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Pressure Cooker 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.
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One of my best marinades is from Macau,
oil, soy sauce, oyster sauce, ginger, salt and pepper.
Put the meat in a zip lock with the marinade overnight.
So far, it is good on just about any meat.( I have not tried seafood)
I have recently been using the vacuum bags for both marinade and some Sous-vide.
 
ReverendHellh0und said:
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:

View attachment 67189889
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I know the bend test. I'll try your method next time which will probably be in a couple weeks. Thanks for the pointer. I'll try to remember to post back.
 
GunFora said:
I know the bend test. I'll try your method next time which will probably be in a couple weeks. Thanks for the pointer. I'll try to remember to post back.
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recent cooks done with this method. I prefer a savory rib over sweet, dry rub no glaze, but with kids, they like sweet, they like glaze/sauce.

ribs1_zpsppwyqlky.jpg

ribs2_zps3xnp8kig.jpg
 
ReverendHellh0und said:
recent cooks done with this method. I prefer a savory rib over sweet, dry rub no glaze, but with kids, they like sweet, they like glaze/sauce.

ribs1_zpsppwyqlky.jpg

ribs2_zps3xnp8kig.jpg
Click to expand...

Damn they look GOOOOOOD! I'll give it a shot. 2-1/2hrs @ 275. I'm in!
 
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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We did some in the crock-pot not long ago, they were awesomely tender.
 
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've gotta say that there ways around a lot of things that work well. We had a whole "roasted" chicken the other day that was incredible. The things is, it wasn't roasted, it was steamed and then deep fried. I could have eaten a 5 gal. bucket of the skin from that chicken. So I understand that there are ways of getting around a lot of different methods of cooking. If you're only requirement for ribs is that they are moist and fall off the bone, then there are several ways of getting that that don't involve BBQ. But if you want that deep, rich, smoky flavor, combined with caramelized notes, then there's ONLY BBQ. It's all about what your expectation is. If you just want pure pork flavor and fall off the bone, then wrap the ribs in foil, toss them in a covered pan and roast them in a low oven until you get the texture you want.
 
Kobie said:
I am going to name my polka-metal fusion band "The Competition Ribs."
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:thumbs: The Competition Ribs. Catchy name. And everyone will know what to feed ya. :lamo
 
Goshin said:
We did some in the crock-pot not long ago, they were awesomely tender.
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That how I do my pulled pork. Get my spice rub mix out and throw that and a pork shoulder with bone, (after browning lightly each side in a grill pan.) in the pool with a bit of water and let them play together all day. Delicious. Don't even need sauce.
 
faithful_servant said:
As long as it has the big sugar crystals, it'll work. Most of the time, that means raw sugar...
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Cool thanks. There's all kinds of sugar and round here raw sugar is often called turbino sugar so I wanted to be sure. I like using that sugar because it has the molasses after notes, which goes well and adds a unique flavor to lots of things one would use normal sugar for.
 
ReverendHellh0und said:
recent cooks done with this method. I prefer a savory rib over sweet, dry rub no glaze, but with kids, they like sweet, they like glaze/sauce.

ribs1_zpsppwyqlky.jpg

ribs2_zps3xnp8kig.jpg
Click to expand...

They have a real nice smoke ring to them. Damn I want to eat the computer screen with the ribs. Is that normal?
 
PirateMk1 said:
That how I do my pulled pork. Get my spice rub mix out and throw that and a pork shoulder with bone, (after browning lightly each side in a grill pan.) in the pool with a bit of water and let them play together all day. Delicious. Don't even need sauce.
Click to expand...

That's just shredded pork, not pulled pork. Pulled pork has that smoky goodness that only comes from a long time spent in the company of hardwood smoke, coupled with good rub. In BBQ parlance, what you get from a slow cooker is 100% "Mrs. White" and 0% Mr. Brown" (The Big Apple: Mr. Brown ("Mr. Brown Goes to Town") & Miss White (BBQ terms for light/inside and dark/outside meat)). Again, it's all about what you expect.
 
faithful_servant said:
That's just shredded pork, not pulled pork. Pulled pork has that smoky goodness that only comes from a long time spent in the company of hardwood smoke, coupled with good rub. In BBQ parlance, what you get from a slow cooker is 100% "Mrs. White" and 0% Mr. Brown" (The Big Apple: Mr. Brown ("Mr. Brown Goes to Town") & Miss White (BBQ terms for light/inside and dark/outside meat)). Again, it's all about what you expect.
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Oh ok. Learned something new today. Thanks. :)
 
PirateMk1 said:
That how I do my pulled pork. Get my spice rub mix out and throw that and a pork shoulder with bone, (after browning lightly each side in a grill pan.) in the pool with a bit of water and let them play together all day. Delicious. Don't even need sauce.
Click to expand...




That is not "pulled pork" THIS is Pulled pork:

IMG_4005.jpg
IMG_4003.jpg


Which comes from here:

ppork_zps7958bara.jpg
 
PirateMk1 said:
:thumbs: The Competition Ribs. Catchy name. And everyone will know what to feed ya. :lamo
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Exactly. It's our band name, but it's also our order at this fine establishment.
 
ReverendHellh0und said:
That is not "pulled pork" THIS is Pulled pork:

IMG_4005.jpg
IMG_4003.jpg


Which comes from here:

ppork_zps7958bara.jpg
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I was just schooled on the differences by ole Faithful. Thanks the same though. :)

Side note why would anybody put coleslaw on a perfectly good sandwich? That seems wrong somehow. Maybe its my Californian sensibilities.
 
PirateMk1 said:
I was just schooled on the differences by ole Faithful. Thanks the same though. :)

Side note why would anybody put coleslaw on a perfectly good sandwich? That seems wrong somehow. Maybe its my Californian sensibilities.
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"california sensibilities"?

I remember ordering a bagel and lox in LA once and I got my sammich and they put BEAN SPROUTS and advocado on it! talk about sensibilities!


in all seriousness, the slaw is a tangy apple cider slaw with onions and peppers, it adds an acid component and texture to the sammich and compliments it well.
 
ReverendHellh0und said:
"california sensibilities"?

I remember ordering a bagel and lox in LA once and I got my sammich and they put BEAN SPROUTS and advocado on it! talk about sensibilities!


in all seriousness, the slaw is a tangy apple cider slaw with onions and peppers, it adds an acid component and texture to the sammich and compliments it well.
Click to expand...

Don't talk to me about avocadoes, I don't eat them at all but for one dish that hides the exceptionally well as a sauce for street style taco. They are nasty. Bean sprouts are ok. On salads and some sandwiches. I take em, or leave em, meh.
 
PirateMk1 said:
Don't talk to me about avocadoes, I don't eat them at all but for one dish that hides the exceptionally well as a sauce for street style taco. They are nasty. Bean sprouts are ok. On salads and some sandwiches. I take em, or leave em, meh.
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Bagel and lox is bagel, lox, red onion, cream cheese, possibly a tomato.

advocado and sprouts do not belong.
 
PirateMk1 said:
I was just schooled on the differences by ole Faithful. Thanks the same though. :)

Side note why would anybody put coleslaw on a perfectly good sandwich? That seems wrong somehow. Maybe its my Californian sensibilities.
Click to expand...

A good pulled pork sandwich DEMANDS good coleslaw. It's a match made in heaven. I make mine with cabbage, apples, pineapple, mayo, dry mustard, cider vinegar and honey.
 
For spare ribs (that take longer) or baby backs, I have tried every possible method of cooking them. And for the very best ribs, I know it is sacrilege, but I have been doing it the same way for years now and still prefer my ribs to any rib place we've ever eaten.

Line a large pan with foil. Use your favorite rub on all exposed surfaces.
Lay individual ribs or servings in a single layer on the pan or turn them sideways in a single layer to get more into the pan.
Liberally douse on all sides with your favorite sauce and put in slow oven--300 degrees max - 225 to 275 is usually recommended.
Two or three times during the cooking time drain all the juice out of the pan--this removes a ton of fat. Turn ribs in pan and resauce liberally each time you drain.
This ensures that the meat will stay firm but moist and it will become falling off the bone tender.
I sometimes turn up the heat the last 30 minutes or so to kind of sear the meat but not long enough to dry it out.
After 2-1/2 to 3 hours, the ribs will be moist, not messy, and loaded with flavor and rarely need additional sauce - ready to eat with roasting ears, great potato salad, scrumptious baked beans..

Not a macho recipe or one that fulfills a lot of traditional notions and such, but you won't cook better ribs.
 
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ReverendHellh0und said:
Bagel and lox is bagel, lox, red onion, cream cheese, possibly a tomato.

advocado and sprouts do not belong.
Click to expand...

But if you order a bagel anywhere outside of New Jersey, you're not really getting a bagel anyway.
 
PirateMk1 said:
That how I do my pulled pork. Get my spice rub mix out and throw that and a pork shoulder with bone, (after browning lightly each side in a grill pan.) in the pool with a bit of water and let them play together all day. Delicious. Don't even need sauce.
Click to expand...

Actually, if you're using an appropriate spice blend (something with some combo of oregano, cilantro, garlic, onion, cumin, cinammon) plus some orange juice and orange peel, you're on your way to carnitas. Once the meat is tender, take it out and reduce the sauce to a glaze. Then mix the meat, which you've broken down into nice-sized chunks, with the sauce and fry it in a skillet with some oil until crisp and "Voila! carnitas!!"
 
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