How do you make your ribs?

[fxpose]

For my very first cook in my newly constructed brick pizza oven (well, it's still under construction.... all exterior finish work now) I decided to do ribs as the oven temp seem just right from the previous night's firing of the oven curing process.
I just used some dry rub and threw the big 6.5 lb. slab into the oven, uncovered, and left it in there for 3 hours. Them ribs were real good.

I use an oven to make my ribs, because for the longest time I didn't have a grill. I slow cook mine at 160 degrees ( That is the lowest that my oven will go.) for 5hrs. I usually prepare them in a dry rub, or caramelized. They come out pretty good, so I'd like to think.

I make my own sauce and rub, but when I was living in NC I bought a rub from the grocery store. I can't get the rub up here in MI, but I have duplicated it to my best ability.

[OLS]

Originally Posted by Slow4v

I use an oven to make my ribs, because for the longest time I didn't have a grill. I slow cook mine at 160 degrees ( That is the lowest that my oven will go.) for 5hrs. I usually prepare them in a dry rub, or caramelized. They come out pretty good, so I'd like to think.

I make my own sauce and rub, but when I was living in NC I bought a rub from the grocery store. I can't get the rub up here in MI, but I have duplicated it to my best ability.

I used to do that myself, I thought that in terms of tenderness and tastiness HOT, they were excellent.
The only thing you lose is the smoke ring, which I have found to be essential in being able to put your
ribs in the fridge for another day. Hell, you could probably leave em on the counter for a few days and
still hit em with that SMOKE. Oven cooked ribs get a rancid taste in the fat in almost no time.
Either that or it comes out of the bones. Anyone know the flavor I am talking about? Old pork syndrome.
But for eating hot and fresh, I actually prefer that oven cooked flavor. Smoke sometimes messes up me innards.

[T.G]

Yeah, I know that flavor you are talking about. Rancid is a good description.

The preserving effect of smoke is a wonderful thing. Plus, it tastes yummy...

[Volusianator]

tagged for future reference.

[fxpose]

Speaking of rubs, I'm going to try some Magic Dust this weekend.
http://bbq.about.com/od/rubrecipes/r/bl50617d.htm

[T.G]

Originally Posted by fxpose

Speaking of rubs, I'm going to try some Magic Dust this weekend.
http://bbq.about.com/od/rubrecipes/r/bl50617d.htm

Very classic ingredients in there, sounds like it should be real good for a simple rub & seasoning.

[sevans105]

Did some unique ribs this week. Damp rub with brown sugar balsamic vinegar Rosemary garlic salt pepper and cayenne. Baked at 425 for an hour and a half then made a glaze with pan drippings 1/2 cup brown sugar and 1/2 cup balsamic vinegar. Brush over ribs then grill for 5 min a side. Awesomeness.

[T.G]

Forgot all about this thread...

Reposting from a few weeks ago in another thread.

Lamb spare ribs, aka Lamb Breast, aka Denver ribs....


Pulled a rack of Denver Ribs out of the freezer and...

The garlic paste/slather is a mixture of fresh garlic (like 8-9 cloves), fresh rosemary, fresh Thai basil, three fresh cayenne peppers, thyme, oregano, black pepper, kosher salt, paprika, OO and some wet tamarind paste.







(continues below)

[T.G]

continued...

(the sausage was lunch - moved it directly over the coals to cook after I shot the photo)

Cooked with oak and some grape vines






yeah, I didn't bother with a plate, just ripped at it from the tray - almost forgot to take a picture.