Rib boiling question

Unknown

I am cookin' two rack of ribs tonight, I am going to try to boil method on one (never tried it before), and cook the other one as usual. After I boil it for 30 min, how long do I cook it for? When should I throw it on with the other one?
Thanks guys,
-Joel

RRP

Joel Fermans,
run for cover, Joel!!!!
WHAT????BOIL RIBS?????NEVER!!!!!
Why would you want to?
If you'll use the 3/1/1.5 method or some combo thereof, you'll wrap the partially cooked ribs in aluminum foil and that will have a sense of sweating the ribs and tenderizing them without boiling.

Tim M

Joel Ferman,[p]Go for it. I tried many methods before finding 2-4 that I use everytime now. I once (only once) tried a suggestion from a guy who said cook them for 3 hours and 1 hour in foil and eat. THOSE were mushy! I had someone cook ribs on the webber after a boiling. They were not good, but everyone likes them differently I guess.[p]Meat temp between the bones is key to doneness - get them to 185 or more and it's eating time. You won't need to cook them too long since much of the fat may get rendered out in the boiling. The liquid creasote is interesting and may put in some good taste - that stuff is pretty nasty. Go to their website and see how that catch creasote. [p]Tim

RRP

Tim M, yup, to each his own. You say you had some after 1 hour in foil and they were mushy. Me thinks that's why the extra hour or 1.5 after the foil time firms them up. All I know is I've been rather proud of my ribs and they sure aren't mushy!

Basselope

I boiled ribs one time. Even after cooking the ribs had a funny smell from the boiling. Threw them out.

Nature Boy

Joel. Joel. Joel. Backpeddling, are we??
Hope you got some giggles out of it. I bet that is all you get.
Heee.

Joel Ferman

Nature Boy,
I simmered a 1/2 rack in a mixture of beer and a few drops of liquid smoke..... Ribs were good, but thats just it, they were only good... the other 2.5 racks were excellent. Well, now I can honestly say with experience, non-boiled ribs are superior to boiled ribs.
God..... why didn't you guys try to warn me??
:-)
-Joel

Puj

Joel,[p]Now that you have boiling ribs out of your mind, try marinading the ribs overnight in a pool of beer, creole seasoning and hot sauce. Pull them out of the marinade, sprinkle the ribs with one more light coating of creole seasoning. Cook the ribs with any of the "accepted" methods and then eat'um.[p]Once in awhile we'll do the beer babybacks - just for a change of pace.[p]Puj