Len Dennis
TVWBB Diamond Member
So, I had a need for some BB's but couldn't lift the WSM out of the garage to take out to the back deck (stomach surgery so couldn't lift more than 10lb). But I needed my ribs.
So I did them in my electric oven.
Although I have a probe, I didn't think I needed it as I'm such an experienced BBQ'er
Here's what I did:
I had two nice and meaty BB racks (8 lb total). Put the usual mustard glaze on and used my favourite rub (do this exactly the same way you do it for the WSM). I did NOT put mustard or rub on the "bone" side (concave), only on the meat itself. I find that the meat tastes exactly the same by only putting the mustard/rub on the meat side.
Rolled them in a loose jelly roll
and used some skewers to hold the shape (same as cooking them on the WSM).
Put both (on their side) inside a roasting pan. Don't use the lid.
Put them in a 240oF oven and let them cook for 4 1/2hr.
Check them at the 4 1/2 hour mark as usual (the "pull apart" method to check for done'ness).
If they are ready, I'd take them out of the oven (still in the roasting pan) and put the lid on the roasting pan--ribs still inside--to keep 'em warm and put the whole shebang in the microwave (just to keep it warm. DO NOT TURN THE MICROWAVE ON!!). Leave 'em for another hour or two if you like. They'll still be nice and warm.
I have enough room in my microwave to wrap the roasting pan with a flannel blanket and stick all of it (blanket and roasting pan) in the microwave--helps to retain the heat even more. DON'T TURN THE MICROWAVE ON in case you forgot.
They turn out exactly like they're done on the WSM (sans smoke). Nice and brown outside, pink inside and oh so tender.
Always knew I could do it this way, just never got around to needing to do it this way.
You can also use this method to finish off a cook on the WSM if you run out of charcoal mid-burn or the weather turns really nasty. You've already got the smoke adsorbed on the meat, you just need the continuing temps to finish the cook.
Sometimes we forget the obvious.
So I did them in my electric oven.
Although I have a probe, I didn't think I needed it as I'm such an experienced BBQ'er
Here's what I did:
I had two nice and meaty BB racks (8 lb total). Put the usual mustard glaze on and used my favourite rub (do this exactly the same way you do it for the WSM). I did NOT put mustard or rub on the "bone" side (concave), only on the meat itself. I find that the meat tastes exactly the same by only putting the mustard/rub on the meat side.
Rolled them in a loose jelly roll
and used some skewers to hold the shape (same as cooking them on the WSM).
Put both (on their side) inside a roasting pan. Don't use the lid.
Put them in a 240oF oven and let them cook for 4 1/2hr.
Check them at the 4 1/2 hour mark as usual (the "pull apart" method to check for done'ness).
If they are ready, I'd take them out of the oven (still in the roasting pan) and put the lid on the roasting pan--ribs still inside--to keep 'em warm and put the whole shebang in the microwave (just to keep it warm. DO NOT TURN THE MICROWAVE ON!!). Leave 'em for another hour or two if you like. They'll still be nice and warm.
I have enough room in my microwave to wrap the roasting pan with a flannel blanket and stick all of it (blanket and roasting pan) in the microwave--helps to retain the heat even more. DON'T TURN THE MICROWAVE ON in case you forgot.
They turn out exactly like they're done on the WSM (sans smoke). Nice and brown outside, pink inside and oh so tender.
Always knew I could do it this way, just never got around to needing to do it this way.
You can also use this method to finish off a cook on the WSM if you run out of charcoal mid-burn or the weather turns really nasty. You've already got the smoke adsorbed on the meat, you just need the continuing temps to finish the cook.
Sometimes we forget the obvious.
Last edited:
to help.
.
