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Old 02-18-2008, 12:42 AM   #11
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how do those numbers translate, gadget?
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Old 02-18-2008, 05:05 AM   #12
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Originally Posted by buckytom View Post
how do those numbers translate, gadget?
I'm not GadgetGeek, but I'm familiar with the term.

This is a standard term for cooking pork ribs in a ceramic type grill. "4" hours indirect at 225-250......"1" hour foiled indirect at approx 250 ....and "1" hour unfoiled, direct at 250-275, flipping and adding sauce if desired.

There are many variations on this method (3-1-1 and 2-1-1, etc) and you will find out which one works best for you. Some foil, some don't. Some sauce, some don't. Some ribs don't take as long, etc...

Oh, and I cringe every time I hear "How long do you boil your ribs?"
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Old 02-18-2008, 07:08 AM   #13
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There was a time.... My buddy would boil the ribs, I would steam them. He would put all kinds of seasonings in the water and I would season the ribs and steam with beer (the way that hand hammered wok infomercial used to suggest). I think the main reason we did ribs this way was to make sure they were done, as at that time we did not want to cook for 4+- hours at a barbeque party. BTW, his ribs were always better
Most people I knew used to always parboil their chicken parts before placing on the grill, too. For the same reason. To make sure it's done and it cut down on your grill time. I did not grow up in a "low and slow" society

That said, those shortribs I just cooked, using AAB's time parameters, was the first time cooking anything for that length of time and as I posted, they were fantastic, but it sure seemed like they could have been just as good in half the time. Even without boiling or steaming. Nowadays I don't mind all day cooking though
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Old 02-18-2008, 08:56 AM   #14
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i know it seems retarded to most here to parboil meats, but like gg said, it's often done to remove fat.

it does remove flavor along with the calories, but sometimes it's the only way to get someone to eat something that "fatty".

that said, if no one's looking, they just get waved over the steam before going into the oven or grill to be certified parboiled in my house.

I'm guessing 4-5 hours in a grill/smoker will render a lot of fat as well.
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Old 02-18-2008, 01:11 PM   #15
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I'm guessing 4-5 hours in a grill/smoker will render a lot of fat as well.
Yes, depending on how fatty the meat is.
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