Ribs In The Oven

[Rib-O-Lator]

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.

http://i570.photobucket.com/albums/ss147/rib-o-lator/2013-02-16_13-35-45_HDR_zps1ee074cc.jpg

ribs with montreal seasoning
http://i570.photobucket.com/albums/ss147/rib-o-lator/2013-02-16_13-36-50_HDR_zpsa3563c76.jpg

ribs in the pouch i had to cut off one bone to make it fit.
http://i570.photobucket.com/albums/ss147/rib-o-lator/2013-02-16_13-38-51_HDR_zps696436b7.jpg

in the oven it went at 450 temp per directions
http://i570.photobucket.com/albums/ss147/rib-o-lator/2013-02-16_13-44-34_HDR_zps29ab6497.jpg

when i took it out 2hrs latter it looked like this.
http://i570.photobucket.com/albums/ss147/rib-o-lator/2013-02-16_15-52-36_910_zpse1987e64.jpg

this is what the ribs looked like before they hit the belly.
http://i570.photobucket.com/albums/ss147/rib-o-lator/2013-02-16_15-54-42_301_zps90523d5e.jpg

[Sunra]

What kind of wood? Interesting...

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[foam2]

I have done ribs in the oven at 275 with no foil. Start to finish was about 3.5-4 hours with good tenderness and color. They didn't have any smoke flavor but were very good.

[cholloway]

Looks like there was Alder wood in the package. Good for fish but I prefer something with more bite on pork.
Also, coulda used a little more color on 'em.
Otherwise... meh.
They're oven ribs. Whadda ya expect? :razz:

[superdan]

What's an oven?

[chriscw81]

you can cook ribs in the oven?:shocked:

[Terry The Toad]

you can cook ribs in the oven?:shocked:

Of course. But, I thought you had to boil them first. :shocked:

[MisterChrister]

I'd eat those. Thanks for posting this!

[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.

[smokainmuskoka]

Good oven ribs are better than no ribs at all.

[Rib-O-Lator]

What's an oven?

it's a poor mans smoker/grill.

[Hog]

Looking good. I would like to try that!

[Bluesman]

What's an oven?

I think thats the thingy in the kitchen were the empty beer cans go and it has a clock in it..............:mmph:

[Rib-O-Lator]

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 had the grill warmed up to do that but by the time we where done tasting them they where gone.

[rcbaughn]

That's too funny man. A hungry family can demolish some food no doubt!

[smokainmuskoka]

What's an oven?

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

[caliking]

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 :biggrin1:

[rcbaughn]

I personally try not to let a torch get close to my meat :biggrin1:

Hahahaha, permanently scarred for life! :laugh:

[Offthehook]

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

[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."

[swamprb]

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

[NickTheGreat]

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

[Neonnblack]

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]

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]

Good oven ribs are better than no ribs at all.

+1

Never turn your nose up at good food.

[Big Portagee]

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]

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