Crockpot Bbq Pit Recipes

[Kitchen Witch]

As requested - here are some Crockpot BBQ Pit Recipes:

BBQ Beef



3 lbs. cubed chuck meat

Marinade and Sauce
24 oz. ketchup
1 cup diced tomatoes
1/4 cup cider vinegar
1 cup brown sugar
4 oz. chopped green chilies (mild or hot)
1/4 cup mustard
1/2 cup Worcestershire sauce
1 tsp. red pepper sauce (or to taste)
1 tbs. liquid smoke
Fresh ground pepper

Directions: Set unit to High. Combine all ingredients except beef in a bowl and blend well. Add beef and coat well. Pour into unit and cook for 5-6 hours until very tender. Yield: 6 servings.

[Kitchen Witch]

Beef Tenderloin Tips in Chipotle Sauce

Ingredients:
3 lbs. tenderloin tips

Rub
2/3 cup brown sugar
1/4 - 1/2 tsp. cayenne pepper (to taste)
1/2 tsp. salt

Marinade and Sauce
28 oz. can crushed tomatoes
1/4 cup balsamic vinegar
3 chipotles in adobo
1 tbs. liquid smoke
1/3 cup brown sugar
1/4 tsp. ground allspice
Salt and fresh ground pepper to taste

Directions: In a small bowl, add ingredients for rub and combine well. Rub over tips and refrigerate for 30 minutes. In a food processor, combine marinade ingredients and pulse to blend. Reserve 1/2 for serving (for a thicker sauce, reduce by half prior to serving). Add beef to a zip top bag and pour remaining marinade over and refrigerate for 4 hours or overnight. Turn unit to High. Add beef (with marinade) and cook for 2-3 hours until tender. Serve with reserved sauce. Yield: 4-6 servings.

[Kitchen Witch]

Beef Tenderloin Tips in Smoky Asian Sauce

Ingredients:
3 lbs. tenderloin tips

Marinade
1 cup hoisin sauce
1/4 cup soy sauce
1/4 cup mirin, rice wine, or white wine
3 tbs. liquid smoke
1/2 cup honey
1/2 tsp. thai chili paste or similar (more if desired)
Juice of 1/2 lime
3 scallions, thinly sliced
1/8 tsp. ground cloves
Fresh ground pepper ?

Directions: In a large bowl, add all ingredients for marinade and blend well. Add tips, coat well and marinade for 1 hour in the refrigerator. Turn unit to High and insert rack. Place tips on rack and cook for 3-4 hours until very tender, brushing with marinade and turning 2 or 3 times, being sure to cook meat for 30 minutes or more after final application. Yield: 4-6 servings.

[Kitchen Witch]

Dark and Stormy Brisket

Ingredients:
3 - 3 1/2 lb. brisket

Rub
2 1/2 tsp. brown sugar
1 tsp. curry powder
1/2 tsp. ground cumin
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. cayenne pepper

Sauce
Juice of 1 lime (about 1/4 cup)
12 oz. ginger beer
3/4 cup molasses
1/4 cup honey
1 dark rum
1 - 2 jalapenos, sliced (to taste)
3 - 4 cloves of garlic, chopped
2 bay leaves
2 tsp. liquid smoke
Kosher salt and fresh ground pepper to taste

Directions:
Score brisket on both sides and set aside.
Combine ingredients for rub and blend well. Rub all over brisket and let rest for 1-2 hours refrigerated.
Combine ingredients for sauce in a sauce pan, blend well and simmer until reduced by 1/2. Reserve 1/2 for serving.
Set unit to High and insert rack. Add brisket with the fat cap on top and brush with sauce. Brush with sauce every 30 minutes if desired, flipping once.
Cook for 4-5 hours until brisket becomes very tender.
Slice thinly across the grain, serve with remaining sauce.
Yield: 6 servings.

[Kitchen Witch]

Dry Rubbed Beef Short Ribs

Ingredients:
3 lbs. bone-in short ribs

Rub
1 tsp. dried rosemary
1 tsp. dried oregano
1 tsp. dried garlic
1 tsp. dried sage
1 tsp. kosher salt
Fresh ground pepper ?

Directions: Set unit to High and insert rack. In a small bowl, combine rub ingredients and blend well. Rub all over short ribs. Place on rack and cook for 4-4 1/2 hours until very tender. Yield: 3-4 servings.

[Kitchen Witch]

Margarita Flank

Ingredients:
2 lb. flank steak, scored on both sides and seasoned with kosher salt and pepper
12 oz. can frozen lemonade, defrosted
1/2 cup tequila
1/4 cup olive oil
Juice of 2 limes
1/3 cup lemon preserves or marmalade
1/2 cup chopped cilantro
1 jalapeño, sliced

Directions: Combine all ingredients except flank and blend well. Add steak to zip top bag or pan and pour marinade over. Marinade for 1 hour. Set unit to High and insert rack. Add flank and cook for 2-3 hours, until flank is tender. Remove meat, slice thinly across the grain. Yield: 3-4 servings.

[Kitchen Witch]

BBQ Baby Back Ribs

Ingredients:
2 racks of baby back ribs, 1 1/2 - 2 lbs. Each

Sauce
1/2 tsp. onion powder
2 cups ketchup
2 tbs. Worcestershire sauce
1/4 cup molasses
1/4 cup brown sugar
2 tbs. liquid smoke
1/2 tsp. hot pepper sauce

Directions: Turn unit to High, insert rack to accommodate ribs. Rinse and dry the ribs. In a bowl, combine the sauce ingredients and blend well. Reserve 1/2 for serving. Liberally coat each side of ribs with sauce. Place ribs in rack and cook for 5 hours or until ribs are very tender and can be easily separated. Brush the ribs with sauce several times during cooking for better flavor. Serve with reserved sauce. Yield: 4-6 servings.

[Kitchen Witch]

Marinated Pork Smothered in Collards and Onions

Ingredients:
3 1/2 - 4 lbs. pork roast
2 sweet onions, peeled and sliced to 1/4" thick
1 1/2 lb. collard greens, cleaned, trimmed and sliced into 1/2" ribbons
1/4" bacon, diced and cooked until golden
2 cloves of garlic, chopped
2 cups chicken broth

Marinade
8 cloves of garlic
16 oz. jar of roasted red peppers, drained
1 - 2 jalapeño peppers (to taste)
1/4 cup olive oil
Juice of 1/2 lemon
1 tbs. white wine vinegar
1 tbs. fresh thyme
Salt and pepper

Directions: Rinse and pat the pork roast dry. Combine the marinade ingredients in a blender or food processor to combine. Reserve 1/4 cup. Place pork in a zip top bag or baking dish and pour marinade over, coat and refrigerate for 2-4 hours (or overnight). Turn unit to High. Add onions, collard greens, bacon, garlic and broth. Place pork on top and cook for 3 hours or until the meat thermometer reads 165ºF. Remove pork from unit, let rest for 5 minutes. Add reserved marinade to collards and onions and stir to incorporate. Slice pork into 1/4" slices. Add back to collards and onions and cook for 30 more minutes. Serve the slices of pork smothered with the collards and onions. Yield: 6-8 servings.

[Kitchen Witch]

Pork Ribs with an Herb Rub

Ingredients:
4 racks of baby back pork ribs, about 1 1/2 - 2 lbs. each
olive oil

Rub
4 tbs. kosher salt
2 tsp. ground black pepper
4 tbs. dried rosemary
4 tbs. dried oregano
4 tbs. dried sage
4 tbs. garlic powder
4 tbs. ground anise seed

?Directions: Turn unit to High and insert rack to accommodate ribs. Rinse and dry the ribs. In a bowl, combine the rub ingredients and blend well. Brush each side of ribs with olive oil. Liberally coat each side of ribs with the rub. Place ribs in rack and cook for 6 hours or until ribs are very tender. Yield: 8-10 servings.

[Kitchen Witch]

Pork Shoulder with Balsamic Slather

Ingredients:
7-7 1/2 lbs. boneless pork shoulder, rinsed and dried
1/2 cup raisins
3/4 cup balsamic vinegar
1/4 cup olive oil
10 cloves of garlic
3 tbs. fresh rosemary
1 1/2 tsp. salt
Fresh ground pepper

Directions: Using a paring knife, make 8-10 cuts on both sides of pork shoulder. Combine all ingredients except pork in food processor and pulse to combine well, but not pureed. Using a small spoon, insert slather mixture into cuts and all over pork as well. Place into a pan and marinade overnight in refrigerator. Set unit to High and insert rack. Place pork on rack and cook for 7-8 hours until very tender. Remove pork, pour out juices, skim fat and serve shoulder sliced with juice poured over. Yield: 10-12 servings.

[Kitchen Witch]

Spice Rubbed Pork Tenderloin with Smoky Whiskey Apricot Glaze

Ingredients:
3 pork tenderloins, about 1 lb. each
Rub
4 tsp. kosher salt
2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. ground coriander
1/2 tsp. ground ginger
1 1/2 dried thyme
1/2 tsp. ground pepper
Glaze
1/4 cup whiskey
1 cup apricot preserves
1 tsp. minced ginger
1 clove minced garlic
2 tsp. liquid smoke
1/2 tsp. crushed red pepper flakes
Salt and pepper

Directions: Turn unit to High and insert rack. Rinse and dry the tenderloins. Trim them of any silver skin. Combine the rub ingredients in a bowl and rub evenly over the tenderloins. Place tenderloins on rack in unit and cook for 1 hour. In a small saucepan, combine the ingredients of the glaze. Bring to a simmer and reduce to thicken, about 10 minutes. Divide in two, reserving half for serving. Brush liberally on tenderloins and cook for 30 more minutes until temperature on a meat thermometer reads 165ºF. Remove from unit, let rest for 5 minutes, cut into 1/4" slices. Pour remaining glaze over the sliced pork. Yield: 6-8 servings.

[Kitchen Witch]

Chicken Mole Verde

Ingredients:
3 lbs. boneless skinless chicken thighs, trimmed of any visible fat
1 jar (8.25 oz.) of mole verde
1 15 oz. can of diced tomatoes
1 1/2 - 2 cup chicken broth

Directions: Rinse and dry chicken and place in a bowl. In a separate bowl, combine mole, tomatoes and broth and stir to blend. Add chicken and toss well. Marinate for 2+ hours. Place chicken on rack and cook on Low for 4 hours or until very tender and reading 170°F on a meat thermometer. Yield: 6-8 servings.

[Kitchen Witch]

Chicken Picadillo

Ingredients:
2 lbs. boneless skinless chicken thighs, trimmed of any visible fat
2 1/2 cups crushed tomatoes
1 cup raisins
2 chipotle peppers in adobo
1/8 cup cider vinegar
3/4 cup chipotle sauce
1 tsp. cinnamon
2 cloves garlic
1 tsp. salt

Directions: Rinse and dry chicken and place in a bowl. In a blender or food processor, combine all ingredients except chicken and pulse to blend (do not puree). Pour over chicken and toss to coat. Place chicken on rack in unit and cook on Low for 5 hours until the chicken is very tender. Using the tines of 2 forks, shred the chicken and cook for 1 hour more. Yield: 6 servings.

[Kitchen Witch]

Honey Mustard Wings

Ingredients:
4 lbs. chicken wings, 1/2 drums and wings (tips removed)
1 cup honey
1 cup mustard
1 tbs. soy sauce or tamari
2 tbs. sesame oil
1 tsp. crushed red pepper or hot sauce (to taste)
1/2 tsp. garlic powder
3 tbs. chopped green onion
Freshly ground pepper

Directions: Rinse and pat dry the chicken. In a large bowl, place all remaining ingredients and blend well. Add chicken and marinate in the refrigerator for 2 hours. Set unit to High. Spoon the chicken wings into the stoneware, reserving the marinade. Cook the chicken for 2 hours, stirring once or twice. Transfer the marinade to a saucepan, simmer and reduce by 1/4-1/2. During the 3rd hour of cooking, brush the reduced marinade onto the wings. To serve, spoon the wings out of the stoneware and serve with any remaining reduced marinade. Serves 8-10 as an appetizer.

[Kitchen Witch]

Honey Roasted Peanut Crusted Chicken

Ingredients:
3-4 lbs. whole chicken
1 tsp. peanut oil
3/4 cup honey roasted salted peanuts, chopped
3/4 cup honey
2 tbs. soy sauce
1/4 tsp. cayenne pepper
Salt and pepper

Directions: Rinse and dry chicken and season with salt and pepper. In a small bowl, combine peanut oil, 1 tsp. of soy and 1 tsp. of honey. Blend and brush on the chicken. Transfer chicken to rack in unit. Cook on High for 3-4 hours or until a meat thermometer reads 180°F. While chicken is cooking, combine the remaining ingredients in a small pan, heat gently while stirring to melt honey and combine and set aside. When chicken is finished, remove from unit, place on a serving dish and let sit for a moment and then pour honey mixture over chicken, sprinkle with chopped peanuts. Yield: 4 servings.

[Kitchen Witch]

Lemon Lime Chicken

Ingredients:
4 split chicken breasts (bone in and skin on)
Juice of 1 lemon and 1 lime (about 1/2 cup)
1/2 cup olive oil
1/2 cup finely minced sweet onion
2 tbs. dried parsley
8 cloves of garlic, minced (about 1/4 cup)
1/2 tsp. crushed red pepper flakes
Salt and pepper

Directions: Rinse and dry the chicken breasts and place in a zip top bag or bowl. Combine all ingredients except chicken in bowl and blend well. Pour 3/4 of marinade over chicken and marinate for 1 hour. Reserve the remainder of the marinade. Remove chicken from marinade (discard used marinade) and place chicken on rack. Cook on High for 1 1/2-2 hours until meat thermometer inserted in the thickest part of the meat reads 170ºF. Pour reserved marinade over chicken when serving. Yield: 4 servings.

[Kitchen Witch]

Smoky Maple Glazed Turkey

Ingredients:
7 lb. turkey
2 cup real maple syrup
2/3 cup whiskey
1/4 cup liquid smoke
1/2 cup Worcestershire sauce
2 tbs. minced fresh ginger
4 tsp. mustard
1/4 cup sesame oil
1 tsp. crushed red pepper (to taste)
2 tsp. kosher salt


Directions: Rinse and dry turkey, inside and out. Combine remaining ingredients in a bowl and blend. Pour over turkey and marinade overnight, turning several times. Set unit to High and insert rack. Remove turkey from marinade, place in BBQ Pit and reserve marinade. Cook turkey for 6-8 hours until meat thermometer reads 180ºF. In final hour, add reserved marinade to saucepan, simmer and reduce by 1/2. Brush on turkey 2 or 3 times. Remove turkey from unit, let rest for 10 minutes, then slice and serve with remaining reduced marinade.

[Kitchen Witch]

Sticky Smoky Wings

Ingredients:
4 lbs. chicken wings, 1/2 drums and wings (tips removed)
1 1/4 cup ketchup
1/2 cup molasses
3 tbs. liquid smoke
1 tbs. Worcestershire sauce
1 tbs. cider vinegar
1 tbs. canola oil
2 tbs. brown sugar
hot pepper sauce to taste


Directions: Rinse and pat dry the chicken. In a large bowl, place all remaining ingredients and blend well. Add chicken and marinate in the refrigerator for 2 hours. Set unit to High. Spoon the chicken wings into the stoneware, reserving the marinade. Cook the chicken for 2 hours, stirring once or twice. Transfer the marinade to a saucepan, simmer and reduce by 1/4-1/2. During the 3rd hour of cooking, brush the reduced marinade onto the wings. To serve, spoon the wings out of the stoneware and serve with any remaining reduced marinade. Serves 8-10 as an appetizer

[Kitchen Witch]

Tomato Fire Wings

Ingredients:
4 lbs. chicken wings, 1/2 drums and wings (tips removed)
1/2 cup cider vinegar
1/4 cup canola oil
1-6 oz. can of tomato paste
2 tsp. crushed red pepper
1 tbs. mustard
1 tsp. hot pepper sauce
1 tsp. chili powder
1 tsp. garlic powder
2 tbs. liquid smoke
1 tbs. Worcestershire sauce
1/3 cup water ?

Directions: Rinse and pat dry the chicken. In a large bowl, place all remaining ingredients and blend well. Add chicken and marinate in the refrigerator for 2 hours. Set unit to High. Spoon the chicken wings into the stoneware, reserving the marinade. Cook the chicken for 2 hours, stirring once or twice. Transfer the marinade to a saucepan, simmer and reduce by 1/4-1/2. During the 3rd hour of cooking, brush the reduced marinade onto the wings. To serve, spoon the wings out of the stoneware and serve with any remaining reduced marinade. Serves 8-10 as an appetizer.

[Kitchen Witch]

Turkey Breast with Cranberry Orange Glaze

Ingredients:
2-4 lbs. boneless turkey breast
Butcher?s twine

Brine:
1 gallon cool water
1/2 cup kosher salt
1/2 cup brown sugar
2 cinnamon sticks
1 cup apple cider vinegar
1/2 orange, juice squeezed into water and 1/2 orange added
1 tbs. peppercorns
1 tbs. whole allspice
1 tbs. whole cloves
3 cloves garlic, smashed

Cranberry Orange Glaze:
16 oz. can whole cranberry sauce
1/2 cup orange marmalade
1/2 tsp. ground cloves
1/4 cup cider vinegar
1 tsp. Dijon mustard
1 tsp. crushed red pepper
1 1/2 tsp. salt
Fresh ground pepper ?

Directions: Combine brine ingredients in a large pot and stir to blend. Add turkey breast to brine for 4-6 hours. Shortly before removing turkey from brine, combine the ingredients of the glaze in a small saucepan, gently heat to melt the ingredients. Remove from heat and reserve 1 cup for serving. Remove turkey from brine, discard brine and pat turkey dry. Brush the turkey breast with the glaze, roll and tie into a bundle. Brush turkey again. Cook on High for 2 1/2-3 hours, until thermometer reads 180ºF. Remove, let rest for 5-10 minutes before removing twine, slice into 1/4-1/2" slices and serve with reserved glaze. Yield: 4-8 servings.

[Kitchen Witch]

Whole Chicken with Lemon, Thyme and Garlic

Ingredients:
3-4 lbs. whole chicken
1 lemon, cut into 1/4" slices
6 cloves of garlic, sliced
10-15 sprigs of fresh thyme
1 tbs. olive oil
Kosher salt
Fresh ground pepper


Directions: Rinse and dry the chicken inside and out. Using your fingers, loosen the skin from the body. Evenly tuck lemon slices, garlic and thyme under the skin, as well as several slices and sprigs in the cavity of the bird. Rub the outside with olive oil and season well with salt and pepper. Place chicken in rack and cook on High for 3-4 hours or until a meat thermometer reads 180°F Yield: 4 servings.

[Melaney]

Thanks KW,
I can't wait to get started with my new BBQ Pit Slow Cooker!
Thanks again, Melaney

[Kitchen Witch]

You're very welcomed! Enjoy!!!

I like the features of the BBQ Pit and I am looking into getting one myself. I will post more recipes also.

KW

[lilbitandme]

KW, I have never heard of a "BBQ Pit Slow Cooker". Can you tell me more about it?? Or, where to read up on one??? Thanks so much......

[Kitchen Witch]

You can find the information on Rival's site, ebay, Amazon, etc.

[Twilly]

Thank you very much for these... just got one of these for Christmas, and this will be a very nice addition to my attempts at kitchen prowess!

[Kitchen Witch]

Welcome to RSN Twilly! It's nice to see you here!

Please let us know how your new BBQ pit works and how the recipes are.

Feel free to share any recipes you would like with us all and if you ever need anything - just ask! We have a great family of active cooks here that are always willing to help!

Once again - WELCOME ABOARD!

Kitchen Witch

[CherylannB]

Thank you Kitchen Witch for these recipes. My husband bought me the BBQ pit about 3 or 4 years ago and I still haven't used it. I didn't know what to do with it. Now that summer is coming, I am going to make lots of these recipes. Thank you so very much.

Cheryl

[Kitchen Witch]

Cherylann -

You're very welcomed! You may be surprised and find out that you will love to use your pit all year 'round. I hope you enjoy the recipes and I bet you'll come up with some of your own great recipes!

Kitchen Witch

[chewyMID]

I just received the BBQ Pit for Christmas... looks like its quite the rig! I'm itching to do a full Tandoori chicken (or 2) in it. Tried it a while ago by putting it directly on the oven rack, and it turned out pretty good, but its meant to be slow cooked, so it think the BBQ Pit is the answer to actually buying/building a Tandoor... I'm super excited about trying it out! If it works I'll post the recipe for you guys/girls to try out!

P.S. Thanks for all of the great recipes! I will certainly be trying a few of them out.

[Kitchen Witch]

Hope you enjoy them!

[quiff]

Hi All,
Just wanted to let y'all know about my adventure in cooking a WHOLE 11 pound stuffed turkey in my recently purchased Crockpot BBQ Pit slow cooker.

I started with a thawed in the refrigerator 40º f 11 pound turkey on the meat rack. Put the stuffing in it and prepared it with seasonings as I would for cooking in the oven. Started the cooker on high with about 1/2 cup of chicken stock poured over the turkey - I had an open container otherwise I would have used water. After 3 hours on high the internal temperature of the breast was 150º f, so I turned it down to low and at the same time basted with the juice from the bottom of the pan - you need a long baster to get to the bottom as the turkey pretty much fills up the space, although, I probably could have gotten a 15 pound turkey in there, even though the manual says 7 pounds is the maximum.

Then I cut an orange in half and squeezed the juice of half the orange over the turkey. I cooked on low for another 5 hours. After 3 hours, I basted and then squeezed the second half of the orange over the turkey. When the breast temperature reached 170º f it was cooked and I then let it stand for 15 minutes to allow the juices to equalize before serving. The turkey was beautifully browned, tender and juicy. MMMMMMmmmmmmm GOOD! I used the juice to make gravy.

One could just cook on high for about 5 hours in total, but as this was the first time I had ever done a whole turkey in a crockpot and company wasn't going to be here for 5 hours, the low setting worked great. Possibly it made the turkey moister and very tender. I noticed the temperature seemed to increase about 4-5 ºf per hour on low and it does drop when the cover is opened for basting.

Hope this helps anyone that was thinking about doing a whole turkey in a crockpot. The BBQ Pit is quite large compared to my 6 qt one which would have held the 11 lb turkey with a bit of pushing and fitting to get it in.

Now, my next adventure will probably be a pulled pork roast, ribs, a brisket or maybe even salmon.

[Kitchen Witch]

Sounds like you did great!

I have made whole turkeys in my crockpot - great in the hot months when you don't want to put the oven on. And they turn out great.

My 6-qt. pot holds an 11 - 13 lb. bird with no problem. And on HIGH it cooks quite fast.

[Gygax]

Wow, some great looking recipes for the Pit. Can't wait to try a bunch of them.

I received my Crockpot BBQ Pit for Xmas about 3 years ago and use it year round. I've done brisket, lots of ribs, and such, but I use it extensively for BBQ Pork Shoulder, aka pulled pork or pork picnic. Its big enough to cook two whole shoulders (7-9lbs each) or just one. They come out pretty darn good and are a must for any family picnics I have.

I start by liberally coating the roast with any type of BBQ seasoning mix. I happen to use this one which is economical but very good. On the bottom of the pit I add a few cups of apple cider vinegar, a tablespoon or two of liquid smoke, and some black pepper.

I then put the roast in on the included rack. I usually start it around 11pm the night before on low. I cook it through the night until about 12 noon. I then turn off the heat and let it partially cool for 2-3 hours. You can usually pull the bone right out of the roast before "picking it". I generally just use my fingers and a butchers knife to chop the pork. Serve on a soft bun with your favorite BBQ sauce, though I must admit it goes best with the North Carolina style vinegar sauces.

This has also worked very well in my standard 6qt crock pot when I'm only cooking one shoulder. The only thing that stinks is that you don't get that classic crispy pork skin/fat that is so good. But for ease, this is a great way of making an additional dish for a BBQ with little work.

I've also done Sara Moulton's Beer Ribs in the BBQ Pit and they were also awesome.

1/3 cup dark beer
1/3 cup soy sauce
1/3 cup Dijon mustard
1/4 cup dark brown sugar - (firmly packed)
1 onion minced
1 teaspoon Worcestershire sauce
2 pounds lean pork spareribs, halved crosswise by butcher

[*]In a large bowl combine well all the ingredients except the spareribs. In a kettle cover the spareribs with salted water. Bring them to a boil and simmer, skimming the froth, for 20 minutes. Drain and rinse briefly under cold water.[*]Cut the ribs into 1-rib sections and add to the bowl of marinade, stirring to coat well. Let the ribs marinate, covered, at room temperature, stirring occasionally, for 2 hours. Alternatively, chill them covered, overnight.[*]Cook in the BBQ Pit on High for 4-6 hours.[*]Reduce the remaining marinade in a saucepan to create a BBQ sauce.[*]When fully cooked, carefully crisp them on a very hot BBQ grill while basting with the reduced BBQ sauce.[*]

The ribs can be baked 1 day ahead and kept refrigerated, covered. Reheat in baking pan in preheated 350 degree oven for 10 to 15 minutes, or until heated through. Serve warm or at room temperature.

I personally keep them in long strips rather than cutting them into individual ribs before cooking. But I do have the butcher cut the racks lengthwise and then cut the ribs into individual portions.

[Kitchen Witch]

Welcome and thank you for sharing!

KW

[chilehead]

To everyone, especially Kitchen Witch, my many thanks for these recipes and cooking methods. Between the ones I found here, and the recipe book it came with, I think I can try just about anything now.

Uh oh, time to start those baby backs!

[Kitchen Witch]

You're very welcomed chilehead!

And don't forget - if you have any questions - please ask! We will always help!

Enjoy!

KW

[BBQ Queen]

Hello,

Thank you KW for all these great recipes..I Love my BBQ pit, We got ours as a wedding gift and I use it all the time..

[Kitchen Witch]

You're very welcomed! Enjoy!