Ok, so don't be too hard on me. I know this is going to sound like traitorous blasphemy to some of you, but we have a newborn in the house, and our schedule consists of trying to cram a whole days worth of work, chores, and meal prep into the gaps between crying, feeding, and changing diapers (and of course plenty of snuggles). That being the case, I don't have 6 or 7 hours to smoke fall-off-the-bone tender ribs. Soon perhaps, but not just yet.
This actually stemmed from my mother-in-law wanting to try out her electric pressure cooker to cook some ribs. I did my best to not let my utter disgust shine through at the idea of ribs in a pressure cooker so I just let her give them a shot.
To my surprise, they were actually pretty good! Not as good as smoked, but it got me thinking. I wonder if I could speed the process of smoked ribs up a bit, by starting them in the pressure cooker and then smoking them for flavor?
I had to give it a try:

I prepped the ribs the same as I always do. Trimmed into St. Louis Ribs, and rubbed liberally.
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I cut the racks in half, and jammed them into the electric pressure cooker, with about 2 cups of apple juice and cider vinegar at the bottom.
I kept the racks out of the liquid using a trivet.
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setting the cooker to high pressure, I cooked them for 30 minutes under pressure and let them rest another 5 before releasing the steam.
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I pulled the ribs out, and they were already pretty tender. I dusted them again with a bit of rub and threw them into my SmokinTex 1400 with about a half an ounce of apple wood chips.
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I left them there until smoke stopped coming out of the top of my smoker, maybe 45 minutes. Then I pulled them out, sauced them up, and threw them on the gas grill @ low flame to let the sauce set. Next time I'd probably just throw them back in the smoker to let the sauce set up.
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Conclusion: They were awesome! Not as good as 6-7 hour ribs, but the entire process, including prep and cleanup took less than two hours. We were able to have smoked ribs, on a Wednesday, with a newborn in the house, and we hadn't even planned on eating ribs, until after work.

If I have the time, I will stick to the 3-2-1 method, but this is a close second, and a lot less labor intensive (not like the 3-2-1s are difficult to do in a smokintex) And if we decide we want ribs, and haven't planned ahead, now at least we have the option!
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Not sure why some of the pictures are upside down, but you get the idea!