The "Controversial" Boiled Rib Hack (Smoked Finish!)

Ingredients

• Back Pork Ribs: 1-2 racks

• Onions: 2 large, sliced

• Water: Enough to cover ribs in the pot

• BBQ Sauce: Your favorite brand (sweet or spicy)

BBQ purists might want to look away, but if you want fall-off-the-bone tenderness without the mess, this recipe is for you. By using a "forbidden" boiling technique before finishing on the grill and smoker, you guarantee juicy meat and a spotless equipment. It’s the lazy genius method for the modern pitmaster

Instructions

1. Prepare the Flavor Bath: Slice the onions and place them at the bottom of a large stockpot.

2. The "Forbidden" Boil: Place your ribs on top of the onions and fill the pot with water until the ribs are submerged. Cover the pot.

3. Simmer for Tenderness: Bring the water to a boil, then reduce slightly and let it cook covered for 1 hour and 30 minutes. This breaks down the connective tissue, ensuring the meat is incredibly tender before it even touches the grill.

4. Prep the Foil: Lay out large sheets of aluminum foil. Spread a generous layer of BBQ sauce directly onto the center of the foil.

5. Wrap the Ribs: Remove the ribs from the pot (be gentle, they will be tender!) and place them directly onto the sauce on the foil. Wrap them tightly to create a sealed packet.

6. Indirect Heat: Preheat your grill to 400°F (200°C). Place the foil-wrapped ribs on the grill using indirect heat (burners off directly underneath the ribs) and cook for 1 hour and 30 minutes.

7. The Smoky Finish: Preheat your smoker to 250°F (120°C). Remove the ribs from the foil carefully. Place them directly on the smoker rack for 30 minutes. This dries the exterior slightly and adds that essential kiss of smoke flavor without making a mess of your smoker.

8. Serve: Pull the bones right out—they should slide out clean! Serve immediately.

Chef's Notes

• Cleanliness: This method keeps your smoker grease-free since the rendering happens in the pot and the foil.

• Texture: The boiling phase guarantees tenderness that is hard to mess up.

• Flavor: Using onions in the boil infuses the meat from the inside out.