Sac religious question for Ribbers

thebtls · July 2008

Okay, I know this is TOTALLY sac religious in the BBQ world, but someone point me to a par boil pre-cook method for spare ribs so I don't have to spend all day cooking the ribs like I do now...I just want to try it and see how they turn out. Please don't cancel my membership!

BENTE · July 2008

here you go

http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-pork-ribs-recipe/index.html

Car Wash Mike · July 2008

:ohmy: :ohmy: :ohmy:

You can do that on the egg. Trim them up. Double wrap in aluminum foil with your rub on the ribs. Add water, but don't completely cover. Throw them on for about an hour. That was my Weber days, years and years ago.

Mike

stike · July 2008

i bet you can g*t *ff quicker by yerself too. but some things are SUPPOSED to take time.

anything can be rushed, except the best things.

BamaFan · July 2008

Wrapping them in foil is just a effective. I used to do that before I saw the light and got "THE EGG".

FlaPoolman · July 2008

Some say that about the way I do a brisket but will shut up real quick once they try it. Even reheated it comes out great. Bottom line, if you like it when it's done it's a good cook.

Sun Devil Brett · July 2008

I don't know, a little taste of smoke and a good rub, then a good sauce. A cool beverage or three. WHOA. Nothing beats that. Just my two cents.

Semolina Pilchard · July 2008

You can do great ribs in a little under 3 hours with Dr. BBQ's "Backyard Championship Ribs" recipe. I have tried them this way and they are indeed teriffic.

lowercasebill · July 2008

as oscar wilde said 'brevity is the soul of wit'
you do manage to get 'right to the point'

crghc98 · July 2008

why not just throw them on the gasser then...

maybe finish them off in the oven?

or just go to the local fake BBQ place. Plenty of those up in here in the North

WADoug · July 2008

Can't agree more!

crawdad · July 2008

I think "gasser" and "oven" are banned words on this forum. I'll double check.

[Deleted User] · July 2008

Bring to a boil and let boil for 30 minutes

Cover and refrigerate for 2 to 3 hours, turning the ribs in the marinade every hour.

Cover with foil and cook, basting with the reserved marinade and turning the ribs every 15 minutes, for 1 to 1 1/2 hours.

Tony- thanks for posting that as I was curious about that too. Now that I've seen the recipe, I think it would be easier and faster to just cook them on the Egg. At least you can do something else while they're cooking.

Sac religious question for Ribbers

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