Quote:
Originally Posted by Jeff Lebowski
Wow, that sounds like a ton of work.
I use a much simpler approach. I apply lots of rub and then throw the ribs in the smoker for one hour. I then put them in a covered roaster in the over for 5-6 hours on 250 degrees. They come out moist and tender (fall off the bone) and they taste fabulous.
I have found that one hour in the smoker is plenty. You can tell by the color of the meat that the smoke fully penetrates the meat. No matter what meat you use, maximum penetration is about 1/2 inch any smoking after the first hour or so does not add any smoke flavor, it simply cooks the meat (and potentially dries it out if one is not careful).
I use a Paul Kirk (world-champ bbq pro from KC) rub that I mix up myself and keep in the freezer.
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That's an interesting idea. Lots of times on Sunday we do ribs in the crockpot since they are so easy ... the meat literally falls off the bone. But you don't get the smoky flavor. I may have to try your method one of these days. Hour in the smoker and then put them in the crockpot.