If you don't have a smoker, but want to create that smoky flavor, you can do it in your slow cooker with soaked mesquite wood chips and a little liquid smoke. These Smoky Mesquite BBQ Slow Cooker Beer Ribs are loaded with flavor and there's no heating up the house or using the grill required. The slow cooker does all the work for you!
Soak your wood chips in a bowl with water for at least 30 minutes. Then drain the water.
Spread out a good-sized length of parchment paper (15x20 inches approx) on the counter.
Put the wood chips in the middle of the parchment paper.
Fold over the edges of the parchment paper (long way)
Fold over the other side- similar to the way you'd make a foil packet for your BBQ.
Staple the ends, ensuring it will fit inside your slow cooker.
With scissors, cut teeny tiny holes here and there in the top level of the parchment paper to let smoky steam escape.
Place packet in the bottom of your slow cooker.
Dry Rub
Mix seasoning salt and cajun seasoning together.
Rub all sides of your meat with spice/dry rub. Put it in the crockpot, directly on top of the parchment paper packet
Cover with beer and add liquid smoke.
The last step is to add ½ cup of your favorite BBQ sauce and put the lid on the slow cooker. Set on the low setting with a cooking time of approximately 8-9 hours. ** For bolder BBQ flavor, I added the additional ½ cup of BBQ sauce towards the end of the cooking process - about 6.5 hrs, but you could add it at the beginning or earlier, if that is your preference.
The meat is done when it is cooked through and has reached desired tenderness.
Garnish/Topping
Brush ribs with additional BBQ sauce to your liking.
Notes
*See post content for important information on substitutions and recipe tips!