What’s up everyone??!!!?!?
Well I felt motivated by some pictures earlier this morning in chat as well as Jake’s comp he is partaking in(kick ass and smoke the best meat man!). So I rubbed up some pork ribs around noon to marinate for a little bit.
Unfortunately, my pregnant wife HATES the smoker smell, so I just was resigned to doing them in the oven.. hey, they are still delicious ribs, just not smoky
I’ve noticed a lot of the 3/2/1 method discussed here, and seen some adaptations to 2/2/1.. well due to time constraints, I went 2/1.5/.5 and for the last half hour, I had put my homemade bbq sauce on them, and cranked up the temp to 350*. I was roasting some diced potatoes as a side, so I needed the higher temp to help crisp them up a little bit.
So the first two hours at 250 went pretty uneventful, especially since I was in our oven, but I did check the IT, and it was 150-160 across the ribs. Here is an action shot of the ribs after two hours..
So I’d planned on doing a two wrap in peach paper, however as I mentioned, time constraints knocked it down to 90 minutes. After the 90 minutes, I was ranging 180ish, which I was pretty happy with.
At this point, I wanted to sauce the ribs, and bring up the temp in the oven since I was also doing potatoes and had some crunch time to get dinner ready.. I basted with my aforementioned homemade sauce and then also put about a cup of apple juice in the pan to help prevent burning bits and assist in a pseudo oven steam..
After the 30ish minutes were up, I pulled the ribs out and they were registering 185-195, I was happy with that.. the apple juice had condensed and with some of the bbq sauce that had fallen into it, I was able to turn it into a nice little saucy slurry to baste the ribs in again before serving.
With the oven cranked up, the potatoes finished while the ribs were resting. Also, I did a quick frozen bag of creamed spinach as the vegetable, and doctored that up with some salt, fresh cracked black pepper and a quick turn of the nutmeg grinder..
I start cutting the ribs, and they are coming out perfect.
Well this is one of my first Qview, and certainly not the last! Here is a plated shot of my dinner and also one for the kid.. we make sure they eat whatever we eating, so that way they aren’t as picky hopefully..
Anyway, enjoy the views, I apologize for a non smoking Qview!!
The remnants...
Well I felt motivated by some pictures earlier this morning in chat as well as Jake’s comp he is partaking in(kick ass and smoke the best meat man!). So I rubbed up some pork ribs around noon to marinate for a little bit.
Unfortunately, my pregnant wife HATES the smoker smell, so I just was resigned to doing them in the oven.. hey, they are still delicious ribs, just not smoky
I’ve noticed a lot of the 3/2/1 method discussed here, and seen some adaptations to 2/2/1.. well due to time constraints, I went 2/1.5/.5 and for the last half hour, I had put my homemade bbq sauce on them, and cranked up the temp to 350*. I was roasting some diced potatoes as a side, so I needed the higher temp to help crisp them up a little bit.
So the first two hours at 250 went pretty uneventful, especially since I was in our oven, but I did check the IT, and it was 150-160 across the ribs. Here is an action shot of the ribs after two hours..
So I’d planned on doing a two wrap in peach paper, however as I mentioned, time constraints knocked it down to 90 minutes. After the 90 minutes, I was ranging 180ish, which I was pretty happy with.
At this point, I wanted to sauce the ribs, and bring up the temp in the oven since I was also doing potatoes and had some crunch time to get dinner ready.. I basted with my aforementioned homemade sauce and then also put about a cup of apple juice in the pan to help prevent burning bits and assist in a pseudo oven steam..
After the 30ish minutes were up, I pulled the ribs out and they were registering 185-195, I was happy with that.. the apple juice had condensed and with some of the bbq sauce that had fallen into it, I was able to turn it into a nice little saucy slurry to baste the ribs in again before serving.
With the oven cranked up, the potatoes finished while the ribs were resting. Also, I did a quick frozen bag of creamed spinach as the vegetable, and doctored that up with some salt, fresh cracked black pepper and a quick turn of the nutmeg grinder..
I start cutting the ribs, and they are coming out perfect.
Well this is one of my first Qview, and certainly not the last! Here is a plated shot of my dinner and also one for the kid.. we make sure they eat whatever we eating, so that way they aren’t as picky hopefully..
Anyway, enjoy the views, I apologize for a non smoking Qview!!
The remnants...
