Expert Recipe Tips:
- Cut the ribs if they are too long to fit in the slow cooker. Simply cut the racks in half or into thirds so they fit snugly in a single layer or stacked slightly. This won’t affect the outcome.
- Don’t skip soaking the wood chips. Soaking helps them release a steady smoky steam instead of burning too quickly, enhancing the flavor.
- Choose the right beer. Lighter beers like lagers or mild amber ales work best—avoid hoppy beers like IPAs, which can turn the dish bitter.
- Layer for flavor. Add half the BBQ sauce at the beginning and the other half later in the cooking process for a richer, deeper taste.
- Trim the silver skin. Removing the membrane on the back of the ribs helps the rub penetrate better and improves tenderness.
- Don’t overcrowd the slow cooker. Ribs need space to cook evenly—packing them too tightly can result in uneven texture and flavor.
- Let them rest before serving. A 5–10 minute rest time allows juices to redistribute and makes slicing easier.
- Add a smoky finishing touch (optional). Brushing on extra BBQ sauce and broiling for a couple of minutes at the end creates a sticky, caramelized finish.
