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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before I got a smoker I used to use a few different techniques.
I"d par boil or simmer the ribs in a large pan with pickling spices, garlic, and onions. Then grill with a light brush of sauce. Very tender, pretty flavorful.
I would also do the same thing in a large crock pot. Again, pickling spices in the liquid.
Now I remove the membrane, add my own dry rub, and smoke in a vertical smoker. mop with a mix of apple juice and gingerale or beer or mustard, whatever suits my fancy. I do more than i need for one meal, and vacuum seal and freeze ennough smoked ribs for future meals. To use them, I defrost, and heat up on the grill. Even the frozen ones come out perfect and it makes for a quick meal prep. The propane smoker cost a little over $100 and it sits on a covered porch so I can use it year round. I try to fill it. So i might do a Boston Butt for pulled pork,and some chicken leg quarters, whatever. The pulled pork I also vacuum seal in small bags so we can have a sandwich anytime.
All the ways i have made ribs have come out good,but I prefer the smoker. It's kind of like getting good ribs at a chain restaurant that doesn't smoke, and getting them at a real BBQ joint where you can see and smell the smoke. one is good, the other is great.
I"d par boil or simmer the ribs in a large pan with pickling spices, garlic, and onions. Then grill with a light brush of sauce. Very tender, pretty flavorful.
I would also do the same thing in a large crock pot. Again, pickling spices in the liquid.
Now I remove the membrane, add my own dry rub, and smoke in a vertical smoker. mop with a mix of apple juice and gingerale or beer or mustard, whatever suits my fancy. I do more than i need for one meal, and vacuum seal and freeze ennough smoked ribs for future meals. To use them, I defrost, and heat up on the grill. Even the frozen ones come out perfect and it makes for a quick meal prep. The propane smoker cost a little over $100 and it sits on a covered porch so I can use it year round. I try to fill it. So i might do a Boston Butt for pulled pork,and some chicken leg quarters, whatever. The pulled pork I also vacuum seal in small bags so we can have a sandwich anytime.
All the ways i have made ribs have come out good,but I prefer the smoker. It's kind of like getting good ribs at a chain restaurant that doesn't smoke, and getting them at a real BBQ joint where you can see and smell the smoke. one is good, the other is great.
