Comments on: Rib Fest

By: Lizz

Lizz — Wed, 23 Sep 2009 20:25:32 +0000

Despite not being a “fest,” I believe Salmon-A-Rama deserves an honorable mention.

By: Tim

Tim — Mon, 21 Sep 2009 19:55:01 +0000

I see. So basically, foil-wrapping is cheating, just like parboiling or precooking would be. In that case I would suggest that the rules of Rib Fest should be changed, or else judges should be informed ahead of time which entries were cooked in foil so they can dock them points for it.

I would also be interested to know if there is some way of barbecuing ribs in such a way that they DO fall from the bone, even without foil.

By: Dad

Dad — Mon, 21 Sep 2009 15:17:41 +0000

What most people consider to be good barbecued ribs are really more like stewed ribs. Most restaurants really don’t smoke or even grill their ribs (except for possibly a brief scorching at the end). They slow cook them in a slow cooker or oven. They taste great and I love them. But, real barbecued ribs are not precooked, cooked in foil or parboiled. The ribs should be treated like any other grilled meat and be cooked to a state of juicy doneness. For ribs this means well done but tender like a medium-well steak, not like stewed meat. The meat should be easy to chew but not fall off the bone.

Most of the winners in the contest really didn’t barbecue their ribs, they stewed them in foil. They tasted great.

I liked Juanita’s ribs too.

By: The V

The V — Wed, 16 Sep 2009 18:20:36 +0000

I love your family. What a great idea! Definitely agree with you though, it’s so satisfying to have the bones pull off easily and cleanly.