The Texas BBQ Forum

hey guys i have a little dilemma I am in a rehab center after my 15 mo stay in baylor

one oof my techs wants some ribs BUT no smoker anyone know of a good oven recipe??

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When I grow up I wanna be EITHER

Jethro Gibbs thats TW0 B's Second is for
OR
Redneck Cooker "watch out Trigg"
So If any teams want a reasonable website let me know

here ya go

Who Loves Ya Baby-Back?

Recipe courtesy Alton Brown
Show: Good Eats


Ingredients
2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Directions
Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

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Never met a cow I didn't like with a little salt and pepper.

My Blog: Http://acountryboyeats.blogspot.com
CharGriller Outlaw/SFB
Webber 22"
Memorial UDS:"Big Jim"

If you can get access to a Weber kettle, it's easy to do an indirect rib cook, and they turn out amazing.

Bank UNLIT coals to one side, bury a couple half fist sized chunks of favorite smoking wood in the unlit, toss 8-10 fully lit briqs on top of the unlit. Keep exhaust fully open and close down intake to just a sliver, wait for TBS (thin blue smoke or even invisible smoke), then toss on ribs.

I prefer to cook ribs hot and fast, so I'd like the fire to stabilize at around 325 before putting meat in. At that temp, they'll be done (naked) in about 3.75 hours depending on how meaty they are. Then get ready for a juicy flavor explosion!

As far as prep, I like low sodium, low sugar rubs, and like to use turbinado sugar instead of white or brown in my rubs, since it doesn't burn as easy with my higher cooking temps.

No peeking, spritzing, mopping, or anything else that will change the low pressure cooking environment. Never had a dry rib doing it this way. I won't even open up the kettle till the 3.5 hour mark. If you're looking (or mopping spritzing whatever) you're not cooking.

It's easy, but so many folks make it so difficult.

*edited for spelling, silly laptop keyboard*

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Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)

That tech needs to get priorities straight and get a pit - or sumthin'! That's quite an extended stay at Baylor. Hope you get on the mend soon!

tex

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20" x 40" Party Gator Pit
Char-Griller Wrangler - My camping grill

I like pigs because they are made out of bacon.

The tech should go to the Academy Sports and Outdoors and get a $60.00 Jumbo Old Smokey. The Old Smokey cooking grate is farther away from the coals/wood chunks relative to the Weber
Easy to bank a fire in the Old Smokey, and you can make a real easy lean to smokenator with a heavy duty cookie sheet by angling the cookie sheet over the coals/wood chunks so the ribs get nothing but indirect. If you want to get fancy, you can put a heavy duty bread pan under the ribs filled with water.




Academy Sports + Outdoors‎
8050 Forest Lane
Dallas, TX 75243
(214) 355-3200

All the best, get well soon

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LSBS
22.5"WSM
18.5"WSM
Jumbo Old Smokey Charcoal Grill
BBQ Galore 3 burner

+1 on the AB Good Eats recipe! Good Eats for sure!!!!

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Ace of Steaks ---- Steak cookoff team
Smoke Kings ----- BBQ cookoff team ------- www.smokekings.net

" The maximum effective range of an excuse is zero meters! "

Ditto on the mending. Hope you escape the doc's soon and are back home and cooking.

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Life is too short to drink bad beer.
"This steak still has marks from where the jockey was hitting it..." - The Late, Great Al Cervick