Why It Can Pay To Boil Ribs Before Placing Them On The Grill - Tasting Table

"Perfectly tender smoked ribs are an irresistible barbecue meal, but getting them that way on the grill takes skill. Ribs are naturally chewy and full of connective tissues - it's what makes them an affordable meal to begin with; however, turning that meat into something worthwhile means achieving the right balance between temperature and time. Collagen (the tissue in ribs) turns into liquid gelatin at 160 degrees Fahrenheit, but it's a gradual process that can take hours to complete."

"Because of this, some chefs recommended a parboil to help heat up the ribs gently and more rapidly, before finishing them on the grill for smoky flavor. But does this actually work? We decided to ask Christie Vanover, the head cook and pitmaster for Team Girls Can Grill, and contestant on Season 4 of Food Network's BBQ Brawl, to find out. Vanover says when she started out, boiling was the method she regularly used, explaining "It's a classic technique that allows you to cook the meat quickly while finishing it on the grill. It's similar to parboiling potatoes, and then crisping them up in a skillet." However she has grown wary of this technique, telling us, "I don't follow this method anymore, however, because when you cook ribs in boiling water, you lose a lot of the flavor in the water." The reality is that boiling ribs is a tradeoff of time for flavor and, although it has some other advantages, that decision comes down to the chef."

Ribs contain significant connective tissue and collagen that converts to gelatin at about 160°F, a process that can take hours. Parboiling heats ribs more rapidly and can shorten cooking time while loosening the membrane for easier removal. Boiling renders fat and can reduce rich, meaty flavor by leaching it into the water. Some chefs used boiling as a classic shortcut before finishing on the grill, but many have moved away from it because of flavor loss. The choice between boiling and slow smoking represents a tradeoff between time savings and depth of flavor.

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