Smokin's worst nightmare....

I feel cheated! You mean I have been wasting so much time preparing, smoking, cleaning up etc when all I had to do was boil them and pour some bottled BBQ sauce on em'? Make sure you post that recipe it sounds like a winner.

that sounds putrid. really. can you imagine? sounds like most restaurant ribs around here.......

I just can't get enough of boiled ribs. I usually let them boil for about 3 hours though. I also boil my steaks. I've always had the feeling that if you are going to spend the money on good pieces of meat, you might as well boil all the flavor out of it.

Honestly, that hits so close to home its scary. I have some friends who just will not accept that boiling ribs is not the way to go. Emeril boils ribs, so that must be the way to do it. Last time I checked Emeril may do a lot of things right but I don't believe he has ever opened a Q joint and after watching his bbq shows, I honestly don't think it would last long. Stick to the Creole Shrimp and Pasta and stay away from the smoker please.

Hey i2BBQ:

I have a similar nightmare. Being a recent transplant from Dallas to Pennsylvania about 2 weeks ago I was in my dentist chair and she mentioned that she had smelled the hickory smoke drifting down the block (her office is about 3 blocks from my house and asked what was cooking. I explained that I had 3 racks of ribs, a 12 pound beef bisket and some beef sausage in the smoker. She went on to say, while both her hands were in my mouth, that the best ribs in town were at a particular carry out type place. Well, always curious, I wanted to see what the buzz was and stopped by last weekend only to find that they were spareribs that were boiled in cider vinegar for 15 minutes and then baked (NOT smoked) for 4 hours at 250 degrees. Needless to say these babies tasted like warmed over cow patties, with NO taste at all, except for the vinegar based sauce that he had slathered all over them. Now thats a nightmare!!!

I have always prided my Q as having the taste cooked in and NOT painted on.

Mr. Bones

quote:

I have always prided my Q as having the taste cooked in and NOT painted on.

Mr. Bones, you're a Texan through and through. Don't let the East get you down...

(Some day I'll tell you about the time a guy from Wyoming called me an "Eastener." He was pissed. I was living in New York, it's true, but, it was politics, and I coudn't easily tell him I was a Southerner...by god...........")

Oh well, good luck in Pennsylvania, and keep the BBQ true. (A dentist? Did you say a dentist? What did she see in there...?)

Think of this, in this country, the ONLY rib place is Tony Roma's...for now! Now THAT is a nightmare! We'll fix it sooner or later.

Man, NOW you tell me.

If I'd only know this at the contest, I could have saved a lot of time, energy, love and care on those ribs.

Thanks for the tips, I'll make sure NOT to do this ever, ever, ever! And of course we could tell them how to improve them by foiling them too.

And you'd be surprised how many restaurants do it this way. Once you've seen boiled and sauced ribs, you'll know them and there are more than a few national chains that do them this way.

Nope, not my worst nightmare. What would that be, hmmmm.... can't tell you that, or you'll remind me of them.

I2BBQ -- That recipe sounds good, but did you accidentally forget to post part of it? I didn't see anything about liquid smoke....

Smokin -- Sorry, I just finished out the nightmare, didn't I?!?

aaaaarrrrrggggghhhhh