Whatcha got?

Whatcha want?

Whatcha got to cook?

Can I volunteer to be the taster?

Me too! Me too! Deli and I will share nicely!

Whatcha hungry for?




Absolutely!

Step aside. Step aside.

Let a fat guy through. After all...who knows food better than a fat guy?? lol

Memphis ribs are incredible... "Interstate BBQ" has the best ribs in the country or you could opt for the world famous "Rendezvous" (if you like them dry)either way, you cannot go wrong, but you would be hard pressed to find anything better.

The bat ribs I had were at a baptist chuch picnic in north Carolina!

Sadly, you missed the point of this thread. As Glenda had learned the difference of "Texas Style" ribs compared to other ribs from other states, she learned the effect slow smoking has on flavor and texture. A pressure cooker will make any meat tender (I have one and have used it on ribs) but the flavor is completely lacking. The magic is in the low temperature application of smoke.

Glenda's recipe is actually a combination of Texas and Memphis style cooking. The technique and most seasoning is Texas while the double application of seasoning is generally attributed to "Memphis Dry" style.

Comparing pressure cooked to slow smoked is ... no comparison.

Recipe ingredients aside...

My mom cooked meats in the pressure cooker when I was a kid. The magically delicious taste I'm after is the smokey flavor. It's SO good!

Having it cook a long time makes it very "eater friendly" because it's so tender.

I just had no idea the difference this preparation method used until I tasted it and now I gotta have it! Good thing I'm moving to Texas, huh?

You're comparing two different qualities of cooking You do not use a pressure cooker for taste.... if that's what you want then simply use the traditional smoker before pressure cooking them (same if you want grill marks)...

With all due respect, that is ridiculous . Pressure cooking removes the flavor, the slow smoking is what gives the flavor, and grill marks do not even come into play. No person who knows anything about BBQ would ever put slow smoked ribs in a pressure cooker for any reason.

WHY????

After hours of slow cooking to that yummy taste (which is the whole point) why on earth would you turn them into pressure cooked mush??? That's what would happen because they are already fully cooked and tender from the long time on the grill/smoker/pit.
It's apples and oranges...

You make me laugh, AngelArs.


The whole point of the thread was that I'd learned to cook delicious Texas style BBQ ribs in a slow cooking style on the grill with the intent of doing exactly that & enjoying both the process and the results.

Whether you like or dislike any other style is really sort of beside the point, but I'm glad you are happy pressure cooking them.

...and of course metalwing and I are friends...he introduced me to Texas style BBQ ribs! What's not to like?

INDEED

Instead of smoking the ribs you can par-boil them with your basic mirepoix (onion, celery, carrot) until they're almost done, and just finish them on the grill. They will come out just as good. It saves time, and if you don't have a smoker it's a good way to cook ribs.

Hey everyone!!

Wouldn't it be nice if everyone could sit together over pounds and pounds
of delicious ribs

of all kinds
and some nice cold beer

and shake greasy hands

and kiss greasy lips

I love you!!!!!

I love you too!

Hell I dig some ribs. I don't really give a chit how you cook them. Hard to f**k up a rib................