I usually smoke my ribs but I'm not really in the mood so I'm gonna oven cook some st luis ribs. I usually do like 2 hours then wrap for half then baste with sauce and cook uncovered for a half. I'd like to do a higher temp since it's the oven and I'm not smoking the meat. Advice on time and temps?
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obviously the time will shorten a bit at 350+ so you’ll want to make sure they don’t dry out. You’ll probably be fine wrapping them and checking in on them after 3-4 hours.
I can't remember the last time I did ribs in the oven, maybe 40 years ago. Nothing wrong with it, just haven't done it. I've cooked them over charcoal on a grill while renting a vacation place. I hate to admit it but I may have boiled them a bit before the oven, but that was 40 years ago so forgive me.
We use to do St. Louis ribs in the oven when we lived places we didn’t have access to an outdoor cooker. 350F - Generally 2 hours uncovered and 3 if wrapped up. Baby backs we did at 350-375 covered and I remember correctly they only took about 90 minutes. If you use sauce I don’t know when to add because we always ate them without or added any sauces after they were cooked.
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Chinese Noodles with Baked Sriracha Ribs
★★★★★
Asian, Pork
Prep Time: 30 minutes | Cook Time: 4 hours | Servings: Serves 4
Description:
This is no longer the original recipe. It’s my “riffs”.
Ingredients:
For the Ribs:
2 racks of baby back ribs
1/2 teaspoon ginger powder
1 teaspoons freshly ground black pepper
1 1/2 teaspoons
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
The only difference between a smoker and an oven is smoky air, otherwise they're both hot boxes. Cook as hot as you want, but remember sugar in rubs starts to burn 'round 300F give or take (some say 275 some say 320). Check them via the bend test each half hour after a couple hours.
I'm not a rocket scientist and don't play one on TV, but the air in a gas oven contains more moisture than a grill burning charcoal or wood would produce.
I've put in many miles driving across the rural south. I make it a habit to look for soul food kitchens and meat and three diners. Ribs are a frequent meat at these and most of the time they are oven baked. Smoked ribs outside are usually available on weekends when the men folk are available. They are a testament to how good food doesn’t always need to be smoked for hours or prepared with elaborate techniques.
I don't hesitate to order baked ribs and I've even made them on occasion.
Just this week, one of the food stalls at work shared their family meal with me. Oven baked “Mexican” spare ribs with beans and tortillas. So spicy and tender.
I've even just done them low and slow in the oven at 225-250. Spritz etc. Wrapped once and left open once. Did it at my folks house since they didn't have a smoker. Worked well.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
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