Crock Pot Reflections: Big Bubba Update

crock pot #1

I wanted to share photos and give some feedback on the Big Bubba’s Ribs recipe.

They came out better than expected. I substituted carrots for sweet potatoes…as I was out of sweet potatoes. It was a bit light on the salt for my taste, but that is an easy fix as I can add salt to the finished product.

This one might need a few attempts to perfect, and as you can imagine I will jump on the sword until it is perfected.

And remember…Serves 1.

crock pot#2

Here are the ribs right before the lid to the crock was added. That brown cube of ice is the beef stock. We make the beef stock and freeze it for later use. Pretty simple to just throw it in the crock pot while still frozen.

crock pot##

Here are the ribs after I pulled the lid off 8 hours later. Looks pretty good.

John

John Welbourn is the creator/operator of CrossFit Football and Power Athlete. He is a 10 year NFL veteran. John was drafted with the 97th pick in 1999 NFL Draft. He went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early. 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 also is owner of CrossFit Balboa, an S&C gym in Orange County, CA. CrossFit Balboa is one of a handful of Westside Barbell certified gyms in the world. In addition to training MLB, NFL and other professional and Olympic athletes, John travels the world lecturing on performance and nutrition. You can catch up with John as his personal blog on training, food and life, Talk To Me Johnnie.

Latest posts by John (see all)

Posted in Diet, Talk to Me Johnnie | Tagged , | 10 Comments

10 Responses to Crock Pot Reflections: Big Bubba Update

  1. nick

    These are in the crockpot right now. very excited to see how they turn out.

  2. Jake

    So no beets? Sweet potatoes or carrots instead?

    Looks delicious btw.

  3. Ingo B

    Curious where you get your beef. Do you buy a cow from a local ranch, or do you have a favorite butcher shop? Or Whole Foods?

    Per pound, the buying-a-local-cow arrangement is fantastic, but you need freezer space.

    • We score our meat from two locations. We buy local from a rancher who raises meat north of Santa Barbara and from John @ Wellness Meats. His meat is about the best there is.

  4. Pingback: 11 August 12 - Crossfit Silver Spring

  5. Hey John, I did the ribs yesterday, and took some pictures as well. Check it out

    http://perfectmike.com/2012/08/15/going-in-on-bubbas-ribs/

  6. Nick

    Just made these last night using some Kobe Beef ribs from The Meat House. They came out very tender and quite delicious. Since Bubba’s was not available, I bought a local Chipotle brand called ‘Jakes’ I think. I did break the cardinal rule, though, and shared some with my kids. Never again! Thanks John for keeping us well fed.

  7. Rich D

    How big of a crockpot does John have? 5# of ribs barely fit into my 6 quart.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>