Baby Backs are cookin'

I love seeing how others cook their ribs it gives me new things to try.

We never have electric while camping nor take a smoker so we toss them in the oven at 250 for 3 hrs.

Well, you don't have to have a "Slow Cooker" to cook slow.

We just had some great ribs cooked in a Sharp convection oven with the Sweet Baby Ray's sauce rib recipe.

It cooked at 275F for 2.25 hrs. Can't imagine any better.

Good Luck!
Wil

Thanks Dave, I always wondered what it was all about.

Jim

Super_Dave wrote:

jbrowning wrote:
Can someone explain why a lot of folks seem to do the first hour on high then turn it down for the rest of the time? I use my crock pot at least one time a week and have always put it on low for the whole day.

Just wondering what the difference is.

Jim

The meat is cold and the porcelain is cold so just a way to get things jump started.

Beat me to it Dave...exactly.

Ribs were fall off the bone tender and delicious as usual.

NOTE: No offense with the 'pro's' comments...we don't bring a smoker along on our travels however.

Crap, I'm having a frozen dinner for lunch! I shouldn't be looking at pictures like that!

To counter that I start with meat that has come to room temp if possible and just turn it on low while doing my prep, which most times only takes a few minutes. By that time the chill is gone in the Crock Pot. I then put in one of these,

Pop in all the ingredients put on the lid and it is ready to go.

Teamfour wrote:
As a professional competition BBQ cook, I think you should be shot. But different strokes for different folks. ;)

As a dedicated smoker I was thinking much the same thing.
Kidding aside, if you can't smoke them a crock does a nice job producing nice tender ribs.


As for starting temperature I generally, not always, cook frozen meats and I use high until the meat thaws.
Using frozen meat to start gives the bacteria more party time before their execution.

jbrowning wrote:
Can someone explain why a lot of folks seem to do the first hour on high then turn it down for the rest of the time? I use my crock pot at least one time a week and have always put it on low for the whole day.

Just wondering what the difference is.

Jim

The meat is cold and the porcelain is cold so just a way to get things jump started. Others may be more bacteria phobic and want time lapse to reach minimum temps to be shorter. My technique is to use low but I cover my crock pot with an old towel to help insulate.

Can someone explain why a lot of folks seem to do the first hour on high then turn it down for the rest of the time? I use my crock pot at least one time a week and have always put it on low for the whole day.

Just wondering what the difference is.

Jim