Never Par-Boil Ribs

We're not sure exactly where this practice originated, but is it all wrong on so many levels. Never Ever Par-Boil Ribs. Read on and see what we are talking about.

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Never Par-Boil Ribs

You will lose flavor

This savage practice probably originated from some very clever and lazy cooks who, in their mis-direction, decided one day that, in order to get the job done quickly, they would "half-cook" their ribs so they would not take as long on the grill. This practice is outlined in a lot of old cookbooks which were written back before taste was really important. June Cleaver was trying to get some food on the table for Wally and the Beaver! What's wrong with parboiling?

They really don't fit in a boiling pot easily
What a mess in the kitchen
It makes broth, not barbecue
They are boiling meat. Who in their right mind would eat a boiled steak?
The boiling "boils out" the flavor of the meat
The boiling cooks the meat quickly
The wonderful smoke flavor of ribs cooked over coals and smoke are highly diminished
Need we go on?

Sure, ribs take a long time to cook. That is what gives them their tenderness, flavor and hints of smokey wonderfulness.

If you find you don't have the time, then go cook something else that is quicker and easier.

Don't like being outside that much? Then smoke cook the ribs for several hours and then bring them inside and finish in the oven.

If your goal is to par-boil to remove any fat, then take note...cooking over long periods of dry heat will render (melt away) the fat thus basting your meat in more great flavors!.