Please help with baby back ribs

[Fire_Mgmt]

Oh, I forgot to add an important step. To check for doneness, prior to saucing, use a pair of tongs to pick up the ribs, bone side down, at one end and slide the tongs to the midpoint of the rib rack. If you see the rack bend about 75degs without breaking and meat at the top just about to crack open, they're done. Proceed to sauce at that point and follow the rest of the directions.

I typically use this test rather than the pull-back method as there are times where I don't see any pull back even though they've already passed the bend test. Once I did get pull back, the ribs were way too fall-off-the-bone tender, which is not my preference.

[expatbill]

Oven ? are you serious? an oven?...maybe you should try boiling them first.

What is wrong with an oven? I'm not buying a smoker or some other gear just to make ribs. I don't have the space for anything else. I'm trying to figure out if I can make decent ribs with an oven and a regular grill. I'm fine with the fact that they may not be the best ribs I could make if I had something else, but it is what it is. The oven controls temperature much better than my grill, and I don't even know if I could get a steady 225 in my grill.

If you don't have good advice to contribute, maybe you shouldn't contribute at all.

The last time that I checked, this was BBQTalk.ca, not Rachel Ray.com, I did give you good advice....you should boil your ribs.

[J-P]

this is a good watch:

[kazinvan]

Good video thanks. Next time, I'll try 250 for 3 hrs, 250 covered for 1.5 and finishing on the grill. Hopefully that turns out better.

[thebarbecuemaster]

i smoke my ribs in a charcoal smoker with water in the pan for at least 6 hours the rib meat falls of the bone same if i smoke for 8 hours. that's the secret to make the perfect ribs long and low temp around 225

[expatbill]

i smoke my ribs in a charcoal smoker with water in the pan for at least 6 hours the rib meat falls of the bone same if i smoke for 8 hours. that's the secret to make the perfect ribs long and low temp around 225

No comment needed...

[Rib-o-lator]

nothing wrong with an oven. it's just an inside electric smoker without the smoke, unless you burn something.
i have never done them in the oven but my wife has and they come out great.

preheat to 325 place the ribs in foil, you can add your seasoning, brown sugar, or whatever you want. add about a half a cup or so of apple juice (i use coke or dr pepper) then make a well sealed tent with the foil and cook for about an 1-1 1/2hrs and then do the toothpick test.

the toothpick should go through the meat like putting it in butter, if there is any resistance, then re-foil add more liquid if needed and cook a little longer. when they are done finish them uncovered on your grill or the oven and baste them with some sauce. i guarantee they will be the way you like them or your money back.

[expatbill]

nothing wrong with an oven. it's just an inside electric smoker without the smoke,

[J-P]

LOL! Bill stop picking on the guy. You are both correct. During unseasonable times you can use "liquid smoke".


having said that, this is a BBQ forum and we hope to get the most out of it. We want to use the BBQ as our oven and not the other way around.