Grilled Ribs

[GWguy]

Well, kinda. I had a rack of baby backs ready to grill outside, but this wind is too much. I do them slow over a low heat, and the flame keeps getting blown out. Opted to do these inside in the oven. I've never done them inside before, so this is a first. Also a brand new oven, never been turned on before, so another first.

I broiled the rack first. Good news is that the broiler is really nice. Hot, fast, even. Then put some BBQ sauce on them and wrapped them in foil, then back into the oven at 250* for the rest of the afternoon.

No idea how these will turn out.

 

[Blister]

I've been talking to a friend with a pellet smoker/grill that he has & loves. Just started researching, but I might be giving it a try, and retiring my charcoal smoker. I could still use it as a grill. but keeping the temp. consistent all day for ribs, whole chicken, or turkey breast just ties me down for too long.

 

[GWguy]

I've been talking to a friend with a pellet smoker/grill that he has & loves. Just started researching, but I might be giving it a try, and retiring my charcoal smoker. I could still use it as a grill. but keeping the temp. consistent all day for ribs, whole chicken, or turkey breast just ties me down for too long.

Might be my neighbor. He has a pellet smoker and loves it. I can always tell when he lights it up... the pellets have a distinct smell of burning newspaper.

I prefer charcoal, but gas is far easier for a long duration. Like you said, have to pay charcoal a lot of attention.

Ribs in the oven seem to be doing well. Smells good anyway. Another 45 minutes, methinks.

 

[GWguy]

Ok, not bad at all, but not the same as outside BBQ.

Couple of changes if I ever do it inside again:
Less salt. It doesn't burn or drip off like outside. Stays with the meat, concentrates.
Less time. I like it tender, but these were just shy of pulled pork. Needs to be a lot firmer.

 

[Midnightrider]

Ok, not bad at all, but not the same as outside BBQ.

Couple of changes if I ever do it inside again:
Less salt. It doesn't burn or drip off like outside. Stays with the meat, concentrates.
Less time. I like it tender, but these were just shy of pulled pork. Needs to be a lot firmer.

the best oven recipe I have ever tried is Alton Brown's. Delish and makes its own sauce, sticky and satisfying, but not anything like bottled

 

[luvmygdaughters]

We always do ours on the gas grill, marinate them in pineapple juice, teriyaki sauce and brown sugar for a couple of hours, put on a rub, wrap them tight in heavy duty foil and then on a low temp for about 2.5 hours. Always come out falling off the bone and juicy. Damn, now I want some ribs!!