrigerate leftovers.:D
Secret rib sauce: equal parts dry Vermouth, spicy brown mustard and honey, bring to a boil, simmer for 10-15 minutes uncovered. Also good with chicken. ;)
 
Sac Arrow said:
So you're actually using ten minute cooking times with raw ribs doing that? Do they come out tender?
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Kind of, I don't want 'fall off the bone' tender though. Ribs are primeval food, through them we can connect to our CroMagnon ancestors. I want to dig my teeth through a firm layer and tear it off the bone, but have enough moisture that after two or three chews its now nice and tender, not stringy. Any times I give are not particularly accurate as the meat on the ribs and bone size can vary greatly, also, I don't wear a watch.:D That's why I give a reference as to the state of cooking as well. The bone side down over mid/low smokey heat until when I cut into it I can see the meat starting to cook on the bone. That's the key to getting a good tear texture without over cooking.
 
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Henning said:
Kind of, I don't want 'fall off the bone' tender though. Ribs are primeval food, through them we can connect to our CroMagnon ancestors. I want to dig my teeth through a firm layer and tear it off the bone, but have enough moisture that after two or three chews its now nice and tender, not stringy. Any times I give are not particularly accurate as the meat on the ribs and bone size can vary greatly. That's why I give a reference as to the state of cooking as well. The bone side down over mid/low smokey heat until when I cut into it I can see the meat starting to cook on the bone. That's the key to getting a good tear texture without over cooking.
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I might have to try that. I rarely have enough time to spend 4-5 hours slow cooking.
 
Sac Arrow said:
I might have to try that. I rarely have enough time to spend 4-5 hours slow cooking.
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Oh hell no lol. Even when doing the simmer method total time is 30 minutes until people start eating. Just don't ever totally finish cooking ribs over the fire, because that hot bone will continue to cook the meat for a couple minutes before you can pick it up to eat. For the fire I like full white coals then I throw some beer soaked hickory chips on (I used mesquite in TX).
 
3-2-1 method on a smoker @ 195 degrees.

3 hours on the rack. 2 hours wrapped in foil. 1 hour back on the rack with BBQ slop all over them.

mmmm,mmmm, good!
 
Henning said:
6 hrs for barely any meat? 195 is what I make Jerky at, not BBQ.
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Fatty tough ribs are disgusting and an abomination.

Try it.

The foil for two hours does the trick. They cook very little in the foil. It steams them tender. Then you take them out of the foil and baste them with BBQ sauce and let it carmalize. This step may not take one hour. NEVER put your sauce on ribs until the last step or it will burn. Anything with sugar in it will burn easily. :wink2:
 
txflyer said:
Fatty tough ribs are disgusting and an abomination.

Try it.

The foil for two hours does the trick. They cook very little in the foil. It steams them tender. Then you take them out of the foil and baste them with BBQ sauce and let it carmalize. This step may not take one hour. NEVER put your sauce on ribs until the last step or it will burn. Anything with sugar in it will burn easily. :wink2:
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Oh, I have tried it, I ate a bunch of TX BBQ, never had any I liked, it was all slimy and mushy like it belonged on an Early Bird Special down at the Blue Hair Diner.:rofl:
 
Henning said:
Oh, I have tried it, I ate a bunch of TX BBQ, never had any I liked, it was all slimy and mushy like it belonged on an Early Bird Special down at the Blue Hair Diner.:rofl:
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Now wait a minute.

"ate a bunch" and "never had any I liked" don't fit with each other. :nonod::nono:
 
txflyer said:
Now wait a minute.

"ate a bunch" and "never had any I liked" don't fit with each other. :nonod::nono:
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It's TX, you still have to eat, either crap Tex-Mex, crap BBQ, crap Catfish, or some greasy diner pile are all the choices you have besides DQ and Sonic.:rofl: yeah, over 7 years living there, I ate a lot of crappy BBQ. I finally just stuck to brisket because even a Texan can't screw up a brisket too bad.:rofl:;)
 
Boiling isn't even on the table. The only time ribs should see water is that if you have tons leftover and you freeze them, the best way to warm them up is to immerse them frozen still in the plastic to reheat them.

The cooking question is to "foil" or not. I used to never foil, but I've found it gets quicker and more consistent to do so.
 
Henning said:
I have watched the ribs in TX go direct into a pot of water. Even if you use a sous-vide without first rendering out the fat over the fire, the texture still comes out nasty, soft and slimy.
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Oh dear! Where? I'll be happy to correct this abhorrent behavior!
 
I'm sure Henning really did live in TX, but somebody must have kicked his dog or bad-mouthed his mom or done something else to really torque him off, 'cause he's got an unreasonably bad attitude about the whole experience.

I don't know where I'd go to find "slimy BBQ" in TX. For one thing, there's no such thing as "Texas BBQ". Just like there are regional differences in BBQ across the country, TX is big enough that there are regional differences here, too. East TX BBQ is loads different from Central TX BBQ.

But nowhere in TX am I familiar with people boiling ribs.

Plenty of photos here of Central TX style BBQ. Nothing's boiled. And if Henning couldn't find anything in this batch of meat that pleased his palate, well, he's got a weird palate. (Caution: Annoying auto-play video embedded on page.)

http://www.austin360.com/news/enter...becue-in-austin-according-to-matthew-o/nfzW4/
 
I tried a hybrid recipe that involved both some low and slow, and a step where the ribs were were steamed in packets of apple juice. The ribs turned out OK, but it sure was a messy process. I'm going to try something different next time, that is, if everyone liked eating ribs.
 
I bake my ribs wrapped in foil for about 3 hours, then throw them on the grill for about 30 mins. The sauce doesn't get added until the grilling stage.

Never had anyone complain about mine besides the 2 Tablespoon Red Pepper incident. Let's just say, that night, even breathing near the ribs caused you to uncontrollably cough. :hairraise:
 
Boiled ribs yields falling off the bone behavior but mealy consistency. It's an abomination unto the lord of barbeque.
 
FormerHangie said:
I read this statement on AmazingRibs.com:

If you boil ribs the terrorists win.



Agree or Disagree?


I'm kind of a novice when it comes to ribs, I don't have an opinion yet.
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Agree. You don't even joke about boiling ribs.

I'm trying to think any meat or meat product that should be boiled. Corned beef is about alkyy I can come up with, and that might even be wrong. Even the lowly hot dog deserves a grill or a hot cast iron skillet.
 
Matthew said:
Agree. You don't even joke about boiling ribs.

I'm trying to think any meat or meat product that should be boiled. Corned beef is about alkyy I can come up with, and that might even be wrong. Even the lowly hot dog deserves a grill or a hot cast iron skillet.
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There are some sausages that do well when parboiled, then sauteed. Someone already mentioned bratwurst in beer, to that I'll add kielbasa in a Low Country boil.
 
Ribs should be slow cooked in a smoker. I have had ribs that were first boiled and then transferred to a grill that were pretty doggone good but finding a cook who knows how to do that skillfully without destroying them is very difficult. Most cooks who boil them first end up ruining them and turning them to mush.
 
Boiling, microwave, gas, charcoal is all for soft shoes types


The only proper way to cook meat is with a Braai.

You make a fire, preferably with camel thorn wood.

Drink around the fire till it goes out

Put the grid over the embers

Through your meat on

Only cook it to med rare.

Enjoy

Meat-on-the-Braai2.jpg
 
txflyer said:
3-2-1 method on a smoker @ 195 degrees.

3 hours on the rack. 2 hours wrapped in foil. 1 hour back on the rack with BBQ slop all over them.

mmmm,mmmm, good!
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+1

I have a Traeger and I do 3 hours of smoke, 2 hrs at 180, 1 hr at 225, and juggle the "sauce hour" by feel. Makes ribs you would kill for.
 
3af4149858c2f9114c8ea10d4faf40db.jpg


Just started some pork on the egg...simple rub and then going to smoke them for several hours at 225
 
James_Dean said:
+1

I have a Traeger and I do 3 hours of smoke, 2 hrs at 180, 1 hr at 225, and juggle the "sauce hour" by feel. Makes ribs you would kill for.
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It's an art and not a science most definitely.

Cooking times will vary on a smoker depending on the wood, the outside temps, the humidity, and probably a bunch of other factors I'm not aware of. Overall, the 3-2-1 method is consistent.

I de-membrane my ribs and do the mustard slime trick all over them. Smear them with mustard, then shake your rub on. The mustard cooks off but leaves them tangy and tender. I like to use pecan wood on ribs. Hickory burns hot and leaves a very heavy taste on smaller portions of meat. Briskets and bigger cuts go on hickory or mesquite at my house. :yes:
 
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