Chime in...FOB ribs or not

[jokensmoken]

Perfectly explained chef.
Chain restaurant ribs is my guess for FOB ribs being the end all be all perfect rib for most folks also...
You're right too about boiling the snot out of them being ever so popular...it is the way my Gramps used to do them and the way I thought they had to be done in my younger days also.
I think my suspicion that those who know how to prepare or have had OTB tender juicy ribs prefer them; most others simply have a limited experience of well prepared ribs.

Walt.

 

[ab canuck]

I agree as well, I like a bit of chew to them not FOB, My mom used to boil them first and that is how I learned originally.... Boy have I learned a lot since school then talking to others and on this site. Everyone has a different taste and I find very few people smoke or have had good Q. just the generic stuff the chains put out. There are more and more Q places and smoke jts popping up which I think is a good thing. 

 

[jokensmoken]

I'd agree when it comes to flavor or sauce profiles...dry vs wet, sweet vs spicy etc... however the responses here so far support my suspicion that folks that have had tender juicy OTB ribs prefer them to FOB ribs.
Most responses here are "I prefer a little pull...bite...chew..." not necessarily FOB.
ALSO...love your perfect ribs tutorial Al.

Walt.

 

[browneyesvictim]

Well explained JJ... Couldn't agree more. I am still soft in one area though.. in which sometimes there is merit to par-boiling ribs. I have picked up ribs that were so fatty they were nearly inedible. Cooking them as I normally do just made for juicy FOTB mouthful of fat with a little bit of meat on them. And its not like you can just trim out all of the fat, and the smoker doesn't remove fat like boiling them does. I pay attention to the fat content of the ribs now a whole lot more than I used to. I'd rather not have to par-boil them to render some of the fat, but sometimes I feel is occasionally is warranted.  I suppose a lot of that has to do with the genetics of todays hogs being more lean than they used to in the 50's...