Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Unread 06-23-2010, 05:18 PM   #46
Babbling Farker
Join Date: 11-11-07
Location: Gone
Downloads: 0
Uploads: 0

I can't tell if this is tongue in cheek? LOL

Hey, Dan, you ever remember when I made the claim I could make a set of assume smoked ribs that were micro pressure cooked, then smoked? LOL I am not sure what region that represented though... but a few die hard old school ribbers could not tell that they were not originals.

I find that the pressure cooking using the PC down is too much of a margin fro error on me personally. I can overshoot depending on how many ribs I cook at one time. The liquid is the same I use for the Break my heart loinbacks.

Of course, par smoked then chilled then deep fried are quite a rival to the traditional rib as well... oh sorry, hot and fast rib... since a low and slow rib was never "traditional."


Originally Posted by thirdeye View Post
An alternate to boiling is pressure cooking. With different processing times, you can obtain different levels of tenderness as well as longer or shorter cook time once they hit your grill or smoker.

Processing times of 12 to 25 minutes are common, and I have seen some discussion on natural release (letting the PC come down on it's own) and quick release (using a release valve or water on the lid). I would start off with 12 minutes and quick release, doing a toothpick test when you open the PC. If you want to go longer, you can be back up to pressure in a few minutes, and process them 4 more minutes and check again.

As with most pressure cooking recipes you do need to go heavier on the rub than normal, and then lightly re-season before they hit the grill.

Use a trivet, or a couple of tin foil balls to keep the ribs out of the liquid when in the PC.
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote

Unread 06-23-2010, 06:20 PM   #47
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
Downloads: 0
Uploads: 0

What about steamed ribs? Throw 'em right in with the crabs,a little old bay for flavor.
"When I was in Canada, I had a lot of time to think."- Doug Sahm
[B][COLOR=red]UDS x 5[/COLOR][/B]
[COLOR=red][B]Weber Performer[/B][/COLOR]
[B][COLOR=red]Napoleon Apollo[/COLOR][/B]

[COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]
expatpig is offline   Reply With Quote


simmering traditionally

Similar Threads
Thread Thread Starter Forum Replies Last Post
Is Boiling Mc Ribs BBQ? barbefunkoramaque Q-talk 44 02-12-2012 01:02 PM
And you thought BOILING ribs was disgusting... Jeff_in_KC Q-talk 60 02-06-2008 11:31 PM
boiling spare ribs? markbet Q-talk 11 07-11-2004 03:02 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 01:58 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts