Jauronimo Posted February 28, 2019 Share Posted February 28, 2019 7 minutes ago, Cripple Creek said: I don’t know whether you’d want to pressure cook the ribs and then smoke. Part of the beauty is the time involved. You also need time for the smoke to do its thing. Correct. At above 160 ish degrees the meat will no longer take on smoke. @boater would be better off starting ribs on the smoker and finishing in the oven, leaving the pressure cooker out of the equation entirely. Link to comment Share on other sites More sharing options...
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