Easy BBQ Ribs

I make mine this way and they work out just wonderful...everyone enjoys them...I have done it this way for years.

You NEVER boil ribs. If you do you cannot call them Barbequed Ribs. I made them but did not boil them. I would never boil my ribs and I come from up north.

Ya'll....even many so called BBQ restaurants will boil their ribs...to their detriment! People that love good BBQ will be able to tell it, and do NOT appreciate having boiled meat, even if they finish it off on the grill or smoker. Boiling is just nasty! Anyone who knows good BBQ would not tolerate boiled meat and call it BBQ!!!

I liked this recipe .. true, I think boiling takes away from the ribs, but it is a quicker way to make ribs...and in todays world, we need quicker recipes than our Moms did... As I was reading thru some of the comments one thing stood out..the people complaining about the lack of tenderness in their ribs...did it ever occur to them that maybe they didn't have a good rack of ribs to begin with??? Everyone is so quick to jump on the recipe when it might be the meat itself.......

You never boil ribs! If you're worried about flare ups on the grill, you use an indirect metod of grilling. Ribs are meant to be cooked low and slow.

Boiling ribs? Never, under any circumstance. Suggest that ribs should be smoked or indirectly grilled at a low temperature (~200-225 degrees) for a longer time than presented in this recipe (2 to 4 hours depending on your grill or smoker). To keep them moist & tender, may wrap in aluminum foil during the last hour of grilling/smoking.

No No No, Never, Ever, boil ribs. That is not BBQ, Wrap them in foil and cook them for an hour instead and then grill them but Do Not BOIL them. Some things just can NOT be rushed, and Ribs are one of them.

I would never boil ribs prior to cooking with barbeque sauce...changes the texture and flavor of the meat. True, whether you broil, bake or barbeque.

Have been doing ribs similar to this for years. Boiling eliminates most of the fat and stops the normal flair-ups caused by fat dripping on hot coals. Can also make the ribs in the oven after boiling, just cover/coat with BBQ sauce. Excellent..

I've been making ribs like this for years, but one step lazier! After simmering them, I put them in a big baking pan and finish them in the oven with plenty of sauce. Fall-off-the bone delicious!