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Discussion Starter #1
Title caught your attention huh. :lol:

Well... This tasty carnivore favorite dish will too! :clap:

4lbs of ribs
Brushed with a combination of OJ and liquid smoke
add Dry Rub of your choice

Place meaty side up in baking pan (foil to aid clean up)

Bake at 250 for 2hrs
remove and brush with BBQ sauce (preferably Sweet Baby Rays)
continue baking 2 hrs




Okay fellas...

Let me preface by saying... The pics you are about to witness, do NOT come close to how melt-in-your-mouth delicious these bad boys are...



 

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Discussion Starter #2
I know some of you may be thinking... "Baked Ribs?" WTF?

But trust me on this:

a. It is too damn HOTT outside in N.Texas to be grilling or bar b q'n outdoors!

b. This is a VERY tasty alternative.
 

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Well I slapped my momma, she called the cops, who inturn had some ribs. They slapped her. Very good.
 
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I typically bake mine in the oven also, but finish on the grill with high heat to caramelize some of the sugars and BBQ sauce. It's a lot easier to keep temperatures constant since I don't have a smoker and dont want to watch the grill constantly.

If you have more time - I typically bake at 200-220° for 6-8 hours - but 250° honestly works just as well.
 

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Nice thread and recipe. Ive recently fallen in love with coca cola in the pan while baking
 

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I typically bake mine in the oven also, but finish on the grill with high heat to caramelize some of the sugars and BBQ sauce.
If you have more time - I typically bake at 200-220° for 6-8 hours - but 250° honestly works just as well.

I do the exact same thing. I always start them in the oven.
 

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I do the same, bake then finish on the grill. You should be able to use anything acidic in place of OJ or coke. Pretty sure the acid is what helps make them melt in your mouth, it soaks into the meat and starts breaking it down tenderizing it before you even cook it. A good combo I've tried before is using lime juice and a chipotle or mesquite style rub.

Where are you at in North Texas? I'm in San Angelo for the next month or so.
 

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I do 2 hours in the oven in a broiler pan with liquid smoke/water mix under the ribs on the rack with the whole thing wrapped in foil. Then finish on the grill, I only do 2 hours because I like to be able to bite mine off the bone and not have the bones just fall out.
 

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Discussion Starter #10
Fresh 5lbs slab prepared today!

This time I tried a completely different seasoning/rub:

Sage, Thyme, Rosemary, Garlic, Salt and Pepper.

WOW...!

This was some of the tastiest ribs I have EVER had! And I have eaten plenty from various barbecue houses.
I also used OJ and liquid smoke.



 

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I'm making this right now. How much liquid smoke do you guys use? It's my first time using liquid smoke. Thanks in advance! Can't wait to try these out.
 

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Fvck, my stomach just growled.
Am I the only one that boil the ribs in water before throwing it in the oven (don't have a grill in my current apartment)
 

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Sweet! That's exactly how many I used! I will post the pictures when it's done. I changed the degrees a little bit so hopefully I didn't screw up. It smells awesome!
 
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