Slow cooker ribs

[1480]

Since it's a bit cold to be on the grill and I do not have a smoker-next spring, I figured I share a recipe, nerf proofed!

1 bottle of your favorite bbq sauce

2 racks of baby back ribs or st louis style

olive oil

2 potatoes- large chunks

3 onions- sliced

colgin liquid smoke

slow cooker- the larger the better, reduce portion size if small'

your favorite rub or 1tsp salt, 1/2 tsp of ground whatever pepper, 1/4 cup brown sugar, 1/2 tsp of ground mustard.

Rip the back fat off the ribs. Start the broiler portion of your oven. Cut rib racks in 3 bone portions and place on a baking sheet, brush on the olive oil starting with the top side of the ribs, be generous with the rub. Once you coated them all, flip them and repeat. Pour three Tbs of liquid smoke on the pan itself. IMPORTANT: Make sure your oven rack is not at the closest position to the broiler. Broil for 15 mins and flip to do the otherside at 6-8 minutes.

While this is happening cut the potatoes and onions and place the potatoes on the bottom of your slow cooker. Pour 1/2 cup of water into it. Add three Tbs of liquid smoke.

Layer the ribs upon the potatoes, if you need to do another layer put some of the sliced onions in between them. Layer the topmost ribs with the rest of the onions. Set it to low for 7-8 hours. Take the ribs out place them on a plate. Your onions and potatoes are edible, there will be a smokey flavour to them. If you want to use them as a side, add sea salt or kosher or whatever type of salt you have on hand to taste.

Coat the ribs in the sauce of choice, do not go nuts, a cup should suffice, keep the rest for dipping. Back in the slow cooker on top of the onions and potatoes, low for 1 hour more and enjoy.

[Jimbuna]

Nice recipe...may try it :up:

[1480]

Nice recipe...may try it :up:

Sorry that I was too lazy to do the conversions, at least there are no temperature settings to fiddle with.:yeah:

[Betonov]

It's 11 PM here and there's a food thread on :damn: C'mon, some of us are trying to loose weight :cry:

Liquid smoke, that's the first time I heard of this, I should order some since most probibly I can't procure it here :-? :DL Or I can just put some wood chips into the oven

Oh, here's my reply with a recipee: http://www.subsim.com/radioroom/showthread.php?t=184064

[Jimbuna]

Sorry that I was too lazy to do the conversions, at least there are no temperature settings to fiddle with.:yeah:

She'll be right on the night :sunny:

[1480]

It's 11 PM here and there's a food thread on :damn: C'mon, some of us are trying to loose weight :cry:

Liquid smoke, that's the first time I heard of this, I should order some since most probibly I can't procure it here :-? :DL Or I can just put some wood chips into the oven

Oh, here's my reply with a recipee: http://www.subsim.com/radioroom/showthread.php?t=184064

Yeah, you may have to find someone who will ship it out to you. I have an electric stove and I find it difficult to put soaked wood in it.

If you do this recipe to the letter, they are fall of the bone tender.

[nikimcbee]

I approve of this thread.
http://www.youtube.com/watch?v=vTraU6SoVTM

[nikimcbee]

Hey Misha,
If you ever make it out to the West Coast, I'll take you out to "Buster's BBQ" Texas style bbq. Beef ribs to die for!:woot:

http://www.bustersbarbecue.com/

[Jimbuna]

Hey Misha,
If you ever make it out to the West Coast, I'll take you out to "Buster's BBQ" Texas style bbq. Beef ribs to die for!:woot:

http://www.bustersbarbecue.com/

http://www.geofffox.com/wp-content/uploads/2010/04/angry-cow.jpg
OH YEAH!!

[nikimcbee]

@ Jim
I've never had a bad rib there, there are awesome, plus their beef brisket rocks too. Plus they make their own BBQ sauce.

[Jimbuna]

Now I know why your 'piling on the beef' :DL

[Betonov]

How about some good BBQ sauce and marinade recipees to spice up the thread ?? :Kaleun_Salivating:

[Jimbuna]

How about some good BBQ sauce and marinade recipees to spice up the thread ?? :Kaleun_Salivating:
http://bbq.about.com/od/barbecuesaucerecipes/tp/10barbecuesauce.htm

[nikimcbee]

Now I know why your 'piling on the beef' :DL


I think you've mistaken me for Tarjak.:haha:

[Jimbuna]

I think you've mistaken me for Tarjak.:haha:

Nope....he's more into kangaroos and koalas :DL

[1480]

How about some good BBQ sauce and marinade recipees to spice up the thread ?? :Kaleun_Salivating:

Simple marinade but you have to leave it sit all night in the fridge: 1 can of beer, 1 bottle of your favorite fat free italian dressing. Pour both contents in a freezer bag, add meat.

[nikimcbee]

Nope....he's more into kangaroos and koalas :DL

:haha:
They must taste like chicken.

[nikimcbee]

How about some good BBQ sauce and marinade recipees to spice up the thread ?? :Kaleun_Salivating:

Neal's dad makes his own BBQ sauce. It's really good. :woot:

The buster's BBQ makes their own sauce. Their spicy one is pretty hot.


http://www.bustersbarbecue.com/Images/GiftAndSauceLarge.gifGift Cards
Next time you're by one of our restaurants consider picking up one or more Buster's Gift Cards. They're available in any denomination. Introduce family and friends to Buster's and they're bound to love you as much as they love our food. Of course giving Buster's Gift Cards to those who are already Buster's fans isn't a bad idea either.
Sauce
Growing up in Houston and San Antonio, my brother and I had the pleasure of eating at some of the best barbecue joints in the world. We learned a lot about dry-rubbed, hickory-smoked meats at those places, and years later, when we opened up our first restaurant, we did all we could to recreate the smells and flavors of our days in Texas.
One of the fruits of our labors are those barbecue sauces. With just the right blend of spice, sweetness and tang, our rich, Texas-Style Barbecue sauces are the perfect compliment to any barbecued meat.
If it's the true taste of Texas you're after, congratulations; You found it! These sauces are now available at all Buster's locations and Fred Meyer locations.

[nikimcbee]

oh-ficial thread themesong:
http://www.youtube.com/watch?v=URdEasm6Stg

I'll just throw this one in for good measure:
http://www.youtube.com/watch?v=tVpmob_a_7Y

[Betonov]

Neal's dad makes his own BBQ sauce. It's really good. :woot:

Neal, recipee or I'll come to Texas and take it by force :Kaleun_Periskop:

[1480]

Neal's dad makes his own BBQ sauce. It's really good. :woot:

The buster's BBQ makes their own sauce. Their spicy one is pretty hot.

I will have to order a bottle or two. We have Famous Dave's by me, :yeah:

6 different sauces on the table.

[nikimcbee]

I will have to order a bottle or two. We have Famous Dave's by me, :yeah:

6 different sauces on the table.

Maybe if you're good this year santa clause can bring you some.:hmmm:

Need to check the database.:hmmm:

[1480]

Maybe if you're good this year santa clause can bring you some.:hmmm:

Need to check the database.:hmmm:

Last time I sat on santa's lap, all he asked me to do was not to look at him and squeal louder.....needless to say, Christmas has been anti-climatic ever since.

[soopaman2]

1480 sir, with all due respect.

I know you guys out there get the dry cold early, where the maritime air and the gulf stream spares us this early...

But, sir...

It is never to cold to out door grill! The grill will keep you warm.

We had a nasty nor' easter, last year that dumped like 3 and a half feet of snow , and I shoveled out my barbecue grill before I shoveled out my truck.

You midwesterners are manlier than that!:O: (manlier than a yank darnit!)

[Jimbuna]

:haha:
They must taste like chicken.

He wouldn't know...I doubt he's fast enough to catch one :DL

[1480]

1480 sir, with all due respect.

I know you guys out there get the dry cold early, where the maritime air and the gulf stream spares us this early...

But, sir...

It is never to cold to out door grill! The grill will keep you warm.

We had a nasty nor' easter, last year that dumped like 3 and a half feet of snow , and I shoveled out my barbecue grill before I shoveled out my truck.

You midwesterners are manlier than that!:O: (manlier than a yank darnit!)

When I gave up drinking I gave up grilling when the temp is under 50. I wear shorts until we hit 10 or below. But yes, if you would like to try to take my man card away, you'll have to go through McBee first :rock:

[TarJak]

He wouldn't know...I doubt he's fast enough to catch one :DL
Hey I resemble that remark!:)

I've never tried Koala, but Kangaroo is actually excellent on the BBQ. Just don't over cook it.

[1480]

Hey I resemble that remark!:)

I've never tried Koala, but Kangaroo is actually excellent on the BBQ. Just don't over cook it.

How does it compare to ostrich? I actually enjoy them as a burger, seasoned with a Cajun style rub.

[1480]

Trying a french dip slow cooker recipe:

4 lb roast

1/2 cup light soy sauce

1 beef bouillon cube

1 tsp of rosemary

1 tsp of thyme

3 of the larger sized black peppercorn or 9 small ones.

1 tsp of garlic powder (JB substitute with whatever u wish)

1 bay leaf

french bread rolls

MY OWN ADDITIONS: 3 sliced shallots, 1 lb of button and ****take (sp) mushrooms sliced big. Edit: them funny looking Asian mushrooms.

Add the seasonings and soy and combine them in a bowl. Cut off excess fat on the roast. Put roast in slow cooker, add the mushrooms and shallots around the roast. Pour your gravy over the roast, add enough water to come close to covering the roast. Low 8-10 hrs. Half hour before the end, take roast out and slice it however you prefer and put it back into the slow cooker, Let it cook another 30 minutes and you are done.

[nikimcbee]

MY OWN ADDITIONS: 3 sliced shallots,

Now that is just sick!:o


http://www.geneshalit.net/wp-content/uploads/2011/02/Gene-Shalit.jpg

Wait? wut? oh...nevermind.

[Jimbuna]

1 tsp of garlic powder (JB substitute with whatever u wish)



Oh don't get me wrong...over half of the meals I eat contain garlic....just so long as I can't taste it or smell it :o

Mrs Buna often takes delight the following morning reminding me my breathe smells of garlic :DL

[1480]

Oh don't get me wrong...over half of the meals I eat contain garlic....just so long as I can't taste it or smell it :o

Mrs Buna often takes delight the following morning reminding me my breathe smells of garlic :DL

:up: I eat a raw clove everyday.

The beef recipe was outstanding. You can use 1/3 of a cup of soy sauce, if you are not a huge fan of salty foods.

[1480]

Now that is just sick!:o


http://www.geneshalit.net/wp-content/uploads/2011/02/Gene-Shalit.jpg

Wait? wut? oh...nevermind.

You have issues pasha

[CaptainHaplo]

There are few things that don't cook well in a slow cooker.

Take the ribs, your favorite bbq (or other sauce) - pop em in and let em cook all day - no more effort needed.

Its also excellent for dishes like chicken alfredo, chili, etc.

[Jimbuna]

The beef recipe was outstanding. You can use 1/3 of a cup of soy sauce, if you are not a huge fan of salty foods.

Pleased you enjoyed it....often simple meals are overlooked or underrated.

[antikristuseke]

:up: I eat a raw clove everyday.


Likewise, got into that habit while in the army.

[TarJak]

How does it compare to ostrich? I actually enjoy them as a burger, seasoned with a Cajun style rub.
Have no reference on which to make the comparison. Never tasted Ostrich. http://t3.gstatic.com/images?q=tbn:ANd9GcS4GIpNOgMpHz762303WWLAkXynV7uy7 VWZjNpMKTfbtgyTIhRPPzgx_yc

[1480]

Have no reference on which to make the comparison. Never tasted Ostrich. http://t3.gstatic.com/images?q=tbn:ANd9GcS4GIpNOgMpHz762303WWLAkXynV7uy7 VWZjNpMKTfbtgyTIhRPPzgx_yc

I thought it was a joke when I heard that ostrich farms were cropping up here. You can get ostrich in burger patty form in most regular supermarkets here, at least in my neck of the woods.

[Jimbuna]

Ostrich farming takes place in the UK as well:

http://www.ostrich-products.co.uk/main.htm

[1480]

Ostrich farming takes place in the UK as well:

http://www.ostrich-products.co.uk/main.htm

Have you partaken in it yet? I find it a bit more flavorful than a turkey burger, both seasoned the same way.

Bison tastes a little bit leaner (less greasy) than beef. I will have to think of other alternative animal flesh that I have gorged on. Venison and veal are my two faves though.

[Jimbuna]

Have you partaken in it yet? I find it a bit more flavorful than a turkey burger, both seasoned the same way.

Bison tastes a little bit leaner (less greasy) than beef. I will have to think of other alternative animal flesh that I have gorged on. Venison and veal are my two faves though.

I couldn't get away with it...the feathers kept getting stuck in my throat :DL

[1480]

I couldn't get away with it...the feathers kept getting stuck in my throat :DL

Feathers counts as fiber :yeah:

[Jimbuna]

Feathers counts as fiber :yeah:

LOL :DL

In all seriousness....no, I've never tried ostrich, I much prefer chicken, steak, lamb, beef and pork.

I have had goat curry though and as HB rightly states...it is a lovely meat when cooked right.

[1480]

LOL :DL

In all seriousness....no, I've never tried ostrich, I much prefer chicken, steak, lamb, beef and pork.

I have had goat curry though and as HB rightly states...it is a lovely meat when cooked right.

Not a fan of lamb or goat. Though there are two greek dishes that I will eat readily that have lamb.

Quick story, while we were in China in the city of Guiyang, most of the restaurants had large open windows showing what was being cooked or the freshest menu ie live snake, bunnies or various seafood. I know they like to keep the head on the duck, but I never saw the same with chicken. We went past on place and I found it odd that they would keep the head on cornish hens while they were being roasted. I made mention of that fact to our guide/adoption facilitator and this kid was an English major in college: looks at what I am pointing to and he ponders for a moment, "that is not a hen, I believe you westerners call them pigeons"....needless to say it all tastes like chicken to me.:haha:

[nikimcbee]

Not a fan of lamb or goat. Though there are two greek dishes that I will eat readily that have lamb.

Quick story, while we were in China in the city of Guiyang, most of the restaurants had large open windows showing what was being cooked or the freshest menu ie live snake, bunnies or various seafood. I know they like to keep the head on the duck, but I never saw the same with chicken. We went past on place and I found it odd that they would keep the head on cornish hens while they were being roasted. I made mention of that fact to our guide/adoption facilitator and this kid was an English major in college: looks at what I am pointing to and he ponders for a moment, "that is not a hen, I believe you westerners call them pigeons"....needless to say it all tastes like chicken to me.:haha:

And McBee was there to catch the moment on video::hmmm:
http://www.youtube.com/watch?v=nGTIs9fvkUA

[Jimbuna]

Not a fan of lamb or goat. Though there are two greek dishes that I will eat readily that have lamb.

Quick story, while we were in China in the city of Guiyang, most of the restaurants had large open windows showing what was being cooked or the freshest menu ie live snake, bunnies or various seafood. I know they like to keep the head on the duck, but I never saw the same with chicken. We went past on place and I found it odd that they would keep the head on cornish hens while they were being roasted. I made mention of that fact to our guide/adoption facilitator and this kid was an English major in college: looks at what I am pointing to and he ponders for a moment, "that is not a hen, I believe you westerners call them pigeons"....needless to say it all tastes like chicken to me.:haha:

LOL :DL

[1480]

Trust me, I have many Chinese culinary stories from my time out there. One thing though, the dishes I ate there which much better and this may sound strange, had more variety than its over seas counterparts. You still point to the picture on the menu to order though :rotfl2:

[TarJak]

They do have some ostrich farms over here but emu meat is more common as is crocodile which tastes like either chicken or fish depending on the main diet of the reptile.

If you like venison or veal then you'll like roo. Very lean and a venison like texture but with its own flavour. Cooked rare to medim rare on a red hot grill and serve with salad and a little seasoning and a big robust red wine.

[Jimbuna]

Trust me, I have many Chinese culinary stories from my time out there. One thing though, the dishes I ate there which much better and this may sound strange, had more variety than its over seas counterparts. You still point to the picture on the menu to order though :rotfl2:

Don't think I ever got to mainland China but been to Hong Kong (whilst still British) and Taiwan a few times.

http://www.lsxtra.co.uk/images/cookie.jpg

[Osmium Steele]

Since it's a bit cold to be on the grill and I do not have a smoker-next spring, I figured I share a recipe, nerf proofed!


Le Bump

Ribs in the crock pot as we speak.
The kids thought I was crazy broiling ribs at 9 PM last night.
Been wanting to try your recipe since the day it was posted. ;)

Results tomorrow. :rock:

EDIT: Results couldn't wait for tomorrow.

Words cannot express the WOW factor which ran through the dining room tonight. A fantastic recipe!
My eldest said if she hadn't seen me prepare them, she'd have sworn they came from a restaurant. Even the potatoes and onions were a hit, and I have some picky eaters in my household.

This recipe has been added to the rotation. Thanks so much!! :yeah:

[nikimcbee]

Trust me, I have many Chinese culinary stories from my time out there. One thing though, the dishes I ate there which much better and this may sound strange, had more variety than its over seas counterparts. You still point to the picture on the menu to order though :rotfl2:

Have you seen the show "An idiot abroad?" , where they send Carl to China?:hmmm::har: I'll post a link later.