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Started By
Message
Let's talk ribs
Posted on 4/8/13 at 8:46 pm
Posted on 4/8/13 at 8:46 pm
And by "let's talk" I mean what can you tell me? The kicker is I live in an apartment for the next few months and don't have access to a smoker or even a grill where I can rig something up to do it right and satisfy my craving. Anyone have experience cooking them with an oven? Should I just suck it up and eat out?
I'll listen
I'll listen
7
Posted on 4/8/13 at 8:48 pm to Matisyeezy
Suck it up and eat out.
Posted on 4/8/13 at 8:51 pm to OTIS2
About what I figured. 
Posted on 4/8/13 at 8:53 pm to Matisyeezy
If you really love ribs done right, I don't think you'll like baked.
Posted on 4/8/13 at 8:57 pm to Matisyeezy
If there's any way you could sear them on a grill...or maybe stove top somehow is a last resort...you can still make some tasty ribs from the oven. Very generous rub, some apple cider in the pan, tent the ribs, go about 2.5 hours and put sauce on for the last hour.
Posted on 4/8/13 at 8:58 pm to Matisyeezy
My mom makes them in the oven and they are pretty tasty. I don't know her recipe, but she uses Liquid Smoke.
It may be blasphemy, but they aren't bad in a crock pot either.
It may be blasphemy, but they aren't bad in a crock pot either.
Posted on 4/8/13 at 9:04 pm to Matisyeezy
I found good results with a slow cooker/crock pot and an oven to finish.
Prepare your ribs exactly as you normally would...pull off the membrane, cut the ribs portions to fit your crock pot and season with your favorite dry rub. Spray your crock pot with a touch of oil just so they don't stick to the sides, and that's it...no liquid needed, drop in the ribs and go low for about 7-8 hours.
You can either eat them that way or better yet whack them into the oven to get a little crust on them, or to add any sauce you choose, Sweet Baby Ray's is my bottled fav.
Of course, there's nothing better than a good smoke or BBQ, but there's little work and great reward using a crock pot.
Prepare your ribs exactly as you normally would...pull off the membrane, cut the ribs portions to fit your crock pot and season with your favorite dry rub. Spray your crock pot with a touch of oil just so they don't stick to the sides, and that's it...no liquid needed, drop in the ribs and go low for about 7-8 hours.
You can either eat them that way or better yet whack them into the oven to get a little crust on them, or to add any sauce you choose, Sweet Baby Ray's is my bottled fav.
Of course, there's nothing better than a good smoke or BBQ, but there's little work and great reward using a crock pot.
Posted on 4/8/13 at 9:05 pm to Matisyeezy
You can do them in the oven. Not as good, but you will still be OK.
Use dry rub. put in aluminum foil with dry rub and a little liquid smoke, a splash of apple juice or beer, wrapped in aluminum foil and cooked for 30 minutes at 325. Remove or open foil, add BBQ sauce - use kraft hickory or kraft mesquite and finish open at 225 for a couple of hours, until they get the level of tender that you like.
They won't be smoker smokey, but they will be good or at least acceptable until you get back to having a grill.
Use dry rub. put in aluminum foil with dry rub and a little liquid smoke, a splash of apple juice or beer, wrapped in aluminum foil and cooked for 30 minutes at 325. Remove or open foil, add BBQ sauce - use kraft hickory or kraft mesquite and finish open at 225 for a couple of hours, until they get the level of tender that you like.
They won't be smoker smokey, but they will be good or at least acceptable until you get back to having a grill.
Posted on 4/8/13 at 9:12 pm to MeridianDog
Thanks for the input. I know what I'd be getting isn't ideal, but it's worth a shot and can hold me over until July. And if I hate it I'll just go out anyway
Posted on 4/8/13 at 9:14 pm to MeridianDog
quote:
Use dry rub. put in aluminum foil with dry rub and a little liquid smoke, a splash of apple juice or beer, wrapped in aluminum foil and cooked for 30 minutes at 325. Remove or open foil, add BBQ sauce - use kraft hickory or kraft mesquite and finish open at 225 for a couple of hours, until they get the level of tender that you like.
This is pretty close to what I do when I do them in an oven
Posted on 4/8/13 at 9:15 pm to MeridianDog
quote:
Use dry rub. put in aluminum foil with dry rub and a little liquid smoke, a splash of apple juice or beer, wrapped in aluminum foil and cooked for 30 minutes at 325. Remove or open foil, add BBQ sauce - use kraft hickory or kraft mesquite and finish open at 225 for a couple of hours, until they get the level of tender that you like.
Pretty much exactly what I did when I was in an apartment. Still pretty tasty.
Posted on 4/8/13 at 9:18 pm to Matisyeezy
If you don't have an option do it. I have over the years as well as a brisket. To be honest I can do a better brisket in my oven than my green egg.
Posted on 4/8/13 at 9:28 pm to Martini
Winn Dixe deli ribs 
Posted on 4/8/13 at 9:33 pm to fatboydave
Not sure about Winn Dixie but I'd be willing to bet the new Alexander's Market ribs won Memphis in May. And probably June too.
Posted on 4/8/13 at 9:53 pm to Martini
Our recipe is as follows.
(babybacks)
1 rack w/ membrane removed
Garlic powder
Slap ya mommas
Kc masterpiece sauce
Or vinegar based sauce
1. Set oven to 225
2. Coat ribs generously with seasonings (add others if you feel frisky. Be careful adding sugars though. )
3. Put ribs in broiling pan w/ a little bit of some liquid. Apple juice, chicken broth, beer etc.
4. Cover well with tin foil. (the goal is to let them steam for a little while. )
5. Bake for 3 hours covered.
6. Remove from oven and remove foil.
7. Broil on low until you get the color you want.
8. Remove, add sauce, let rest for 5-10 minutes.
9. Eat.
The length of time you spend on step 3 will determine how tender your rjbs will be. You can leave them in the oven for hhhhhoooouuurs and the bones will just slide out. That is the way I like them.
That is how my wife cooks them when im not around to use the grill. I eat the shite out of them. From the grill/smoker i give babybacks a 9/10. This oven technique yields 8/10. Not quite as good but still delicious and i would not hesitate to serve them to guests.
(babybacks)
1 rack w/ membrane removed
Garlic powder
Slap ya mommas
Kc masterpiece sauce
Or vinegar based sauce
1. Set oven to 225
2. Coat ribs generously with seasonings (add others if you feel frisky. Be careful adding sugars though. )
3. Put ribs in broiling pan w/ a little bit of some liquid. Apple juice, chicken broth, beer etc.
4. Cover well with tin foil. (the goal is to let them steam for a little while. )
5. Bake for 3 hours covered.
6. Remove from oven and remove foil.
7. Broil on low until you get the color you want.
8. Remove, add sauce, let rest for 5-10 minutes.
9. Eat.
The length of time you spend on step 3 will determine how tender your rjbs will be. You can leave them in the oven for hhhhhoooouuurs and the bones will just slide out. That is the way I like them.
That is how my wife cooks them when im not around to use the grill. I eat the shite out of them. From the grill/smoker i give babybacks a 9/10. This oven technique yields 8/10. Not quite as good but still delicious and i would not hesitate to serve them to guests.
Posted on 4/8/13 at 11:52 pm to Matisyeezy
Heat is heat whether it is in an oven or a smoker. The difference is the smoke from burning charcoals or wood in the smoker. You can't really replicate it in the oven. Otherwise you should be able to obtain identical results with respect to how much you allow the connective tissues to breakdown during the cooking process. You just have to find a method of seasoning your ribs that satisfies, preferrably one that cooks without too much mess to your oven or risk of fire.
Posted on 4/9/13 at 1:09 am to Poodlebrain
YES!
somebody gets it, heat source is heat source.
somebody gets it, heat source is heat source.
Posted on 4/9/13 at 1:27 am to Matisyeezy
You can buy a stovetop smoker. I have one. Used to use it all the time to get smoke flavor on meats, fish and vegetables. I used it fine in an apt.
Smoke the ribs a bit and finish in the oven.
If you're in Baton. Rouge, Bergeron's has partially cooked smoked ribs. Finish at home in the oven. .
Smoke the ribs a bit and finish in the oven.
If you're in Baton. Rouge, Bergeron's has partially cooked smoked ribs. Finish at home in the oven. .
Posted on 4/9/13 at 7:20 am to carnuba
quote:. Now that this is settled I can pursue my dream of serving the perfect steamed turkey for Thanksgiving this year.
YES! somebody gets it, heat source is heat source.
This post was edited on 4/9/13 at 7:32 am
Posted on 4/9/13 at 7:30 am to OTIS2
quote:
Now That this is settled I can pursue my dream of serving the perfect steamed turkey for Thanksgiving this year.
I do a great boiled hamburger.
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