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Been asked to post my pork rib recipe, so here we go.

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  • tmaan235
    commented on 's reply
    Sorry I didn't see this sooner.
    I don't use rubs because I like my method and I should explore them but haven't. Generally I use a light to medium sprinkle of Celery Salt, a medium coat of no salt off the shelf mix ( I buy the mix that looks good when I read it ) Finish it off with a coat of Cayenne powder. Let your tolerance be your guide. I also mix Walkers Wood jamaican jerk sauce mixed into the BBQ sauce, I LOVE the flavor it adds. I made ribs on a conventional oven for years, don't worry.

  • tmaan235
    commented on 's reply
    Actually the reason cooking in the oven first was first forced upon me was I used to go sand camping on the river with friends. Price of admission was a boat. The only things you had is what you brought. It was so much easier to unwrap the precooked ribs and put them on the tripod over the open fire to finish them than it was to start raw.
    Not to mention the ribs were just barely cooked by the time it got dark and intoxication was setting in, awesome food on the river while watching the river

  • tmaan235
    commented on 's reply
    Done that many times.
    I'm a whore, using the easy button

  • tmaan235
    commented on 's reply
    Glitchy, you're onto something there methinks
    Never know what will work until you try, right?

  • tmaan235
    commented on 's reply
    Always do it just after a little sear on the grill. Just enough time to carmelize the sauce.
    Last edited by tmaan235; August 6, 2021, 08:49 PM.

  • jfmorris
    commented on 's reply
    ecowper cooking in the rain is less problematic since I built a covered pavilion out by the pool. As long as my cookers are on wheels, its easy enough to drag it up under cover. If I don't feel like moving it I've got a patio umbrella on a stand that I can use too. So its been a few years since I let rain stop me from getting the job done at the smoker or grill...

  • Huskee
    replied
    Thanks for sharing a new twist!

    Leave a comment:


  • ecowper
    commented on 's reply
    I had to learn to love cooking in the rain when I moved to Washington :-)

  • jfmorris
    replied
    I've done ribs in the oven, in the dead of winter on a rainy day when I just didn't feel up to fighting the weather to light the smoker. I did them at 225, unwrapped for 2 hours, wrapped for 2 hours, then unwrapped for an hour with some sauce to set them. They were good, but in the end, not much different in flavor than my wife's crock pot ribs. I didn't finish them on the grill though, which probably made the difference in your recipe.

    My preference is to do the entire cook outdoors if I can, as we like some smoke flavor, and more especially bark, that just doesn't form when the ribs are cooked without smoke, or wrapped the entire time.

    I guess I am fortunate in that all of my family likes smoked and grilled meats, and I've never had a complaint about too much smoke flavor, whether I cooked on offset, grill, kettle or kamado. I would hate to have to cook ribs two different ways to satisfy SWMBO.
    Last edited by jfmorris; August 6, 2021, 09:02 AM.

    Leave a comment:


  • GolfGeezer
    replied
    My wife does not like smoke flavor even the lighter profile off my pellet pooper. I always do her baby backs (or those loin backs with “extra” meat) in the oven. Lightly seasoned with salt & pepper, wrap tightly in heavy foil and into the oven at 275 for 2 1/4 hours. While I have convection, I don’t use it for these as they wrapped. Unwrap, sauce and either grill or broil. They come out fall-off-the-bone and she loves ‘em.

    Mine, of course, are smoked on the MAK.

    Leave a comment:


  • fzxdoc
    replied
    It's always fun to try something different with ribs. Usually for my family, the smokier the better, so this method might require a sell unless I sneak some Liquid Smoke into the sauce or give the ribs a very light initial rub with it.

    I've actually never cooked ribs in an oven, even part way. Perhaps I should give it a go. Thanks for the recipe, tmaan235

    Kathryn

    Leave a comment:


  • gcdmd
    replied
    Do you sauce before putting the ribs in the oven or just before they go on the grill?

    Leave a comment:


  • DogFaced PonySoldier
    replied
    This is very similar to how many 'mainstream' restaurants do their ribs - places like Chili's, Applebee's, etc. They do come out tender and flavorful more from the rub and sauce, and then sear them on the grill. Honestly, this is a proven and successful record, look at how many racks of ribs these restaurants sell and for how many years.

    I do agree, though, I want some smoke on mine. I've done oven ribs - I like to throw some sliced onion and squeeze on the juice of half a fresh lemon (per rack), too, along with the sauce. Then wrap 'em up and bake - it isn't the same as smoked ribs, but it's east, it's predictable, and visitors generally love them falling off the bone.

    Leave a comment:


  • Old Glory
    commented on 's reply
    Use a battery operated fan inside the oven.


    just kidding don't do that

  • pkadare
    replied
    Since you're firing up the grill anyway, why not do the entire cook on it? You're missing out on all of the great smoke flavour, not to mention that you lose the benefit of the convection oven by wrapping them in foil.
    I'm so confused.

    Leave a comment:

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