I cooked ribs in the oven. And they were amazing.


 
JimK

JimK

TVWBB 1-Star Olympian
The family schedule and my high hopes got the best of me today. While at the store yesterday, I spotted some very nice looking baby backs and decided that would be tonight's dinner. Well, meat got ahold of my brain and I forgot about the wife's car that's in the shop, the errands we had to run, a cub scout event we had to attend to prep for the upcoming Pinewood Derby and just getting everyone set to go back to school tomorrow. So I couldn't be home this afternoon to babysit a rib cook. And let's just say the wife 'isn't into that sort of thing'. So after a few of our required errands, we came home and had a quick, late lunch. I then prepped the ribs and fired up the Performer with a handful of KBB and a chunk of hickory and apple. I put the ribs on and ran the Performer at about 250 for an hour. Then into a 275 degree oven and off the boys and I went to the scout event while MrsK handled some stuff at home and made sure the oven didn't burn the house down. After about 3 hours in the oven, I took them out, loosely foiled them to keep 'em warm, and baked some bread in the dutch oven. 45 minutes later, I took the bread out, and lowered the oven to 350. I brushed the ribs with some #5 sauce and put them back in for about 15 minutes to warm them back up and shine up the sauce. They sliced pretty nicely and came out 'pull off the bone' and not 'fall off'. Really good, and actually, among my best ribs ever. So the oven isn't all that evil after all. :cool:

I also tried out a new bread recipe/method. I got an enameled CI dutch oven for Christmas and am trying it out with bread. I've been using a pizza stone and have been pleased, but not blown away. Todays recipe was simply 3 cups of flour with 1.5 cups of water, along with yeast and salt. I've been using a 3-5 hour rise, but this recipe called for 12-18. I went 10. It was definitely better. I'm going to start experimenting with more DO bread recipes.





 
been there , done that. When I had my ECB , that was my usual M.O.
your stuff looks real nice ....the bread just looks amazing.
 
JimK said:
Well, meat got ahold of my brain and I forgot about...
Click to expand...

Jim, what you describe above is a common occurrence with me too. I'm glad I'm not alone ;). As for finishing the ribs in the oven, the way I look at it, good food is good food, no matter what it's cooked with. I'd gladly pull up a chair to your table and help myself to that rack. The bread looks phenomenal too.
 
Jim, your ribs look EXCELLENT!

We just installed a new gas range/oven (Samsung NX58H5650WS) that also has a low & slo option (along with my required dehydrator option).
I was sooo tempted to try last week's ribs inside this new oven.... and chances are, I will eventually.

Yeah Jim.... Looking Good! Happy New Year buddy!

 
Great looking ribs Jim and that bread looks mighty fine also. We are busy also and now we're going to have a solid two weeks of rain and snow and wind, so me and the Winter Weber (slow cooker) and the oven are going to get reacquainted for awhile.
 
Those ribs look outstanding Jim. I prefer pull off the bone rather than fall off. Bread looks so good. Great looking meal.
 
Looking good! Both the ribs and the bread!
I had a similar situation here last weekend. We picked up a couple half slabs at Sam's. I looked in my WSM and ewww! Science project from all the rain we've had recently. No time to clean it and get them done in time for dinner. So I started a snake on my kettle and let them go. 4 hours later, and I could tell that there was no way they'd be done for dinner. So I foiled them and put them indirect on the gasser on low, about 325*. I let that go for an hour and a half. Unfoiled and grilled them to firm up the outside and set the sauce. Tender, pull off the bone like you said. Passable, but by no means my best.
 
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