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Home Brew Forums > Food and Beverage > Cooking & Pairing > Oven Roasted Ribs
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Old 06-01-2009, 04:52 AM   #11
Clayton
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have you done it?
i can asure you in a proper smoker
the meat takes smoke just fine
"really" i promise


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Old 06-01-2009, 12:52 PM   #12
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FYI. There is a sub-group called Grilling & Chilling here.

HomeBrewTalk Groups - Grilling and Chilling


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Old 06-01-2009, 01:53 PM   #13
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There's just times when you have to use an oven if you want ribs (and can't afford a ceramic cooker, ie. Big Green Egg). Alton Brown's oven rib recipe is pretty good. Even on a smoker, 8 hours for ribs is too long.
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Old 06-01-2009, 05:28 PM   #14
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I rub my ribs, then wrap in foil, onto a cooling rack inside a sheet pan and 325* for three hours. Fall off the bone good! Or I did 275 for 8 hours, but it was overkill. Same thing for more than twice the time.
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Old 06-01-2009, 06:55 PM   #15
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you could probably adapt the 3-2-1 method a lot guys use in the smoker.

3 hours on the rack, 2 hours in foil with some apple juice or other liquid (I used to rub them with butter and brown sugar) and one more hour back out of the foil to set up the rub and glaze the last 20 minutes or so.

These time are approximates, and for use in the 225 range. You still need to check the ribs to determine where they are at in the process. For example, you may find that certain racks will be too done if you leave them in the foil for that long.
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Old 06-01-2009, 07:15 PM   #16
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Nice to see there are some serious q'rs here.

+1 on the fallacy of "falling off the bone"
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Old 06-02-2009, 02:02 AM   #17
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it can totally be done in the oven, this is the method i tend to follow.

Competition Bbq Ribs Recipe

i have made some changes to recipe, mostly spice/heat wise.

but i do have to agree with the smoker is definitely the way to go for everything, even eggs!
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Old 06-03-2009, 04:57 PM   #18
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I agree with falling off the bone being overdone.

One way to get them uber-tender but still have enough texture to stay on the bone is to do the pre-cooking...then refrigerate the ribs...then finish on the grill. The collagen breaks down to gelatin during the slow-cooking and can be a bit mushy. But if you refrigerate them...the gelatin 'sets' and it takes MORE heat to get it all mushy again, than it took to get them mushy to begin with. So they're still 'fork tender' but retain the ability to stick to the bone.
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Old 02-17-2012, 01:42 PM   #19
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If I am to put them in the oven should i do like 1/4 cup of water in the bottom of the pan then put the foil wrapped ribs on the pan for moisture?
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Old 02-23-2012, 06:09 AM   #20
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Not that anyone cares about my opinion, but I agree that 8 hours in the oven is too long. I do a few racks at a time on my smoker with a dry rub only (except to periodically spritz with apple juice) and they are done after 5 or 6 hours. No mop, no sauce, no aluminum foil - just spicy, smokey, juicy, pork goodness. While good ribs can be cooked in an oven, in my opinion there is no need to cook them for hours (in an oven or on a pit) if you are going to drown the flavor with some sweet sauce. And before everyone starts yelling, I know lots of people like ribs with sauce.


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