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Slow Cookin' Wicked Ribs

Slow Cooked Wicked Ribs. That's what you'll find in this delicious recipe. Sure, slow cookin' can be a bit involved — especially for those of you who want to eat your ribs as soon as they're done cooking. But, after I stopped using my slow cooker to keep my roast chicken warm, (food prep tip!)

I realized how awesome it was to have the luxury of turning the crock-pot on and walking away while your food cooks — hands-free! There's a lot of debate amongst barbecue enthusiasts when it comes to smoked vs. slow cooker ribs…but we all agree on one thing: if they are smoked they are better!

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Bub 'n Mutha's Slow Cookin' Wicked Ribs

Ribs are the official Bub n' Mutha's favorite food. But sometimes you can't plow your way out to the grill to smoke some. If you're lucky enough to have a smoker, that's always the way to go, but sometimes you just need a rib fix and the weather don't seem to want to cooperate. Take matters into your own hands and bring the cookin' inside. 


Main Course


  • Oven or Smoker



  • Decide however many racks of ribs you want – As long as you have trays to hold them.

  • Preheat oven to 250 if you can wait 2 hours for your ribs. Choose a higher temp if you want them sooner.

  • Totally cover the rack with Bub n’ Mutha’s DownEast Dinnah Dust (both sides)

  • Place on a foil lined baking sheet and into the oven. Cook and turn at one-hour intervals until you see the meat pull back from the bone.

  • This is our wintertime recipe. For nicer weather or for brave souls, you can do this on a grill (let your coals or wood temps level off so that you’re cooking slower) or in a smoker (and if you have a smoker, we’ll assume you know how to cook ribs.)

  • Cut each rib and set down and get messy!


bbq, featured box item, ribs