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Started By
Message
smoke & instant pot ribs
Posted on 4/28/18 at 5:37 pm
Posted on 4/28/18 at 5:37 pm
going to try to speed up the process and use the instant pot for ribs. I spent more time in the yard than i should have! I forgot Hebert's seasoning for the pic.
Prep
Getting the pecan smoke going
Smoke n toes
Going into instant pot after after 45-50 minutes.
Asparagus on the grill
Walt's sauce for bark
Prep
Getting the pecan smoke going
Smoke n toes
Going into instant pot after after 45-50 minutes.
Asparagus on the grill
Walt's sauce for bark
This post was edited on 4/28/18 at 11:44 pm
4
Posted on 4/28/18 at 6:31 pm to fatboydave
Jalapeño mustard? Interesting
Posted on 4/28/18 at 7:45 pm to Royal
Jalapeño mustard adds a nice coating for the rub with subtle heat.
Posted on 4/28/18 at 7:51 pm to fatboydave
So you went Smoker-IP-Grill?
How much time did you cut down? I usually put the ribs in the IP for about 24 minutes and it really makes a difference.
How much time did you cut down? I usually put the ribs in the IP for about 24 minutes and it really makes a difference.
Posted on 4/28/18 at 7:56 pm to fatboydave
That’s some nasty looking toes.
Posted on 4/28/18 at 9:00 pm to fatboydave
The whole cook was about 1 1/2 hrs total but the ball game & beers distracted me some. I liked the smoke on the front end before the instant pot. Not overly smokey but the flavor is there. I put apple juice in the instant pot and it got into the ribs. A subtle sweetness that negated the chilies and other pepper flavors in the rub. Next time I'll dust the ribs again before hitting the grill for some "bark".
Overall it was good. This experiment cut the smoke time, wrapping, spritz etc. These ribs were tender & juicy! Not mushy or tight. I'm still learning how to cook in the pot and I'm impressed.
I'm trying to master opening beers with that big toe gap
Overall it was good. This experiment cut the smoke time, wrapping, spritz etc. These ribs were tender & juicy! Not mushy or tight. I'm still learning how to cook in the pot and I'm impressed.
I'm trying to master opening beers with that big toe gap
Posted on 4/28/18 at 11:02 pm to fatboydave
Starting to use Pecan Wood for everything now. Think it works on beef pork lamb and poultry.
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