jsq1222 wrote:Haha if you do it the pressure cooker way it would be so fast that your wife might not even find out haha, just kidding. But this is one of my favorite way to get tender ribs real quick, especially beef ribs... yuum
Hey, why don't we do a pressure cooker rib recipe? Finish them on the grill for some char and smoke?
One of the only things I don't own is a pressure cooker and now's the perfect time to buy one. One of the ways I've seen some restaurants do ribs is by putting them in a sham (hot box w/ steam) them grilling them, so this is pretty much the same only faster.
Dry rub over-night, then pressure cook and grill. Applying your dry rub a good 8-12-24 hours before helps tremendously; especially since the steam is going to knock your dry rub off anyways.
And just for added fun (although I'm not going to do this) one day I'd like to experiment with being able to pressure-cook ribs, then somehow re-apply the dry rub and make a good crust. Some people love that dry rub crust, and that'd be nearly impossible to get with this method. One possible solution could be to use extra dry rub right before grilling. Hopefully the rub doesn't burn, but then again, you are only grilling for a short period of time. Hmmmm......