Crockpot Ribs

what's up YouTube peeps and barbecue freaks thank you guys for joining me today in today's video I'm gonna do something that I've never ever done in my life I'm gonna make some ribs in the crock-pot if you're someone who maybe listen up art meant and doesn't have a pet or you're not a smoker but you would like to make some really good ribs I'm gonna do a little experiment since I've never done this before and see if we can make some really good ribs in the crock pot now again I've never done this before so this could be a huge success or it could be a major fail I have no clue but I'm gonna bring you guys along we're gonna try it out I have a rack of spare ribs that I'm going to use and this is gonna be interesting so again it's the first time I've ever done it so I have no idea how it's gonna come out fingers crossed it's a success let's get started alright so what I have here is a rack of signals ribs are already pre trimmed this is a you can see they're three point two eight pound rack that I'm just gonna take it out as cryovac and I'm probably not going to do any trimming whatsoever I'll take a look at it once I get it open but I don't think I have to do much to this get a better look at it like just rock down I should get rid of that so this is what we have here out of the way it's not a bad rack it actually looks pretty good so I don't think you know probably gonna Tim off mm-hmm some of this fat up here but I know I shouldn't be cutting towards me without my glove on but so it is what it is and actually this isn't even the knife I should use for this part here but since it's just a little bit under T another knife what the hell what the heck that's it that's all I'm going to do to this rack I'm not even going to remove the membrane I'm not gonna remove this flap and the reason I'm leaving the membrane on is since I've never done ribs on the crock pot I have no idea how tender they're gonna get my guess is they're gonna be you know really really tender like fall-off-the-bone tender so I'm gonna leave this membrane on so it has something that to help kind of keep these ribs together in case that I'm correct am I thinking that that there's going to be extremely tender so I'm gonna leave it on what I'm gonna do is actually just cut this rack in half and I'm just gonna guesstimate I should do it this way how about right here that way they fit in the crock-pot again membrane is still on I did not remove this flap nobody I'm gonna take off some of this fat right here you can remove some of the fat so you don't eat it bite into it she's not going to be anything good that's it that's all we're gonna do to this rack here at that parked in that part make the whole rack so now we're gonna get them seasoned up all right so the rub that I'm going to use for these ribs are the hairy sue rubs I'm uses all-purpose rub in combination with his chicken rub you guys this combination right here excellent excellent excellent on ribs last weekend I made some ribs for customers I use this combination here and man they ordered their mind was blown it was so good so and I've used it you know just around the house and never really really dig it so not using a bind or anything I'm just gonna season these ribs up this is a chicken Rob and then I'm going to come back with the all-purpose rub you guys should really try this combination of rubs cut that in flip it over do the top side and then we're gonna get them in the crock pot all right I got the ribs rub down we're gonna let it sweat in for just a bit about ten minutes and then we're gonna get them in the crock pot are you guys these ribs have started to sweat in you see that so what I'm gonna do is I'm just gonna go ahead and drop them in here I'm actually gonna try to put them up against that and you're the walls see yeah that'll hold up you can lay them down if you want I reckon but that heat is gonna come from the walls in Word so I want the meat cut on the outside uh you know take that heat to make sure that they're nice and tender which I have no doubt they're gonna be so for the sauce um at this point you can add whatever sauce you like I'm going to go with I'm gonna do something a little different I was going to use the Apple habanero from a head country but I end up grabbing the hot and spicy I grabbed the wrong win however I'm still gonna use some of this so I'm gonna add some of that but I do have a little bit of apple habanero left over then I'm gonna add and I'm just gonna kind of experiment here I've got a little bit of hickory and brown sugar from sweet baby Ray's so I'm gonna add a combination of all three you know this is a good way wanted to get rid of any you know if you have a bottle that has just a little bit of sauce in it left it's a good way to get rid of that so that's what we're gonna do here this is a apple habanero again use whatever you like gonna ask on this sweet baby Ray's that should have some weakness and the hot spice will add a little bit of heat and then next I'm going to come back in with this hot and spicy and I'm adding about enough to equal one bottle which is let's see this is a 20 ounce bottle so I've added I don't know you can make it out but it's go right here so I've added about half of the bottle and then again I added you know probably enough to make another half bottle with the other two sauces and this is it I'm gonna set this if you want to you know cook it for about four or five hours put it on high I'm leaving this on in the crock pot heading to work so I'm gonna do it on low and let it go for about eight or nine hours they're gonna be about nine hours but time I make it back home and that is it that's all you need to add to it we're gonna get the lid on get the crock pot turned on to low and let it go that's it I was checked back on these ribs and about nine hours when I get back from work and we'll see how much liquid you saw don't leak what I put in there was a sauce we'll see how much you know fat renders out and how much liquid is created in that in this pot after it's been simmering all day so that's it put it on low and let's go are you guys I am home these physically going for right at nine hours I'm about to open it up take a look and see what they look like again I've never done this so I have no clue this is gonna be a fill or a success but we're gonna find out let's get this lid off Oh a lot of pull back as you didn't see ribs kind of fall and you still see and it's got a lot of liquid in here you guys saw I only added about twenty ounces of barbecue sauce but this crock-pot is it's hot is prob about halfway full of liquid so that's all that fat that has rendered out oh let's see oh yeah these are really tender I think that one's about to crack if I pick it up okay I'm in it though this is why I left the membrane armed because I knew this was gonna happen or I had an idea this was gonna happen so okay let me see yeah you just think you can make this out here like this is what this bone like right here is already popping out alright so what I'm gonna do is I'm gonna cut this off so I just turn it off and I'm gonna pull these out and we're not done with them what I'm gonna do is I'm gonna sauce them up and put them in the oven to let that sauce kind of caramelize but first I gotta get these out so let me get these out let me get this crock-pot removed and then we'll get on to the next step again I'm gonna sauce them and I'm probably gonna turn one of these halves into a dry rib which means you can still sauce it but at the end you just cover it up with rub to make it look dry and the other one I'm probably just gonna just sauce by itself I'll figure it out let me get these out and I'll pick back up alright you guys I got the ribs out I got them on a tray and I'm just gonna take some my barbecue sauce this is the head country hot and spicy again you use whatever barbecue sauce you'd like this just happens to this just happens to be one that I really really like and that I have on hand so we're gonna use it what I've done is when I when I pull these ribs out I turn my oven on I got a set at 350 degrees and we're gonna let that warm up his ribs all stop they look really nice already you wouldn't even tell they were done in a car you couldn't tell they were done in a crock-pot just by this here but what we're gonna do is I'm gonna take this throw it in the oven let that sauce kind of carmelize a little bit just like I would you know if I was taking them out of a bit of a pit I would awesome and put them back on the pit to let them set but one of these I am going to add some more of the rub that I use on these so I think on this one I'm gonna hit it with this is the hairy soos chicken rub the competition chicken rub from Harry Sue's and then I'm going to come back and hit it with a little more all-purpose rub from Harry sue this one I am NOT going to do that to so I'm gonna let that sit for just a minute the oven is still coming up to Tim I'm gonna take this entire tray throw it in the oven um you know since I've never done this before I'm not sure how long it's gonna take I have it set at 350 degrees so I'm gonna I don't know 1050 minutes put them in there let him go 10-15 minutes and then take a look at him then I did not sauce the bottom because again these ribs were they're kind of falling and had been sitting in that juice so the bottom is already moist or wet so I did not sauce the bottom but once probably about 5 more minutes the oven should be up to temp we're gonna get these ribs in let them go 10 15 minutes pull them out get to tasting them and we're gonna see how they turn out are you guys these ribs are done these are the ones that are the dry rub and these are the wet ribs again cooked everything is exactly the same the only difference is I added an extra coating of that dry rub on top of this before going in the oven these are in the oven at 350 degrees for 15 minutes so I'll tell you what these stains are tender so we're going to cut into these I'm gonna cut these up and maybe plate some up and then we'll give them a taste test all yeah these things are tender I'm just interested to see how they taste these are almost falling off the bone which is kind of expect it when you you know cook them in a crock-pot that's perfect if you're you know just kind of eaten at home which is what we're doing with these so I don't mind that at all I believe that together I'm gonna bring this rack up here and we're gonna cut into some of these if anything they're gonna be really tender ribs and they're gonna taste really good because that rub is a great that rub combination is a great prop combination well get the rest of these cut up and then we'll plate some up are you guys we got one rib of each let's take a look at this and so you're not gonna have a smoke ring obviously because they were done in a crock pot but as you can tell these ribs are still really moist so least that one is let's take a look at this one this one might be a little drier this was a little bit snot this was not as moist as this one but my guess is that these ribs that I saw actually came from the top part of the rib top part of the rack it was much thicker where these came from the bottom rack so they're a lot thinner not as much fat as the top part of the rack but nice to look good looks good by some boys only thing to do is give this a taste test and see what they taste like so let's do that are you guys we're gonna give these ribs a taste I'm actually gonna go with the dry rub rib first and see how that turns out so got a nice bark smells good and you know of course no smoke ring because they were done in a crock pot but they're extremely tender let's see what they taste like I look up tenor that is oh wow hmm honestly that's a really good read it is a little drier again because this this part of the rack or this rib came from that the bottom part of the rack that isn't as thick and doesn't have as much fat in it but let me tell you the flavor freakin phenomenal those two rubs along with the soft work great I can tell that these weren't cooked on a pit but you know I'm you know used to smoke meats if anybody was coming over or if you were making these at the house serving him to guests they would absolutely love them so we're gonna try this is the one with the sauce of course thicker more moisture that's a sauce here let's give it a shot oh I'm gonna pick that up man still really moist in there you guys I'm gonna tell you man this still really I mean it's tender moist listen to get rid both these ribs listen I have never in my life and done ribs and a crock-pot I was really skeptical about doing this recipe doing this video I had no idea how it would turn out but let me tell you something these ribs are good if you're someone who maybe lives in an apartment or doesn't have a smoker but you want good ribs listen you can definitely get good ribs in a crock-pot I like the one the wet rib because add a little more moisture or when it comes to moisture but I'm really diggin the flavor of the driver the dry rub better that rib to me you know when you hold it with an extra coating of rub on the outside it just you just kind of amplify those flavors they're both really good I'm gonna guess most people most average people would not be able to tell the difference whether you did these on a smoker or inside in the crock pot they're that good now if you wanted to add some smoke what you could do is either use liquid smoke as a binder on your ribs before you rub them or add some to the crock pot when you you know when you put the barbecue sauce in and you put the ribs in if you do those one of those two things you could definitely add some more smoke flavor if you're looking for that but listen I'm I'm truly truly surprised at how good these ribs taste they're really really good so if you're wondering if you can make a really good rib in a crock pot the answer is yes I just proved it I wouldn't mind doing this again quite honestly if they're good red so hope you guys found this video useful entertaining I will see you guys next time make sure you hit that like button and subscribe if you haven't already I would see you guys next time take care

Channel: Aim'em and Claim'em Smokers

Views: 66,099

Rating: 4.7563262 out of 5

Keywords: SMOKED MEATS, BEEF BRISKET, TEXAS BRISKET, TEXAS STYLE BRISKET, SMOKED BRISKET ON THE WEBER KETTLE, TRAEGER, TRAEGER PELLET SMOKER, TEAM TITO'S, TITO'S HANDMADE VODKA, WEBER, WEBER SMOKEY MOUNTAIN, WSM, TEXAS BBQ, TEXAS BARBECUE, TEXAS BARBEQUE, AIM'EM & CLAIM'EM SMOKERS, TITO TUESDAY, SLOW-N-SEAR KAMADO, CROCKPOT RIBS, RIBS, PORK RIBS, CROCKPOT RECIPES

Id: 0UPCE-paq3Y

Length: 19min 30sec (1170 seconds)

Published: Tue Aug 06 2019