I do ribs like this on work days. A couple of suggestions for you. To get more smoke flavor out of the crock pot, add some liquid smoke to it; It really adds to the flavor. The biggest thing though is don't waste all that wonderful liquid in the crock pot. Pour it off into a fat separator then pour the defatted liquid into a pan and reduce it till it thickens back to a bbq sauce level. Bast the ribs with that sauce and put them under the broiler to cook on the sauce. You get all that great bbq sauce flavor along with all that porky flavor that came from the ribs while cooking. It's really worth the extra steps.
I always thought by doing ribs in a CP I would loose my MAN CARD!! But on a stormy day last winter I put onions and bell peppers ribs and sauce in the CP on high for 5 hrs. My said my MAN CARD had been upgraded to platinum LOL ! Great cook as always!
💳 💓👉[ 👍👍 ]👈💓💳 " Great comment from your wife ! Congratulations on being the recipient of such a beautiful compliment from a woman who values her beloved husband ! "
Congrats on opening the eyes of all your subscribers.Good food is good food! No matter how you get there. We all need to be open to new things and this is a good example of a pit master branching out of his comfort zone. This will open the world of ribs to a lot of people.
Thanks Tom! I actually took some heat from folks on facebook, which I expected, but I still felt it would be good to branch out and try to provide information for those that can't cook them on a pit.
If you a crock pot cook again use 2 racks of ribs standing up with a whole peeled onion, a cored and peeled apple and a bulb of garlic cut in half across the cloves in the middle space of the pot. Sauce them the same way and have at it.
I've done these many times and they really turn our great. We do this during a busy work week and they are done when we get home. That Apple Habanero sauce is awesome. So glad you sent that to me back when we did our collaboration. Have a great week!
James, years ago before I bought my first smoker, I had cooked some b-backs in the oven. I had used a roasting pan with a Cuban mojo sauce . They were so good !!
They turned out amazing! With very little effort, we can kick this up a notch... you can pop them in the pot the same way, use wooden skewers to attach ribs together without them falling in the pot. When they've completed the crockpot segment, place them on a rack, then on a foil-lined sheet pan and oven broil them or baste and char them with a chef's torch for that backyard flavour. When basting and charring to finish, I mix equal amts regular bbq sauce and hoisin sauce for that Chinese take-away experience.
I have a rack of ribs that I'm going to do tomorrow in this method. I'm going to try something a bit different. Like this method, Im going to place a stainless steal folding strainer with some carrots to keep the basket open, hopfully it will hold the ribs up agenst the sides and the carrots to add some sweetness to the mix. Note: I like to leave the membrane on the rack as well, but I use the tip of a sharp knife to cut small 1/2 inch slits in it before the wet/dry rubs get put on, it helps penetrate to the underside of the ribs. This looks reel good though! Thanks
Great video ... the membrane can be removed but use less sauce and leave as a dry rub they make their own juice .... that way they don’t soak in juices and get soggyish..... then broil with bbq sauce. Let rest. Eat and enjoy!
Grilled pork ribs are delicious and attractive, thank you for sharing this delicious way of marinating this rib, I will learn from you a lot. Have a nice day
i live in a tiny house on wheels. i always do my ribs in the slow cooker. try this out. i have done it with meatballs, chicken. Catalina dressing, onion soup mix and whole cranberry sauce. i even did a meatloaf in the slow cooker the same way
Makin my mouth water. I have a rack of baby backs in the crock pot right now. I’ll put em in the oven after 3 hrs. And follow your method I can’t wait!
Great video! I mean...they aren't smoked or grilled, but those ribs must be tender, juicy, and fall-off-the bone. In fact, I bet they'd make a better sandwich than the traditional rib. I'd even eat those over some rice. Great idea, dude!
Colgin. Lazy Kettle. Figaro. Wright's. All of those are brands of liquid smoke. They come in flavors, like mesquite. You want to add some "manly" flavor, throw a tablespoon of this stuff in your crock pot. Also, as someone said, it's better to caramelize your sauce for a short time, like five minutes under the broiler at 475-500 degrees on the thick side.
We do crock pot ribs in the winter months. They come out really good. Smoked is better, of course, but when it’s too cold outside... crock pot it is. Lol
I stumbled on this video, trying to see if I should put my ribs on today or in the morning before I go to work. My problem is, I'm gone for 12+ hours. I love this video 🙏
Looks great! I did crock pot ribs once, they came out good, but I took the membrane off and by the time they were done I almost turned them into pulled pork trying to get them out of the pot
I like to leave the membrane on the rack but i use the tip of a sharp knife to cut small 1/2 inch slits in it before the rubs get put on, it helps penetrate to the underside of the ribs. This looks good though!
Making these tomorrow!!! Using a rub from Hanks Smokehouse and Grillery in McGaheyville VA and Stubbs Hickory Bourbon sauce. Thank you! I'm stuck in an apartment complex and grills are frowned upon. Heaven tomorrow!
Just saw this video I already had make some ribs on the CP but wanted to make it better ,great video doing this recipe right now Sunday morning hopefully be ready by game time ,GO COWBOYS 🏈
Looks amazing. I can see a 5-minute high heat char even on a gas grill for these to set the sauce. The northlands here, when you don't want to deal with a 5-6 hour winter cook outside. Some of youins have no idea about that :D
When I had a 14 inch cheaber I use to do crock pot ribs all the time just cuz I didn’t have the room to cook them quick char on the grill perfect tender ribs
James: I'm not going to trim these ribs... Admittedly it was minimal. They did look good. I've done short ribs in the pot once or twice. Not the same but still good and easy. Plus I wish I could find that sauce.
I am not a big rib fan especially off the grill or pit. You can't go wrong with a Crock Pot with any meat. Ribs like this are just as good as it gets Screw the competition crap.
Got mine sweatin as I type. Gonna throw some KC Masterpiece on em and in the pot tomorrow for our Valentine's Day dinner. Screw going out to eat fighting traffic and long wait times. Look forward to trying these.
LOL!! at 9:35 you didn't know what to do. hahahha. you let out a big sigh like....how do i do this. :) What? no smoke ring!! These look really good brother!
I've been making the best ribs in my crock pot for years.. They are AWESOME !! Remove the membrane. Use rub of choice. 6 to 8 hrs. hrs on medium. You don't need sauce. Maybe for dipping..
Look at the price of those ribs in 2019. Is that English pounds? US or Canadian dollars? I just bought some in Canada, about the same size, and they were $23.00. Luckily I got $ 10.00 off because they were a day before the "best on" date.
Thanks for the easy rib hack, J-Midas!! I have family members who could totally use this so I'm gonna pass this on. Are they too tender to slap on an open flame to get some char? Also did my first brisket. 10 lb in my WSM. I was very pleasantly surprised with the results. I was expecting the worst LOL. 50/50 S&P. 250 for 9 hours. Does the point always feel like butter when the flat is just nearing the finished point?
What up Sug! I think they definitely could've gone on the grill for a quick char. Yeah, the point will usually feel softer/ like butter over the flat because of the fat content in the point. It has way more fat than the flat.
@@CentralTexasGrilling Appreciate you J-$!! That point is definitely on point for sure. It's a big and (in Cali) expensive slab of meat. Oddly enough, the end result didn't look too unlike the one you did in your weber kettle. Note: I did not say "taste" haha. Only appearances. But it was juicy. Not much of a smoke ring but I can't haggle over appearance on my first go. Just wanted to thank you for the inspiration to get into it and dive head first. Harry Soo was very encouraging with me too, as you know. Keep up that good work!!
So much for a crockpot exoerament. When you used the oven n And the and oven disqualified the whole experiment. Just the crock pot with BBQ sauce is alsome. Put a large onion in da middle with three whole potatoes n. 3. Large carrots. N one table spoon deal pickle juice and you'll be so happy HAPPY. HaPP y😊
This was my first time doing them in a crockpot but they turned out good. If you wanted to add a little smoke flavor you can always add some liquid smoke.
That is a very good way to do ribs. Check out Americas Test Kitchen slow cooker ribs and Chefsteps sous vide ribs. Can I suggest you add just a touch of liquid smoke, go easy it's strong, to the sauce.
Country style ribs with sauerkraut are the only ribs I've ever done in the Crockpot and they are amazing. Nothing bbq about it, more like a German dish, but they are great!
I sometimes like to keep my ribs about 5or 6.hours then move them to the.grill.for maybe an hour or two using.some charcoal and woodchuck cause. I like mine.to have a little smokey.flavor😊
I’m thinking you could add some liquid smoke to the sauce while it cooks in the crockpot or smoke them on the smoke setting in a pellet grill at the lowest setting like the night before then put them in the crockpot in the morning
