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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Oven Baked Baby Backs?

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  • Faraone26
    Former Member
    • Nov 2015
    • 6

    Oven Baked Baby Backs?

    My Weber is currently out of commission. Does any one have a good recipe for cooking baby backs in the oven? I would like to use the Memphis Dust rub as well. Any and all suggestions welcomed. Thank you.
  • CurlingDog
    Charter Member
    • Sep 2014
    • 548
    • Port Washington, WI
    • Traeger Jr Elite, Modern Home Products TJK gasser,Char-Broil 26" Round Charcoal Grill CBRMH-2600/S, Weber Smokey Joe, small portable POS charcoal grill, 13.25" GrillGrates, Thermopen, Maverick ET-732, Etekcity Lasergrip 1080 Non-contact Digital Laser Infrared Thermometer
      gorilla gloves, bear paws

    #2
    check here first... http://amazingribs.com/recipes/porkn...door_ribs.html
    should get you a plausible alternate. My condolences on your Weber... hopefully it's not terminal!

    Comment

    • Mosca
      Charter Member
      • Oct 2014
      • 3828
      • PA
      • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

      #3
      I think there's a video on Chef Steps where Meathead and the Chefs do oven baked ribs. I'll poke around and link it for you.

      edit: Google Meathead Chef Steps, it is the second result!

      https://www.youtube.com/watch?v=ornrw57DC2E

      Comment

      • Faraone26
        Former Member
        • Nov 2015
        • 6

        #4
        Thank you!!

        Comment

        • DSiewert
          Charter Member
          • Sep 2014
          • 26

          #5
          The page by Meathead looks pretty good. I've tried something similar, putting the ribs right on the oven rack, with a pan underneath to catch the drippings. I used an electric oven and humidity was fine without a water pan. A gas oven might have more air flow through the oven which could dry out the ribs. (Haven't tried that.)

          I ended up cooking them in the oven essentially the same as when I use the smoker. The texture and bark came out OK, but no smoke flavor. Meathead's approach addresses that issue by using liquid smoke.

          Comment

          • mayapoppa
            Charter Member
            • Dec 2014
            • 201
            • San Francisco Bay Area
            • PBC
              Weber 22" Kettle
              Slow N' Sear
              Weber Spirit Gas Grill
              ThermoPop Thermometer
              Maverick Wireless Thermometer

            #6
            Before I got my PBC I would do ribs in the oven all of the time. I used a roasting rack above a pan, and had a bit of water in the pan. The racks were cut in half to fit. Always came out really good, just missing that smoke.

            Comment

            • richinlbrg
              Founding Member
              • Jul 2014
              • 1893
              • Leesburg, VA. (Northern, VA)
              • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

              #7
              Here is a recipe my son uses indoor.

              3/4 cup light brown sugar
              1 teaspoon hickory smoke salt
              1 tbsp paprika
              1 tbsp garlic powder
              1/2 tsp ground red pepper (optional)

              Rub and cook on a baking sheet @ 300* wrapped in 2 layers of al. foil, shiney side out for about 2 1/2 hrs until meat pulls back from the end of the bone.

              I think I'd dry brine with the salt only for an hour or two, then add the rest of the rub.

              Add sauce if you wish and broil 1-2 minutes.

              Enjoy!

              Comment

              • Medusa
                Charter Member
                • Sep 2014
                • 665
                • For those who are about to Cook - WE SALUTE YOU!

                  Weber Genesis Silver B - 14 years
                  GG's
                  Weber OTS
                  Vortex
                  SnS
                  Maverick ET-733 dual 6' probes / Thermo-Pop
                  ennoLogic eT650D IR ( -58 to 1202F)
                  Weber Rapid Fire Chimney
                  Kingsford Blue

                #8
                Here's a sauce you could try on the side...

                -- Ed

                Chipotle-Plum Sauce
                Ingredients

                1 teaspoon instant coffee
                3/4 cup plum sauce
                1/2 cup freshly squeezed orange juice
                2 tablespoons minced chipotle in adobo with sauce
                2 tablespoons brown sugar
                Salt and freshly ground black pepper
                2 1/2 pounds pork back ribs

                Directions

                Mix 1/4 cup hot water with the instant coffee and stir to dissolve. Once, dissolved, combine with the plum sauce, orange juice, chipotle sauce and brown sugar in a small saucepan over medium heat. Bring the sauce to a boil and reduce the heat. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.

                Comment

                • Willy
                  Charter Member
                  • Apr 2015
                  • 1930
                  • High Desert of the Great Southwest

                  #9
                  Toss 'em in the oven at 225°F with a pan of water underneath and let 'em go until done and GB&D. Use whatever sauces and rubs you would normally use. DO NOT use a convection feature--I learned that from experience--unless you want dry and chewy.

                  For the abbreviations list: GB&D golden brown and delicious

                  Comment

                  • Meathead
                    Administrator
                    • May 2014
                    • 1482
                    • Chicago area
                    • Remember, no rules in the bedroom or kitchen
                      Meathead

                    #10
                    And don't be snobby about the liquid smoke. It helps.

                    Comment

                    • PappyBBQ
                      Charter Member
                      • May 2015
                      • 496
                      • Los Angeles
                      • Equipment:
                        Brinkman Gas/Charcoal duo with offset firebox
                        Pit Barrel Cooker
                        Maverick Remote Temperature Gizmo with Pit and meat probes
                        Thermopen Instant thermo

                      #11
                      Some folks just don't cotton to the taste of BBQ. Every time I throw ribs in the PBC an equal portion get's done in the oven as my wife and one of my daughters like them that way better. I treat them exactly the same whether they are going into the PBC or oven. For the oven I put a rack on top of a roasting pan (not IN the pan, but on top), throw in a bit of water and roast at a temp matching what my PBC is doing. They come out great (I ate one once)... This happens with pork ribs, and chicken. They are both fine with pulled pork done in the PBC, probably because sauce gets added after pulling... Whatever keeps peace in the family!

                      Comment

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                      2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                      See more
                      See less
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