If you eat ribs in the deep south of USA (where they cook ribs really really well!) then you will have eaten ribs that are boiled before BBQ'ing. The meat remains tender and just falls of the bine. Please don't cook them any other way. You'll never be disappointed!

Negative, Sir.

If you have eaten decent ribs in the South, you will have had ribs which have been slow-smoked for upwards of 6 hours at 225'f, to get the fall off the bone texture and deep hickory flavour.

If you have eaten crap ribs, from the likes of Chilis/Applebees, you will have had ribs that have been pre-boiled. The result of which means that they get fall off the bone ribs with no meat flavour.

I am happy to accept your view and maybe one day I shall be able to compare the pre-boiled to the smoked version. Bring it on! Always happy to try new things but shall reserve judgement until I have tried both. Thanks for the heads up chap! I suppose my point is that the ribs just chucked on the BBQ with a smattering of BBQ sauce do not make good ribs. Agreed?

6 hours to prepare ribs though? That's dedication to the cause! Must dash, time is money 'n' all that!

Agreed. Ribs need to have something done to them to break down the collagen (connective tissues), which is achieved by either very low slow cooking, or pressure cooking or boiling. Just grilling ribs will leave you with an undesirable, tough texture.

6 hours sounds like dedication, but in all reality, I throw a few racks on, close the lid, and check the situation half way through. It's fairly effortless when you've got the knack of setting up the charcoals and wood for a long one..

Nice one Papoo. I guess I'd better go out and buy a BBQ with a lid and start chopping down the trees in my garden!

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