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Old 07-11-2013, 02:11 PM   #1
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Default Ribs in the oven question

My daughter and grandson are here from Portland.
I am teaching them 3 simple appetizers (MOINKS, stuffed button mushrooms, and faux ABTs made with salad peppers) and simple ribs.

Challenge is that she does not have a grill or smoker available and no desire to buy one.
So, the oven it is.

I am looking for something to add to the rib rub to get any sort of "smokey flavor" to them.
A friend recommended "Pirates Gold" marinade.
I think Smoked Paprika, Mesquite Powder, or a "Jerk" seasonings like Plowboy's might help.

Any other suggestions for adding flavor???

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Old 07-11-2013, 02:17 PM   #2
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IMO you can use any rub that you like. But you are going to loose a lot of smoke flavor. I would wrap them in foil to keep then moist. Cook just a few hours at low temp 250 is what I like. Then at the end, sauce them and put them under the broiler for a few minutes.
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Old 07-11-2013, 02:17 PM   #3
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Weber Smokey Mesquite Seasoning will do quite a bit in that regard.
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Old 07-11-2013, 02:17 PM   #4
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Old 07-11-2013, 02:22 PM   #5
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Boil them in Liquid Smoke first, then broil.
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Old 07-11-2013, 02:57 PM   #6
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You could make up some smoked salt in your pit and send it home with them, use it in place of regular salt in your rub.
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Old 07-11-2013, 03:00 PM   #7
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Chipotle powder, Smoked paprika, Comino, or wet the surface with dare I say it.... Liquid Smoke.
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Old 07-11-2013, 03:03 PM   #8
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Old 07-11-2013, 03:11 PM   #9
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I wonder if you could do some soaked wood chips in a foil packet with holes punched, and place that in the pan with the ribs? Just a thought.
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Old 07-11-2013, 03:12 PM   #10
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You know, even if she doesn't want to buy or mess with an outdoor cooker, there are indoor options. I have one of these, and the operating temps for it would be great for the appetizers mentioned.


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Old 07-11-2013, 03:37 PM   #11
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Prior to joining the fine forum, when I made ribs in the oven, I would baste them with apple juice and liquid smoke mix. A little LS goes along way. It is after all smoked water. Your secrets safe with me Kapn!
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Old 07-11-2013, 04:07 PM   #12
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To echo some of the above, I would use smoked seasoning as much as possible (paprika, sugar, salt, etc.

Back in the day, before I started smoking them I used to do a brine with AJ, lemon juice, AC vinegar, a little kosher salt, a little brown sugar, and liquid smoke. Let them sit for no more than 4 hours. Pull them out, dry them off, rub them down, and into the oven at about 300 degrees until they are done. I would then finish them on the grill, but in your case slather them up and back in the oven at 400 for about 5 min.
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Old 07-11-2013, 04:46 PM   #13
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What is this "oven" that you speak of?

How about having them use a sauce with some smoke flavor, like Head Country?
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Old 07-11-2013, 04:58 PM   #14
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Smoked paprika as an ingredient.

You could try Trader Joe's South African Smoke blend.

You could also make and give your grandson a UDS or Mini-WSM. It's the (forgive me for this) drum set of the 21st century. I'm sure some of our Portland Brethren could assist him in smoking techniques.

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Old 07-11-2013, 05:23 PM   #15
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Americas Test Kitchen did an episode with ribs done in the oven. looked interesting. used tea to create smoke if I remember right
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