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Central ND | I've smoked several batches, always 225° on a stick burner. Put in a pan and cover around 160, finish somewhere around 200-205°. They've always turned out ok, but not as good as I think they should be.
Tried a batch in the crock pot. Low for about 10 hours, shredded like you would roast beef. Took all the juice and let set until the fat separated so I could add just juices back into the meat. Turned out good. Does anyone have a good recipe for what to add before cooking? I put 3/4 cup of cider vinegar, 2 cups of beef broth, 3/4 cup of brown sugar, sliced an onion, and a generous application of garlic powder, basil, celery seed, black pepper, and season salt. Like I said, it was pretty good, but I think I'm missing something. | |
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Beef ribs in slow cooker
