×

Help us help you

If we have helped you become a better cook, please become a Pitmaster Club member and help us become a better website. Benefits for members include:

(1) Seminars with famous Pitmaster Professors
(2) Access to The Pit forum
(3) An all new expanded Temperature Guide Magnet
(4) Gold Medal Giveaways of free grills and smokers
(5) Support for Operation BBQ Relief
(6) Support for AmazingRibs.com!

Learn more about the Pitmaster Club

Not ready to subscribe yet? Return to AmazingRibs.com

bbq grill and accessories ad
AmazingRibs.com BBQ Logo

message from meathead

Meathead the Barbecue & Grilling Lover Cartoon

Get Smoke Signals,
our FREE e-letter.
No spam. Guaranteed. Enter your email:

bbq ad

http://tinyurl.com/amazingribs

If you like AmazingRibs.com, please save this link and use it every time you go to Amazon. Amazon and many other websites pay us a small referral fee when you click our links and purchase from them. It works on everything from grills to diapers, Amazon never tells us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site!

Digital Thermometers:
Stop Guessing!

thermopop bbq thermometer

Gold BBQ AwardA good digital thermometer keeps me from serving dry overcooked food or dangerously undercooked food. You can get a professional grade, fast and precise splashproof thermometer like the Thermopop (above) for about $24. The Thermapen (below), the Ferrari of instant reads, is about $96. It's the one you see all the TV chefs and all the top competition pitmasters using. Click here to read more about types of thermometer and our ratings and reviews.

bbq thermapen

GrillGrates Take You To
The Infrared Zone

BBQ_grill_grates

Gold BBQ AwardGrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, produce great grill marks, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, smolder wood right below the meat, and can be easily removed and moved from one grill to another. You can even throw wood chips or pellets or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill and pellet smoker needs them.

Click here to read more about what makes these grates so special and how they compare to other cooking surfaces.

The Smokenator:
A Necessity For All Weber Kettles

smokenator bbq system

Gold BBQ Award If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to create steakhouse steaks.

Click here to read more.

The Pit Barrel Cooker

pit barrel c ooker bbqAbsolutely positively without a doubt the best bargain on a smoker in the world.

This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier (and that's because smoke and heat go up, not sideways).

Gold BBQ AwardBest of all, it is only $289 delivered to your door!

Click here to read our detailed review and the raves from people who own them.

scissor tongs

Best. Tongs. Ever.

Gold BBQ AwardMade of rugged 1/8" thick aluminum, 20" long, with four serious rivets, mine show zero signs of weakness after years of abuse. I use them on meats, hot charcoal, burning logs, and with the mechanical advantage that the scissor design creates, I can easily pick up a whole packer brisket. Click here to read more.

Amp Up The Smoke

mo's smoking pouch

Gold BBQ AwardMo's Smoking Pouch is essential for gas grills. It is an envelope of mesh 304 stainless steel that holds wood chips or pellets. The airspaces in the mesh are small enough that they limit the amount of oxygen that gets in so the wood smokes and never bursts into flame. Put it on top of the cooking grate, on the burners, on the coals, or stand it on edge at the back of your grill. It holds enough wood for about 15 minutes for short cooks, so you need to refill it or buy a second pouch for long cooks like pork shoulder and brisket. Mine has survived mor than 50 cooks. Click for more info.

steak knives for bbq

The Best Steakhouse Knives

Gold BBQ AwardThe same knives used at Peter Luger, Smith & Wollensky, and Morton's. Machine washable, high-carbon stainless steel, hardwood handle. And now they have the AmazingRibs.com imprimatur. Click for more info.


The space above can be yours at our lowest rate. Click here to go to Blogads where you can upload your ad, pick the duration, and pay with credit card. It's easy!

tailgater magazine
digg

Cabin Fever Slow Cooker Ribs

By Meathead Goldwyn

If you can't cook outdoors, you can do pretty well indoors. Now let's get this straight, slow cooker ribs can be tasty, but they are an entirely different animal than slow roasted ribs on a grill, smoker, or even indoors. They are very moist and tender, like stewed meat.

The idea is to braise the meat. Braising is a method of cooking meats so they come out very tender. The core concept is to cook the meat in a closed pot over a low temp in a flavorful liquid that covers the meat only about halfway. Slow cookers are cheap and excellent at making braised meat that melts in your mouth. They have the advantage of being easy to setup and you can start a meal in the morning and when you come home, it's ready and the house smells like a restaurant. Every dorm room needs one.

Slow cookers adhere to the same principles as good outdoor barbecue cookers: Low and slow heat in a moist atmosphere. Slow cookers come in a wide range of sizes. If yours is large enough to hold two slabs, just double the recipe. This recipe is designed for a slow cooker that uses heating coils all around a removable ceramic pot such as the Rival Crock-Pot, West Bend Crockery Cookers, and Cuisinart Slow Cooker. Rival trademarked the name Crock-Pot and it is now owned by Jarden Corp. Some crockery cookers are nothing more than a hot plate with a crock on top. These heat from below only, and will likely burn the sweet sauce. If you don't have a ceramic slow cooker, you can use a Dutch oven, a lidded pot, or even a baking pan covered with foil and put it in your oven at 200°F.

But don't just throw in a slab and a bottle of sauce (although this works fine). Make just little effort and you will be rewarded with this meat, potatoes, and veggie meal in one pot. If you have a Dutch oven or a nice pot with a tight lid, you're good to go. Assemble the ingredients and cook it in your oven so the pot is surrounded by heat, not from just below.

This recipe is so simple. The ribs steam in flavorful aromatics, the sauce penetrates the meat, and they fall off the bone. You can use a storebought sauce or make your own. Even a displaced Alabama girl stuck in a University of Minnesota dorm during a blizzard will feel a little bit like she's back on the farm if you serve her this ribs recipe alongside Pillsbury Buttermilk Flavored Biscuits, deli counter coleslaw, and Sara Lee Peach Pie.

Click here for another recipe for indoor ribs cooked in the oven.

Recipe

Serves. 2
Preparation time. 30 minutes
Crockpot cooking time. 4-8 hours

Ingredients
1 rack of baby back ribs
1 teaspoon table salt
1 large onion, sliced into slivers
4 carrots cleaned and cut into bite-size pieces
2 medium potatoes, peeled, quartered, and cut into bite-size pieces
1 crunchy apple, peeled, quartered, cored, and cut into bite-size pieces
1 cup Kansas City style tomato based barbecue sauce (try my Kansas City Classic or Eve's Pig Paint or one of my favorite store bought sauces)
1 teaspoon liquid smoke

About the sauce. Doctor the sauce as you see fit. Add a teaspoon of hot pepper sauce or minced hot peppers. Try a tablespoon of matchsticked ginger slivers. If you want it sweeter, add 2 tablespoons of honey or molasses or even your favorite jelly for a fruity flash. I ike to garnish with chopped scallions.

About liquid smoke. Liquid smoke is made by catching the smoke from smoldering hardwood, concentrating it, and dissolving it in alcohol. Many commercial barbecue sauces already have a nice jolt of iquid smoke in them. If you are using a commercial sauce, taste the sauce and if it tastes smoky, leave the liquid smoke out of the recipe. If you want more, add up to 1 tablespoon.

About the ribs. I have specified baby back ribs above because one slab can be enough for two people, and because they are lower fat than spares. If you wish, you can use spares, rib tips, country ribs, and even chops. Use about 1.5 pounds per person of the boney cust (spares, tips), or 1 pounds per serson of the meatier cuts (country ribs and chops).

Method
1) Skin and trim. Slice into 2-3 rib sections. Sprinkle with salt. Optional. If you have a broiler, place the meat about 6" under the broiler for about 15 minutes per side until brown. Keep an eye on them because they can start smoking in a very hot broiler. If you don't have a broiler, you can brown them in a pan with a little oil. Otherwise, don't sweat it. The little bit of flavor added by browning will not be missed.

2) Mix the liquid smoke with the barbecue sauce.

3) Line the bottom of the crockpot with the onion slices, carrots, apples, and potatoes. Place a layer of ribs on top, meaty side up. Pour some of the sauce over the ribs and coat the surface with a brush, spoon, or your (clean) fingers. Place another layer of ribs on top of the first layer, pour on more sauce, and spread. Keep going until all the ribs are in. Pour the remaining sauce on top. Resist the temptation to put the meat on the bottom. It will just get mushy.

3) Cover and cook on low (about 200°F) for 6 to 7 hours or on high for 3 to 4 hours.

4) When you're done you will notice that the sauce is not as thick as when you started. A lot of the juices from the meat and other gredients will be extracted and you'll have a rich, but runny sauce. If you have a stovetop, you can cook it down and thicken it, but I never bother. The thin sauce is concentrated in flavor and delicious.

5) Divide the meat and other stuff between the diners, pour off the sauce, and serve it on the side.

This page was updated 11/4/2009


Please read before posting a comment or question

grouchy?1) Please use the table of contents or the search box at the top of every page before you ask for help, then please post your question on the appropriate page.

2) Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you. Please read this article about thermometers.

3) If you post a photo, wait a minute for a thumbnail to appear. It will happen even if you don't see it happen.

4) Click here to learn more about our comment system and our privacy promise. Remember, your login info for comments is probably different from your Pitmaster Club login info if you are a member.

Moderators

LeaderDog.org Ad on BBQ site

About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

Advertising on this site. AmazingRibs.com is by far the most popular barbecue website in the world and one of the 50 most popular food websites in the US according to comScore, Quantcast, Compete, and Alexa. Visitors and pageviews increase rapidly every year. Click here for analytics and advertising info.

© Copyright 2014 by AmazingRibs, Inc. AmazingRibs.com is published by AmazingRibs, Inc., a Florida Corporation. Unless otherwise noted, all text, recipes, photos, and computer code are owned by AmazingRibs, Inc. and fully protected by US copyright law. This means that unless you have written permission to publish or distribute anything on this website you have committed a Federal crime. But we're easy. To get reprint rights, just click here. You do not need permission to link to this website. Note. Some photos of commercial products such as grills were provided by the manufacturers and are under their copyright.