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Old 02-02-2013, 07:13 AM   #26
rbackfactory80
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Do not cook them slow in the oven. Make a foil pouch, take the extra fatty layer off, and season them. Put them in the oven at 400 and cook for 1 hour and 20 minutes. Take out, slather on BBQ sauce and grill them for a nice BBQ'd outer layer until crisp enough. Perfect technique for those without a smoker.
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Old 02-02-2013, 09:57 AM   #27
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Originally Posted by rbackfactory80 View Post
Do not cook them slow in the oven. Make a foil pouch, take the extra fatty layer off, and season them. Put them in the oven at 400 and cook for 1 hour and 20 minutes. Take out, slather on BBQ sauce and grill them for a nice BBQ'd outer layer until crisp enough. Perfect technique for those without a smoker.
Just curious why not low and slow in the oven?
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Old 02-02-2013, 10:15 AM   #28
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Just curious why not low and slow in the oven?
Not necessary in the least bit. They will be so tender if you do them at 400, each rack rapped separately, for 1 hour and 20 minutes. They might even be too tender at that time. It's amazing.

But also add a little bit of oil on your rub before they are completely rapped. Char them up and perfection. No BS. Sauce goes on before you grill them.

Make sure you rap them nice!

No need to open the oven either!

I am talking about Baby backs btw, not sure about the full ribs.
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Old 02-02-2013, 10:20 AM   #29
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I hope your ribs turn out dude. Gonna give steak nachos a try this year and maybe a few other things. Definitely chili.
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Old 02-03-2013, 08:17 AM   #30
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They're in. Gonna cook em at 225 til I gotta go to a party. Then sauce and grill them for a few minutes there. Had a b**** of a time removing the membrane though. One rack, I just left it on. Spare ribs.
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Old 02-03-2013, 08:35 AM   #31
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Slow cook at low heat for a long time in the oven in foil made into a pouch, with only dry rub. S/b "face" down. When they're done, open the pouch, flip them over, crank on the broiler and slather on the sauce for 10-15 minutes.

Best if you can throw them on the grill for the last part, but since that's not an option for you, go for the broiler.
This is what I do.. They come out great.
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Old 02-03-2013, 09:23 AM   #32
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They're in. Gonna cook em at 225 til I gotta go to a party. Then sauce and grill them for a few minutes there. Had a b**** of a time removing the membrane though. One rack, I just left it on. Spare ribs.
If you use a sharp knife and get the edge of the membrane up you can grab it with paper towel and pull the whole thing off.

Good luck with the ribs. You inspired me to throw a slab on.
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