Conquer Club

I had the best ribs last night at a local restaurant. Full rack. Sauce. The meat literally fell off the bone. When I cook at home many times I almost loose my teeth getting the meat off. How do they get the meat to fall off the bone?

One guest said they boil it first THEN cook it in the oven or open flames.

Thoughts?

yes... boil them 1st..
you can also boil chicken legs before you bbq them gives you the same effect

Boiling them is my brother in laws method. It works but...


If you smoke them until they are cooked then wrap them in butchers paper and or foil to rest for at least twenty minutes in a warm cooler they will be close and taste much better.

I let the last batch of beef ribs I did on a pellet smoker rest for over an hour and they were still too hot to handle when I got them home and opened the wrapping.

I used parchment, then foil then a towel and put them in a Colman cooler. Not even a good cooler, the least expensive one from Target or someplace.

https://www.masterclass.com/articles/ho ... ep-by-step


In this video the guy uses a Camando Joe brand ceramic charcoal grill. It's like a less expensive Green Egg that has some neat toys. He uses a controller thing that connects to phones or tablets. I am not farmiliar with that but looks fun.

show: Pitmaster X discusses wrapped versus not

2dimes wrote:
a Colman cooler.
Target
a Camando Joe brand ceramic charcoal grill.
A Green Egg

get paid much for shilling...?

If I was shilling, I would need to get quite a bit extra for including Green Egg.

Those things are way over priced in my opinion,

This is great. Short boil or longer?

you'll know when.. fully cook them in the boil
best bet.. chop off 1 rib.. run a tester boil & time it..

HitRed wrote:I had the best ribs last night at a local restaurant. Full rack. Sauce. The meat literally fell off the bone. When I cook at home many times I almost loose my teeth getting the meat off. How do they get the meat to fall off the bone?

One guest said they boil it first THEN cook it in the oven or open flames.

Thoughts?

My favourite method is 15 minutes in the pressure cooker followed by 10 minutes under the broiler.

I think boiling takes away too much flavour. Pressure cooking does much the same job, but because it involves a lot less water it doesn't steal as much flavour.

you can always half & half water & bbq sauce for the boil.. cook the bbq juice directly into the meat....

Boiling is the lazy method but it works.

It does change the taste but depending on the sauce you often don’t notice.

If you like dry rub though then smoking is best but that takes all day.

I just made pulled pork in my slow cooker/crock pot... easy and tastes pretty good.

Again it doesn’t;t have that ‘smokey’ flavor but it’s still good.

I've done the boiling/braising thing with ribs many time but we use beer. just basic bitch beer, flavor works well with pork and is much better than using water(from a taste angle, cooking wise it's the same thing).

In the end hitred, the 'fall off the bone' is really just a function of cooking time. eventually the meat is breaking down from being cooked so long, however this can be hard to achieve without drying the meat out. That is why boil in liquid is helpful.

Normally if I do the beer method we do it in the oven covered for about 3-4 hours, then BBQ (basic gas bbq, nothing special) at the end just to get the color ect right, and to carmalize the bbq sauce a bit. they are already wanting to fall off the bone after the boil though(I'm gonna keep calling it a boil, but really it's a braise cus the ribs don't have to be fully submerged, as long as you keep it covered so the steam can't escape it works.

If you can bbq or smoke at low low temps you can achieve the same effect without boiling, but you need a more serious BBQ setup that like a 70$ gas bbq from home depot, this is where a green egg is good.

mookiemcgee wrote:I've done the boiling/braising thing with ribs many time but we use beer. just basic bitch beer, flavor works well with pork and is much better than using water(from a taste angle, cooking wise it's the same thing).

In the end hitred, the 'fall off the bone' is really just a function of cooking time. eventually the meat is breaking down from being cooked so long, however this can be hard to achieve without drying the meat out. That is why boil in liquid is helpful.

Normally if I do the beer method we do it in the oven covered for about 3-4 hours, then BBQ (basic gas bbq, nothing special) at the end just to get the color ect right, and to carmalize the bbq sauce a bit. they are already wanting to fall off the bone after the boil though(I'm gonna keep calling it a boil, but really it's a braise cus the ribs don't have to be fully submerged, as long as you keep it covered so the steam can't escape it works.

If you can bbq or smoke at low low temps you can achieve the same effect without boiling, but you need a more serious BBQ setup that like a 70$ gas bbq from home depot, this is where a green egg is good.

What temp do you set the oven?

I have a fancy in-oven crock thing my wife bought that we never use... this could work with ribs.

It’s basically the same as slow cooker i think but i’m the oven.

I’m guessing it’s like 250 degrees at most?

jimboston wrote:

mookiemcgee wrote:I've done the boiling/braising thing with ribs many time but we use beer. just basic bitch beer, flavor works well with pork and is much better than using water(from a taste angle, cooking wise it's the same thing).

In the end hitred, the 'fall off the bone' is really just a function of cooking time. eventually the meat is breaking down from being cooked so long, however this can be hard to achieve without drying the meat out. That is why boil in liquid is helpful.

Normally if I do the beer method we do it in the oven covered for about 3-4 hours, then BBQ (basic gas bbq, nothing special) at the end just to get the color ect right, and to carmalize the bbq sauce a bit. they are already wanting to fall off the bone after the boil though(I'm gonna keep calling it a boil, but really it's a braise cus the ribs don't have to be fully submerged, as long as you keep it covered so the steam can't escape it works.

If you can bbq or smoke at low low temps you can achieve the same effect without boiling, but you need a more serious BBQ setup that like a 70$ gas bbq from home depot, this is where a green egg is good.

What temp do you set the oven?

I have a fancy in-oven crock thing my wife bought that we never use... this could work with ribs.

It’s basically the same as slow cooker i think but i’m the oven.

I’m guessing it’s like 250 degrees at most?

Personally I set it to 275, but I'm sure 250 would work as well. I would maybe set it to preheat at 300, and then when you actually put the ribs in you can turn it down but this helps get things up to temp a little faster.

The higher you go the faster you get to the finish line, but the more likely it will dry out somewhat.

My dad swears by this thing, but I don't have one.
https://www.amazon.com/Schlemmertopf-Cl ... B000XP487I

mookiemcgee wrote:

jimboston wrote:

mookiemcgee wrote:I've done the boiling/braising thing with ribs many time but we use beer. just basic bitch beer, flavor works well with pork and is much better than using water(from a taste angle, cooking wise it's the same thing).

In the end hitred, the 'fall off the bone' is really just a function of cooking time. eventually the meat is breaking down from being cooked so long, however this can be hard to achieve without drying the meat out. That is why boil in liquid is helpful.

Normally if I do the beer method we do it in the oven covered for about 3-4 hours, then BBQ (basic gas bbq, nothing special) at the end just to get the color ect right, and to carmalize the bbq sauce a bit. they are already wanting to fall off the bone after the boil though(I'm gonna keep calling it a boil, but really it's a braise cus the ribs don't have to be fully submerged, as long as you keep it covered so the steam can't escape it works.

If you can bbq or smoke at low low temps you can achieve the same effect without boiling, but you need a more serious BBQ setup that like a 70$ gas bbq from home depot, this is where a green egg is good.

What temp do you set the oven?


I have a fancy in-oven crock thing my wife bought that we never use... this could work with ribs.

It’s basically the same as slow cooker i think but i’m the oven.

I’m guessing it’s like 250 degrees at most?

Personally I set it to 275, but I'm sure 250 would work as well. I would maybe set it to preheat at 300, and then when you actually put the ribs in you can turn it down but this helps get things up to temp a little faster.

The higher you go the faster you get to the finish line, but the more likely it will dry out somewhat.

My dad swears by this thing, but I don't have one.
https://www.amazon.com/Schlemmertopf-Cl ... B000XP487I

I’ll have to try this with beer... it seems easy