Steamed Restaurant Ribs
N.B. I am posting this here so as not to hijack the boiled/grilled hot dog thread.
Originally posted by Dr of BBQ
Originally posted by MiamiDon
I believe that they are actually "steamed" before finishing them up on a grill or in a salamander. (a TR manager told me about the steaming part)
Same thing,if it ain't smoked it ain't BBQ.
Oh, I agree, in principle. I was actually having an argument with the guy. I met him with a group in a bar, or at a party or something. He insisted that the TR method was the only way to get tender ribs.
BTW, I too tried boiling them based on someone's recommendation, about 30 years ago, when I was learning to cook. I was not pleased with the result. I soon figured out that I was making pork stock, and then using the de-flavored meat!
Steaming certainly is better than boiling, but cannot match long-cook BBQing. There probably have been a couple of generations of city/town dwellers in many parts of the country that have been brought up to believe that Tony Roma's or Beefsteak Charlie's, etc, electric steamed/broiled ribs are what "ribs" are all about, though.
I don't even want to imagine what it's like in their kitchens. You know that they are not steaming them to order. There are probably trays of greyish steamed rib slabs sitting in a cooler, waiting to be sauced and finished in the salamander.
Interestingly, Chili's states that their ribs are smoked daily
, and finished on the grill to order. The Chili's restaurants around here are in malls. Where the heck are they smoking hundreds of pounds of meat? In some cosmotronic smokeless smoker?