Hey guys, I have a rack of loin back ribs that was left over from a BBQ a week or so ago that I want to cook before they spoil. I have a bad chest cold and it is cold enough to freeze hydrogen outside so I thought I would bake them in the oven for dinner.
The recipes I am finding online seem too fast and hot to me (e.g. 1.5 hours at 300). Do any of you have a better suggestion?
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Yep, what Jerod said. I've done it several times and you can even partially make up for the lack of smoke by misting or basting the ribs with liquid smoke. Look for a likely time of four or five hours, but do check 'em occasionally.
One more piece of advice: Do NOT use the convection feature. I turned a fine rack of baby backs into almost jerky once doing that.
Good advice Willy! I have never tried ribs in an oven but am relatively new to convection cooking. Lot's of differences in times and temps with casseroles, so far.
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