Crazy Question... Don't laugh ok

Unknown · August 2006

Hi folks[p]Was wondering about how to infuse meat with flavor. I was wondering if any of you have ever par-boiled your ribs in bbq sauce before rubbing and cooking? Seems feasible, but maybe not worth the time or cost... Any thoughts?[p]Regards
Mark

dhuffjr · August 2006

Mark B,
Brine, marinate, inject (harder with ribs I'd think)...maybe..... but boil....never.

gman · August 2006

Maybe for other grills. But with the BGE it's not necessary for ribs. [p]However, for whole chickens, I've been trying to get flavor down into the breast meat. I recently bought a cheap injector to try out. It's definitely not for the moisture, but to enhance the taste.

Bigfoot · August 2006

Mark B,[p]Do not par boil! You are par boiling flavor away! Rub, Sauce, even inject if you have to - but there should not be a reason to par boil.

SirKeats · August 2006

Mark B,[p]my step-fater boils his ribs first. he just has a really basic gas grill though. it makes them quite tender... but the only flavor left is from the sauce he puts on there durring the cook. that said, better to skip the boil part. in the egg at least it's not needed.

Rumrunner · August 2006

SirKeats, it's OK to boil ribs if you want to make Rib Soup

SirKeats · August 2006

Rumrunner,[p]heheheh. ya. like i said, post-boil... all the ribs are is a vehicle for the sauce... since all the actual meat flavor is setting in your water. LOL

fishlessman · August 2006

Rumrunner,
i really didnt know there was such a thing til i looked it up, it is ok to make pork rib soup in the egg.

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