Peel the membrane off the back of the ribs. I find this goes a lot better if I use a butter knife and start at the narrow end. Loosen that end and slowly pull it off as you work to be sure you get the whole width. Also trim any chunks of fat on the ends.
Use a commercial rub or make your own.
Cut in half and place in large crock pot. Position the ribs in the crock pot to keep as much of the ribs elevated as possible. Use a rolled-up a piece of foil if you want.
Cook on low for 8 hours. Do not remove the top to check the ribs. You are creating a mini oven. Don't let the heat out.
Remove the ribs. At this point, you could refrigerate for later use. Or place on pan and brush with BBQ sauce of your choice.
Place under a broiler until you get the desired browning. About 5 minutes for me with a high broiler and the rack at 7 inches. You could also use a grill or oven.
Be sure to remove the inner membrane.
Generally, 8 hours on low is good, but you can go to 10 hours.
If cooking more than one slab, you should put them in the pot vertically. You will need to crumple up some foil to elevate the ribs. Also, they may need an hour or two longer.
If you want some smoke taste, rub on a few teaspoons of liquid smoke just before rub.
I like an internal temperature of 190 plus.
Most people will want to brown them some. You can use the broiler, a grill, or just the oven.
Good refrigerated for 3-4 days or freeze for 3-4 months.
Here is a suggested rub if you don't have one. Enough for 2 slabs. Cut in half to have less leftover if you want, but I save it for next time.8 tablespoons brown sugar 3 tablespoons kosher salt 1 tablespoon chili powder 1 teaspoon each of black pepper, onion powder, and garlic powder
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