Smoked and insta-potted?

[Mark-B]

I like cooking BBQ, but always like the idea of getting the same results, but much faster. With that, has anyone tried smoking spare ribs or such for a couple hours or so and then finishing them in the instant pot? I’m thinking maybe 1.5 hrs on smokeboost with my Smokefire then transfer to the instant pot for 20-30 minutes. Done.

[Steve R.]

I see no reason not to try it. Let us know how it turns out.

[WI Bubba]

That's not much different than QVQ, or any of the other permutations sous vide and smoke. I think the down side would be the loss of bark, but I would expect you could could turn out very respectable meat with that technique. Since I happen to own a couple of pressure cookers, I'd love for you to give it a try and let us know how it works out.

[Bkhuna]

Sounds like a good idea. Give it a whirl. We eagerly await the outcome.

[shify]

Ribs no, but I’ve smoked a chuckle and chicken and then used the instant pot to make smoked Texas and green chicken chili, respectively. Works well as long as that is the result/texture you want

[Sam6687]

i havent done it with ribs, but I did this for pulled pork once. my wife surprised me with quests at the last minute and did understand how long pulled pork would take. so I got creative and did 90 minutes in my PBC and then about 45 in the instantpot. it wasn't my favorite but in a pinch it worked out ok.

[IowaGirl]

Based on my experience with meat that's been pressure cooked, the ribs will probably have a texture similar to braised pot roast. If you like "fall off the bone" ribs, I suspect you will like ribs done this way.

[Potkettleblack]

No for ribs. Yes for chuck, chicken thighs, pork shoulder, chili, short ribs... anything that would really benefit from extended cambro, steam tabling, or boiling.

While I'm decidedly anti-orthodoxy, and will not shame you if you like boiled ribs... not for me, thank you.

[Thunder77]

Potkettleblack With pork shoulder it’s amazing. But With ribs, I would think not.

[Potkettleblack]

I smoke a chuckie or two until the stall, then add to instapot for chili...

I do make a chili with ribs, so, maybe for that application, but I like a dry rib... boiling not recommended.

[Schwyy]

id only be worried about how smokey the rubber seal ring will get!

[Thunder77]

Good point! I have several sealing rings for that very reason.

[Smoked Transistors]

Harry Soo was challenged by one of his viewers to see if he could inject, smoke ,sear and finish in the Instant Pot a 2-hour 14lb Texas Brisket

https://www.youtube.com/watch?v=VVsE6-RYYB8

[Mark-B]

I'll check it out. Must have missed that one. He has some great videos.

[LA Pork Butt]

Steve Raichlen recommends baby backs on the grill at 325 in 1.5 hours.

[Mark-B]

I’ll have to try that temp out. I don’t usually do baby backs, but would be nice for a change of pace.

[ItsAllGoneToTheDogs]

I've done chuck and a pork but both times smoked for 2-4 hours then finished in the instant pot. Turned out fine, just no bark. I would suggest putting 1.5 cups of liquid in the smoker for the same time then using the smoked liquid to meet the IP's 1 cup liquid need for pressure.