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Old 06-01-2009, 02:11 AM   #1
beerjunky828
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Has anyone ever roasted ribs for 8 hours. I was thinking of roasting 6 lbs of spare ribs at 250F for 8 hours. Too long? Is there even such a thing as cooking ribs too long in low heat?

 
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Old 06-01-2009, 02:57 AM   #2
Eastside Brewer
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Lower the heat to 175 for for six hours then raise temp to 250 for an hour then raise temp to 475 for 15-20 minutes.

Eastside

 
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Old 06-01-2009, 03:07 AM   #3
BillyMack
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Definitely not too long. Most BBQ is "over-cooked" in that sense that you are surpassing all the standard temps (rare, medium, well) and applying heat until the connective tissues (collagen, gelatin, etc.) begin to melt. This is when you get "fork-tender" or "falls off the bone".

Too much dry heat will eventually render the ribs dry and toothy, but this takes a while. It's not a bad idea to braise the ribs first ie. in a lidded pan with some moisture or braising liquid (wine, beer, stock, etc.) then "finish" them on a hot grill or in the broiler.

If no liquid is involved consider a dry rub (paprika, garlic, cayenne, etc.) applied liberally and be sure to accommodate for drippings.

For an 8 hour roast you might also consider putting them in @325 for about 20 min to get the heat going then crank it down to 210-220 if your oven goes that low.

A lot of the pit pros smoke their ribs overnight or 12 hours+ at low temps so 8 hours @ 250 is definitely not too much. Good Luck!

 
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Old 06-01-2009, 03:33 AM   #4
Ceedubya
 
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Quote:
Originally Posted by beerjunky828 View Post
Oven Roasted Ribs

BLASPHEMY!!!!!

ant self respecting BBQ afficianado will tell you Roasting ribs in the oven is not allowable, might as well parboil them suckers.

That being said, I have done it plenty of times myself

seriously, I do them just like on the BBQ, low and slow, 225-250. 6-7 hours for spares, 4-5 for baby backs. Mustard slather and rub, and then baste when 1/2 done and every 1/2 to 1 hour after that. Put them on a baking rack above a pan to catch the juices. Don't let them sit in thier own juice. or put them on the oven rack and a pan on the bottom rack.

Just rememver "fall off the bone" = burnt. Use the bend test to check for doneness.

Just my .02
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Old 06-01-2009, 04:27 AM   #5
beerjunky828
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yeah I plan to roast them in a makeshift dutch oven. and then lather them up in bbq sauce and throw them on the grill until charred. All while downing some homebrew of course! I will post some pics!!!

In due time my friends,

brewjunky

 
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Old 06-01-2009, 04:33 AM   #6
beerjunky828
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Quote:
Originally Posted by Ceedubya View Post
Just rememver "fall off the bone" = burnt. Use the bend test to check for doneness.

Just my .02
I disagree because "fall off the bone" is perfect. If you like burnt ribs I suppose. Just my .02

 
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Old 06-01-2009, 04:39 AM   #7
Clayton
 
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i bake mine all the time,i mix up a good bine and let them soke over night
then around 8 am shake on a dry rub and pop them in the oven coverd at 200 till 3ish and then in the smoke till 6pm they turn out great and you dont ahve to baby sitt a smoker all day, do teh same thing with briskets but thay go in the oven around 2 am and skip the brine just dryrub the night before and let them sit till bake time.
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Old 06-01-2009, 04:47 AM   #8
Soperbrew
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Quote:
Originally Posted by beerjunky828 View Post
I disagree because "fall off the bone" is perfect. If you like burnt ribs I suppose. Just my .02
From someone who BBQs & smokes all the time. "Fall off the bone" is overdone!

The ideal target is just before that stage.

 
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Old 06-01-2009, 04:48 AM   #9
Ceedubya
 
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Quote:
Originally Posted by Clayton View Post
i bake mine all the time,i mix up a good bine and let them soke over night
then around 8 am shake on a dry rub and pop them in the oven coverd at 200 till 3ish and then in the smoke till 6pm they turn out great and you dont ahve to baby sitt a smoker all day, do teh same thing with briskets but thay go in the oven around 2 am and skip the brine just dryrub the night before and let them sit till bake time.
Why smoke them after??? meat only takes on smoke at the beginning of the smoking process, then its just cooking. I can see grilling them to get a nice bark, buy smoke??

I guess I am as passionate about "real" BBQ as I am about "real" Beer.

Heres another favorit haunt of mine:

The Smoke Ring- All you need to know about barbecue

click on the forum link....
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Old 06-01-2009, 04:49 AM   #10
Ceedubya
 
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Quote:
Originally Posted by Soperbrew View Post
From someone who BBQs & smokes all the time. "Fall off the bone" is overdone!

The ideal target is just before that stage.
Yep..... a rib should have a little pull.
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