swamprb
somebody shut me the fark up.
Yer beautiful B-O-B, don't ever change!
Ribs In The Oven
- Thread starter Rib-O-Lator
- Start date
NickTheGreat
is One Chatty Farker
Interesting. I almost pussed out on my last brisket cook, but I pulled through
Neonnblack
Full Fledged Farker
HankB
is Blowin Smoke!
Props for having the courage to post that here, knowing the push back you'd get.
Did the wood pieces look charred? It seems like 450°F to get them to make smoke. I wonder if they were processed somehow to reduce that smoke temp.
Did the wood pieces look charred? It seems like 450°F to get them to make smoke. I wonder if they were processed somehow to reduce that smoke temp.
RevZiLLa
is One Chatty Farker
Big Portagee
Well-known member
When the weather is stormy and you gotta have some ribs;
Directions
Preheat the oven to 275 degrees F.
Begin by trimming the ribs of any excess fat or sinew. Remove the thin membrane from the back side of the ribs and discard. Make the rub by combining the cumin, garlic, onion powder, paprika, salt, pepper and ancho chile powder together in a mixing bowl.
Set a few large sheets of foil out (one set for each slab). Place 1 rack on each sheet and divide the dry rub between each slab. Rub the mixture into the ribs on both sides, and then fold the foil over to form a sealed pouch around each rack. At this stage make sure the racks are meat-side down. Place each pouch on a roasting tray and bake in the oven for 2 hours. After 2 hours, open up the foil and peel back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, and then cook for 1 1/2 more hours with the open foil. When done, the ribs will be tender and the meat will have shrunk back from the bones. Sauce and finish on the gas grill for 15 to 20 min or 1 to 2 min under broiler to set sauce
Recipe from Guy Fieri
excellent results
Directions
Preheat the oven to 275 degrees F.
Begin by trimming the ribs of any excess fat or sinew. Remove the thin membrane from the back side of the ribs and discard. Make the rub by combining the cumin, garlic, onion powder, paprika, salt, pepper and ancho chile powder together in a mixing bowl.
Set a few large sheets of foil out (one set for each slab). Place 1 rack on each sheet and divide the dry rub between each slab. Rub the mixture into the ribs on both sides, and then fold the foil over to form a sealed pouch around each rack. At this stage make sure the racks are meat-side down. Place each pouch on a roasting tray and bake in the oven for 2 hours. After 2 hours, open up the foil and peel back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, and then cook for 1 1/2 more hours with the open foil. When done, the ribs will be tender and the meat will have shrunk back from the bones. Sauce and finish on the gas grill for 15 to 20 min or 1 to 2 min under broiler to set sauce
Recipe from Guy Fieri
excellent results
