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Started By
Message
2
Posted on 7/28/21 at 3:52 pm to t00f
quote:
ribs don't have enough meat to do hot and fast.
I've seen people do it. It can turn out some good ribs but they need to be flipped regularly. You can't flop them on there and let it roll at a high temp without fooling with them every 15-30 minutes.
This post was edited on 7/28/21 at 3:56 pm
Posted on 7/28/21 at 3:56 pm to Saskwatch
I'll stick w/ 250 hah and let it roll
Posted on 7/28/21 at 4:44 pm to Saskwatch
quote:Yeah, I tried one that was flip every 30 seconds and douse with lime juice. It was not for me.
I've seen people do it. It can turn out some good ribs but they need to be flipped regularly.
Posted on 7/28/21 at 4:51 pm to t00f
quote:
link? Need to grab some, ty
At Sam's. $2.58/lb
Posted on 7/28/21 at 4:54 pm to t00f
quote:
yeah ribs don't have enough meat to do hot and fast
Well that’s not true but to each their own.
Posted on 7/28/21 at 4:54 pm to AlxTgr
You can do 3 racks of baby backs in 2 hours on a Charbroil Big Easy with a pellet tube for smoke. Cook 90 minutes, wrap, sauce, and back in basket for 20-30 minutes.
Posted on 7/28/21 at 4:54 pm to AlxTgr
quote:
I've seen people do it. It can turn out some good ribs but they need to be flipped regularly.
I’ve never flipped them when cooking indirect.
Guess I’m going to have to make a thread showing how it’s done. Good thing is I get to eat ribs.
Posted on 7/28/21 at 4:56 pm to bluebarracuda
Thanks!
Posted on 7/29/21 at 11:03 am to AlxTgr
I made ribs last week for my family on a weeknight. i used an old school pressure cooker (don’t have the new gadgets), then broiled in the oven adding bbq every few minutes. i used broth, liquid smoke, and some dales for the pressure cooker. tasty fall off the bone ribs in under an hour.
Posted on 7/29/21 at 11:18 am to AlxTgr
I would think you would be better off cooking them in the IP and then direct heat on the grill. If you add smoke to the grill, just 15-20 mins will probably add a decent enough amount of smoke flavor.
Basically you are cooking them in the IP and just drying them out and adding some grilled smoked flavor on the grill.
Basically you are cooking them in the IP and just drying them out and adding some grilled smoked flavor on the grill.
Posted on 7/29/21 at 11:51 am to AlxTgr
I have never used a instapot, does it brown up the ribs nicely when they are done? Do you have to put them on the grill after?
I ask because your Master Built GS 800 will hold as low 150 degrees (if you haven't seen how low the controller goes). If you smoke them before you will get better smoke flavor and you wont cook them much then off to the pot.
I do fired ribs sorta like that. Smoke on my 1050, sous vide for 24hrs, batter and deep fry. I have done the smoke, SV part, and then froze them in the vac bag. Then I just have to thaw batter and fry when I want some.
I ask because your Master Built GS 800 will hold as low 150 degrees (if you haven't seen how low the controller goes). If you smoke them before you will get better smoke flavor and you wont cook them much then off to the pot.
I do fired ribs sorta like that. Smoke on my 1050, sous vide for 24hrs, batter and deep fry. I have done the smoke, SV part, and then froze them in the vac bag. Then I just have to thaw batter and fry when I want some.
This post was edited on 7/29/21 at 11:52 am
Posted on 7/29/21 at 2:48 pm to baldona
quote:Did you read this thread at all?
I would think you would be better off cooking them in the IP and then direct heat on the grill. If you add smoke to the grill, just 15-20 mins will probably add a decent enough amount of smoke flavor.
Basically you are cooking them in the IP and just drying them out and adding some grilled smoked flavor on the grill.
Posted on 7/29/21 at 2:50 pm to NOLAGT
quote:No, they are basically boiled.
I have never used a instapot, does it brown up the ribs nicely when they are done?
quote:You don't, but they would be wet, boiled ribs.
Do you have to put them on the grill after?
quote:Some people are doing this, then pot, then back on the smoker.
I ask because your Master Built GS 800 will hold as low 150 degrees (if you haven't seen how low the controller goes). If you smoke them before you will get better smoke flavor and you wont cook them much then off to the pot.
quote:Very interesting. May try this. I really don't want to fry though.
I do fired ribs sorta like that. Smoke on my 1050, sous vide for 24hrs
Posted on 7/29/21 at 4:57 pm to AlxTgr
quote:
No, they are basically boiled.
Ahh yea never mind then
You could put them on the grill before and after but seems like a lot.
Yea frying certainly isn't the healthy option but to me they are so good. Doing the SV part allows for the meat to come clean off the bone once fried.
This post was edited on 7/29/21 at 5:00 pm
Posted on 7/29/21 at 5:14 pm to NOLAGT
I would love your advice on how much liquid smoke to put in the inner pot when boiling ribs in a pressure cooker. I cook them like the OP and then crisp them in the foodi crisper and carmelize the sauce after pressure cooking.
my ninja foodi gets daily use it has paid itself off.
my ninja foodi gets daily use it has paid itself off.
This post was edited on 7/29/21 at 5:14 pm
Posted on 7/29/21 at 5:21 pm to AlxTgr
quote:
Been wanting to try to short cut the spare rib process so we don't have to eat them only on weekends
How often are you eating ribs?
Posted on 7/30/21 at 7:29 am to AlxTgr
Probably a better alternative than trying to cook ribs in under an hour in a pressure cooker would be to wrap them in foil then stick them in your oven at a really low heat, like 200 degrees or lower low. I think my electric oven will do 170 though that might be too low for only 8=9 hours work day. Start before you leave work. Throw on a grill when you get home for smoke and texture. Kind of like sous vide except using the oven.
Posted on 7/30/21 at 7:36 am to DeoreDX
You're probably right, but this is for week days when I have not planned that far ahead.
Posted on 12/6/21 at 9:24 am to t00f
quote:You're weird
I don't think I can make myself do this.
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