Homebrew Beer Blog

I felt like ribs, but it was 10 degrees outside. I did oven ribs for the first time. Basically I just put on my usual rub, put them on my rib rack, put that on a half sheet, and put it all in the oven at 225. I also put a second sheet under that sheet and filled with water. I didn’t want them to dry out or get too much direct heat.

They turned out pretty good, although they took longer than I expected. I thought I usually left them on for 4 to 4.5 hours, but these took 5.5+ hours. After that, I gave them a 45-60 minute rest wrapped in foil. I ended up pulling them off a little early. They were still pretty tender, but they probably could have used another 1/2 hour to hour. I even boosted the heat a little the last hour. I also made some cornbread in a skillet. After the corn bread was done, unwrapped the ribs, turned on the broiler, added the sauce and glazed them.

So, next time, I’ll either let them go longer, or wrap them in foil after a couple hours. Or just cook them in foil all the way, I suppose. I like to go without foil for a dryer texture with the rub, but if I sauce them up, it doesn’t really matter.

They were pretty good though for a cold January day!