We Are Going To Make Slow Cooker BBQ Ribs.
- Little Bit Of Meat
- Red And Brown Suga
- Cayenne Pepper
- Smoked Paprika
- Onion Powder
- Garlic Powder
1We do let’s head into the kitchen and make it happen we’ve got our stuff ready so let’s start off by cutting off this little bit of meat here this piece makes for wonderful sandwiches then we’re gonna move on to the hardest part figuring out. Thin layer of stuff attached to ribs and don’t want to remove it but if you don’t our awesome rub won’t penetrate the ribs and rizz won’t seem tender guys so of course we’re going to remove it.
2I keeps it real and this really isn’t as hard as some people think got to get over your fears guys they hold you back I’m gonna take a paring knife and cut into the membrane just like so we’re doing a little bit of surgery here and cutting under the membrane then using our friendly neighborhood paper towel for gripping.
3We’re gonna pull up the membrane in one motion like a bowl now I want to always come up in one pause sometimes ribs like to be rude but whatevs just regrip and remove the rest okay once we’ve done that I like to trim a little bit of the fat off here and there leaving someone I mean come on we’re making ribs in this bowl red and brown sugar salt pepper cayenne pepper smoked paprika cumin onion powder and garlic powder.
4We’re gonna whisk this up together really well you have another rub for one more rib and you can store it in an airtight container for about six months in your pantry just rub the rub all over those rear boys make sure you get everywhere we’re gonna let these ribs retro about ten minutes before putting them in our crock pot.
5We’re gonna stack the ribs in and pour in our coke we’re pouring down the sides because we don’t want to aggressively wash off our rub then we’re going to slap the top on and set this thing a low and let it go for five hours now we’re going to remove our ribs to a foil lined baking sheet we’re going to brush on our favorite barbecue sauce and place the risen or broiler and broil on the sauce a bit we’re gonna do this on both sides and that’s all.