Pork Pressure or Not?

[hickoryrokcih]

Ok, here is my question. I would like to know thoughts on pressure cooking baby back ribs before smoking them. I hear some turn out chewy, I like my ribs fall off the bone tender. Thoughts? Suggestions? Opinions? I'm listening.

 

[RayClem]

Competition pitmasters consider "fall off the bone" ribs to be overdone, but I like them that way as well. There are some folks who hate the 3-2-1 method and others who swear by it. I do not follow the timing exactly, but as long as you cook the ribs in the second phase (wrapped) to about 203F, they should be fall off the bone.

 

[hickoryrokcih]

Competition pitmasters consider "fall off the bone" ribs to be overdone, but I like them that way as well. There are some folks who hate the 3-2-1 method and others who swear by it. I do not follow the timing exactly, but as long as you cook the ribs in the second phase (wrapped) to about 203F, they should be fall off the bone.

I will try that way first. I'm just not partial to chewy ribs or most any meat for that matter. I have been reading up on both methods and wanted to see what others thought. Pressure usually takes the chew out of most meat I have done. Then there is the matter of flavor. I really liked the hickory smoke for the brisket I did. Even with some errors with the grill and myself that is some of the best meat that I have ever eaten. Might help too that I found a butcher, they even raise their own beef and butcher it too.
Thank You.

 

[RayClem]

A pressure cooker will certainly shorten the time of the cook. That is why restaurants might use that method. KFC uses a pressure cooker to make Kentucky Fried Chicken pieces. Pressure cookers work because sealing the cooker allows the temperature to exceed the normal boiling point of water, yet the water transfers heat rapidly to the item being cooked.

If you seal your ribs in foil or butchers paper, steam will concentrate inside the wrap and cook your ribs more rapidly than hot air might. Also, the wrapper retains moisture in the finished product. Always provide some type of moisture (water, bear, apple cider vinegaror apple juice or a combination of these liquids) inside the sealed package. The last hour of the 3-2-1 method allows excess moisture to evaporate and provides an opportunity to add a sauce if desired.

 

[traeger860]

I prefer my ribs to fall off the bone too. I usually do a few racks at a time. Pull the silver skin off. Some people newer to BBQ don't know about this and wonder why their ribs are tough or take so long to cook. I use yellow mustard as a binder. Rub. Let sit while the Traeger is warming up. You can also let them sit in the fridge overnight if you prefer that. Traeger at 225 super smoke. Spritz with apple cider vinegar along the way. When they're 170-180, I'll wrap them in foil and put some butter, brown sugar, and hot honey in the foil with them. Increase temp to 275-300. Let them go until 200-205. And if you like them crispier, you can unwrap and throw them on something at high temp for a few mins to sear.

I've never tried pressure cooking baby backs, but I have pressure cooked short ribs. They come out good. A little messy because they really fall off the bone that way. I have cooked baby backs in a sous vide cooker a few times. Easy, but they taste better on the smoker.