Ribs

[Jeff423]

I like ribs a lot and do them in my outdoor smoker 7-9 months a year. In the winter I've been seduced by recipes promising smoker quality ribs indoors. These have been variations on boiling, crockpot, pressure cooker and then "finished" in the oven.

IMHO none of them are worth the trouble and a waste of good ribs.
Before I quit trying does anyone have a recipe or cooking method for "indoor" ribs that are worth eating?

 

[rags]

THIS ought to be a good thread!

 

[df06]

I’ve had some fair eating indoor ribs, but they are certainly not as good as those smoked over wood for hours.
I grill and smoke pretty much year around.

 

[6518John]

Beef Ribs

We have a bunch of beef short ribs with every steer we butcher on our place. These are simply amazing—and super easy too fix. There are a lot of these available in the store this time of the year. Many ranchers run their excess stock in a bit later in the fall for the holiday market for beef after Thanksgiving (and to avoid having to feed them through the winter). You can get some great beef deals after Christmas. Recipes like this are great when it’s too cold to fool with an outdoor smoker.

Slow Cooker Beef Short Ribs

 

[JayCeeNC]

I used to wrap beef ribs in aluminum foil and cook them in the oven at about 250f for a couple hours until they were tender, then put bbq sauce on them and slap them on the grill over hot coals to finish them off and caramelize the bbq sauce.

 

[6518John]

BEEF! It’s what for dinner!

I think beef ribs are the most under appreciated cut of meat! We LOVE them.

 

[chief38]

The best Ribs I've found for BBQing are the ones that Costco sells. I believe they are Lloyds Ribs. They are prepared in their own sauce and I simply wrap them up in some Aluminum Foil and cook them on the Grill for about 20 minutes. Then I like to take them out of the Foil and throw them on the Grill for a few minutes for the final heat. They are excellent!

While I can not take one ounce of credit for preparing a rub, sauce or choosing the Ribs, they taste GREAT!!! They are also simple to prepare with minimal hassle and are always a guaranteed crowd pleaser at my BBQ's.

For when we get the urge to go out for Ribs, we have a restaurant near us called The Spare Rib that makes the best Ribs I've ever had! They have been in business for over 41 years and there is always a waiting list to get in, even with reservations!

Ribs are a personal taste thing and while one person might like a dry rubbed Rib, others might like a really spicy slathered on BBQ sauce.

 

[toad67]

We have a bunch of beef short ribs with every steer we butcher on our place. These are simply amazing—and super easy too fix. There are a lot of these available in the store this time of the year. Many ranchers run their excess stock in a bit later in the fall for the holiday market for beef after Thanksgiving (and to avoid having to feed them through the winter). You can get some great beef deals after Christmas. Recipes like this are great when it’s too cold to fool with an outdoor smoker.

Slow Cooker Beef Short Ribs

Sounds great, thanks for sharing! Looks like something that can be done in my new insta-pot...

 

[Jeff423]

We have a bunch of beef short ribs with every steer we butcher on our place. These are simply amazing—and super easy too fix. There are a lot of these available in the store this time of the year. Many ranchers run their excess stock in a bit later in the fall for the holiday market for beef after Thanksgiving (and to avoid having to feed them through the winter). You can get some great beef deals after Christmas. Recipes like this are great when it’s too cold to fool with an outdoor smoker.

Slow Cooker Beef Short Ribs

Thanks,
That looks like a good recipe for beef short ribs. I am looking for some suggestions for a rack of pork ribs: Baby Backs , St. Louis style etc.

 

[Faulkner]

I like ribs a lot and do them in my outdoor smoker 7-9 months a year. In the winter I've been seduced by recipes promising smoker quality ribs indoors. These have been variations on boiling, crockpot, pressure cooker and then "finished" in the oven.

IMHO none of them are worth the trouble and a waste of good ribs.
Before I quit trying does anyone have a recipe or cooking method for "indoor" ribs that are worth eating?

No, there's not.

Through the years I've tried cooking ribs no telling how many different ways, but about 10 years ago I gave up and only smoke them now. Generally, I use the 3-2-1 method to smoke pork ribs, and I'm fortunate in that I can use my electric smoker 12 months a year in my shop.

 

[HOUSTON RICK]

Crockpot on low for six hours with fajita seasoning, red wine, carrots and potatoes. .

 

[jeffsmith]

The Following is My Opinion and My Opinion Alone
But the Following makes some mighty good ribs

Even if I am a Darned Yankee

Boiled or Crockpot Ribs are NOT "Ribs Done Right !!!"

I want Ribs not Drowned Pork

Dry Heat "Low and Slow" is the ONLY way to go
No matter how you do it

I live in a 2nd floor Condo
No Charcoal, Wood or Propane

I had to make do with an Electric Grille
and make do I Have !!

Here is the Recipe

Take your Ribs as many racks as you want (I use 1 or 2)
Trim off the "Silver Skin" and whatever else isn't good
I don't mean FAT !!!

I cut them into manageable sizes
about half a rack but the helps what comes next

Put them in a large Ziplock bag with apple cider
Not the Clear stuff but Unfiltered Apple Cider/Juice
and leave them in the Fridge for 24 hours

They are not Drowned but are Marinated

After 24 hours take them out and let them drain well
after they are drained well cover them with your favorite rub
Put them back in the fridge overnight on a flat surface not a bag

Find a large pan and put a rack in it so they dont touch bottom
set your oven for 215-225 and put them in until they are Done
(if you smoke Ribs already I don't have to tell you what that means)
They are done when they are done Don't rush them

I use a MOP to keep the outside moist of 1/2 apple Cider and 1/2 BBQ Sauce
(I have never bought any BBQ sauce have always made my own: that's another thread)

Towards the end I put just BBQ sauce on them and let it work in

I admit they are NOT the best Ribs I have ever eaten
But I have yet to get any complaints and have been told they are Good
Whether I did them outside on the electric Grill or in the oven

I also have good luck doing Boston Butt the exact same way

But Low & Slow is Low and Slow

 

[Old Arkansawyer]

If I ever build another house, not likely, I am going to have a small
indoor wood burning grill/smoker built into the kitchen or closed in
porch. But that being said, I have used the outdoor pit with snow
on the ground. I am just spoiled to the smoked meats and do not
care much for methods other than wood burning smoke. But to
each his own.

 

[Ivan the Butcher]

Just an idea I got from my "Mad Scientist" son, he uses the French immersion cooking method: In a bag 20 to 36 hours, slow cook with 155 to 165 degree F water, remove and on a cookie sheet or wire rack and use a propane touch. In less than 10 minutes you have the caramelized surface! He did a brisket for Labor Day and it rivaled a smoker!

Just an idea. I just go to City BBQ on Tuesdays for "Buck a bone day!"

Ivan

 

[Jeff423]

Just an idea I got from my "Mad Scientist" son, he uses the French immersion cooking method: In a bag 20 to 36 hours, slow cook with 155 to 165 degree F water, remove and use a cookie sheet or wire rack and use a propane touch. I less than 10 minutes you have the caramelized surface! He did a brisket for Labor Day and it rivaled a smoker!

Just an idea. I just go to City BBQ on Tuesdays for "Buck a bone day!"

Ivan

That's exactly the way I most recently did mine and what prompted this thread. Sous Vide for 24 hrs @ 145f. Home made BBQ Sauce applied, under the broiler for 5 min, more sauce, back to broiler, remove from broiler, more sauce, eat.

IMHO the problem with this method is that it is wet cooking like a crockpot, pressure cooker, braising, etc. and I think the ribs I like need extended dry cooking/smoking to get rid of some of the water. Keep in mind this is personal preference and I'm not denigrating other recipes or cooking methods. But I will try jeffsmith's recipe.

 

[misswired]

I think beef ribs are the most under appreciated cut of meat! We LOVE them.

Today's grill! Who wants an old dead hawg when there's beef to be eaten.

 

[JayFramer]

I agree.

Oven ribs are disgusting, and yes I’ve had many sets. Can’t beat a good REAL BBQ set of ribs!!!!

 

[Nevada Ed]

Indoor Ribs... ??

I smoke mine 2 hours outside..........
then bring them inside and place on a broiler pan with water in the bottom
or a pan of water/cider some place in the oven
with a foil wrap and cook at 225 degrees for another two hours.

Then I remove the foil, add bbq sauce and heat another 30 minutes to set the sauce.

I guess you could use "Liquid smoke" in a pan?

Good luck

PS;
I just put together my new Traeger Silverton smoker and need to get some pellets for
the break-in burn.
People say it is the way to smoke food. We will see if it can beat out the SaveMart "Henny penny"
on my first test.