I had some from a good restaurant recently that were clearly par broiled as someone above said. They were rubbish. Bland and sort of fatty. Smoked is most certainly superior.

Smoked ribs are the best. It takes me about 6 hours or so to smoke them when I do it at home.

Anonymous wrote:When purchasing from a restaurant. And smoked is far more effort, thus should demand a higher price, yes?

I don't like oversweet sauces, so I like Balducci's bake at home/butcher ribs with a 'butt rub' (garlic, pepper, salt) and a light tomato paste/vinegar marinade. No smoker or liquid smoke used.

slow and low is the way to go with ribs. I'm not a fan of smoked ribs, but more of a BBQ fan, still takes me three hours to make a rack of ribs. its easy but time consuming.

many restaurants will par broil ribs and then keep them warm until ready to toss on the grille for the char. you can parbroil in under 30 minutes...and then pretty much hold indefinitely. I'm sure some will go sous vide again for the benefits of being able to cook and hold them, and then when ordered throw then on the grill.

Anonymous wrote:

Anonymous wrote:When purchasing from a restaurant. And smoked is far more effort, thus should demand a higher price, yes?

Smoked is always much more effort. Effort is typically in the prep/sauce.

Meant “isn’t always…”

Anonymous wrote:When purchasing from a restaurant. And smoked is far more effort, thus should demand a higher price, yes?

Smoked is always much more effort. Effort is typically in the prep/sauce.

When purchasing from a restaurant. And smoked is far more effort, thus should demand a higher price, yes?