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I've had some ribs that were cooked that way and weren't too bad, they did need a lot of sauce though for flavor.
I prefer to do the full cook in my smoker, the flavor seems to be more intense and not washed out like the boiled ribs.
You didn't tell us what you are using for a smoker.
Agree with LonzinomakerCS, also, boil for how long, and for what purpose? If it is to reduce fat, the smoker takes care of that with a low and slow smoke. If it is to tenderize, that also is unnecessary when smoking ribs. You cook them to tenderness not to time. The closest thing I can remember is as a kid we had just a charcoal brick grill outside so we par-cooked country-style ribs and chicken in the oven so we could char them on the grill without under-cooking. Sorry, not seeing a reason to boil pork ribs, and a lot of reasons not to.
I want to get as much smoke on my ribs as I can before they hit 140-160 degrees internal temp. I put cold ribs in a cold smoker just for this reason. When you par broil the ribs before smoking you are basically taking away from the time the ribs are in the smoke.