Oven-Smoked Ribs

Made this according to the recipe and it was easy and tasty. I think I could’ve skipped the water and wood chips which made a bit of a mess taking it out of the oven and didn’t seem to add much in the way of flavor.

Truly should be removed from this app. Following this recipe to the letter resulted in the blandest, toughest ribs I have ever had. No smoky flavor came through despite the homemade smoker. Ever the rub was lacking in salt and flavor. Would not waste the money repeating and feel drastic changes need to be made in order to avoid embarrassment bringing it to a Super Bowl party.

Followed as written but without the hickory chips. Just the rub, then a slathering of store-bought sauce under the broiler. Delicious!

Followed the directions closely, results were so-so due to both the technique as well as the rub. The rub is too peppery and the recipe makes too much. After a taste, I found myself rubbing some off after the baking but before the broil. This recipe confirmed that I prefer a Carolina style mop. The meat was tender but on the mealy side, having been mostly steamed in the wood chip water, which did not add to the flavor. The broil did not add a crispy glaze since the fat had rendered out

I didn't want to go track down chips and deal with the mess, so I put some hickory smoke, cinnamon sticks and water in a big ramekin and tented it up. yum.

I found that the wood chips added no flavor. I replaced the paprika with smoked paprika to give it a smoky flavor. Easy recipe that produces a good result.

Cooked this like the other people suggested. Put it in a slow cooker and left it there, on low, for seven hours untouched and unbothered. You do t have to put anything on there other than the ribs and the dry rub. Cooks in its own juices. Treated everything else according to Bitman‘s recipe. Having never cooked ribs before in my life, this ended up being the best ribs I’ve ever eaten in a very very long time.

I used a clay pot, co-opting a rack from another pan and it worked like a charm w/pecan wood chips. I'll be adventuring on different wood chips to perfect this one. As a city dweller (New York City) this gives me an avenue for one of my favorite foods - ribs. I served mine w/collard greens.

I used this rub and prepped the ribs for sous vide, sealing them in bags chilling overnight in the refrigerator. Cooked in water bath at 74 C (165 F) for 12 hours. At this point I chilled them down in an ice bath for an hour and froze. To serve, I thawed overnight in refrigerator, then baked on rack for 20 minutes at 325F, brushed lightly with sauce, put them back in for 10 minutes, brushed again, and put them back in for another 10. As good as anything I have had from a smoker.

Whatever rub recipe you use, try substituting smoked paprika for regular paprika. It adds a smokiness that allows me to approach the flavor of smoked Memphis dry rub ribs with my oven baked ribs. Not the same as being in Memphis, but still pretty good.

Used a 2-1/4 # rack if baby back ribs. Followed recipe, but coated with the rub the day before.
Finished on grill, with a coating of diluted barbecue sauce.
Very good.

Another question: do you wet the chips all over or just the bottom side where they sit in the shallow pool?