Ribs ribs ribs ribs

I'm not entirely sure what brought me to buy it, use it, and to get this recipe.  One night, as I am prone to do, I was watching Home Shopping Network during one of their kitchen gadget shows.  As I watched bleary eyed, I was immediately taken by the Rival BBQ Pit slow cooker.  The hots claimed it was a cross between a slow cooker and a pit bbq, and would keep meat moist and tender and delicious.  So, of course, I bought it.  I got it home a week or so later and tried it out.  My first experiment was a pork shoulder (Boston butt) that turned out mediocre.  A turkey breast was next, and it stayed very juicy and as flavorful as a turkey breast could be.  I experimented a little here and there until I decided to try my hand at ribs.

Now, being from the midwest, I really know almost nothing about bbq.  Yeah, St. Louis claims to, but everything I've learned has been from my time in the south.  I was looking to make a flavorful rib that wasn't slathered in sauce.  Rather, I was hoping for a tasty dry rub that would do it all for me.  I scoured the 'net looking for such a beast, and happened upon a pork rub recipe from grande dame Paula Deen herself.  I mixed some up, threw it on some pork ribs, and the rest is history.

That was three years ago, and the recipe has changed a little to what it is now.  I'm addicted to the things, and it's one of my dad's favorite foods.  My friend Shane had them for the first time tonight and sat there picking at them for a while.  They really are that good.  Again, do not expect a Texas or Carolina or whatever style barbequed rib.  These are a little spicy and a lot tender.  That slow cooker is heaven for these racks.  I share it here so that you too can make them if you please, and so that as long as I have my blog bookmarked, I won't forget the recipe.

Start with one package of Sam's Club pork loin back ribs; there are usually three racks in one vacuum pack.  Rinse them off and pat them dry.  Coat liberally with the spice rub (see below).  Shake off any excess.  Be sure to coat the meat and bone sides evenly, and don't forget the rib ends.  At this point you can cook them, or let them marinate up to overnight in the fridge.  The flavor is a lot mellower and deeper if you let them sit, but I prefer the stronger taste that comes with immediate cooking.  Using your Rival cooker, place the rack upside down in the cooker.  Use the rack to hold the ribs upright in the cooker.  You may have to wedge them in a little.  Don't worry if they touch the sides or bottom.  Set the cooker on high and let cook for 5 hours.  Remove and inhale.

Spice Rub:

• 1 oz. onion powder
  
• 1 oz. garlic powder
  
• 2 oz. black pepper (one whole bottle of the pre-ground cheap grocery store stuff)
  
• 3 oz. celery salt
  
• Tony Chachere's original cajun/creole spice mix (green bottle).  Fill the empty pepper bottle and use that plus a little more.
  
• Optional: a tablespoon or so of some seasoning with MSG in it.  Omit if you have problems with MSG, but I've found it makes it perfect.  I like Julio's mexican seasoning.  You can't taste it, but it rounds out the flavor.
  

Mix all ingredients together in those proportions.  The amounts given make enough for six to nine racks.

I like Sam's Club meat because it's cheap and always of as good if not better quality than the grocery store.  A three rack pack normally costs me about $20.  If you don't have a Rival BBQ Pit, they are no longer made apparently.  You can try building a setup similar to it with a rack in a roasting pan that hold the ribs upright, tented with foil to keep the moisture in, and baked for five hours at 280 degrees.  Don't use a crock pot; I can only imagine how nasty they would be.

Happy cooking!