jpinmaryland
Sous Chef
- Joined
- Sep 16, 2004
- Messages
- 509
what exactly is the difference here? The guy at the butcher shop said that you can do spare ribs via par boiling and then grill or broiled but not the country ribs.
This seems to be true as my father would always do his spare ribs with sauer kraut, potatoes etc in a simmering pot. I tried this process (par boil + grilling) once with country ribs and the result was awful.
What confuses me is that both of these pork cuts seem to work well on a Low/Slow cooking, covered with foil at about 275 for 6-8 hours. I didnt notice a difference. It seems to me that rougher cuts of meats do better this way so why dont country ribs work as par boil + grill?
I realize not every is in favor of the par boiling method but I did it because time as short. what Id like to know is how exactly are these types of meat different.
Thanks.
This seems to be true as my father would always do his spare ribs with sauer kraut, potatoes etc in a simmering pot. I tried this process (par boil + grilling) once with country ribs and the result was awful.
What confuses me is that both of these pork cuts seem to work well on a Low/Slow cooking, covered with foil at about 275 for 6-8 hours. I didnt notice a difference. It seems to me that rougher cuts of meats do better this way so why dont country ribs work as par boil + grill?
I realize not every is in favor of the par boiling method but I did it because time as short. what Id like to know is how exactly are these types of meat different.
Thanks.