Slow Cooker Ribs Recipes

!±8± Slow Cooker Ribs Recipes

Slow cookers can be your best friend, especially if you don't own a grill as it will allow you to cook some meat of great BBQ quality. The secret to flavorful slow cooker meat resides in the preparation work that is often required, which usually include searing the meat on all sides or pre-cooking it in an oven at high temperature. This assists in forming a flavorful crust or bark on the outside of your meat, resulting in tons of favors and awesome textures. These two ribs recipes are guaranteed to be a crowd pleaser:

Super easy slow cooker barbecue ribs
Begin by preheating your oven to 400 degrees F (200 degrees C). Season 4 pounds of pork baby back ribs with salt and pepper to taste. Please the meat in a shallow baking pan and brown in the oven for 30 minutes, flipping them after 15 minutes. Drain the fat off the pan. In a medium bowl mix 2 cups of ketchup, 1 cup of chili sauce, ½ cup of packed brown sugar, 4 tablespoons of vinegar, 2 teaspoons of oregano, 2 teaspoons of Worcestershire sauce, 1 dash of your favorite hot sauce (or more if you want more heat) and more salt and pepper. Place the ribs in a slow cooker and pour the sauce over, ensuring a good coating on all sides. Cover and cook on lowest setting for 6 to 8 hours, or until they have reached your desired tenderness.

Ultimate amber ale slow cooked ribs
Begin by preheating your oven to 400 degrees F (200 degrees C). Season 1 full rack of pork ribs with salt and pepper and brown in the over for 30 minutes, turning once after 15 minutes. Drain the fat from the pan after the time is over. In a medium bowl, mix 1 cup of ketchup, 2 cups of your favorite BBQ sauce (see my other articles for recipes), ½ cup of packed brown sugar, 4 tablespoons of oregano, 2 teaspoons of Worcestershire sauce, 1 teaspoon of chili flakes and some more salt and pepper (to taste). Place the ribs in the slow cooker and pour the sauce mixture on top, turn to coat. Pour ¼ of a bottle of an amber beer of your choice (or any 'red' beer also works) over the ribs, cover and cook on the lowest setting for 6 to 8 hours (the longer the more tender the ribs will be). For added sweetness, sprinkle some brown sugar over the ribs right before they are ready.

There you go, two great bbq ribs recipe that are packed with BBQ flavors but don't require any grilling.

Slow Cooker Ribs Recipes

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Meat Smoking and Smokehouse Design

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Most books on the subject of smoking include a drawing or two, a few pages on generating smoke, and the rest of the pages are filled with recipes. While those recipes usually get the spotlight, the technical know-how behind preparing and smoking meats is far more important. When writing about cold or hot smoke the authors don't end on just giving the temperature range for a particular method. They also explain why one way is better for making certain products than the other. The second part of the book "The Smokehouse Design" contains all that is known about smoker design and is supported with over 100 drawings and 50 photographs. Many of them are detailed technical drawings with all dimensions for building fully functional units. Some of them can almost be made without any costs involved and when ready will allow for making products of the highest quality.

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Making Beef Jerky at Home

!±8± Making Beef Jerky at Home

Making beef jerky at home is something pretty easy to do. It's a process that you can get really creative with too, as the possibilities for marinating and seasoning, and even what you can turn into jerky, are endless!

Before you begin to make jerky, there are a few things you need to know. First of all, you may want to read our page on beef jerky risks to learn about any health risks you may encounter while preparing. Using a curing salt is a very good way to make sure the meat stays safe.

Making beef jerky is a fun project, but there are some things you may want to purchase before you begin to make your first batch. You can make jerky in your oven on low heat, but many jerky enthusiasts use a dehydrator. In fact, many people probably got into making jerky from purchasing a dehydrator of a late night infomercial! There are all different brands and capacities of dehydrators. You may also want to make sure you have some sharp knives, as you will learn that cutting meat while frozen is ideal. If you think you will be making a lot of jerky, you may want to invest in a mechanical slicer. Rival has a good model and so does Cabela's.

Other accessories you can purchase are drying racks, jerky shooters (guns for shaping ground meat), tiered jerky trays for the oven and jerky cubers.

Before you begin making beef jerky, you may also want to stock up on some ingredients. This would include a curing salt like sodium nitrite. Use one teaspoon of the cure per five pounds of meat. Aside from that, you may want to look up some recipes for ideas on what else to get. Usually salt, pepper and garlic powder are a given.

Then of course you will want to get the meat! Many jerky experts say the best meat to get is freshly cut beef top round. Your butcher or grocery meat department can even slice it for you into a 1/4" thickness. As noted above, freezing the meat will help with getting the perfect slices. It is recommended to do this about an hour before slicing. When you are ready to make the beef jerky, you will cut it into thin slices. Many say that slicing it against the grain makes for easier chewing.

After the meat is sliced, the beef jerky making process continues with seasoning. This is where we don't want to get specific because from here your recipe may take over. However, most recipes call for seasoning/curing on both sides and then refrigeration for up to a day.

When you are ready to "cook" the jerky there are various methods too. Some use an oven, some use a dehydrator and others go as far as a smokehouse. If using the oven, keep at 160 °F for about six hours. After it is dried in the oven at the proper temperature for the proper time the jerky should bend so it cracks a little but does not break. It should be dry, chewy and even a bit leathery.

To help your jerky last longer, store anything you are not going to eat right away in vacuum packed bags. The FoodSaver or a similar product works well. Because jerky lasts so well, making a big batch at one time is never a problem. This article really just provides the basics of making beef jerky at home, as there are so many recipes available that explain the process.

Remember that all meats are different! Pay close attention to temperature.

Making Beef Jerky at Home

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Smokehouse Big Chief Front - Load Smoker

!±8± Smokehouse Big Chief Front - Load Smoker

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Smokehouse Big Chief Front - Load Smoker. Smoke or dehydrate up to 50 lbs. of your favorite meat on this front-loading Smoker! Front panel comes off easily! Built with durable embossed aluminum construction, this little dandy heats up to 165 degrees for optimal operation. Simply load up the easy-slide chrome-plated grills and turn on the Smoker. Vented for proper dehydration. Includes free 1 3/4 lb. bag of Smokehouse Natural Wood Chips to get you started. Comes with instructions and recipe booklet. No assembly required. Has 120-volt, 450-watt heating element that's powered by your standard 110v house current. Smoker Dimensions: 12 1/4 x 18 1/2 x 27 1/8, weighs 22 lbs. Pick up this easy-loading Smoker today! Smokehouse Big Chief Front-Load Smoker

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Masterbuilt 30-inch E-Smokehouse Smoker controller and RF windows

!±8± Masterbuilt 30-inch E-Smokehouse Smoker controller and RF windows

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