Despite his growing appreciation of cheater skills and methods, R. B. is still a little sore about the time his outdoor hickory smoked ribs (barely) lost the blind taste test against our cheater Texas Beef Ribs. Sorry, R. B., the kids preferred the smoky, supermoist, easy indoor version. The bigger surprise was finding a distinct outdoorlike crust on the slow cooker ribs. Because the ribs weren’t simmering in sauce, the crust had a chance to develop. We didn’t even need to finish them off under the broiler or on the grill. In the pork-crazy mid-South, beef back ribs are a rarity. Now that the in-house tasting staff has ever-so-slightly favored the cheater style, we’ll not hesitate to jump on a good-looking rack, regardless of the weather.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
CUT the ribs into 2-bone pieces and place them in a large slow cooker (at least 5 quarts).
Step 2
SPRINKLE the dry rub on all sides of the ribs and add the bottled smoke.
Step 3
COVER and cook on high for 4 to 6 hours or on low for 8 to 10 hours.
