Ribs for the slow cook challenged

**Kyobanim** · 08-10-2008, 11:38

I have a problem with cooking ribs on the grill. Slow cooking just isn't my thing. For those of you that share my affliction, here's a way to get your ribs slow cooked and tasting pretty good.

For those times when you want to have ribs but can’t stand around and watch them all day; use the crock pot. This is good for about 4 pounds ribs.

If you don’t have a rub, here’s a pretty basic one that tastes good.
1/3 cup brown sugar
1 tablespoon paprika
1 ½ teaspoon chili powder
1 ½ teaspoon salt
1 teaspoon ground cumin
¾ teaspoon black pepper
¾ teaspoon white pepper
¾ teaspoon ground oregano
½ teaspoon cayenne pepper
¼ teaspoon sugar

Cut the ribs into 2 or 3 rib sections. Remove any excess fat. If you don’t do this you’ll end up with rib soup. Rub with your favorite rub. Stand the ribs on end in the pot, meaty side out. It’s ok if you end up with a pile in the middle. Turn crock pot on low heat for 8 hours or, you can run it on high for 2 hours and low for an additional 2 to 3 hours.

There will be a cup or 2 of fluid in the pot. Pull the ribs out carefully and place on a rack, let them sit for 10 minutes and they'll firm up to where you can handle them. After they set you can serve as is or place on the grill for 10 minutes and put a little smoke on them and make your guests think you spent all day slaving over the grill.

JJ_BPK · 08-10-2008, 13:31

Quote:

Crok-Pot

We use a similar technique, butt different..

I cut the ribs 2, 3, or 4 rib sections, depending on the crowd.

Here is the difference..

1st part:

put the ribs in a deep(4") glass baking dish,
top liberally with salt, pepper, garlic power,
add 1/2 inch water and cover tightly with foil,
bake in oven at 200 deg for four to five hours,
or until they are ready to fall off the bone.

The slow cooking renders out most of the fat, leaving nice lean meat on the bones. This can be accomplished a day or more head, and refrigerated until needed.

2nd part:

get the grill hot like you would for a steak, maybe 350 deg.
place bare ribs face down, warm until they start to crisp and spit.
flip ribs over and slather on your favorite BBQ sauce on the just cooked side,
after the bottom is spitting, flip them over and sauce up.
turn down heat or off, and let the sauce caramelize and get good and gummy..
Average 2-3 minutes per side, twice..

Bada Bing,, Serve to the hungry masses..

Dependoing on the volume of ribs, the 2nd phase can take 10 minutes for a couple racks for you & the misses, up to 20-30 for a crowd..

The biggest complaint I get is you can't pick up the ribs without the meat falling off,,, I can live with that..

By breaking up the process, the day of the party is a lot less work.. More often than not, I cook for the 2 of us, part 1 after dinner,, part 2 the next nite after work..

You can come home, grab your favorite cold libation, and have ribs in less than an hour..

Enjoy..

**Pete** · 08-10-2008, 14:10

Oh, you guys.....

I must admit I've used a similar short cut with, I think they're called, country chops. Those good sized pork pieces with an odd shaped bone in them. Chicken works good that way also.

The first time I ever saw it was Army Cooks doing it years ago.

JJ_BPK · 08-10-2008, 16:01

I know,, it gets embarrassing sometimes when someone drools all over the ribs..

Then has an angina seizure, when they find out I steam the ribs rather than sweat over a BBQ for 1/2 a day burning 2 cords of wood..

After they snort & choke & look down their nose at this perceived sacrilege,,, we rarely have any of the abomination left at the end of the day...

**Kyobanim** · 08-10-2008, 17:11

I've burned so many ribs my wife refuses to let me cook them on the grill. Anything but ribs.

Penn · 08-11-2008, 08:53

Now I'm going to prepare this, but I must say, I did TS recipe for a menu at Bowen & Co in NYC....they lost they'er minds.

Penn · 08-12-2008, 18:06

Just for the record. (I doubled checked the recipe to make sure we followed it correctly) The ribs are OK, nothing more. They Pale in comparison to TS rib recipe. Slow cooking on the grill has to with controlling the temp and enjoying the process. Crock Pot ribs are what they're discriptive title suggest.
As for any of them being left? Well, everything taste good when you're hungry.

**Pete** · 08-12-2008, 18:15

Quote:

Originally Posted by Penn

... The ribs are OK, nothing more. They Pale in comparison to TS rib recipe. ......

The trick is to make sure everybody has had about 4 beers before you serve up any shortcut food.

**Team Sergeant** · 08-12-2008, 19:50

Quote:

Originally Posted by Penn

Now I'm going to prepare this, but I must say, I did TS recipe for a menu at Bowen & Co in NYC....they lost they'er minds.

I've always enjoyed cooking on the grill. Over the years I've attempted to perfect the "grilled" rib recipe best I can. I know they're not BBQ but they're good eating.....

SF_BHT · 08-12-2008, 21:21

Quote:

Originally Posted by Team Sergeant

I've always enjoyed cooking on the grill. Over the years I've attempted to perfect the "grilled" rib recipe best I can. I know they're not BBQ but they're good eating.....

TS I have used your Babby Back Ribs recipe and it was perfect. The one thng I did different on two of the 4 racks was I used a different BBQ sauce. It is now in my Recepie book.

The BBQ sauce is "Fighting Cock" It is made by a burbon company in KY and has a great flavor, a little tang and a great flavor comes out as you savor the piece of food. It gets better as you eat. It is a great BBQ sauce and is also great for chicken also. I make a mean batch of Buffalo wings using it. I would highly recommend that you try it.

Here is one place you can get it. http://www.saucestore.com/3549.html

greenberetTFS · 09-15-2008, 04:09

Quote:

Originally Posted by SF_BHT

TS I have used your Babby Back Ribs recipe and it was perfect. The one thng I did different on two of the 4 racks was I used a different BBQ sauce. It is now in my Recepie book.

The BBQ sauce is "Fighting Cock" It is made by a burbon company in KY and has a great flavor, a little tang and a great flavor comes out as you savor the piece of food. It gets better as you eat. It is a great BBQ sauce and is also great for chicken also. I make a mean batch of Buffalo wings using it. I would highly recommend that you try it.

Here is one place you can get it. http://www.saucestore.com/3549.html

SF_BHT,

That sauce looks great....It's a must have. Especially with TS's Babby Back Ribs recipe.

GB TFS

SF_BHT · 09-15-2008, 06:32

Quote:

Originally Posted by greenberetTFS

SF_BHT,

That sauce looks great....It's a must have. Especially with TS's Babby Back Ribs recipe.

GB TFS

It is my favorite Bottled Sauce to date. Not too much not to little when it comes to Flavor, spice, etc. For me just the right combo..... Plus their Bourbon is not bad either.