Crock Pot Diaries: Big Bubba Beef Ribs

Here is another installment from the Crock Pot Diaries. This time we journey away from the other white meat to the only meat that really matters: red meat.

I also selected one of my favorite cuts, ribs. They are tasty and with the meat conveniently attached to a bone...they are a home run. I have always thought ribs are to meat as stick is to corn dog. And since I don't eat corn dogs anymore, I have to substitute with ribs.

Enjoy this latest thriller from the Crock Pot.

crock pot dairies #1

Crock Pot Country-Style Beef Ribs


4-6 lbs Beef Ribs
1 ½ cups of beef stock
2 cloves of fresh garlic
1 small onion, peeled and cut into slices
2 pinches of Big Bubba's Chipolte Rubba or chipotle powder
1 tablespoon of maple syrup
1 pinch or salt & black pepper
1 large helping of golden beets cut into slices

Place sliced onion and beets in bottom, and sprinkle garlic on top. Rinse and pat ribs dry, and place them on onion. Pour bone broth and maple syrup over top, and then sprinkle with Big Bubba Rub, salt and pepper, put lid on and cook on LOW for 8 hours.

Once the 8 hours comes, remove the lid for a few seconds and blow the steam away. Using a fork remove a rib and start eating. Once done with the first rib, eat some beets. Repeat this until the ribs are gone and nothing is left but the juice in the pot. This works best if you use your favorite beer to cool your mouth from the hot ribs, but this is optional.

Serve 1

*Timing: Remember the rule for slow cookers is 1 hour on HIGH = 2 hours on low, so if you wanted to make these twice as fast, you would cook them for 4 hours on HIGH. Since all slow cookers cook at different temperatures and different efficiencies, it pays to “stick a fork in it” an hour or two ahead of time and see if it is done!

*I just recently learned Big Bubba's Rubba is no longer in business. Please observe a moment of silence for Big Bubba.

*Since I am writing this at the time of cooking, I will go back to add pictures once the ribs are done.


John Welbourn is CEO of Power Athlete and Fuse Move. He is also creator of the online training phenomena, Johnnie WOD. He is a 9 year veteran of the NFL. John was drafted with the 97th pick in 1999 NFL Draft and went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for starter for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early with him retiring in 2009. Over the course of his career, John has started over 100 games and has 10 play-off appearances. He was a four year lettermen while playing football at the University of California at Berkeley. He graduated with a bachelor's degree in Rhetoric in 1998. John has worked with the MLB, NFL, NHL, Olympic athletes and Military. He travels the world lecturing on performance and nutrition for Power Athlete. You can catch up with John as his personal blog on training, food and life, Talk To Me Johnnie and at Power Athlete.

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Posted in Diet, Talk to Me Johnnie | Tagged , | 16 Comments

16 Responses to Crock Pot Diaries: Big Bubba Beef Ribs

  1. Pingback: Big Bubba Beef Ribs | Evolve Foods

  2. AlexC

    Love me some beef ribs!

  3. Travis Jewett

    At my clinic I periodically post my favorite recipes for patients thanks to you. They love it!

  4. Andy

    Dude, you need a section with more of these recipes.

    “set it and forget it”

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  8. Pingback: Mmmm…Ribs…. | CrossFit DoneRight

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  10. Pingback: Perfect Mike dot com » Blog Archive » Going in on Bubba’s Ribs

  11. Made this with one addition – homemade mojo… Delicious. Epic.

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  14. Pingback: Big Bubba’s Ribs

  15. Charlotte

    what are golden beets?

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