Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Nov 28, 2009 07:08 PM

Smoky ribs in the oven, possible?

Is there any way to get a nice smoky taste in oven roasted ribs?

It's way too cold to barbecue here, but I'm just craving a taste of summer.

  1. Click to Upload a photo (10 MB limit)
  1. Try making a packet of wet tea leaves in a foil pouch...saw this or something like it on ATK.

    1 Reply
    1. re: adamshoe

      To be precise, you need to use lapsang soochong tea. The leaves are loose and dry. Put them in the bottom of a rimmed baking sheet, a rack over that and the ribs (that have had a dry spice rub on them for 8-24 hours) on the rack. Cover tightly with foil and into a low oven for an hour or so, then open up the foil and add some hot water to the bottom of the pan (about 1/4 inch deep) and recover tightly and return to the oven until the ribs are tender and done. Remove foil and put under the broiler with some mop sauce to crisp up the outside and carmelize a bit.

    2. I start with an hour or more in a Cameron stove top smoker, then finish off in foil in the oven, low and slow.

      I've been really happy with results.

      1. A easy solution, but by no means of the same quality is to use some hickory smoke seasoning on the meat before baking slow....and of course, just because it's cold doesn't mean you can't grill outdoors......

        6 Replies
        1. re: Cherylptw

          Thanks for all the suggestions!!

          I'd completely forgotten about the indoor smoker devices. I used to buy one from Finland, Savu smoker bags. I'll see if I can still get them or find a Cameron smoker.

          For now, I made up a brine of water, kosher salt, liquid smoke, chipotles, smoked paprika and have had the ribs in that overnight.

          1. re: middydd

            I'd forgotten about Savu smoker bags; I won some as the prize for a contest and they do work well....and they make different ones for fish, chicken, beef & pork

            1. re: Cherylptw

              Those look like the coolest thing. I checked, and it looks like they sell them locally in the Boston area, too. Baby backs, here I come!

          2. re: Cherylptw

            "just because it's cold doesn't mean you can't grill outdoors......"

            Hear hear! We use the grill all year here in Boston, except when there's just too much snow piled up on it. We keep it right outside the back door, and in fact we do more slow smoking than fast grilling in winter - get the thing going at a nice low heat and check it every half hour or so until the ribs are done.

            1. re: BobB

              I do more with my grill when it's cooler because I don't like being out in the heat...for me, it's perfect when the temp drops under 70F. degrees

              1. re: Cherylptw

                Well, yes, but keep in mind that you're in Carolina while the OP is up in Canada. As a Bostonian I know about cold weather, and I'm telling him/her that even in the dead of winter it's possible to do it. Let's hear it for snow-smoked ribs!

          3. Well, the brining idea did not yield any smoky taste, the ribs seemed a little salty but not smoky.

            1 Reply
            1. re: middydd

              Not to put too fine a point on it, but the best smoky taste comes from smoke. ;-) Meanwhile, I'm going to try the bags and see if I like them as much as the Cameron. Should be more convenient, no?

              If you do try the Cameron, smoke for longer than they say, IMO.