On 1/2/18 3:06 PM, Tim wrote:
Its Me
- show quoted text -
I can't handle boiling ribs or other meats to tenderize them. When you take them out of the broth you just made, take a look at that broth. There's your flavor
....

Did t know if it’d help but throw in a bullion cube with it...


Actually, the pot "steams" the ribs...the pot holds 6 quarts, or 24
cups. A cup or two of water in the boating doesn't actually touch the
ribs, which sit on a rack. The steam breaks down the ribs and cooks
them. I wouldn't bother messing with the grill in this weather...so we
end up with tasty ribs in less than an hour.