DuckSouth.com

he boiled them and will never cook them at home any other way....

everyone has their methods..

you do not have to boil ribs...you don't have to put them in the oven either..if I have the time and am in my own house, I will boil them and place in oven or indirect heat in smoker/grill..

you guys act like boiling them ruins the ribs. why are guys so against boiling the ribs?

not a pissing match, just want to know as many people boil ribs..

Bump for a good post.

I have grilled on my Weber kettle for years: steaks, burgers, chicken, quail, fish, venison, etc. But I've never cooked ribs, partly due to the fact that I've never been able to get the temperature down real low. Weber grills aren't great at heat retention nor precision airflow control.

I've got it figured out, somewhat. Instead of trying to get a bunch of coals to burn slow, I tried to let just a few coals burn at a moderate rate. I'm talking like 8-9 briquettes. Still gets up to 250 if I'm not careful, but maintaining 225-250 is not too hard. Smoked some ribs according to Duckaholic's method, and they turned out just fine. Cooked and served dry.

First run was last week. Maintained 250 the entire time, and ribs came out a bit on the tough side but excellent as far as flavor. Today I smoked a rack for the Final 4 games. Maintained between 200 for most of the time with periods of 225. Cooked for 4.5 hours, then ate half the rack. The other half I wrapped in tin foil with some apple juice and stuck it in the oven for another hour on 200 to test the difference in the two. The ribs I ate off the grill were better IMO. The ribs out of the oven were more tender but lacked the concentrated smoke and rub flavor of those that came off the grill. Anyways, my $0.02. Thanks for the thread.

P.S. Used blocks of mesquite woods soaked overnight. Want to try apple next.

im not an expert by any means, but i don't boil them, or cook them in the oven.

half the battle is finding the right ribs. I like IBP baby backs. Sam's has the twin packs that are the best deal. If the rib is too meaty its hard to get a good flavor through the meat and it will be tougher.

Rib rubs are a dime a dozen and there are a ton of ready made good ones out there. my favorite consist of kosher salt, garlic powder, oninon powder, white pepper, red pepper, coarse ground black pepper, chilli poweder, ground cumin, dehydrated brown sugar, and a small bit of white sugar. i am a dry rub man, no sauce for me.

remove the skin on the back, pat them dry with a papper towel, rub them all over, cover with a papper towel and let them rest for 2 hours at room temp.

NEVER PUT COLD MEAT ON A SMOKER

too much smoke will make the seasoning turn bitter so you have to be sure to watch the smoke.

220 degrees max. have a good bed of charcoal already stoked in the burn box, throw on a few pecan logs on the coals for a good smudge, i kill most of the smoke after 1.5 hrs and just let the charcoal give the heat, i baste with real butter the first time i open the box, usually baste about 3 times.

When the meat pulls away from the bones on the ends, its ready. wrap in foil, let them sit for about 20 min.

add slaw, tater salad, (i perfer homemade french fries) beans, and some good sourdough bread, or french bread, with some land O' lakes butter.

This sounds good for easter, i think i will cook.