Is this cheating?

I’ve been messing around with my pressure cooker I bought for canning. I’ve been toying with ribs in it. Previously I always did the 2-2-1 method On the grill. What a pain because I do not always have 5 hours to babysit my gas grill. So I only made ribs when I was doing something I can watch the grill at the same time to keep temps regulated and no flair ups. Well I tried them with my pressure cooker and they turned out fenominal! Wife and kids say they were the best I have done. Juicy,Firm, and fall off the bone, not fall apart. First I sear them on the grill for roughly 10 minutes to give them the grill marks/appearance. Then I pressure cook them 12 psi for 10 minutes. Let pressure drop naturally (takes roughly a half hour) with dead weight still on steam port of cooker. Then both times I wasn’t going to eat right then so I put them in the fridge until dinner time. But then all I do is warm them back up on the grill, baste with a small amount of maple syrup,brown sugar, and rub seasoning. When that carmalizes I then slap on a little BBQ sauce and serve. Total cooking time if you did it all in sequence, roughly an hour and a half. Only problem is for those smoke heads out there, how can I get the smoke flavor into it? Maybe next time I will try some liquid smoke in with the apple juice, vinegar mix in the pressure cooker. Anybody else mess around with a pressure cooker? I’d like to try other things in it. Any ideas? I know the old ladies used to use them, I think it’s kind of a lost art. Anyway it’s kind of fun messing around with.

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Mom made half our dinners with the pressure cooker. Awesome time saver and the results speak for themselves. Stews, roasts, cabbage meatballs, man the list goes on and on. She had a full time job and was getting her nursing degree at the same time so not alot of time. Hearing that whistle at night you knew it was time to set the table.

Think it’s definitely an art, hope you have fun with it. Ribs sound like they’d be great!

Having trouble with pics……

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I love my pressure cooker and use it for many things. My favorite it buffalo wings in 20 min strait from the freezer. I toss them in the pressure cooker from the freezer with any sauce I make up. Then I put them into the oven for 5 min on broil and eat. I tried ribs once and still have to play around with it to get the flavor I am looking for. I think next time I do ribs I will start them in the smoker and then move them to the pressure cooker so I can get the flavor and have the time to cook them during the week. Keep us updated what you figure out.

I use an electric pressure cooker all the time. I make pulled pork in mine, it’s not as good as when I smoke it, but it’s done in 90 minutes, and I can just freeze some. It’s nice to pressure cook an $8 pork roast and be able to eat 4 meals off of it.

We make “Messy Lasagna” in it, that usually turns out well too. French Dip is done in about an hour to hour and a half with a frozen beef roast. There are tons and tons of pressure cooker recipes out there, especially for the electric models. If you google Instant Pot recipes, you’ll be shocked how many there are.

MNdrifter wrote:

What a pain because I do not always have 5 hours to babysit my gas grill.

Or you have what happened to me. About 2 hours in I took my eye off the grill for a moment and whoosh. The build up of grease caught fire and we ended up getting take out.

A pressure cooker is a staple in my household. We use it for everything, including ribs. Cheating? maybe, but they’re fast, clean and stupid simple to use! Rib look amazing.

Either use the smoker for the first hour or do some smoke chips on the grill if can right away. I usually smoke my ribs for an hour then wrap em in foil and they go in the oven or on the grill until the internal temp is up. Usually only takes about 2 hours.

Masterbuilt smoker
235F
rub with mustard, brown sugar, cumin, black pepper, salt, garlic powder, onion powder, ancho chile powder and chipotle pepper
add chips ~ 45 minute to 1 hour increments
baste with beer
beer works good on the ribs, too
after 3 hours you can wrap the ribs in foil or butcher paper to prevent drying
ribs are done when meat shrinks back and ends of bones are visible – usually 4-5 hours depending on size of rib slab

Corn on the cob and mash potatoes with gravy goes great with ribs. But with this process you won’t have any drippings to make gravy. You might as well keep cheating. Open a can of cream of chicken soup, add a little water and thicken it up with corn starch.

Is it cheating? Of course. Do you like it and does it work for you? Sounds like a big check on that one. Verdict can only be success.

As for smoke flavor that one will be tough without more time/effort or liquid smoke. I liked the suggestion about getting an hour of smoke on it at the traditional temps say 225. It works but adds to time and complexity.

Keep it up!

The wife got me an instant pot pressure cooker for father’s day. It was an unexpected and I thought initially sort of an odd gift. I didn’t use it for a few months and when I finally did I was amazed! The meat turns out so tender in only minutes. It’s pretty much replaced the need for a crock pot in my house and I’m starting to branch out and do things like pasta and soups. I like it a lot. I’ll be making some pulled pork tomorrow in the pressure cooker and putting some cheese in the smoker. Might even try that cream cheese recipe I saw on a different post. I may throw the meat in the smoker for an hour before it goes in the pressure cooker and see if that adds some smoke flavor