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Posted: 9/13/2020 9:20:58 AM EDT
Had a slab of baby backs in the freezer
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Posted: 9/13/2020 9:23:42 AM EDT
[#1]
Do yourself a favor and add 1/2 cup of honey to the mix
 I've crock potting a lot lately and instead of pre-made sauces I've been adding individual stuff. Like honey, ketchup, or Dijon mustard to the meats and they have turned out great, be it chicken , ribs or roasts |
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Posted: 9/13/2020 9:25:25 AM EDT
[#2]
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Posted: 9/13/2020 9:32:58 AM EDT
[#3]
OP, pepper your anus, for the coming shitstorm that’s coming from the Smokr Bois.
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Posted: 9/13/2020 9:39:47 AM EDT
[#4]
Quote HistoryQuoted:
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Posted: 9/13/2020 9:42:14 AM EDT
[#5]
Quote HistoryQuoted: Do yourself a favor and add 1/2 cup of honey to the mix I've crock potting a lot lately and instead of pre-made sauces I've been adding individual stuff. Like honey, ketchup, or Dijon mustard to the meats and they have turned out great, be it chicken , ribs or roasts  Attached File |
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Posted: 9/13/2020 9:47:00 AM EDT
[#6]
Quote HistoryQuoted: OP, pepper your anus, for the coming shitstorm that's coming from the Smokr Bois. 
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Posted: 9/13/2020 9:52:38 AM EDT
[#7]
looks like youre gonna have a good day
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Posted: 9/13/2020 9:54:49 AM EDT
[#8]
You ought to try cooking some beef back ribs (not short ribs) in the crock pot.
Cook in 1/2 cup white wine, with some BBQ or hot sauce of your choice. Will knock your socks off. |
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Posted: 9/13/2020 9:55:29 AM EDT
[#9]
Possibly relevant to my interests.
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Posted: 9/13/2020 9:57:41 AM EDT
[#10]
Quote HistoryQuoted: they'll be hatin' and I'll be eating Quote HistoryQuoted: Quoted: OP, pepper your anus, for the coming shitstorm that's coming from the Smokr Bois. Nice. We haven’t done those in a while. They come out great and it is incredible easy. |
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Posted: 9/13/2020 10:05:28 AM EDT
[#11]
When I don't have time to smoke them, I do ribs in the instapot...I have to say they are quite the tasty alternative to a 6 hours smoke.
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Posted: 9/13/2020 10:34:51 AM EDT
[#12]
My baby back ribs take 22 minutes on the timer in my Instant Pot. I need to use tongs to take them out or the meat falls off the bone. The timer takes about 10-15 minutes to get up to temp though. I finish them off in the oven broiler with a coat of sauce for a minute or two per side.
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Posted: 9/13/2020 10:36:28 AM EDT
[#13]
Quote HistoryQuoted:
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Posted: 9/13/2020 10:40:05 AM EDT
[#14]
But why?
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Posted: 9/13/2020 10:43:08 AM EDT
[#15]
 WHAT IN BLUE BLAZES!!??? RUINT!!! hey guys, come here and look at this!    nah, jk. I've never put ribs in dry before. I had always put a dark beer in the crock with the ribs. PleAZe to post some more pics before you pull them out! today I smoke 4 dozen drumsticks and am taking another swing at a corned beef / pastrami. |
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Posted: 9/13/2020 10:43:25 AM EDT
[#16]
I used a recipe shown on America's Test Kitchen for crock pot ribs that were awesome. Instead of cutting up a rack just stand it on edge and line the inside of the pot, they don't get so greasy and wet. Put a dry rub on them just like if you were smoking, after they are done put some sauce on and glaze them under the broiler for a few minutes.
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Posted: 9/13/2020 10:52:55 AM EDT
[#17]
Quote HistoryQuoted: I used a recipe shown on America's Test Kitchen for crock pot ribs that were awesome. Instead of cutting up a rack just stand it on edge and line the inside of the pot, they don't get so greasy and wet. Put a dry rub on them just like if you were smoking, after they are done put some sauce on and glaze them under the broiler for a few minutes. My other trick is to drain all the liquid 30 mins before the end to let them dry out. Ribs are cooking, have a funky color now, fat is melting, has a nice meat cooking smell going on  Attached File |
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Posted: 9/13/2020 2:14:32 PM EDT
[#18]
sucked up a lot of the liquid fat with a baster. Ribs are eerie gray color, but thanks to the trivet they're not soaking in the liquid fat.
A couple hours more and I'll chow 'em down  Attached File |
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Posted: 9/13/2020 2:15:59 PM EDT
[#19]
What is this, I can't even.
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Posted: 9/13/2020 2:17:17 PM EDT
[#20]
The one thing I never understood about that movie Water World. The whole world was covered in water yet everyone in the movie looked like they badly needed a bath.
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Posted: 9/13/2020 2:17:43 PM EDT
[#21]
What in the name of all that is unholy????
 
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Posted: 9/13/2020 2:19:49 PM EDT
[#22]
nope
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Posted: 9/13/2020 2:22:00 PM EDT
[#23]
Reeeeeeeeeeeeeeeeeeeeeeeeeeee
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Posted: 9/13/2020 2:24:32 PM EDT
[#24]
Choke yourself.
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Posted: 9/13/2020 2:24:39 PM EDT
[#25]
you need a new camera
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Posted: 9/13/2020 2:25:25 PM EDT
[#26]
 Smoked ribs... Now back to your regularly scheduled program. |
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Posted: 9/13/2020 2:26:31 PM EDT
[#27]
Quote HistoryQuoted: sucked up a lot of the liquid fat with a baster. Ribs are eerie gray color, but thanks to the trivet they're not soaking in the liquid fat. A couple hours more and I'll chow 'em down https://www.AR15.Com/media/mediaFiles/59119/crock6_jpg-1590171.JPG That doesn't look like ribs anymore? This is relevant to my interests, looking forward to seeing the finished product! |
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Posted: 9/13/2020 2:30:09 PM EDT
[#28]
Best is to finish them on the grill to firm up the outside. No, it isn’t the traditional 10 hour pit style, but can give a crust and color to them.
I do the same with corned beef. Crock pot about three hours to cook and to help reduce the salt. Then finish the brisket on the grill to firm it up and add a crust to the outside. Then the crockpot liquid goes on the stove to cook the cabbage, carrots and potatoes separate. Easier to control and not overcook the veggies. Also look up “ Pride of Deer Camp” recipe for bbq sauce. Vinegar based, peppery, and good for marinade and as a table sauce. |
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Posted: 9/13/2020 2:30:32 PM EDT
[#29]
At least throw them on some smoke for a bit.
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Posted: 9/13/2020 2:43:25 PM EDT
[#30]
Quote HistoryQuoted: That doesn't look like ribs anymore? This is relevant to my interests, looking forward to seeing the finished product! Quote HistoryQuoted: Quoted: sucked up a lot of the liquid fat with a baster. Ribs are eerie gray color, but thanks to the trivet they're not soaking in the liquid fat. A couple hours more and I'll chow 'em down https://www.AR15.Com/media/mediaFiles/59119/crock6_jpg-1590171.JPG That doesn't look like ribs anymore? This is relevant to my interests, looking forward to seeing the finished product! |
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Posted: 9/13/2020 3:13:14 PM EDT
[#31]
Quote HistoryQuoted: OP, pepper your anus, for the coming shitstorm that’s coming from the Smokr Bois. Reporting for duty. Only a woman would cook ribs in a crock pot. |
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Posted: 9/13/2020 3:18:55 PM EDT
[#32]
Gray food is sad and shows no respect for the meat.
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Posted: 9/13/2020 3:30:37 PM EDT
[#33]
 Take the bones out before you give it to the dag
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Posted: 9/13/2020 3:30:39 PM EDT
[#34]
....you tried lol
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Posted: 9/13/2020 3:35:19 PM EDT
[#35]
Quote HistoryQuoted: Here I was thinking he already ate them and shit them out for that pic. Quote HistoryQuoted: Quoted: Quoted: sucked up a lot of the liquid fat with a baster. Ribs are eerie gray color, but thanks to the trivet they're not soaking in the liquid fat. A couple hours more and I'll chow 'em down https://www.AR15.Com/media/mediaFiles/59119/crock6_jpg-1590171.JPG That doesn't look like ribs anymore? This is relevant to my interests, looking forward to seeing the finished product! Brutal haha |
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Posted: 9/13/2020 3:39:49 PM EDT
[#36]
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Posted: 9/13/2020 3:40:55 PM EDT
[#37]
Quote HistoryQuoted: My baby back ribs take 22 minutes on the timer in my Instant Pot. I need to use tongs to take them out or the meat falls off the bone. The timer takes about 10-15 minutes to get up to temp though. I finish them off in the oven broiler with a coat of sauce for a minute or two per side. I tried that a couple of times when my wife first got her Instant Pot. They turned out fine. Not great but good enough. Not as good as slow smoked ribs but about on par with what you would get at a Chili's or someplace like that. Great way for working people to fix them for supper on a week day when pressed for time. |
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Posted: 9/13/2020 3:44:14 PM EDT
[#38]
Bringing more heresy to the thread...
Did some in a dutch oven with charcoal.. then sauce n seared on a gas grill at the end. They were delicious! only have setup photos.. cant find the finished product pics, it was a long time ago lol.  Attached File Attached File |
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Posted: 9/13/2020 3:47:10 PM EDT
[#39]
I'm cooking a slab of St. Louis ribs myself at this moment. Since we don't have a proper smoker (just regular BBQ El Cheapo charcoal grills), I
took the pre-seasoned ribs (bought at Sam's Club) and placed them on a layer of foil in an aluminum pan, poured Kraft BBQ sauce all over them, wrapped them and put them in a 350 degree oven. I'll let them bake about 3 hours and then put them over hot coals for about 20 minutes per side. I'll post a pic when they're done. |
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Posted: 9/13/2020 3:57:03 PM EDT
[#40]
Quote HistoryQuoted: I'm cooking a slab of St. Louis ribs myself at this moment. Since we don't have a proper smoker (just regular BBQ El Cheapo charcoal grills), I took the pre-seasoned ribs (bought at Sam's Club) and placed them on a layer of foil in an aluminum pan, poured Kraft BBQ sauce all over them, wrapped them and put them in a 350 degree oven. I'll let them bake about 3 hours and then put them over hot coals for about 20 minutes per side. I'll post a pic when they're done. I'm doing nearly the same thing right now, but have mine at 280' for 5 hours. |
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Posted: 9/13/2020 4:03:25 PM EDT
[#41]
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Posted: 9/13/2020 4:07:08 PM EDT
[#42]
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Posted: 9/13/2020 4:07:40 PM EDT
[#43]
Well, we're waiting...
I'm doing two racks in the oven right now... |
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Posted: 9/13/2020 4:13:00 PM EDT
[#44]
Quote HistoryQuoted: I'm doing nearly the same thing right now, but have mine at 280' for 5 hours. Quote HistoryQuoted: Quoted: I'm cooking a slab of St. Louis ribs myself at this moment. Since we don't have a proper smoker (just regular BBQ El Cheapo charcoal grills), I took the pre-seasoned ribs (bought at Sam's Club) and placed them on a layer of foil in an aluminum pan, poured Kraft BBQ sauce all over them, wrapped them and put them in a 350 degree oven. I'll let them bake about 3 hours and then put them over hot coals for about 20 minutes per side. I'll post a pic when they're done. I'm doing nearly the same thing right now, but have mine at 280' for 5 hours. 280 at 5 hours should make those ribs fall off the bone goodness.
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Posted: 9/13/2020 4:19:08 PM EDT
[#45]
Quote HistoryQuoted: Quote HistoryQuoted: Quoted: |
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Posted: 9/13/2020 5:00:52 PM EDT
[#46]
OP got outclassed by a 20er.
Quote HistoryQuoted: https://pbs.twimg.com/media/EXICU6EXYAEWi74?format=jpg&name=large Smoked ribs... Now back to your regularly scheduled program. |
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Posted: 9/13/2020 5:07:23 PM EDT
[#47]
I was hungry so didn't do the optional broiling to give them a crust.
Actually turned out tasty, seemed lean like a pork chop almost, not greasy Not as good as traditional smoking, but it's different, good eats, I'm not afraid to experiment. Certainly a lot less work, set it and forget it.  Attached File Attached File |
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Posted: 9/13/2020 5:10:07 PM EDT
[#48]
was comparable to a McRib
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Posted: 9/13/2020 5:10:17 PM EDT
[#49]
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Posted: 9/13/2020 5:16:26 PM EDT
[#50]
Quote HistoryQuoted: I was hungry so didn't do the optional broiling to give them a crust. Actually turned out tasty, seemed lean like a pork chop almost, not greasy Not as good as traditional smoking, but it's different, good eats, I'm not afraid to experiment. Certainly a lot less work, set it and forget it. https://www.AR15.Com/media/mediaFiles/59119/crock7_jpg-1590419.JPG https://www.AR15.Com/media/mediaFiles/59119/crock8_jpg-1590422.JPG
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