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Parboiling Baby Back Ribs???

Sounds like a winner too…will have to try that next, kind of the reverse of what we've settled on so far! And we too, like sauce on the side…we want the flavor of the meat to come through, otherwise, why bother!

Oct 19, 2013
rwags in Home Cooking

Parboiling Baby Back Ribs???

Pre-baking in a covered pan at various temps and times has worked the best for us so far, on all types of ribs! After review and trying may suggestions from this thread…this is the one we settled on, regardless on the type of grill used afterwards! Thanks

Oct 18, 2013
rwags in Home Cooking

Parboiling Baby Back Ribs???

Thanks for the tips. I like the thermometer! Pretty fancy…just hubby's type of gaget! I also think the combo low temps, basting or spraying periodically and foiling for part of the process sounds like it would improve both moisture and taste.

Lots to try! Will let you all know how the experimenting turns out!

Jan 23, 2013
rwags in Home Cooking

Parboiling Baby Back Ribs???

All great questions! No thermometer…think old world peasant cooking. No heat shield between coals and meat…think old weber.

The ribs weren't really tough, but you did have to "chew them off the bones. The meat seemed cooked enough, in other words not under done, but not moist, succulent and falling off the bone. Done, drier and could be cut or chewed easily off the bone. If we'd kept cooking it, might have turned to jerky. That's why I thought too hot, too quick.

Also, with the Kamado, we didn't move coal to the side to use indirect heat. We left them directly under the meat thinking the shape of the Kamado would do it's thing. Now thinking that was a mistake too, as you can use indirect with webers well.

Anyone think it might also work to wrap the ribs in foil at first too? Think we might try that next????

Thanks bagofwater!

Jan 22, 2013
rwags in Home Cooking

Parboiling Baby Back Ribs???

A slight twist to the rib question. My husband has been talking about the Kamado grill he left in Hawaii 40+ yrs ago (the original kind made of clay from Japan). He finally found a used one at a garage sale. 40+ yrs can blurr the memory, but he's been trying to reserrect the great meals he used to cook.

He loves ribs so I googled how to cook them and found this thread. After reading at least 1/2 the posts, we decided not to pre-anything hoping the Kamado would do the slow cooking part, but of course, didn't allow enough time (used it up reading:-)).

We put ribs (baby backs…good ones) on for about 2hr, 45min. using mesquite charcoal. They came out edible…good flavor, well done but dry. I assume too hot, too quick.

Would love advice both on the ribs and cooking with the clay Kamado!

If you haven't seen one, the Kamado is like the giant Egg, with air flow vents top and bottom to control the heat…the clay should help with moist cooking?????

Jan 22, 2013
rwags in Home Cooking