Rib-O-Lator
Full Fledged Farker
I made some spares in the oven using a smoker cooking bag. (cost $3.50) i seasoned the ribs then put it in the aluminum pouch and sealed it. this pouch has two layers with wood chips in between one of them so it doesn't come in contact with the food.
next time i will put it on the grill as the smoke tends to fill the house and it doesn't smell that great.
the instructions say to cook for 70min but i gave it 2rh's. 70 min would have worked fine because when i took them out they were falling off the bone.
i didn't put any liquid in the bag.
i was going to put them on the grill to firm up but my wife wanted to try one first and then i tried one and five min latter they where gone. they turned out pretty good and tasty. i just used montreal steak seasoning and no sauce.
ribs with montreal seasoning
ribs in the pouch i had to cut off one bone to make it fit.
in the oven it went at 450 temp per directions
when i took it out 2hrs latter it looked like this.
this is what the ribs looked like before they hit the belly.
next time i will put it on the grill as the smoke tends to fill the house and it doesn't smell that great.
the instructions say to cook for 70min but i gave it 2rh's. 70 min would have worked fine because when i took them out they were falling off the bone.
i didn't put any liquid in the bag.
i was going to put them on the grill to firm up but my wife wanted to try one first and then i tried one and five min latter they where gone. they turned out pretty good and tasty. i just used montreal steak seasoning and no sauce.
ribs with montreal seasoning
ribs in the pouch i had to cut off one bone to make it fit.
in the oven it went at 450 temp per directions
when i took it out 2hrs latter it looked like this.
this is what the ribs looked like before they hit the belly.
