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Sounds delicious. Only reason I don't think I would ever do crock pot ribs is that I don't think I could fit 3 slabs into a crock pot lol!

Sous vide is actually a pretty solid way to make ribs as well. 

Apply liquid (usually mustard for me as well) and rub as normal, then bag them up in the vacuum sealer--I usually cut each rack in half to make it easier to fit in bags. Sous vide at 145 degrees for 24 hours. Pull them out, put them on the grill or on a baking sheet in the oven with sauce just long enough to get the sauce to set, and you're ready to eat. 

You end up with ribs that are basically at "medium" doneness but perfectly tender, and they're freaking foolproof. 

Ya you can only get 1 set - 2 racks in the crock.Added the Mustard this time so hope fully that's not too much moisture.Find out tomorrow after noon

How'd it work out?  If it's too much liquid, you could also just use mustard powder in the rub.

Update: Used my meat grinder. I used the stock plate, not entirely sure what size, probably a quarter inch. I used the aldi brand "beef ribs" which is a bit of a mystery cut. I was very happy with the grind - its an offbrand kitchenaid attachment, but it made very short work of about 3 pounds of meat. The burgers themselves were good, though had a bit of a crumbly texture.  Not sure if that was the meat, the patty, or cooked too much. More experiments needed.

Crumbly when trying to form the patty or crumbly after cooking?

If it was crumbly when trying to form the patty you might have used too large of a grind. I've had that problem using the larger plate and now go to the smaller of the two KitchenAid attachment plates. The burgers hold together better that way. However you may have to do two passes--one with the coarse grinder plate and one with the fine, because it's a lot of strain on the motor to grind raw meat chunks on the fine. 

Recommend you rest the KitchenAid and put the meat in the freezer ~10 min between grinds. The freezer helps keep the fat from melting and the rest for the motor helps it not overheat. 

Kind of both. The first one I didn't even form a patty, just sort of put some meat in a pile on a hot skillet. That proved difficult to flip. So I formed bigger patties and worked them a bit so they would hold together. These were much easier to work with though the finished texture was still a bit crumbly.

Yeah, maybe try the fine plate next time and see if it goes better...

...and shoot for a known cut where you have a decent idea of what sort of fat level you're working with. Not sure what an Aldi "beef rib" is--you'd think "boneless short ribs" would be the cut of meat that's sitting on top of the short rib plate, just removed from the bone... But "boneless short ribs" can often be a mystery cut as well and doesn't cook anything like actual short rib. 

Yeah, maybe try the fine plate next time and see if it goes better...

...and shoot for a known cut where you have a decent idea of what sort of fat level you're working with. Not sure what an Aldi "beef rib" is--you'd think "boneless short ribs" would be the cut of meat that's sitting on top of the short rib plate, just removed from the bone... But "boneless short ribs" can often be a mystery cut as well and doesn't cook anything like actual short rib.

I will try a finer plate and different cuts too.  I was going to get chuck roast, but the ribs are already sliced about an inch wide and 3 inches long, so they come ready to grind.  They have plenty of fat in them, though I can't say with any certainty how much.  But I wanted to try a mix of various cuts, so we'll see.

My wife found some pork belly in the freezer and demanded I cook it. I ended up roasting it in a cast iron skillet over some vegetables at 300 degrees for...four hours maybe. I scored it and slathered the top in salt and brown sugar. Came out pretty good - the top was crunchy and sweet and not burnt.

To my surprise my wife came home with a nice trimmed and tied 4lb pork shoulder.  Going to make Cubans with it.  DIY marinade, OJ, lime juice, zest of both,  Cointreau, garlic, cumin, a little cilantro, oregano, S&P and olive oil.  Shoot for 250-275 on Egg in morning and expect 5 1/2 to 6hrs.  I think I may pull it versus slicing.

That sounds awesome.  Salami or no?