Rib Advice

[RANOVRU]

I have a rack of ribs Ill be fixing for the miss and I tomorrow and am wanting to get some tips. I wont have time for the smoker so Im planning on throwing them on the charcoal grill for 30-45 min and then in the oven on low heat for 2-3 hours. Im familiar with doing them on a smoker but havent tried this method before. Im also thinking about throwing them in some brine tonight, which is something else Ive never done before.


So, what Im looking for here is advice on a brine mix as well as what temp for the oven.


TIA, Jon

[Hunter711]

You could substitute agave nectar (All About Agave - What is Agave Nectar?) with apple juice or OJ

Brined and Oven Baked Country Style Ribs

EDIT: I use this app and search recipes all the time. Goood home cookin' stuff:http://www.bigoven.com/

[RANOVRU]

Winged my first brine, maybe too much- 1/4 cup of salt, 2 tbsp onion salt, 2 tbsp chili powder, 2 tbsp course ground pepper, 1 tbsp cumin and 1 cup of apple cider vinegar. Probably 2-3 cup of water.

Will post updates tomorrow.

[bob1961]

full rack of ribs goes in the smoker for 3-2-1 hours

st louie style for 2.5-2-1 hours

baby backs for 2-2-1

your really not that far off those times, use the smoker for the first set of hours to hit them with smoke flavor....then once foiled you can use the oven for your time period your working with, or use the smoker and start a bit earlier ....

[RANOVRU]

Originally Posted by bob1961

full rack of ribs goes in the smoker for 3-2-1 hours

st louie style for 2.5-2-1 hours

baby backs for 2-2-1

your really not that far off those times, use the smoker for the first set of hours to hit them with smoke flavor....then once foiled you can use the oven for your time period your working with, or use the smoker and start a bit earlier ....

Theyre getting plenty of smoke on the charcoal grill right now. Geting ready to come off after about 30min on the grill. Im thinking oven at 225 or 250 for 2-3 hours?

Like I said Ive done them on the smoker before but never the grill/oven method. Didnt have time to mess with the smoker today.

[WHITE-TRASH]

You're doing it backwards of how my wife does them. She soaks them in a mixture of apple juice, various spices and some bbq sauce and honey whiskey over night. Then they go in the oven for a few hours and onto the grill for a couple hours to seer in the flavor.

[RANOVRU]

Originally Posted by WHITE-TRASH

You're doing it backwards of how my wife does them. She soaks them in a mixture of apple juice, various spices and some bbq sauce and honey whiskey over night. Then they go in the oven for a few hours and onto the grill for a couple hours to seer in the flavor.

Yeah Ive heard of that way too but figured theyd be falling apart by then too much to put on the grill. I have heard of it the way Im doing it too. We'll see, maybe theyll turn out like crap.


One more hour and then a spritz with apple cider then back in for another 1.5hrs. Got it at 225 right now.

[jhtoy]

I give them a rub down with Montreal steak seasoning and then wrap them in foil. Chuck em in the oven at 200 deg for 5 or 6 hours and then finish them on the grill for 10 minutes with your favorite bbq sauce.

[RANOVRU]

Best ribs Ive ever had. Did them for 45min on the grill, 1.5hrs uncovered in the oven at 225, 2hrs covered in oven at 250 and 30min basted uncovered in oven at 225.


Im in firm agreement with brining the night before. I think thats what did the trick and Ill be doing with all future pork, smoker or no.

[RANOVRU]

The only thing Ill change in the future is the salt content. Pretty much every article I read that brined didnt use a rub with any salt. My rub did and thus just a tad salty. Brine = no salt rub.