slow-cooker ribs?
Has anyone set a rack of ribs in a slow cooker for hours, and then browned them up on the grill? I'm wondering how the texture comes out? Since a lot of slow cookers are meant to take cheap cuts of...
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GordonThree wrote:
I appreciate the input on other ways to make ribs, but I don't think any of them are as multi-tasker friendly as the slow-cooker, from a behind the steering wheel perspective.
My favorite method, learned from Alton Brown, is to dry-rub the ribs 24 hrs ahead of time, and encase them in heavy foil. The day of cooking, a mixture of sweet and savory liquids is mixed up (I use honey and beer, Alton used some other stuff) and poured into the foil packets with the meat. Then you put 'em in the oven at 200-225 for ~6 hours, and then finish under a broiler. I can do that over a weekend at my home, but not going to all that fuss while camping... I got better things to do. :)
edit: oh, the cooking liquid can be reduced down for a great sauce, if you have the patience
Love the AB technique although like you I change the seasonings and liquid amt. around. Heck sometimes I use no liquid at all which makes for a nice bark. It's easy enough to use a Weber to cook them with little babysitting needed.
