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Pressure Cooker ribs

Chomsky said:
I'm not sure what to make of this?

- It sounds terrible.

- But the OP is from Texas, and talking BBQ.

Which combined, throws a disconnect.
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Texas knows brisket, I wouldn't say Texas knows BBQ in general.
 
Chomsky said:
I'm not sure what to make of this?

- It sounds terrible.

- But the OP is from Texas, and talking BBQ.

Which combined, throws a disconnect.
Click to expand...
Don't knock it, until you have tried it!
I suspect many of the chain restaurant that serve babyback ribs cook them this way.
 
faithful_servant said:
I love Memphis style ribs (if you're in the Memphis area, head to the Germantown Commissary for the best BBQ), but never really cared for Carolina style. Overall, I'll take my own "Oregon Style" ribs any day of the week. About 3 hours of smoke, then hit them with my personal Apple syrup based sauce and throw them on the grill just long enough to mark them well and caramelize the sauce. Get out the wet washcloths, the shirt you don't care about getting messy and the spot remover for the tablecloth and dig in baby!!
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That does sound pretty good, pork is well known for being excellent with apples. I like Memphis style overall, not just because their dry rubs are superior to all dry rubs out there, but also because their wet sauce is vinegar based, which can include apple vinegar. It gives it a great tanginess to it and the best part of all, it highlights the meat. It's also why I like Carolina BBQ and their vinegar/mustard based sauces. A light sauce with tons of character that adds to the meat and showcases the meat. The BBQ isn't drowned in sauce, I never fully understood the drowning in sauce. If you take 5 hours to prepare something, then it's that thing you want. It's why I'll denigrate KC style BBQ sauce so much. Even though it's good, it's all ketchup and brown sugar. Sweet, yes, but it goes on thick and overwhelms. You make a poor rib, on some front you can cover it with KC BBQ sauce. I find that the style of thick, super sweet sauce conflicts with the meat, fights it for supremacy upon the tongue.

Memphis and Carolina sauce, on the other hand, opens up the taste buds and says "get ready for the pork!"
 
longview said:
Don't knock it, until you have tried it!
I suspect many of the chain restaurant that serve babyback ribs cook them this way.
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maybe, and while I've definitive had chain ribs, they are good but not the best. They're a better version of ribs than McDonald's is to hamburgers, but they'll never compete with a tried-and-true BBQ pit restaurant. And this may be one of the differences.
 
Ikari said:
maybe, and while I've definitive had chain ribs, they are good but not the best. They're a better version of ribs than McDonald's is to hamburgers, but they'll never compete with a tried-and-true BBQ pit restaurant. And this may be one of the differences.
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The ones I made reminded me of outback and chili's ribs, but were much better than I expected.
 
Ikari said:
You don't grill ribs, you BBQ them.

I consider what you did here to be a form of blasphemy.
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*BUZZER*
wrong

BBQ is a noun, NOT a verb

i ruined a lot of babybacks before my brother finally explained that the thin, translucent film on the back of the rack had to be peeled off before cooking

all the difference in the world

try a bit of apple butter in your BBQ sauce; nice addition to the rib flavor

peach is my choice of wood for smoke flavor


starting at 7am with the soup kitchen meal to be served at 11:30am, smoking 240 pounds of lamb ribs, low and slow on a grill, is not an option

the OP's technique is excellent is that scenario. meat falls off of the bone into the sauce. have never had a rib left to serve or a rib discarded on a tray in almost seven years feeding between 220-280 people once a week
 
longview said:
I would tend to agree, except I was amazed at how good these ribs came out.
As for pigs dying in vain, some of my earlier efforts did just that.
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fools gold, I say!


IMG_1487.jpg


IMG_1835.jpg
 
PirateMk1 said:
Oh noes the method snobs are coming out of the woodwork now. :lol:

I don't care how the ribs are done so long as they be tender and tasty. If the ribs was tasty then the pig didn't die in vain.
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As a fan of dim sum, I agree. Steamed ribs in black bean sauce is one of my all-time favorite dishes. No smoker involved
chinese-steamed-spareribs-with-black-bean-sauce.jpg
 
GunFora said:
I put'em in the smoker. Hickory chips. A good rub. 3-1-1. 3 hrs. on the smoke. 1 hr in foil. 1 hour on the smoke to finish.
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I don't foil at all, a little hickory, apple, pecan, until the bend test says they are done.
 
longview said:
Don't knock it, until you have tried it!
I suspect many of the chain restaurant that serve babyback ribs cook them this way.
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Most restaurants steam the ribs for a few hours. When ordered, they dip them in sauce and put them on the grill or under a broiler
 
PirateMk1 said:
Oh noes the method snobs are coming out of the woodwork now. :lol:

I don't care how the ribs are done so long as they be tender and tasty. If the ribs was tasty then the pig didn't die in vain.
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You haven't had good ribs then. stick to the tri-tip.
 
Ikari said:
That does sound pretty good, pork is well known for being excellent with apples. I like Memphis style overall, not just because their dry rubs are superior to all dry rubs out there, but also because their wet sauce is vinegar based, which can include apple vinegar. It gives it a great tanginess to it and the best part of all, it highlights the meat. It's also why I like Carolina BBQ and their vinegar/mustard based sauces. A light sauce with tons of character that adds to the meat and showcases the meat. The BBQ isn't drowned in sauce, I never fully understood the drowning in sauce. If you take 5 hours to prepare something, then it's that thing you want. It's why I'll denigrate KC style BBQ sauce so much. Even though it's good, it's all ketchup and brown sugar. Sweet, yes, but it goes on thick and overwhelms. You make a poor rib, on some front you can cover it with KC BBQ sauce. I find that the style of thick, super sweet sauce conflicts with the meat, fights it for supremacy upon the tongue.

Memphis and Carolina sauce, on the other hand, opens up the taste buds and says "get ready for the pork!"
Click to expand...

Here's my rub recipe:
1/4 C. black pepper
1/4 C. smoked paprika
1 tbs. onion powder
2 tbs. granulated garlic
1 tsp. dry mustard
1/4 c. raw sugar (holds up better)
1/4 c. kosher salt
2 tsp. ground cumin

This is heaven on earth when to comes to rubs.
 
longview said:
I was up late last week, and an infomercial was talking about their wizbang
pressure cooker. I already have a pressure cooker so was going to change channels,
but they said it makes the best ribs you ever had.
Hum! Ribs and my grill have a rather unpleasant history, so I thought I would try.
I looked up a recipe for pressure cooker ribs, and picked up a package of babyback ribs.
Simple recipe, cut ribs into 4 inch pieces, rub with spices, brown in bottom
of pressure cooker with some oil.
Put ribs, 1 Cup water, and spices in cooker, pressure for 15 min.
After 15 min under pressure, remove cooker from heat and allow to cool,(about 10 min).
Wow, package to plate in under 30 min, and ribs at least as good as any I have had in
restaurants.
I will work on the spices, as the recipe choices would not be my choices,
but the texture was great.
Here is the recipe I used,
Pressure-Cooker Pork Ribs Recipe | Taste of Home
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I smoke a lot and I tried beef and pork ribs and was disappointed with both. I am going to try this. I have lots of ribs just sitting in the freezer.
 
Ikari said:
The science just isn't there to support it. Low and slow is necessary to melt all the collagen and render the fat. The low and slow process is what turns a tough rack of ribs into meat jell-o.

I'm sure that the pressure cooker could do an OK job, and do so much quicker than properly cooking. But you're not going to get the good smoking, or the awesome bark, and it just can't be as good when cooked properly. I mean, by all means, do what you like, and there is plenty of room for experimentation. But the physics and chemistry don't seem to be in place to state that 15 min in the pressure cooker is equivalent to 3-5 hours in a smoker or BBQ pit.

Maybe with the baby back ribs, you'll get a bit more forgiveness from them. But if you're making proper spare ribs, or even St. Louis ribs, I doubt you could use a pressure cooker. But if you slather everything in enough of that thick KC style BBQ sauce, you should be able to overlook any shortcomings in the cooking process.
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It all depends on the profile you are after.
 
ReverendHellh0und said:
You haven't had good ribs then. stick to the tri-tip.
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Bull****. I have had some of the best ribs anywhere. I had competition ribs. Several times. They were good. However the very best were smoked no sauce and used a very dark brown sugar in the spice rub. My brother in law makes them. Damn tasty. Better than desert. That said I have had boiled ribs dim sum style that were fricken fabulous. So for those that say there is only one way to do ribs, you are like the people who say there is only one way to do BBQ. They don't know what they be talking about. I have traveled this country over and had ribs and BBQ in most every state, and found that variety is indeed the spice of life. This country is filled with people who can make fabulous meat confections, using all kinds of cooking voodoo, that others would think to be blasphemous. My black book of recipes is filled with tricks and tips and recipes from all over. I am from California and they say that Tri Tip is our thing. Yes it is. That said the best I had was in Texas at a little BBQ shop outside Katy, and it sure as hell wasn't like we do back home. But it was fricken delicious. I got the marinade recipe from the owner, I swapped him with a mustard and rock salt family recipe. The trick with the mustard is to used a mix of dry ground, a stone ground, and a regular French's yellow mustard and let it marinade on the meat for about 2 hours or so or use a vacuum sealer and vacuum the bag and let it sit for about 15 minutes.
 
faithful_servant said:
Here's my rub recipe:
1/4 C. black pepper
1/4 C. smoked paprika
1 tbs. onion powder
2 tbs. granulated garlic
1 tsp. dry mustard
1/4 c. raw sugar (holds up better)
1/4 c. kosher salt
2 tsp. ground cumin

This is heaven on earth when to comes to rubs.
Click to expand...

When u say raw sugar you are talking turbino sugar with the large crystals and the residual molasses?
 
NonoBadDog said:
I smoke a lot and I tried beef and pork ribs and was disappointed with both. I am going to try this. I have lots of ribs just sitting in the freezer.
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I was surprised, I will alter their recipe a bit, I saw a different video,
where after the pressure cooked the ribs, they brushed on BBQ sauce and oven baked for about
10 min to create the crust. It looked good.
https://www.youtube.com/watch?v=L-YtBqH_j9Y
 
faithful_servant said:
Here's my rub recipe:
1/4 C. black pepper
1/4 C. smoked paprika
1 tbs. onion powder
2 tbs. granulated garlic
1 tsp. dry mustard
1/4 c. raw sugar (holds up better)
1/4 c. kosher salt
2 tsp. ground cumin

This is heaven on earth when to comes to rubs.
Click to expand...




Raw sugar is key on a sweet rub.

I do similar cept I add nm green chile powder, chipotle powder, and a few other things.


Often I simply omit the sugar all together.


On brisket,

Salt, Pepper, over oak wood. that's it.
 
PirateMk1 said:
Bull****. I have had some of the best ribs anywhere. I had competition ribs. Several times. They were good. However the very best were smoked no sauce and used a very dark brown sugar in the spice rub. My brother in law makes them. Damn tasty. Better than desert. That said I have had boiled ribs dim sum style that were fricken fabulous. So for those that say there is only one way to do ribs, you are like the people who say there is only one way to do BBQ. They don't know what they be talking about. I have traveled this country over and had ribs and BBQ in most every state, and found that variety is indeed the spice of life. This country is filled with people who can make fabulous meat confections, using all kinds of cooking voodoo, that others would think to be blasphemous. My black book of recipes is filled with tricks and tips and recipes from all over. I am from California and they say that Tri Tip is our thing. Yes it is. That said the best I had was in Texas at a little BBQ shop outside Katy, and it sure as hell wasn't like we do back home. But it was fricken delicious. I got the marinade recipe from the owner, I swapped him with a mustard and rock salt family recipe. The trick with the mustard is to used a mix of dry ground, a stone ground, and a regular French's yellow mustard and let it marinade on the meat for about 2 hours or so or use a vacuum sealer and vacuum the bag and let it sit for about 15 minutes.
Click to expand...

I am going to name my polka-metal fusion band "The Competition Ribs."
 
PirateMk1 said:
Bull****. I have had some of the best ribs anywhere. I had competition ribs. Several times. They were good. However the very best were smoked no sauce and used a very dark brown sugar in the spice rub. My brother in law makes them. Damn tasty. Better than desert. That said I have had boiled ribs dim sum style that were fricken fabulous. So for those that say there is only one way to do ribs, you are like the people who say there is only one way to do BBQ. They don't know what they be talking about. I have traveled this country over and had ribs and BBQ in most every state, and found that variety is indeed the spice of life. This country is filled with people who can make fabulous meat confections, using all kinds of cooking voodoo, that others would think to be blasphemous. My black book of recipes is filled with tricks and tips and recipes from all over. I am from California and they say that Tri Tip is our thing. Yes it is. That said the best I had was in Texas at a little BBQ shop outside Katy, and it sure as hell wasn't like we do back home. But it was fricken delicious. I got the marinade recipe from the owner, I swapped him with a mustard and rock salt family recipe. The trick with the mustard is to used a mix of dry ground, a stone ground, and a regular French's yellow mustard and let it marinade on the meat for about 2 hours or so or use a vacuum sealer and vacuum the bag and let it sit for about 15 minutes.
Click to expand...



Competition ribs suck....


That said, you know I'm just razzin you right?
 
ReverendHellh0und said:
I don't foil at all, a little hickory, apple, pecan, until the bend test says they are done.
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I've tried apple. Pretty good, but never pecan. That might be next. No foil and still off-the-bone? 5 hours or so?
 
GunFora said:
I've tried apple. Pretty good, but never pecan. That might be next. No foil and still off-the-bone? 5 hours or so?
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Ribs I do a little hickory, with pecan and a some apple. the apple wood is the best for making that smoke ring.


Fall off the bone is overcooked, you want a "tug" so the meat is not mushy, but tender. Dirty secret, if you smoke them at 275, they come out tender with a delicious crust in about 2.5 hrs for loin backs, 3 for spares.


This is how you know they are done:

ribs-flex.jpg
 
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