re-posting the most amazing memorial day BBQ rib recipe ever.

Dr. Maurice Codd | may 28,2017 | Dr. Maurice Codd

[leaning conservative]

I was thinking about getting a crock pot, but seeing as I have gotten along for a very long time w/out one I guess I really don’t need one. Plus I have a huge paranoia about leaving one plugged in with no one home.

We got a Le Creuset we got as a wedding present. It is 99% of the time used in winter/fall cooking. It makes me feel happy & cozy to bring it out.

[leaning conservative]

Kill the 2nd we got...

[MtnClimber]

I just ordered a Traeger wood pellet smoker grill. At the altitude where I live (8,500 ft) it is hard to get enough heat with charcoal.

[Political Junkie Too]

For years, I used a crock pot to slow-cook ribs, too, when I was living in a condo. I'd baste them with liquid smoke for the flavor.

Now that I'm in a house with a back yard, I bought a Traeger smoker/grill. I bought some pork baby back ribs the other day that I'm cooking as we write.

Here is a link I posted in 2010 to a crock-pot recipe for slow-cooking an inexpensive cut of eye round of roast beef.

-PJ

[eastforker]

I have used pellet grills and they do not do the same job as a indirect wood smoker. Using wood instead of charcoal and regulating with a good damper will deliver more heat than charcoal.

[bgill]

“go to town”

Good, more ribs fro me.

[Liz]

I’ve read that at some of those bodacious rib-cooking contests, some of the entrants par-boil their ribs first ........before adding their secret flavors.

Ever try that?

[LanaTurnerOverdrive]

Sounds good but NOT barbecue. Barbecue takes place only with wood smoke. These are grilled ribs.

[Political Junkie Too]

I've been using a Traeger for about a year now. I have the smallest size, the Elite Jr.

What I've learned is that it is more of a convection oven, since it does not use direct heat. Therefore, you won't get the sear or grill marks that you would with a charcoal grill.

That said, there are some compensations. The best is to order a set of Grill Grates from a company called GrillGrates. They focus the heat into the grates, sort of like a reverse heat sink that you see on computer CPU chips. Instead of routing heat away, they concentrate heat in.

You might also want to read up on a forum site called Pelletheads.com. There is also a subforum for Traeger Grills.

-PJ

[tumblindice]

The same woman hired the next cowboy she met at the same bar.
But she was disappointed with his work, so she decided to surprise him alone one night in the bunkhouse.

“Hey cowboy. Take off my shoes. And hat.” she said.
“Now, my jeans and top.
And my silk wild rag.”

“OK, if I catch you wearing my clothes again, you’re fired.”
No luck with men/

[deweyfrank]

Later

[be-baw]

Thanks for the round roast recipe. Occasionally I see it on sale, but never bought it, not knowing how to cook it properly. I’ve heard it doesn’t have much flavor. Actually, most meat I eat doesn’t have much flavor. I can make fish taste good every time, but beef and chicken, not so much. In fact I can’t even find reasonably priced chicken that doesn’t have a funky aftertaste.

I have a digital meat thermometer with a long cord that I’ve often used with oven. Probe in meat, readout outside the oven of course. Never even thought of using it with a slow cooker. It sounds like a good idea.

I never heard of a Traeger grill until I saw an infomercial for it yesterday. Let us know how your ribs turn out.Thanks.

[miss marmelstein]

No, my husband is the barbecue king of this household, I'm merely the line chef with the baked beans and potato salad. I'm going to research this because we'll probably do this on the 4th as well. (We only do ribs once or twice a year).

[miss marmelstein]

I have two Creuset dutch ovens which I use all the time - and they look it. I just thought that everything that came out of the crockpot tasted the same. And it broke down my beans into mush although I had it on the low side.

[867V309]

I just ordered a Traeger wood pellet smoker grill. At the altitude where I live (8,500 ft) it is hard to get enough heat with charcoal.

An electric smoker is the way to go. You don't need wood or pellets for heat, just for smoke.

And, sauce is for amateurs. Properly smoked ribs need nothing but hot sauce.

[miss marmelstein]

Creuset is a brand name of a cast iron dutch oven or casserole dish covered in colorful enamel. It is very expensive but does last a lifetime. I own two of their dutch ovens. They’re about 25 years old now.

[Political Junkie Too]

If you kosher salt the eye round overnight, it will add lots of flavor. The salt will draw the juices out of the meat, and then the meat will draw the juices back in. The roast should be a deep red color the next day, and should be somewhat more tenderized for cooking.

Slow cooking it on a low temperature will finish the tenderizing. It is best when it is medium rare (135 degrees). Thinly slice it and serve with a brown mushroom gravy. Very tasty for an inexpensive cut.

-PJ

[Yaelle]

Sounds delicious.

We make beef ribs. The best is of course in a smoker or on a real BBQ. But I cheat by cooking them in a good BBQ sauce (Stubbs original works very well here) in the slow cooker for about 4 hours on high. Don’t let the meat fall off the bone. Then brush a little more sauce on and broil them up close to the fire in the oven for 3-5 minutes until the edges get slightly charred. This is an easy cheat and tastes almost as good as a real BBQ.

[Yaelle]

That Stubbs knew what he was doing.

And his extremely hot wing sauce is killer on chicken wings.

[Yaelle]

Maybe your tag line is old. Or maybe you are on the other side of the equator?

I use my slow cooker every single week. I make bone broth in it effortlessly after we roast chickens. Throw the carcass in, add good water, a little apple cider vinegar, the next day add veggies and herbs, then I freeze the broth after the second day.

I also make great meals in it for Friday night, so they will be ready when I come home. Nothing bad ever happened. It doesn’t evaporate the liquid so it can’t dry out.