JulesMaximus
No Lifer
- Jul 3, 2003
- 74,528
- 908
- 126
They won't be tender enough. The rub will help break down the fibers in the meat to make it tender. You really need to refrigerate them for at least 3-4 hours...preferably overnight.
They won't be tender enough. The rub will help break down the fibers in the meat to make it tender. You really need to refrigerate them for at least 3-4 hours...preferably overnight.
What? It takes my oven only a few minutes to get to 250 from dead cold, much less if it's already heated up.
I'm all for leaving the door shut, but it doesn't take long for it to heat back up.
slag
Lifer
- Dec 14, 2000
- 10,473
- 81
- 101
4-6 hours for some ribs even at 200 degrees is too long. Ideally, 250 degrees, about 2-2.5 hours would be perfect since the ribs are not that thick.
I made some pork ribs this weekend and had them in for 6 hours and even with a water dish underneath, they came out pretty dry.. edible, but dry, and definitely done well
I made some pork ribs this weekend and had them in for 6 hours and even with a water dish underneath, they came out pretty dry.. edible, but dry, and definitely done well
yeah, you're right. I was just remembering when I was testing with roasting at 375 and being surprised at how much it loses and the time it takes to recover. Still have an oven thermometer in there just to see. Now I can roast a 6 pound chicken in under 2 hours.
It takes your oven a few minutes to get the AIR to 250. When you open the door, the hot air comes out and then you're stuck with a warm hunk of metal.
I can do the rub the night before that's not an issue. I just wasn't sure if leaving it over night was be too long.
Correct, and it heats right back up to 250. The air is what's cooking the meat, not the warm metal, but the warmed-up metal is what helps the oven rebound quickly.
Speed-bakes, or Convection ovens rock, also.
If you start cooking right when the oven goes to 250 from cold, the metal is NOT going to be at 250.
Cook them long, slow and over low heat. Charcol pnws gas pretty much any day making awesome ribs...
Correct, but this is irrelevant to the topic...the warm air is what cooks the meat, not the warm metal.
Regardless, the original assertion by whomever was that if you open the oven while cooking, which implies that everything is heated up, it takes a long time to recover, which isn't really true.
eplebnista
Lifer
- Dec 3, 2001
- 24,123
- 36
- 91
My point is, the air won't stay at 250. That's all. The temperature drop will be moderated if the oven is heated for a comparatively longer period before cooking.
I smoked probably 8-10 racks of baby backs this summer and I never cooked them for less than 3-3 1/2 hours. Last batch was over 4. My temperature was never over 225 and I gave them about 2+ hours of hickory smoke. Not one rack came out dry...
Good advice.
My smoked ribs and brisket always came out dry as hell until I found the magic ticket. You smoke them in tinfoil until the very end, then open them up to the smoke and heat. Much juicier and tender.
- Oct 28, 1999
- 62,480
- 8,340
- 126
The rub doesn't break the fibers down. Heat does. At around 160 degrees(internal temp) the fat and connective tissue in the meat starts to render down making them able to be pulled apart with little force.
Most hard core rib smokers will put a rub on them no longer than 2 hours before setting them on the cooker. Let them cook for 3 hours @ 225 or so, turn, and then up the temp to 250-275 for an additional hour to two hours.
The meat will be falling off the bone at that point.
well I put the rub on last night (won't have time to do it before I cook tonight) and combined the vinegar, garlic, and honey.
When I get home I'll probably have like 2.5 - 3 hours to cook the ribs. planning 2 hours in the oven @ 250 then finish off on the bbq. In the future I'll make sure it's a whole day event. longer time in the oven at lower temps!
- Oct 28, 1999
- 62,480
- 8,340
- 126
The thing with doing stuff like pork roasts and ribs is that every slab and butt cooks different. You can have two 6 pound butts on a cooker and one can finish up a whole hour before the other other. Meat is done when it's done.
The cook time is nothing more than a guide.
The cook time is nothing more than a guide.
looks pretty good. good job!
You're right about it taking effort though. But it is SO worth it. All it takes is some practice to get it just perfect. Here's a few more tips:
1) keep a log of cook times and temperatures, it will help you a ton
2) don't use time for a measure of doneness but instead the "feel" of the ribs. You'll get this down quickly after a few times
3) make a bunch of rub, store in airtight container
4) You can get an actual smoker for the oven
5) Buy a real smoker and experiment with different woods. I like peach or apple for ribs.
You're on your way.
-edit- if the flavor was right but the texture wasn't then stick to that and just cook them longer, lower and slower..
You're right about it taking effort though. But it is SO worth it. All it takes is some practice to get it just perfect. Here's a few more tips:
1) keep a log of cook times and temperatures, it will help you a ton
2) don't use time for a measure of doneness but instead the "feel" of the ribs. You'll get this down quickly after a few times
3) make a bunch of rub, store in airtight container
4) You can get an actual smoker for the oven
5) Buy a real smoker and experiment with different woods. I like peach or apple for ribs.
You're on your way.
-edit- if the flavor was right but the texture wasn't then stick to that and just cook them longer, lower and slower..
Thanks spidey!
Oh another thing is that all the liquid that I had left over after the oven stage. It use it to keep the ribs moist on the grill. But is there a way to turn that into a thicker glaze? it had a lot of rib juice and other good stuff. I just dumped it because it was very thin.
Oh another thing is that all the liquid that I had left over after the oven stage. It use it to keep the ribs moist on the grill. But is there a way to turn that into a thicker glaze? it had a lot of rib juice and other good stuff. I just dumped it because it was very thin.
CaptnKirk
Lifer
- Jul 25, 2002
- 10,053
- 0
- 71
I learned to cook ribs by indirect hear in a Weber Kettle.
You build a bed of coals on the far back side of the kettle, and let them burn down to no visible flames before putting in the ribs.
Place the ribs in the front side of the kettle so that any drips do not fall on the embers, & there will be no flare-ups.
You have everything all rubbed and primed before putting them down to cook.
Then you go for 45 minutes, turn them and go another 45 minutes.
Next you do a light brush coat of sauce, and go 30 more minutes, turn them over and brush coat the sauce again
and let thme cook for the final 30 minutes.
IF you want to add smoke chips like Oak or Mesquite, you do that in the last 2 cycles when you have put on the brush coat.
Cooking time is a total of 2 1/2 hrs - heat is indirect and somewhat irregular.
Weber Kettles are only about $ 70
You build a bed of coals on the far back side of the kettle, and let them burn down to no visible flames before putting in the ribs.
Place the ribs in the front side of the kettle so that any drips do not fall on the embers, & there will be no flare-ups.
You have everything all rubbed and primed before putting them down to cook.
Then you go for 45 minutes, turn them and go another 45 minutes.
Next you do a light brush coat of sauce, and go 30 more minutes, turn them over and brush coat the sauce again
and let thme cook for the final 30 minutes.
IF you want to add smoke chips like Oak or Mesquite, you do that in the last 2 cycles when you have put on the brush coat.
Cooking time is a total of 2 1/2 hrs - heat is indirect and somewhat irregular.
Weber Kettles are only about $ 70
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