Smoked Ribs : Oven

Hey we all hate oven ribs so let's get started on learning how to cook them!  Let's assume that it is the dead of winter and smoking ribs outdoors is impossible because it has snowed at least seventeen feet and we are blocked in.  Otherwise, you should smoke ribs outside because indoor oven ribs just don't cut it.  Even if you can partially smoke the ribs either in your smoker or on a novice gas grill, then that is better than the oven because the ribs oven version leaves virtually zero smoky taste.  What you will end up with are mediocre ribs, but with a good enough barbecue sauce you can let it pass.

First step for Ribs: Oven Version

You will need 1 or 2 racks of fresh pork ribs.  Wash ribs in cold water. Do no use soap.  I have to say these things.  Pat dry with clean paper towels.  Preheat oven to 300 degrees.  Peel the membrane off of the underside of the ribs racks.  The easiest way to do this is to get it started in one corner using a fork or a corn on the cob holder.  Once you get the membrane starting to peel, dry your hands and use a towel or paper towel to get a good grip on it and pull it the rest of the way.

Second step for Ribs: Oven Version

Sprinkle ribs with dry rub.  I have a good dry rub recipe on this site.  Most of these recipes that you can get off of the internet are pretty much the same.  Oh, I can hear the roars of all 'secret' dry rub folks -- trust me, look at the ingredients.. they are strikingly similar.  Anyway sprinkle both sides of each rack of ribs with the dry rub.  Don't use as much as you do when you cooking smoked ribs because unlike smoking them, the dry rub won't cook off as much when in the oven. 

Third step for Ribs: Oven Version

Oven cooked barbecue ribs

Refrigerate the ribs while the oven is preheating.  Use another pan or foil or a grate that goes in the inside of a pan so that the juices can release to the bottom of the pan.  Bake for 45 minutes.   Remove from oven and let cool in refrigerator on hot pads.   Keep oven on.
Re-sprinkle rib rubs.  Place each rack of ribs on a large sheet of good foil, pour barbecue sauce over and then wrap them tightly.  Return to a pan and bake them for another hour.

There it is, short and sweet.

Keys to Smoked Ribs

The Best Tools For Great Smoked Ribs

Smoked Ribs Tips

When it’s time to set up outdoors and begin to grill or smoke food for the summer, you’ll want to be prepared with the best tools around. Smoked ribs require special attention to acquire that subtle savory flavor that only masters can achieve. Without the right tools – from equipment to seasoning – you’ll never be fully satisfied with the outcome of your spare ribs, feeling that something is missing every time. Here are some things to always have on hand when deciding it’s time for smoking ribs and enjoying a backyard barbecue. 

1. Mustard – Yellow mustard is a necessary part of creating the most flavorful rack of ribs around. While this is not actually necessarily part of the seasoning or rub you use, it will help to assure the ribs absorb the flavorful spices you use. Some people will opt for a mustard-based rub, skipping the step of basting the meat with mustard first. However, this is not required. You can use any yellow mustard and don’t need fancy namebrands, since the flavor will cook off in the smoking process anyway. However, the mustard will allow the meat to open up to the seasoning you add afterward, whether a sauce based seasoning or a powdered rub. It will also help the rub to stick to the meat so that it can better infuse throughout the membranes of the meat.

2. Smoker – This is the best way to get a rack of ribs carefully smoked. A smoker will hold in the smoke from the cooking and allow it to permeate the meat as you slow roast the meat in the 200-degree temperature that is best to maintain for tender, juicy spare ribs. However, if you don’t have access to a smoker, you may be able to achieve the same results from a kettle charcoal grill. Either way, you need a basin in which to build up a smoky heat so that your ribs will come out with the woodsy, smoky flavor afforded by a smoker.

3. Wood chips – Depending on your flavor preference, you have several options for wood chips to use when smoking ribs. Mesquite is a popular choice, especially in the south or when used with southern recipes that involve a spicy rub. However, there are other popular scents that can create a unique recipe for your pork ribs as well. Hickory is another fine choice, giving a more woodsy and less spicy tang to the meat. For some, blending woods can create a fantastic recipe, and you can use a mixture of mesquite, hickory, and oak chips to give your spare ribs the perfect flavor.

4. Patience and a thermometer – Cooking your smoked ribs can require a great deal of patience. You can expect the ribs to be thoroughly cooked and tender after about four hours. However, the longer you wait, the more tender and juicy they will be, and the more flavor they will have picked up from the rub and the smoke. Also, having a thermometer is necessary to maintain the optimum temperature while your meat is smoking. You want to keep the smoker at around 200 degrees Fahrenheit for best results, as this will cook the meat slowly and allow it to absorb all the flavors with which it’s been prepared.

With these tools in hand, you can rest assured anyone who tries your smoked ribs will be hounding you for the recipe, looking for your trade secrets. If you want to continue to win them over, though, don’t share your information with just anyone! Be sure to keep it to yourself so that you can have the best pork ribs in the neighborhood for years to come!