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Old 09-01-2009, 09:36 AM   #11
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Location: Logan County, Colorado
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Never boil ribs. In the summer I always do them completely on the grill (Weber gas), applying rub, then smoking them with wood chips. It takes time (at least 3-4 hours) and steady attention to maintain 230- 250 on a grill which wasn't designed for it, but they come out incredibly good.

In the winter when I can't spend 4 hours out on the patio smoking them, I rub and wrap them in foil in 4 bone sections, then cook in the oven at 300 for 2-3 hours. Then depending on the weather I'll either finish them on the grill or under the oven broiler. They aren't the same as when smoked, but they still come out tasty and fall off the bone tender.

BTW, I usually do St. Louis style.... more meaty than baby backs.

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Old 09-01-2009, 01:23 PM   #12
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I've parboiled ribs a lot. Seasonings in the pot,etc. Usually use the broth for 'kraut to go with. After I've parboiled I usually stick them on the grill for flavor,color, and taste using either spices or a good BBQ sauce. If it's bottled I usually use Sweet Baby Ray.

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Old 09-01-2009, 01:27 PM   #13
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Ribs are good both ways, its a preference, not a rule.

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Old 09-01-2009, 03:25 PM   #14
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There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

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Old 09-01-2009, 05:59 PM   #15
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In addition to all of the above, if I found myself in this situation, I would reduce the boiling liquid to add to the sauce to save the flavour that was lost. Usually, for me, I cook ribs low and slow on the grill with indirect heat, finish over the embers with any sauce I want in addition to the original rub. Sometimes, though, I do the ChefJune method (I like to grill, but I'm not a put-on-the-parka-and-fire-up-the-grill guy), and use the juices with the final sauce.

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