IP Ribs?


 
Bob Bailey

Bob Bailey

TVWBB Guru
Was planning to do a slab of baby backs for supper today. Looked at the weather guesser's report and saw 30 MPH winds all afternoon, with higher gusts. As I watch the winds pick up, beginning to trust the forecast, so looking at plan B. Thinking of using the instant pot and finishing under the broiler. Anybody have a good recipe for this method? I use the IP a lot during the Winter, but the couple of times I used it for ribs were fails. Any suggestions appreciated. TIA
 
I've never used an instapot so I don't have any suggestions there

Can you move a smoker to the north side of your house? Wind should be steady from the southwest so the north east side of your house could block most of the direct wind. Smoke for a couple of hours then bring inside to finish in the oven.

(edited wind direction as my windfinder app was showing 3 hour old data )

Or, oven roast at 250F on a rack for a couple of hours, then wrap and finish in the oven.
 
Bob, going to watch this tread closely as I have tried making ribs from BBs to spares with little to no success in my IP. Did some country style ribs which aren't real ribs anyway and they came out okay.
As much as I love my IP in the winter it ain't a rib cooker, can't stand over cooked ribs which it excels in.
Working on a beef stew recipe for tomorrow using some London broil I found buried in one of the freezers, now that it does really well.
 
Similar to Rich, while I'm a big fan of the IP I tried BB ribs twice in it and the broiler and hope I never do it again, lol. They did not work for me but I hope you're able to find success with that method.
 
DanHoo said:
I've never used an instapot so I don't have any suggestions there

Can you move a smoker to the north side of your house? Wind should be steady from the southwest so the north east side of your house could block most of the direct wind. Smoke for a couple of hours then bring inside to finish in the oven.

(edited wind direction as my windfinder app was showing 3 hour old data )

Or, oven roast at 250F on a rack for a couple of hours, then wrap and finish in the oven.
Click to expand...
Thanks Dan but the wind here has a habit of changing directions often. Gave up on cooking outside when high winds are predicted.
 
Bob, is short cooking time the most essential factor for you with this cook?

If not, you might do a longer DO cook. I've had great success with a 5.5 qt Le Creuset.

Edit: I don't own an InstaPot...
 
Maybe another idea is to ditch the IP, use the oven at smoker temps, and add some liquid smoke? I mean, to some extent you are compromising (at least in comparison to your normal smoked ribs), but the process would be "similar" to a grill cook? Probably will need a wrap at some point?

Just thinking what I would try.

If you're set on IP ribs, I would think some sort of IP then broil process?

R
 
HUGE pressure cooker fan here (the kind on the stove) I did not have use for another appliance to plug in. Anyway pressure cookers are not rib cookers. Believe me, I tried multiple times with both backs and spares. Nah, ain't worth the trouble IMO. Brother's wife does them in her IP and they swear by them. Finished up in the grill. Honestly (I did not tell them this though) they were flavorless, chewy and tough, like eating shoes with BBQ sauce. (which btw is what happened in my pressure cooker(s) as well). Waste of ribs IMO
 
I’ve never made ribs in the IP, but I do make rib tips (and baby backs once) in the air fryer. Not terrible, not great, but better than I expected, hence multiple air fryer rib tip cooks.
 
Thanks for all the replies. I ended up using some info from several vids.

They turned out much better than my previous attempts in the IP. The texture was good, with a reasonable bite through and I think they would have been pretty good with a couple of changes. Next time I'll use some liquid smoke as a binder as it didn't impart any flavor when used in the liquid. Also, a bit more rub with the sauce and more time under the broiler. Will post the recipe if I get good results next time.
 
Rich Dahl said:
Same here in the AZ mountains, never know which way it will be coming and as soon as you do it changes.
Click to expand...
I used to ride my bike every morning, mostly on farm roads just south of town. Sometimes every time I turned a corner the wind would change and blow into my face. One of my neighbors thought I was BSing him and went for a ride with me one day. He learned that I wasn't BSing at all :)
 
I’ve made instant pot ribs a few times. It’s not that hard.
I think the hardest part is getting a “bite off the bone” texture rather than a fall off the bone.

Bbq sauce, beer and whatever else you might want like garlic or onion.
Roll up, bone inside.
20 minutes and an unassisted steam vent minus about 25%.
Place in oven broiler with a mop sauce for 3-5 minutes or until seared good.

I don’t think they taste as good as bbq’d ribs but I get plenty of compliments.
A guy I used to work with will only cook ribs this way because it’s easy.

Bonus round is that you can put corn on the cob in the instant pot while your ribs are in the oven and the corn will be done about the same time as the ribs.
 
Andy Kaminski said:
I’ve made instant pot ribs a few times. It’s not that hard.
I think the hardest part is getting a “bite off the bone” texture rather than a fall off the bone.

Bbq sauce, beer and whatever else you might want like garlic or onion.
Roll up, bone inside.
20 minutes and an unassisted steam vent minus about 25%.
Place in oven broiler with a mop sauce for 3-5 minutes or until seared good.

I don’t think they taste as good as bbq’d ribs but I get plenty of compliments.
A guy I used to work with will only cook ribs this way because it’s easy.

Bonus round is that you can put corn on the cob in the instant pot while your ribs are in the oven and the corn will be done about the same time as the ribs.
Click to expand...
I did SPOG, pressure cooked for 20 minutes and waited another 10 before venting. Bite was good. Just needed more flavor.
 
Yeah I get the same results with that too.
I put extra crap in there to try to make it better.
I’ve experimented with onions, garlic, Worcestershire, liquid smoke and even Dr Pepper but to me it still lacks a bit.
Mopping Sweet Baby Rays on them before the oven time does seem to help.
 
You must log in or register to reply here.

 

Back
Top