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Posted by: AZRP on 2010/09/17 22:01:08  

Anybody that knows me knows that I love experimenting with different ways of cooking. Lately I've been playing with babybacks and today I had a thought. Probably 90% of people say you should boil them then grill. This is blasphemy to BBQ people, but it got me thinking. Boiling removes flavor but what if you boiled in a vacuum bag? So I took a rack and cut it in half, seasoned with salt, cayenne, and mint and sealed them up in Foodsaver bags.



Got some water boiling and dropped in the ribs, when the boil returned I turned it to low and covered the pot.



At 10 minutes into the cook I thought things were starting to go south. There was air starting to show up in the bags. At 30 minutes I was sure this was a disaster because the bags had turned into balloons. I have no idea where the air came from but was concerned that the meat would not contact the hot water.



At 40 minutes I took them to the grill, 325 direct raised grid. I cooked them turning every 10 minutes and spritzing with apple juice and cider vinegar. I cooked them another 40 minutes. They were pretty but I really had my doubts.



I rested them for about 10 minutes while I cooked some corn in the pot the ribs cooked in. Then cut the rack into individual ribs. I don't sauce when experimenting so that I am just tasting the product without being influenced by the sauce.



I have to tell you these were as good as any rib I have ever put in my mouth and they were done in only 80 minutes. They had a perfect bite off the bone, all the fat was rendered, and they melted in my mouth. I'll boil again. -RP


Don't redistribute my wealth
redistribute my work ethic.
Oro Valley
Arizona

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