BBQ ribs in the crockpot?

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diymirage

diymirage

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hey guys
there is a couple in our church that we have been hanging out with quite a bit lately
we've been getting together after Wednesday services for dinner for the last few weeks and this week its my turn to cook

I'm planning on making BBQ ribs in the crockpot and I need some recipes

so lets hear it, what is the best way to go about this?
 
You can just quarter the racks, sauce them good and throw them in 4-5 hours high or 7-8 low. If you want a more grilled type, put a good rub on first, throw them on a hot grill and char them a bit, then into the crock pot as noted. Here a great sauce in you want to try something different.
South Carolina Mustard BBQ Sauce Recipe - Southern.Food.com
 
thanks for the replies guys
I did some searching as well and found a rub that should work and some sweet baby rays (mixed in with whatever brand of almost gone bottle is in the fridge)

I picked up 3 slabs, but I'm not sure if I can fit that many in my crockpot
any guesses on how much I need to feed 4 adults and 6 kids?
 
If they're pork ribs, doing ~2 hrs at ~250F will help render off much of the fat so they're less greasy. The low temperature helps keep them from toughening up or drying out. Dry rub before the oven, sauce after and then slow-cook them in the crock.

4 adults and 6 kids will likely put away at least two average racks of pork ribs. Beef ribs vary much more and most places take almost all the meat off beforehand these days, so it's tough to say. Beef don't tend to have as much fat, but can still benefit from a pre-cook to help get rid of the excess.
 
thanks phreak

ive read some recipes call for that, but I wasn't sure about it, since this is my first go at ribs

I was planning on removing the membrane, rubbing them and cooking in the slowcooker
then broiling them for a few minutes

but maybe I should precook them like you said
 
It can be done a few ways. I prefer to pre-cook a bit, or do it all in the oven with nothing but a rub and maybe followed by a a light sauce that I broil until chewy.
The slow cooker can be used for the whole process, but can be tricky unless you let it cool and I don't like my meat to go hot to cold to hot again (too great a risk of making people sick).

To do it all in the slow cooker, add the ribs and a bit of sauce but keep it a little lighter than you would for 'finished' ribs. About halfway through, drain off the fat/grease/gelatin (Save a bit though just in case) and then add more sauce and let them finish. This can be done with the cooking pot hot, but it's tricky to avoid burning oneself or dropping it and creating a bigger mess!

If you retain some of the drippings, it can be added back in case the meaty flavor isn't quite as strong as desired - it's easy to go overboard with the sauce, but some people like it that way - experimentation is half the fun anyway ;)
 
I do it this way in my smoker, but it works just as well in the oven, plus you have alot more room than a crock pot.
I use the 3-2-1 method.
-place a layer of foil on the bottow rack to catch drippings
-use a DRY RUB and let ribs sit on counter until room temp
-heat oven to 225 and place ribs directly on middle rack for 3hrs bone side down
-remove from oven, wrap tightly in foil, back on middle rack for 2hrs bone side up
-remove from oven, unwrap, back on middle rack for 1 final hour bone side down
-at the last 30min, baste them with mixture of BBQ sauce of choice(no BS mustard base) and honey at a mixture of 50/50.
No change if you do them on a smoker, you just obviosly get more smoke flavor. The last 30min basting is important to form a nice "crust" to keep the ribs from just falling apart. The honey adds sweetness and a nice crispy snap when you bite into them. I promise once you've had them this way you will never try anything else.

doing ribs in a crockpot is kind of a waste, you just end up with pulled pork with some big bones in it :)
Now If I'm trying to feed a group that big, I have an AMAZING recipe for pulled pork. You can serve it on tortillas, or hamburger buns with your sauce on the side
for the pulled pork, just go on YouTube and search Texas Parks and Wildlife Feral Hog Tacos. You can use a shoulder or boston butt etc, whatever is on sale. The guy in the video cracks me up because he is so awkward, but the recipe is pretty awesome
 
thanks for the reply Joe

sounds like a good recipe, but it interferes with church (at least for Wednesday dinners)
evening service starts at 7, so I have to leave the house at 6.30ish then we don't get home until 9ish...at which point we want to eat
 
Change of plans guys...I'm going with the oven instead
Rub it down with some seasoning and wrap in aluminum foil, then cook for 2.5 hours on 300
Then slater on some BBQ sauce and broil for 2 minutes per side

I did a trail run with about 4 inches of ribs today and it is pretty darn good
 
I'm telling ya, give the 3-2-1 a shot. Nothing wrong with making a few racks the day before, then leaving them in the oven on warm when you head out to church
 
I will give that a try over a weekend (or a day when it's just me and the missus)
 
Tried this twice, just turns into pulled pork or beef and just not what one expects with ribs. Grille or smoke then
 
I am not givin you my recipe. But, I will tell you how I do it. I smoke the ribs on the smoker all day. While they are smoking, I mix up my sauce in the crock pot and let it simmer while the ribs are smokin. Once the ribs are done on the smoker, they go in the crock pot all night, until the meat falls off the bone when I touch it with a fork.
 
Well everything is looking good so far. They have cooked in the oven for 3 hours and are very tender to a fork. Ice letters and broiled some sauce on there and am now waiting for my guests to get here
I can post a picture of how they look tomorrow...they look decent

I just hope they taste half as good as they look
 
MileHighDart said:
You guys are making me Hungry !

No place around here to get ribs at 9:00pm though. Dang it!
Click to expand...


should have swung by my place...turns outs three whole racks was a little bit much for 4 adults and 6 kids

they came out just about perfect though
I had a pair of tongs to serve them with and the meat was so tender you could pull it apart with the tongs


if I have time to watch it ill try Joes recipe next time, and then I got to figure out how to get a taste of rusties aswell, but for a first try this came out great


 
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