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Wasting time

post #1 of 18
Thread Starter 
It appears we are wasting a lot of time and effort, for you can produce "great tasting baby back barbecue with slow-cooked flavor in 40 minutes flat."

I learned this today with the arrival of the summer issue of Kraft Food & Family, a magazine that I take mostly because they come up with some easy and tasty deserts.

A guy who is billed as a Kraft Kitchen Expert assures us that ribs using his method "come out tender and juicy without the long prep and hours on the grill."

Here's how he does it:

Slice the ribs into 2-rib sections. (Don't waste time with any rub or sauce or marinade, just slice it up.)

Put the ribs in a Dutch oven and cover with water. (Plain old water; no salt, no pepper, no onions, nothing that might add any flavor.) Bring to a boil, lower heat and simmer for 20 minutes.

Drain and cook on a medium grill for 10 minutes, turning and basting "generously" with bottled barbecue sauce.

And that's it.

The capper: for an "authentic rib joint experience," it's recommended that you serve 'em up with Kraft mac and cheese. Yeah, that stuff in the blue box.

Bet ya'll just can't wait to try it, right?
post #2 of 18
Mmmmm sounds yummy! Eating boiled ribs sounds about as good as eating dirt.icon_eek.gif
post #3 of 18
DANG, ya BUSTED ME, you just cut my long time secrets loose, OOPS not quiete, i spice my water, but wont tell ya with what ,MY SECRET.

You would be amazed at how many people think that is how it should be done, I just LLLOOOOOVVVEEE those crock pot butts, with liquid smoke.
post #4 of 18
shouldnt this thread be in the "jokes" section. icon_lol.gif

Crock put "cooking"..blech, the only food I subject to a crockpot, has already been cooked correctly, and needs to be kept warm on a buffet table(beans, Italian Beef, etc).
post #5 of 18
LMAO !!!
Yes !!!!! I think your right about that...........icon_lol.gif
post #6 of 18
Look at this way.
When you boil meat, then pull it out of the water. What's left behind. Stock!
Be it beef stock, chicken stock, or pork stock, all of the flavor from the meat gets left behind in the water.

Boil at your own whim, but for myself, I much prefer 5 hours on the smoker. Gives me just enough time to toss a few cold ones back and chase my dogs around the yard :)
post #7 of 18
Sure boiling/steaming might make them tender but it also makes them taste like cardboard. All of the flavor is pulled out of the ribs when cooked in that method, which is why they get basted "generously" with sauce, to give it some flavor.
Think now I might go cook a ribeye or some chicken in the microwave to give it that nice rubber texture...
post #8 of 18
since when are ribs included in the 30min meals category?
post #9 of 18
Well that's what you get for reading "company sponsored" recipe magazines.

post #10 of 18
bull poopie
post #11 of 18
that mac and chesse sounds good bs
post #12 of 18
That's just a sick mind right there. Ain't nothing else you can say about it.
post #13 of 18
I saw this the other day and had the same reaction as the rest of you. I recall boiling ribs many years ago, because some "authority" said it was the thing to do. All I can remember from the experience is thinking this can't be right. I thank the Lord I found this site, and have gained so much knowledge since.
post #14 of 18
my wife just got that yesterday, she asked me if I ever boiled ribs and I said beef ribs in apple juice and bourbon boiled on the smoker once just to try it but water would suck away all the fat and flavor, I suppose if they fall off the bone, thats good enough for most people.
post #15 of 18
Hey guys, in NO WAY and I comparing the following to smoked ribs, but I actually do have a way of grilling up babybacks that only takes about an hour, maybe an hour and 15 minutes, and they really do come out tender and tasty. Been doing it for about 3 years. Now of course, now that I have a smoker, the ribs will be going in there. But anyway, here is my method. And I don't think its "boiling" as much as "steaming".

I take 2 racks of babybacks, remove the membranes, and cut them in half. I apply a nice rub and let them sit for an hour. I then put each half rack in the middle of a large piece of alum foil, and place 4 ice cubes on each half rack. I then close the foil tent style, leaving circulation room. I put those packets over direct heat on the grill (Webber Charcoal kettle) and let them cook like that for an hour, to an hour and 15 minutes. I then remove from foil (meat has shrunken from the bone ends), and grill them directly for about 10 minutes or so, meat side down, just to crispy up the outside a little bit. They are now ready for sauce if one wants, or are good just as they are without.

So I know this doesnt come close to smoking, but is this method offensive to you real Q'ers out there? They really are tasty, and not cardboard like at all. And quick, lol. With my son's hectic baseball schedule, I needed a quick way to do ribs on the grill, and thats what I came up with.
post #16 of 18
Well, to me your method is entirely different than the method described at the top of the thread. Steaming for a little while (while rubbed, of course) is going to cost you some flavor. The flavor hit you suffer is going to be MUCH less than what you're going to have after boiling and simmering for 20 minutes in (previously) flavorless water.

I've done ribs the way you describe - people that don't know what ribs are supposed to be like seem to actually prefer this method better than the BBQ / smoker version, because they lose so much texture and "fall off the bone". I suppose it depends on how long you steam them, I think you can get passable ribs with the foil tent steaming method.

My own personal opinion though is that they taste much better slow smoked. Haven't tried the 3-2-1 method that I read about on here yet, but it's on my (now seemingly endless) to-do list!
post #17 of 18
My Bride showed me the same article. My response was "Oh, yeah-rib soup, looks like they left out the vegetables". She said that I might want to try it when I'm in a hurry and "we" (meaning "she") want ribs. Says me "If I'm in a hurry, anything that needs "low and slow" ain't gonna be on the menu.

Shoot, I'd give DaSmoker's rib grill method a try long before I resort to having to boil ribs.
post #18 of 18
"rib soup", i love it, that goes rith up there with "meat jello" in my book

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