Ribs In The Oven - Page 2

smokainmuskoka · 02-20-2013, 07:05 PM

Quote:

Originally Posted by superdan

What's an oven?

It's what residents of condos with Draconian regulations about grills use to cook fake 'Que.

caliking · 02-20-2013, 07:24 PM

Quote:

Originally Posted by rcbaughn

Those look pretty good. I might've put a little sauce on them and blasted them under the broiler to firm them up and make em crusty, but they are definitely better than what 90% of people had for dinner last night. I have taken a liking to using my handheld torch for getting crust that way I don't have to fire up the broiler alone, or if I don't feel like lighting the grill. Does a good job really fast, and it's fun as hell too to wield a torch around meat. LOL.

I personally try not to let a torch get close to my meat

rcbaughn · 02-20-2013, 10:00 PM

Quote:

Originally Posted by caliking

I personally try not to let a torch get close to my meat

Hahahaha, permanently scarred for life!

Offthehook · 02-20-2013, 10:14 PM

With some of the temps you guys have going outside right now, I don't blame you.

Rib-O-Lator · 02-21-2013, 10:11 AM

i'm in seattle so the temps never get bad enough that we can't Q. all we have to worry about is, "how wet are we going to get running between the grill and the door."

swamprb · 02-21-2013, 11:28 AM

Yer beautiful B-O-B, don't ever change!

NickTheGreat · 02-21-2013, 01:07 PM

Interesting. I almost pussed out on my last brisket cook, but I pulled through

Neonnblack · 02-21-2013, 01:35 PM

Quote:

Originally Posted by Rib-O-Lator

i'm in seattle so the temps never get bad enough that we can't Q. all we have to worry about is, "how wet are we going to get running between the grill and the door."

Its never the wrong temp to q.

HankB · 02-21-2013, 02:13 PM

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.

RevZiLLa · 02-21-2013, 04:28 PM

Quote:

Originally Posted by smokainmuskoka

Good oven ribs are better than no ribs at all.

+1

Never turn your nose up at good food.

Big Portagee · 02-21-2013, 07:52 PM

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

grantw · 02-21-2013, 11:20 PM

the oven is where you keep you pans for your smokers...

02-20-2013, 10:14 PM	#19
Offthehook Full Fledged Farker Join Date: 12-04-12 Location: San Gabriel Valley, CA Downloads: 0 Uploads: 0	With some of the temps you guys have going outside right now, I don't blame you. __________________ Taylor - WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, Char-broil infrared grill, lots of charcoal.

02-21-2013, 10:11 AM	#20
Rib-O-Lator Full Fledged Farker Join Date: 06-30-09 Location: seatle,wa Downloads: 0 Uploads: 0	i'm in seattle so the temps never get bad enough that we can't Q. all we have to worry about is, "how wet are we going to get running between the grill and the door." __________________ http://www.facebook.com/tastyribs 1. Gas UDS 1. charcoal UDS 1. Big gasser 2. 22.5 kettles a torch and weed burner in case the others fail, or i just want to burn somthin. and a few Rib-O-lators (ROL) Buford UDS kettle diffuser B-O-B 206-999-0962 info@ribolator.com http://www.ribolator.com

02-21-2013, 11:28 AM	#21
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA Downloads: 0 Uploads: 0	Yer beautiful B-O-B, don't ever change! __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/BWS Gater/BDS Clones/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

02-21-2013, 01:07 PM	#22
NickTheGreat is one Smokin' Farker Join Date: 05-08-12 Location: Iowa Downloads: 0 Uploads: 0	Interesting. I almost pussed out on my last brisket cook, but I pulled through __________________ 18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!

02-21-2013, 02:13 PM	#24
HankB is one Smokin' Farker Join Date: 01-16-12 Location: Winfield, IL Downloads: 0 Uploads: 0	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. __________________ Weber Crazy

02-21-2013, 07:52 PM	#26
Big Portagee Is lookin for wood to cook with. Join Date: 02-10-13 Location: Daly City, CA Downloads: 0 Uploads: 0	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

02-21-2013, 11:20 PM	#27
grantw Full Fledged Farker Join Date: 09-13-12 Location: canada Downloads: 3 Uploads: 0	the oven is where you keep you pans for your smokers...