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Instant pot ribs

GlennM
GlennM Posts: 1,449
in EggHead Forum
just putting these on the charcoal soon




In the bush just East of Cambridge,Ontario 
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  • GlennM
    GlennM Posts: 1,449
    edited March 2017
    All done!  I let them cool down and then smoked them at 300 with some cherry chips. They were delicious!

    Beautiful night in SW Florida, its 80 out at 9:15 pm !




    In the bush just East of Cambridge,Ontario 
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  • paqman
    paqman Posts: 4,923
    I'm reluctant to admit it but the ribs that I have been starting in the Instant Pot (and finishing on the egg) are better than the ones I make just on the egg.  It also helps that they are ready in less than an hour.



    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,923
    It looks great!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • GlennM
    GlennM Posts: 1,449
    I do sure like the time it takes. I did 18 minutes in the pot and maybe 20 over the charcoal. 
    In the bush just East of Cambridge,Ontario 
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  • Carolina Q
    Carolina Q Posts: 14,831
    Gonna have to give this a try. I did a small butt in the pressure cooker once. Edible, but nowhere near good. But I didn't throw it on the egg. Sounds like a better idea for ribs anyway.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • GrateEggspectations
    GrateEggspectations Posts: 11,597
    paqman said:
    I'm reluctant to admit it but the ribs that I have been starting in the Instant Pot (and finishing on the egg) are better than the ones I make just on the egg.  It also helps that they are ready in less than an hour.


    @Paqman: You're lucky if we don't flag this comment for abuse. Blasphemy!
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  • GlennM
    GlennM Posts: 1,449
    edited March 2017
    But, they are finished on the egg. They are pale and boring (like sv) until treated to a visit in the egg. 
    In the bush just East of Cambridge,Ontario 
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  • Legume
    Legume Posts: 15,936
    Those look great.  It's funny how there are two new methods here that are reportedly better than just smoking - pressure cooker to compress the time and SV to stretch the time waaaay out.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Focker
    Focker Posts: 8,364
    edited March 2017
    paqman said:
    I'm reluctant to admit it but the ribs that I have been starting in the Instant Pot (and finishing on the egg) are better than the ones I make just on the egg.  It also helps that they are ready in less than an hour.


    Looks similar to my dad's crockpot ribs in sauce, where the bones literally fall out on their own.  Seems like time, texture, and smoke flavor, are the only things changing here, if that is what you prefer....for a McRib.  20 min on the grill isn't much time at all, to build flavor.

    Am I missing something?  None of those 3 variables are changing for the better.

    I tossed these on for 5.5hrs, spritzing with water every hr, and glazing last 20 min.  How is IP, or SV, better?

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • GlennM
    GlennM Posts: 1,449
    edited March 2017
    No, it's not better, but if you feel like having ribs at 5pm you can be eating them at 6pm and they are still quite good!  Just take them out of the pot to cool and then sauce and smoke them until you get the char you want. ( that's what happened to me, yesterday I felt like ribs late in the day)
    In the bush just East of Cambridge,Ontario 
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  • paqman
    paqman Posts: 4,923
    I prefer the texture when done in the pressure cooker.  Finishing on the egg gives them a great taste.  That's for wet ribs (sauce).

    For dry ribs, my preference is still just on the egg.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,923
    Sous vide is great for reheating ribs that were already cooked and smoked.  I tried it to cook and tenderize them and it is not as good as in the pressure cooker.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,923
    Nice picture BTW @Focker

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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