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In Reply to: Re: ok who's parboiling their ribs at contests? posted by hoggy style on July 13, 2011 at 21:06:00:
It's not even CLOSE to parboiling as the product is isolated from the surrounding water - so... it's cooked at a constant temperature of 212ºF (or lower) and no flavor is lost to the surrounding water. It can then be finished on a smoker or grill to produce an exceptional and evenly-cooked product.
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