I have 4 racks of ribs, Liquid Smoke, McCormick's Maple Smokehouse seasoning, and Sweet Baby Ray's BBQ Sauce. I also added water to the crock pot used aluminum foil to wrap the ribs in. First I removed the membrane from the underside of the ribs. I used a sharp knife to lift up the membrane then I pulled it off. Next, I took the same sharp knife and put a slit between each bone of the ribs, not all the way through but enough so that when I rolled up the racks they would be flexible enough to keep their shape. Then I seasoned them generously with the Maple Smokehouse seasoning.
They smelled so good at this point I was ready to eat them raw. However, I refrained myself. Instead I rubbed in the seasoning on both sides and starting on the short end of the ribs, I rolled them up in a ball.
Then I wrapped the ball of ribs with aluminum foil and poked holes in it. Before putting them in the crock pot I added a cup of water and a healthy dash of Liquid Smoke. In the video they use something to prop the ribs out of the water,but I didn't have anything that would fit in my crock pot to do that so I just put them in the water. They were still wonderful.
I fit two of these rolls in one crockpot, I used another crock pot for the other two. I cooked the ribs on low for 6 hours. Once they were cooked I unrolled them onto a large cookie sheet. I let them rest for about 5 minutes and then I slathered them in BBQ sauce. I would have thrown them on the grill and basted them some more but no one could wait to eat.
So we ate them this way. They were tender without falling off the bone. Definitely a recommended recipe!
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