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Crock Pot Ribs

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  • VenomM3
    Former Member
    • May 2016
    • 23

    Crock Pot Ribs

    I started cooking them at 1:38pm and in the recipe it states that it needs 7 hours, low and slow. It's only been almost 5 hours and the ribs have exceeded 145 degrees and I don't see many bones sticking out alot to indicate they're done. I'm lost and confused, I followed the recipe to the T and I always manage to mess up anything or everything I try to cook.
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  • VenomM3
    Former Member
    • May 2016
    • 23

    #2
    This is where I stand as of 5:45 pm and there still in the crock pot as we speak.

    Comment

    • Potkettleblack
      Club Member
      • Jun 2016
      • 1997
      • Beautiful Downtown Berwyn
      • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
        Thermometers: Thermapen / iGrill 2 / Fireboard
        For Smoke: Chunks / Pellet Tube / Mo Pouch
        Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
        Disqus: Le Chef - (something something something) - it changes

      #3
      145 is not sufficient temp at 5 hours to break down the connective material in the ribs and tighten the proteins enough to produce pull back.

      If the recipe says 7 hours, I'm not sure why you'd expect it to be done earlier than 8:38 PM.

      Comment


      • VenomM3
        VenomM3 commented
        Editing a comment
        Thanks
    • Medusa
      Charter Member
      • Sep 2014
      • 665
      • For those who are about to Cook - WE SALUTE YOU!

        Weber Genesis Silver B - 14 years
        GG's
        Weber OTS
        Vortex
        SnS
        Maverick ET-733 dual 6' probes / Thermo-Pop
        ennoLogic eT650D IR ( -58 to 1202F)
        Weber Rapid Fire Chimney
        Kingsford Blue

      #4
      I wonder if you can do the bend test on them to make sure they're done? I'd say go with the 7 hours or longer. Generally it takes about 5 1/2 hours for a rack of pork loin ribs on the kettle with the SnS running @225 - 230's. I think (but not sure) that 225ish is considered high on a slo-cooker.

      Good Luck!

      Comment

      • fuzzydaddy
        Charter Member
        • Nov 2014
        • 4974
        • Winchester TN
        • Hardware
          Blackstone 36” Griddle.
          Slow 'N Sear Deluxe Kamado & Kettle Grill.
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          Consumables / Favorites
          KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
          Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
          SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
          MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

        #5
        Here's Meathead's Cabin Fever Slow Cooker Ribs. If this is the recipe you're using, you're looking for the ribs to be fall off the bone (very) tender to know when they are done. I hope yours are already there!

        Comment

        • Jerod Broussard
          Moderator
          • Jun 2014
          • 10003
          • East Texas
          • Pit Barrel Cooker "Texas Brisket Edition"
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          #6
          You want a pull apart test on these dudes.

          Comment

          • DWCowles
            Founding Member
            • Jul 2014
            • 9696
            • Smiths Grove, Ky
            • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

            #7
            Sorry, crock pot ribs isn't my cup of tea.

            Comment

            • boftx
              Founding Member
              • Jul 2014
              • 852
              • Las Vegas, NV
              • CharGriller Pro COS
                Oklahoma Joe COS
                Maverick 732 thermometer
                Red Thermapen
                Favorite beer: Scotch

                I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

              #8
              Recipes, like battle plans, are fine until put into practice. They are guidelines at best. Riff away!

              Comment

              • Cheef
                Banned Former Member
                • Oct 2015
                • 671

                #9
                I've never done ribs in the crock pot but have done them often in the pressure cooker. Completely different animal from the ribs the smoker puts out. I will admit I prefer the smoker BUT the ribs the pressure cooker reminds me of old time cooking. Ribs and kraut-ribs and cabbage were the ribs I knew growing up and I still like them!

                Comment


                • Atalanta
                  Atalanta commented
                  Editing a comment
                  I've seen the recipe in my pressure cooker book and have been trying to convince myself to give it a shot.
              • EdF
                EdF
                Club Member
                • Jul 2016
                • 3228
                • Atlantic Highlands, NJ
                • Uuni Pro (new kid in town)
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                  Thermapen
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                  Various other stuff

                #10
                Variety is a good thing Cheef . My mom used to simmer ribs in tomato sauce she was making for spaghetti. Best red meat sauce ever.

                Comment


                • CarlP3
                  CarlP3 commented
                  Editing a comment
                  Yeah Man...my mom simmered pork chops and sometimes a braciole made with flank steak in her sauce. Sauce was great but always thought the meat was kind of dry...BUT ribs...that's got to be great. I'll be trying that!!!

                • EdF
                  EdF commented
                  Editing a comment
                  They don't get dry and the sauce gets _rich_.
              • Medusa
                Charter Member
                • Sep 2014
                • 665
                • For those who are about to Cook - WE SALUTE YOU!

                  Weber Genesis Silver B - 14 years
                  GG's
                  Weber OTS
                  Vortex
                  SnS
                  Maverick ET-733 dual 6' probes / Thermo-Pop
                  ennoLogic eT650D IR ( -58 to 1202F)
                  Weber Rapid Fire Chimney
                  Kingsford Blue

                #11
                So VenomM3 , how'd they turn out?

                Comment


                • VenomM3
                  VenomM3 commented
                  Editing a comment
                  After 4 hours (no bones sticking out) they reached their temp and they looked ok. I bit into one of them and I can tell they weren't ready at all. So, I put them back and cooked them for the suggested time frame of 7-9 hours. After an additional 3 hours they looked great and tasted great.

                • Medusa
                  Medusa commented
                  Editing a comment
                  Glad to hear it! Yes, it takes a long time to cook ribs in the slow cooker.
              • Skinsfan1311
                Club Member
                • Apr 2016
                • 172

                #12
                7 hours does not seem long enough, especially if you put cook them on low.

                When we do crock-pot ribs, usually during the work week, we cut them up into a few sections, toss a few quartered onions in the bottom, a little liquid smoke, rub down with a Memphis style rub, dump some store-bought BBQ sauce, (Sweet Baby Ray's or Stubbs Memphis style), and set it on high. They go on at 7:00am and they come off when we get home, any time between 5:00 and 6:00. That's 10 hrs, on high, and they come out perfect, every single time.

                Honestly, it's almost impossible to overcook ribs, or any cheap, tough cut of pork, in a crock-pot.

                Comment


                • VenomM3
                  VenomM3 commented
                  Editing a comment
                  Thanks for your input, I'll take that into consideration next time I cook them in the crock pot thanks.
              • Skinsfan1311
                Club Member
                • Apr 2016
                • 172

                #13
                Originally posted by Potkettleblack View Post
                145 is not sufficient temp at 5 hours to break down the connective material in the ribs and tighten the proteins enough to produce pull back.

                If the recipe says 7 hours, I'm not sure why you'd expect it to be done earlier than 8:38 PM.

                Agreed. I've never done them in less than 10 hours, set on high.

                Comment

                • Skinsfan1311
                  Club Member
                  • Apr 2016
                  • 172

                  #14
                  Originally posted by Jerod Broussard View Post
                  You want a pull apart test on these dudes.
                  If you've cooked them long enough, they'll be too tender for that.

                  Comment

                  • Thom Emery
                    Former Member
                    • Sep 2014
                    • 446
                    • Indio Ca

                    #15
                    Get a rope

                    Comment

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                    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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