Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / Ribs were dry???
    Lost? Site Map

    Ribs were dry???

    Go to page << Previous Page  1, 2
    Sun Jan 01, 2012 9:23 am
    Newbie "Fry Cook" Poster
    Ok,,, well Happy New Year to all!!!

    I was determined to have Ribs today, I re-read thru all this to try and absorb the info,, I even spent time online last night trying to figure out what all these cuts of meet were and where they come from (boy, thats a challange). I didnt have much time so I ran off to the market,,, bit confused as to what to get once I was there,, long story short,, I picked up a slab of "BEEF BACK RIBS". I put them in the crock pot just now,, there was a little room left so I squeezed in the (3) pork loin ribs I had left over. Heres where I am now confused a bit.

    I went by this as a guide

    Your idea about the ribs is probably correct. Cook by internal temp if your pot allows that. For chicken, 170F in the breast. For pork loin, 160 F. For cheap cuts, go for 190 to 200F for fall-apart tender.

    So I figured that I am going to probe cook this at 190 - 200F,, I looked at the crockpot guide,, and its suggesting cooking a beef brisket at about 145 internal,,, not only that,, when you set the crock to internal probe temp, the MAX it will set for is 180F internal, then it will switch to warm once it reaches that,,,, what should I do here? Thanks
    Red Apple Guy
    Sun Jan 01, 2012 11:14 am
    Forum Host
    The 180F should be fine. The beef ribs might be a little chewy, but give it a try. I've cooked a ton of brisket in smokers and crockpots, and trust this ex-Texan, 145F is nowhere near right.

    I think your plan is a good one.

    Sun Jan 01, 2012 12:50 pm
    Newbie "Fry Cook" Poster
    Ohhh,,, dont tell me I bought the wrong kinda meat again,,, HAHAHA,,,, I want them to be as close as fall off the bone as I can,,, not a little chewy,,,,
    Go to page << Previous Page  1, 2 E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    Ideas from

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes Network of Sites