I don't do this for ribs due to the size and shape, but I'll do pork butts in the slow cooker after smoking. It just takes the place of wrapping. It's a very similar effect and by that time it isn't taking on any more smoke anyway, so it just saves me fuel and I don't have to babysit the smoker.
The slow cooker ribs are giving gray meat, where the smoker is giving color and more hue. I'm sure if they weren't compared I'd probably like the slow cooker ones, but looking at them both.. I'm going for the smoked ribs!😋 And now I want a smoker.. haha
A few months ago, we picked up a Traeger Pro 22. From the first brisket, my wife mumbled around a mouthful of brisket, "Good investment!" Lol. Many ribs, pulled pork, and, did I mention ribs, later, we haven't looked back. The other low and slow I picked up was a sous vide immersion heater. Oh, my. Low and slow with a quick sear after. So good. Between the pellet grill and the sous vide setup, it's easy to make delicious meat and both methods are very tolerant and easy. Get the smoker. 😃
There's a sign off I-15 that belongs to Gygi's that I've seen recently that says, "Where there's smoke, there's flavor!" 😂 I have actually made ribs in an Instant Pot before. A Crock Pot would be similar. I can see cooking Crock Pot ribs when it's 20° - 30° degrees outside and you simply don't want to be outside in a Rocky Mountain Winter! Great video, great idea! Thanks!
I love ribs as much as the next person, but, the ribs don't always have to be smokie. This is the way I make ribs in the oven. Step 1, I only remove the membrane on the back of the ribs. Step 2, Using wide aluminum foil, I wrap the ribs up and foil then crease the edges to form an airtight seal. Step 3, Wrap them a second time the same way. Step 4, place them on a foil lined cookie sheet, making sure you place them meat side up. Step 5, Bake them at 325 degrees for 2 1/2 hours. Step 6, Now it's time to make the sauce, or you can also make it the day before. Take one box(2 cups) of light brown sugar and put it in a large bowl. Then add one complete bottle of Open Pit BBQ sauce (original) and mix well until all the brown sugar has dissolved, then place the sauce in the fridge. Save the bottle, you might have leftover sauce. Step 7, After 2 1/2 hours, take out the ribs and reduce the oven temp to 200 degrees. Let the ribs cool down for approximately 20-30 minutes. Step 8, Unwrap the ribs and place them on the already lined cookie sheet. Then, you can take the sauce from the fridge and sauce both sides (I always sauce the bone side first) so I can make sure the meat side gets plenty of sauce. Then place the ribs back in the oven for at least 20 minutes to thicken the sauce and make it gooey and sticky. Step 9, Plate up and enjoy. They are spicy and sweet and delicious. These go great with broasted potatoes drenched with salt and pepper butter.
I am always cooking for my shop about 40 fellers and fellets. I think I may try this recipe in a roster over or 3. Usually when I do something good like meat based I spend 2 days on my off time on my home Treager and it’s a real “hassle”. Roster ovens should be able to stack 3 racks easy on its side and I could probably smoke them for a few hours the night before to attempt to give them the smoked flavor?
@@mikeliljehorn4001 if you like Chinese ribs, look for butcher block rib sauce. Soak ribs for a couple days. Do the 3-3 method, wrap with rib sauce. To die for. Friends are always asking for them
Crockpot ribs are great but you have to finish them. Don't be afraid to over season at this point. Good luck and always be creative. Great video!! Cut them up first and roll them in sauce with liquid smoke. Season again then put in the oven to tack up. Unbelievable.
Ok... The key to crockpot ribs is easy! You still need to smoke them! You (man) heading to work and wants ribs for supper. Wife (spouse) can put them in the crockpot for 3-4hrs on low. When you get home, just fire up your grill/smoker, and smoke them indirectly for 45min to an hour. Voila, smoked ribs in roughly an hour, and nobody had to rush or work hard. But if you have the time. The smoker or charcoal grill with fruit wood chips will always win.😋
Then don't you have enough energy to add an alloy package with wood chips in the pot? BBQ sauce hasn't been in the smoker either, yet they do call it BBQ sauce. But I do agree on not calling them BBQ ribs if they haven't been on the smoker.
I hate to say it...but the Crock-Pot ribs are giving me some gross meat vibes. If you covered them with some sauce and served them I think they'd be fine but yellowish green meat isn't terribly appetizing when the smoker ribs look so much better. Great experiment though.
Fall off the bone? That's unfortunate. Do you also have recipes for prime rib cooked like beef stew? If you get much above 190 so that the collagen disappears and the meat "falls off the bone", then you have lost all of the juiciness from the fat and the meat will be mushy. Just gross.
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Fire makes everything better. Good job, Suzie.
Thanks for the comparison, but there is no comparison. Smoked all the way !
I like these BBQ experiment videos.
I don't do this for ribs due to the size and shape, but I'll do pork butts in the slow cooker after smoking. It just takes the place of wrapping. It's a very similar effect and by that time it isn't taking on any more smoke anyway, so it just saves me fuel and I don't have to babysit the smoker.
The slow cooker ribs are giving gray meat, where the smoker is giving color and more hue. I'm sure if they weren't compared I'd probably like the slow cooker ones, but looking at them both.. I'm going for the smoked ribs!😋 And now I want a smoker.. haha
A few months ago, we picked up a Traeger Pro 22. From the first brisket, my wife mumbled around a mouthful of brisket, "Good investment!" Lol. Many ribs, pulled pork, and, did I mention ribs, later, we haven't looked back.
The other low and slow I picked up was a sous vide immersion heater. Oh, my. Low and slow with a quick sear after. So good.
Between the pellet grill and the sous vide setup, it's easy to make delicious meat and both methods are very tolerant and easy. Get the smoker. 😃
There's a sign off I-15 that belongs to Gygi's that I've seen recently that says, "Where there's smoke, there's flavor!" 😂
I have actually made ribs in an Instant Pot before. A Crock Pot would be similar. I can see cooking Crock Pot ribs when it's 20° - 30° degrees outside and you simply don't want to be outside in a Rocky Mountain Winter! Great video, great idea! Thanks!
Great comparison. Those that live in apartments could enjoy those! By the way. I tried your Salisbury steak recipe. Omg! Love from Napa California.
I used to do them in the oven all the time and they are just as good as grilled or smoked ribs
I love ribs as much as the next person, but, the ribs don't always have to be smokie. This is the way I make ribs in the oven. Step 1, I only remove the membrane on the back of the ribs. Step 2, Using wide aluminum foil, I wrap the ribs up and foil then crease the edges to form an airtight seal. Step 3, Wrap them a second time the same way. Step 4, place them on a foil lined cookie sheet, making sure you place them meat side up. Step 5, Bake them at 325 degrees for 2 1/2 hours. Step 6, Now it's time to make the sauce, or you can also make it the day before. Take one box(2 cups) of light brown sugar and put it in a large bowl. Then add one complete bottle of Open Pit BBQ sauce (original) and mix well until all the brown sugar has dissolved, then place the sauce in the fridge. Save the bottle, you might have leftover sauce. Step 7, After 2 1/2 hours, take out the ribs and reduce the oven temp to 200 degrees. Let the ribs cool down for approximately 20-30 minutes. Step 8, Unwrap the ribs and place them on the already lined cookie sheet. Then, you can take the sauce from the fridge and sauce both sides (I always sauce the bone side first) so I can make sure the meat side gets plenty of sauce. Then place the ribs back in the oven for at least 20 minutes to thicken the sauce and make it gooey and sticky. Step 9, Plate up and enjoy. They are spicy and sweet and delicious. These go great with broasted potatoes drenched with salt and pepper butter.
I am always cooking for my shop about 40 fellers and fellets. I think I may try this recipe in a roster over or 3. Usually when I do something good like meat based I spend 2 days on my off time on my home Treager and it’s a real “hassle”. Roster ovens should be able to stack 3 racks easy on its side and I could probably smoke them for a few hours the night before to attempt to give them the smoked flavor?
Susie , where do you buy your ribs? Are they a particular brand? Thank you in advance.
Usually Costco! Their 3 rack packs are really convenient.
did the slow cooker have an actual temp to go to or just 'low'?
I could never go away from my style of smoking ribs. 3-3 method. 3 hours at 225, 3 hours wrapped with bbq sauce, fall off bone
I used to do that way til everyone started showing the party ribs! Delicious and faster! Get to eat supper sooner!😮😮😮
@@mikeliljehorn4001 if you like Chinese ribs, look for butcher block rib sauce. Soak ribs for a couple days. Do the 3-3 method, wrap with rib sauce. To die for. Friends are always asking for them
So do you leave them in the smoker for the last 3 or use the oven since they're wrapped?
Also the party ribs are done in 2 and a half to 3 hours. If you want them fall off the bone just go longer in the wrap stage.
@@michaelpung4121 I used a pellet smoker which is cheaper than oven but you could finish in oven if you like
Looks like you've got your second TH-cam channel, HeyPotHey 😀
I bet they're good out of a crock pot but I just like doing them on the Weber kettle.
Couple chunks of Cherry wood and I'm good.
@Heygrillhey hey Susie and hubby nice comparison video
What a long weekend of waiting for this :) I hope all is well and.. HI TODD
Lol, we love Todd! Incorporate him in more vids! Get him started to cook! gunna be a hell of a show! I said it first!
Crockpot ribs are great but you have to finish them. Don't be afraid to over season at this point. Good luck and always be creative. Great video!! Cut them up first and roll them in sauce with liquid smoke. Season again then put in the oven to tack up. Unbelievable.
I appreciate the video, but I think you already knew what would be superior 😊
The crockpot one on low should have been 8-9 hours. Hi for your time.
As Todd said " no contest" Smoked ribs all the way Great experiment tho
Ok... The key to crockpot ribs is easy! You still need to smoke them!
You (man) heading to work and wants ribs for supper.
Wife (spouse) can put them in the crockpot for 3-4hrs on low.
When you get home, just fire up your grill/smoker, and smoke them indirectly for 45min to an hour.
Voila, smoked ribs in roughly an hour, and nobody had to rush or work hard.
But if you have the time. The smoker or charcoal grill with fruit wood chips will always win.😋
5:38 No smoke ring. 😢
Slow cooker ribs sound like an oven rib. When I was a kid I hated ribs for that reason. Smoker is the only way to go.
Exactly! They're not BBQ in a crock.
Then don't you have enough energy to add an alloy package with wood chips in the pot?
BBQ sauce hasn't been in the smoker either, yet they do call it BBQ sauce. But I do agree on not calling them BBQ ribs if they haven't been on the smoker.
If ribs “fall off the bone” they’re overcooked imo. They ideally should gently pull off the bone.
I hate to say it...but the Crock-Pot ribs are giving me some gross meat vibes. If you covered them with some sauce and served them I think they'd be fine but yellowish green meat isn't terribly appetizing when the smoker ribs look so much better. Great experiment though.
Not really a fair fight.
What! Doesn’t fall off the Bone?
Would have fallen off bone if she cooked on low for 8-9 hours instead of 4-6. At 4-6 it should have been on high.
If they fall off the bone there over cooked
Hair net...
No.
Ribs aren’t supposed to fall off the bone
Ribs are supposed to be however people like them. No rules.
Fall off the bone? That's unfortunate. Do you also have recipes for prime rib cooked like beef stew?
If you get much above 190 so that the collagen disappears and the meat "falls off the bone", then you have lost all of the juiciness from the fat and the meat will be mushy. Just gross.
To each their own. Fall off the bone ribs are the most popular texture by far.
Mushy ribs yum