Winds gusting to 50 mph , snow storm with high winds heading in to top it off. Need to cook a rack today in the oven. Any suggestions for a low and slow oven cook?
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I've never gone wrong with a recipe from this guy
Memphis Pork Ribs (Steven Raichlen) Recipe - Food.com -
I’d treat it exactly like the smoker approach and just set the oven to 250. The only difference is the oven instead of the BBQ is providing the heat. I’d probably use more tin foil to prevent a cleanup later though.Comment
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What STEbbq said, just run it at the temp you would outside. I'd also be sure they're on a rack and not a flat surface...Comment
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Braise them in beer, or apple juice, or both with herbs and spices, covered, for 3 to 4 hours 250 to 275. Once they are close to done, discard the braise and put them on a lower shelf under the broiler for a few minutes to get a bit of char. Sauce them if you want, and give them a few more minutes under the heat. Don't over cook in the braise or they will get mushy.Comment
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Before I had a smoker, I used to do ribs in the oven all the time.
rub em and put ‘em in a pan covered with foil (no liquid) Into the oven for 2 hrs at 225, 2 hrs at 275, and 2 hrs at 325.
adjust cook time to your preferred level of doneness. My family likes em fall off the bone 🤷🏼♂️Comment
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Here's "the recipe"
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Sounds like the perfect time to run to BestBuy down to the Springs and buy one of those new GE Counter Top Smokers! Only $1k for a rack of ribs sounds like a deal.Comment
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I've cooked these many time over the years, playing around with different seasonings & sauce .
This rib recipe is all over the internet but here's one of many links for it: https://www.food.com/recipe/beths-me...bs-oven-107786 - Beth's Melt In Your Mouth Ribs.Comment
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I can honestly say this one surprised me. It's good.
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texastweeter beat me to it captainlee ! The only change I make is supplementing the braising liquid with bbq sauce for glazing.Comment
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I sub smoked salt for the regular, and Chipotle for both the cayenne and the jalapeño seasoning. Good idea on swapping out with bbq sauce. I make mine in the smoker so that would help too. -
texastweeter now I know what to do with some smoked salt i was given 🔥🔥🐿️Last edited by MsTwiggy; March 2, 2024, 11:59 PM.
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It looks like the wind is going to drop to 18 which I can deal with. We always have wind here so I'm used to it. I have a window from about 1 to 6 pm which works. Worst case get a couple of hours of smoking it before the oven. Maybe the rib gods are with me. Thanks for all the feedback.
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I just did that last week. I did everything the same as I would when using my smoker. I used MeatHead's Pork Rub and set the oven at 225 degrees, set the ribs on a cooling rack placed on top of a cookie sheet. Ribs were done in about four and a half hours. I basted them with sauce and glazed under the broiler for about 2 minutes a side. The ribs were pretty good but they lacked the smoke flavor you get from a smoker. Still better than nothing.Comment
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I was forced to do some ribs in the oven last year for the same reason. I put a rack over a steamer pan with water to get moisture in the oven. I did all of my prep and my rub the same as I always would and then put some sauce on it at the end and cranked the heat up to set the sauce. Didn't have any smoke flavor but they turned out pretty good.Attached FilesComment
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