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Old 08-22-2012, 04:51 AM   #11
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I have seen these types of packages of ribs in the market. I am not sure whether they just need just heating or cooking. I reckon they are supposed to be a time saver. I have never tried them but I can imagine there is a lot of room for error if the package directions are not followed. The crock pot is, in my opinion, the most forgiving path under these circumstances. I hope they turn out to be delicious!!

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Old 08-22-2012, 06:02 AM   #12
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RockLob..would you Please, pretty please, share your recipe?

I love pork ribs, but often the Heavy Smoke flavor is a bit too much for my Tummy..

I have tried several recipes in the oven..

and own a Gas Grill, but no smoker..

For the OP. I find that if one only uses a slow cooker (CP), The ribs are very tender, but also very Wet and Greasy, as there is never enough heat to melt off the fat..

I think they are OK that way, but I'm looking for a better method..

Eric, Austin Tx.

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Old 08-22-2012, 08:28 AM   #13
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Originally Posted by Rocklobster View Post
Love my smoker ribs, but, I would put my two-step braise/bbq racks up against anybody's....
Braise in the slow cooker, and then onto the covered kettle, over a drip pan, with a divided bed of coals, covered by tag-alder, apple, or maple wood. Cook for thirty minutes in the smoke.

This is how I make my ribs too; and yes, I always massage the dry rub on them and let sit at least 4 hours before the cooking starts.

In answer to SavanahSmoker's question: No, you don't get the smoke ring, but you get all the flavor of ribs cooked slow and easy, and mopped. It's easier, and I don't have a smoker. But the ribs are still gorgeous, and yummy, juicy, and fall off the bone tender.

If there's one thing I really detest about eating ribs, it's eating them when they are dry and tough. That's how they always are at most restaurants, especially if they are on a buffet.

My ribs have gotten praise from people who swore that the ribs from their state (North Carolina) were the best ribs, period. After having some of my ribs, these same folks said that mine were the best they'd ever eaten. SavannahSmoker, personally, I thing your ribs look amazing, and I would love to be able to try them. I bet they taste as good as they look.

We don't all have access to the proper equipment to smoke ribs. Sometimes, we have to use other techniques. My point is, whether you live in a New York apartment, or out in the sticks, or in the suburbs with all the toys, you can enjoy great ribs. You just have to be willing to try.

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Old 08-22-2012, 09:31 AM   #14
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Preheat oven to 300F.

Place a large sheet of aluminium foil on the counter, one for each slab of ribs. Place a sheet of parchment paper on each sheet of aluminium foil. Place a slab of ribs on each and wrap tightly. Place the packets on a cookie sheet and heat in the oven for 2 hours.

Unwrap the packets and grill the ribs on a barbecue grill or under the oven broiler, meaty side towards the heat source, for about 10 minutes, until sauce is bubbly.
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Old 08-22-2012, 06:55 PM   #15
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I use a flat roasting pan and use 1 part tomato juice and 1 part water and some seasoning. I use Montreal steak spice, throw a few garlic cloves in there. You can use whatever you like to get whatever flavors you want. Rub them first if you wish. Probably even better. I make sure the ribs are a quarter to half way submerged in liquid. Cover tightly with foil and don't open. I have used beer, half cup of water to half cup of ketchup(which is really good, actually), cardamom pods, coriander seeds, cumin seeds. Slowly cook these for an hour or more at 300, depending on the size. Too long and they will start to fall apart.
Next step is to put them on the bbq, on low heat over the coals, with the lid on as much as possible, and let them get a bit smokey from throwing a few chips in there. You can use a propane grill (on low) if that is what you have. I have a small woodchip box or you can make a chip packet out of tinfoil and place it down on the burner. Or, you can just use liquid smoke in the sauce, if that is what you want to do. Then I start to sauce. Flip. Sauce. Flip. About every 10 minutes.I like to go for a long time until the sauce starts to form a glaze. I usually go about another hour. The longer you go, the thicker the sauce glaze becomes.

I like my ribs falling off the bone. I guess that's why I like this method.

By the way, Savannah Smoker, your ribs look awesome.
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Old 08-22-2012, 07:03 PM   #16
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Giggler, you can use your gas grill to smoke meat too. It is a little difficult keeping the heat low enough, but it can be done. We have a little smoker box that we fill with soaked wood chips and put in the flame. You need to have more than one burner so you can have the flame away from the meat. Put a drip pan under the meat. It works pretty well. Then try a dry rub like the BBQ pitmasters.

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