Boiling ribs to perfection requires knowledge, experience and patience (humor)

By Dan Sawyer, BBQ List member
July 1, 2001

Most of us on this list are closet rib boilers.  All the stuff about smokers and such, is just a front.

Boiling-up a lip-smackin' batch of ribs is actually quite an art.  Proper preparation and execution are essential.  Timing, water purity, equipment and presentation cannot be overlooked.  The fire is most important.  A skilled fire tender can really get that ol' pot bubblin' in nothin flat.  Most experienced rib boilers will start with good dry cedar for the "fast start", then, lots of pine or fir to get those flames-a-goin'.

"The Pot" should be good quality stainless and large enough to hold plenty of ribs without boiling over onto the fire, which could cause you to loose temps real fast.  "The Pot" should also be big enough around, to be able to toss them ribs in from several feet away -- safety is always a concern, you might even want to put up caution tape or some sort of barrier around the boiling area to keep curious on-lookers from getting too close.

A tripod is the standard for hanging the pot, but many of us use all sorts of gadgets to keep the pot at the right height -- it's kind of a personal thing, unique to the boiler.  Everyone has their own little touch and it makes for some real interesting bull sessions while yer all standing around watchin' the ol' pot boil.

Water, clear clean water, is the "main attraction" though.  Some of the best damn boiled ribs I ever ate, were boiled to perfection in Rocky Mountain spring water.  Some use well water, some use that funky bottled stuff and I've even heard of a guy that swears by melted glacier water - says there is no other way to get that "primitive", true boil.  To each his own, but that's what makes a good rib boil, all the friendly banter and fellowship, rib boilers sharing with each other.

The ribs should boil until they are almost falling off the bone.  This process takes about forty-five minutes, give-or-take fifteen minutes -- depending on whether-or-not you start with fresh or frozen ribs.  In my humble opinion, you can hardly tell the difference.  I like to start with frozen ribs, it's not only a time saver in the preparation phase, but they're a lot easier to pitch 'em in the pot from several feet away.  At a good rib boil, a lot of the guys (and gals too) will make the "rib pitch" part of the fun - kinda like horseshoes in a way.  We don't score points, but if ya miss the pot it's fun to cheer-on the person as they try to salvage their slab from the fire -- you can sure tell the difference between a pure boiled rib and one that has got some smoke on it.

Other things, like finishing the ribs in the oven, add a unique twist.  It is becoming ever more popular now-a-days, to finish the boiled slab with a propane torch.  It kinda gives the rib a slight BBQ appearance and burns away that slimy stuff that's all over the surface.  Some folks flip 'em around on the BBQ grill after "The Boil" and others just pull 'em out of the pot, slather 'em with Kraft BBQ sauce, an' woof 'em.

All in all, rib boilin' is a great experience.  Add a few sides, like canned corn, pork 'n beans, jello with those little marshmallows, some Little Debbie's peanut butter sticks and ya got yerself some mighty fine eatin'.

Hope this helps.  I've only scratched the surface here, but I'm sure there are many more folks that would be happy to lend their expertise to make your rib boiling experience the best ever.