Question

paulyd213

Newbie

Original poster

Jun 9, 2012

9

10

WInchester Va

• Jun 9, 2012

• #1

So I am an avid watcher of Diners, Drive ins & dives. I watched a bbq one last night and a dude in Vegas (John Mulls Meats and road kill grill) boils his ribs in marinade so they didn't dry out and as he put it,"put something in the ribs". Has anyone ever heard of that or tried it? I boiled ribs the first few times i smoked because i didn't know any better. Since gaining knowledge i have not boiled meat because I think it takes all the natural flavor out of them. Any replies would be appreciated, seemed odd to me but it looked like people enjoyed them!

 

alblancher

Master of the Pit

OTBS Member

Mar 6, 2009

4,166

66

Louisiana

• Jun 9, 2012

• #2

I believe you answered your question!

 

paulyd213

Newbie

Original poster

Thread starter

Jun 9, 2012

9

10

WInchester Va

• Jun 9, 2012

• #3

HA! I guess I did. They put the ribs in a tumbler with the marinade for 16 hours, then boiled them. Seems like a lot of waiting too me! They could have just smoked them and not wasted all that time!

 

smokeydokey

Smoke Blower

Nov 7, 2011

101

26

Pinetop/lakeside, AZ

• Jun 9, 2012

• #4

OK, I have to make confession here... A very dear friend of mine convinced me to boil some pork spare ribs in root beer, then pop them in the weber for about an hour to carmelize some rub and brown sugar on the top... As embarrassed as I am to admit it, they were very good. very tender with a lot of sweet, crunchy bark. Someone at the table commented that they were almost like candy.  They weren't the best ribs I've ever had, but they were far from being the worst.

I haven't done that recipe since, nor admitted to trying publicly, but I have spritzed root beer or ginger ale for the braising portion of 3-2-1 baby backs, and they turned out very well.

I feel so ashamed and cheap!

-Smokey Dokey

 

harleysmoker

Smoking Fanatic

Dec 8, 2011

378

12

Naples, FL

• Jun 10, 2012

• #5

When I was a kid my mother always had the idea to boil ribs in water first and then throw them on the grill for awhile with BBQ sauce. They always tasted good to me, and everything my mom cooked was good. I still hear people today say boil ribs first, then grill, I say NO WAY, low and slow although I have cooked them on a gas grill and they turned out ok.

My grandpa salt cured a pig in his garden shed around 1984 and it was the best pork I ever ate. He laid the quarters on his work bench and put salt on them.  How long it took I am not sure, I was only 15 or so.  We ate that pork for breakfast, lunch, and dinner many times.  I asked him years later why he never did it again and he said you can't, he did not know why.

I just think todays meat is not the same. Here in Florida the meat looks and tastes nothing like I ever bought in Ohio grocery stores.

 

diggingdogfarm

Master of the Pit

Jun 23, 2011

4,648

177

Southern Tier of New York State

• Jun 10, 2012

• #6

HarleySmoker said:

My grandpa salt cured a pig in his garden shed around 1984 and it was the best pork I ever ate. He laid the quarters on his work bench and put salt on them.  How long it took I am not sure, I was only 15 or so.  We ate that pork for breakfast, lunch, and dinner many times.  I asked him years later why he never did it again and he said you can't, he did not know why.

I just think todays meat is not the same. Here in Florida the meat looks and tastes nothing like I ever bought in Ohio grocery stores.

Click to expand...

My family has cure hogs that way for generations.
You can still get good pork, but not from a grocery store...that stuff is crap.

Curing hogs the old way.....

[VIDEO][/VIDEO]


~Martin

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Jun 11, 2012

• #7

That was a good video Martin. Which one of them Good Ol' Boys was you?

  It was good to see them using the Morton's Sugar Cure as well, the " Old Way " but still the Safe way...JJ

 

brdprey

Meat Mopper

Jul 8, 2009

292

10

westvalley city, utah

• Jun 11, 2012

• #8

the only thing that worries me is location and temp. here in the desert im afraid i couldnt get a place cool enough and away from spoilage.

this would be awesome but anyone know how cold it has to be or do you make an underground storage for the curing time.

 

bruno994

Master of the Pit

Dec 19, 2011

1,319

63

Buna, Texas

• Jun 11, 2012

• #9

I still remember the old days down here with my Grandpa and Dad and Uncles, either butchering, processing and smoking hogs, making sausage or cooking sugar cane syrup from before daylight until late that evening.  As much as it was work, I look back now and wish that I had taken more mental notes on it all.  Those were the good 'ol days.  Dad still does some smoked sausage, but nothing like when Grandpa was around.  I'm getting a bit nostalgic and moist eyed. 

 

Last edited: Jun 11, 2012