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Pre cooking ribs in the oven

Discussion in 'Pork' started by nickelmoon, Aug 15, 2010.

  1. At the risk of being handled 3-2-1 [​IMG]  I am interested to find out if anyone has ever oven cooked their ribs before smoking. Slow in the oven about 200 degrees for about 3-4 hours, covered, with a bottle of beer for company. Then held until cool, then smoked for another 3 or so.
  2. rw willy

    rw willy Smoking Fanatic OTBS Member

    not personnally, but.  I think the rack I bought last night at the Belair BBQ Bash from a commercial big name smoker were cooked that way and they S*CKED.

    But if you are going to fire up the smoker for the "last" 3 hrs why not fire it up for the starting 3 hrs?

    Hope yours turn out better.
  3. bacardi

    bacardi Fire Starter

    I've tried it before, I did not like the results they hardly retained any smoke.  The ribs will only absorb smoke until a certain temp.  Smoke them for three hours first so they can absorb the smoke then finish in the oven.  I have actually smoked several racks of ribs for 3 hours, foiled and put them in the fridge for a few days.  Then put them in the oven for three hours foiled and one hour unfoiled.  Wasn't as good IMO as 3-2-1, but they were pretty good.
  4. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    I'm with RW on this one and if you are going to start the smoker just do it 3 hours earlier and smoke the ribs the way that they are supposed to be cooked. Now in the oven that's almost blaspheme around here. We smoke things here not start in the oven heck I have an idea BOIL THEM and then you to can be part of the non-smoking club
  5. old poi dog

    old poi dog Master of the Pit OTBS Member

    I start and end em in the Smoker.
  6. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    If you absolutely have to it is better to start them in the smoker than finish them in the oven, instead of the other way around. If you do the oven first then the smoker you wont get very much smoke flavor at all.
  7. deannc

    deannc Master of the Pit

    As others have said, do at least the first 3 hours in the smoker.  When you get to the 2 hour foil time, wrap in foil and put in the oven at 225*, the ribs in the foil won't care at that point where the heat is coming from.  I'm confused why you'd not just want to use the smoker the entire time since you mention doing the last hours in the smoker? 
  8. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    I agree - can you share your goal of starting in the oven so we can get a better insight into your thought process - once that "crust" forms from heat on the ribs they will stop absorbing smoke
  9. flash

    flash Smoking Guru OTBS Member

  10. oldschoolbbq

    oldschoolbbq Legendary Pitmaster OTBS Member

    Oh,man Nicklemoon[​IMG]Why in the world would you want to ruin a good rack of ribs[​IMG]

    They haven't done you any harm,why GOOF them up[​IMG]  You're gonna have them in the (Lord forgive him)oven for 3 hrs. then the smoker for 3hrs.;so why not just do it all in the smoker[​IMG]

     You will be missing all that love in the oven;and being Summer,it is just more fun[​IMG]

       Get a meat-thermometer from the grocery store(about$3),and use it in the smoker to keep your heat to 250*F(a small hole at grill height does perfect to push the therm. through[​IMG]you won't have to turn them,just place bone side down. Put them in on the grate for 3hrs.,then wrap in foil(tightly with a touch of liquid-Beer,Tea,Cola---) for 2hrs. then open te foil anr let them go for one more hour.Any other way is a "SIN"[​IMG]LOL

       If you have to use a charcoal,at least get a good one,Kingsford Competition or such;hopefully you will go all wood-it too will light in the charcoal chimmney.

       Good luck and,
  11. deannc

    deannc Master of the Pit

  12. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Ovens are for heating the house! [​IMG]  I only use mine to boil water for the water pan in my smoker, seriously. I have a electric skillet, I use that to fry buckboard bacon, canadian bacon and bacon that I cured and smoked. I just might be a smoking junkie.  [​IMG]
  13. raptor700

    raptor700 Master of the Pit OTBS Member

     You might want to talk to someone about your Addiction HeeHee......
  14. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    We are all here if ya need to talk. There is no 12 step for quitting as no one has ever quit!
  15. meateater

    meateater Legendary Pitmaster SMF Premier Member

    I seen a building or something on fire today and raced towards it. The smoke was black and all I could think of of was TBS and how I could help. Yup I have it bad! [​IMG]
  16. deannc

    deannc Master of the Pit

    Good evening, I'm Dean...I have a smokin' problem!  I get up at 5 a.m. on my day off just to fight through the stalls and end up eating late at night because, I'm a smoker!
  17. Hi, my name is Greg, and I have the smoking addiction too. I get up at 3AM and shovel snow in the winter just so I can have smoked meat for supper. But you know what, I don't think I have a problem.
  18. raptor700

    raptor700 Master of the Pit OTBS Member

    Any Man who will brave the elements to produce some of the best BBQ in the "world" Has a problem alright, It's called a PASSION not an Addiction!! But what do I know I'm also in therapy  [​IMG]
  19. the dude abides

    the dude abides Master of the Pit OTBS Member

    Well it seems you've had your question answered.  However,and with all due respect to my fellow smoking brethern, I would like to say that it's my opinion that meat continues to take on smoke flavor thoughout the entire smoke process.  To be clear, the meat will stop to create a smoke ring at certain temps, but the smoke itself will contine to influence the flavor of the meat.

    On that note, I'm out.  Just try to start in the smoker and finish in the smoker.