In reply to Post #15
Yeah there is no substitute for proper smoked or bbq ribs. Like I said, in this country because when I've been to the states it's on another level 🤤🤤

I've done it a few times myself and had slow cooker ribs from other people. I think it's the fact you can do the same prep for say bbq or whatever, Chuck them in snd walk off and not even have to check them for hours on end, come back and the bones pull right out clean it's that tender. Pulled pork/chicken/beef is another great one in the slow cooker, again it's nice and simple and one pot because you can pull it in cooker and then it's served from there on the warm setting keeping it good for however long it's needed.

In reply to Post #16
I don't do much indoor cooking, our slow cooker mainly gets used for stews and casseroles, dumplings have been a bit hit and miss with it but it's easy to make a lovely meal, hard to burn/overcook anything and even cheap tough cuts of meat melt in the mouth
The mrs keeps threatening to do a brisket in it, but whenever she buys it she gets a load of charcoal at the same time