HOME > Chowhound > Home Cooking >
What are you cooking today?
TELL US

ATK - Oven smoked rib recipe ?

danhole Dec 27, 2007 12:22 PM

Has anyone tried this recipe? I saw it a couple weeks ago and it looked so very delicious, but it requires you put the pan on a baking stone and I don't have one. Please look it over and let me know if there is something else I could improvise.

http://www.americastestkitchen.com/re...

  1. leanneabe Dec 27, 2007 12:37 PM

    ATK requires registration to view recipes (while free, I just didn't feel like going through the motions). So, I'm assuming that the baking stone is used to regulate the temperature of the baking pan. Unglazed ceramic tiles (from Home Depot) could be used, as could bricks in the oven. However, if you feel confident in the control of your oven temp, I would think that you could just forgo the baking stone, especially since the baking temp is so low (250, right?).

    2 Replies
    1. re: leanneabe
      danhole Dec 27, 2007 12:43 PM

      It starts out with the oven and baking stone pre heated to 500°, then you put in the ribs and cook for 30 min. At that point you turn the temp down to 250°. Thanks for the tip about the unglazed ceramic tiles. I'll have to check that out.

      1. re: leanneabe
        a
        Alan408 Dec 27, 2007 01:05 PM

        The stone is not used to regulate the temperature, but to heat up the tea leaves to their smoking point.

      2. g
        gabby29 Dec 27, 2007 01:37 PM

        I'm curious to read your replies as well. I'm interested in trying the recipe myself and would like to know if the results were as stated for others.

        1. saltwater Oct 3, 2008 06:04 PM

          I wonder, does this recipe truly require Lapsang tea? I mean, if you are smoking the leaves on the hot stone, isn't that enough? Why pre-smoked leaves? Tea-smoked duck doesn't require pre-smoked leaves. You can just use Jasmine leaves, I imagine.

          1 Reply
          1. re: saltwater
            w
            weezycom Oct 4, 2008 05:44 AM

            I've made the recipe and, IMO, you do need the intensely smokey flavor of the Lapsang Suchong. You aren't using the leaves for the tea flavor, which is what will be released with a jasmine or other leaf once they're heated to the smoking point. The Lapsang Suchong leaves are there specifically for the smokey flavor they release.

          Show Hidden Posts