One last oven rib before the weather guilts me into using the smoker.
Blah blah “real grillmasters use their smoker year round”
Rubbed with Meat Church honey hog hot, 6 hours at 225°F or internal of 195°F, basted with Kinder’s garlic BBQ and tacked up at 525° for 5 minutes.
by totaltimeontask
5 Comments
moderndaymedic
Nothing wrong with a few rounds of oven ribs over the winter…less tending.
ActionQuinn
my wife bakes ribs and they are delicious, it’s sorcery for sure
Murdy2020
Looks Good.
For me, oven ribs are beef braised in red wine.
Own_Car4536
We used to have ribs like this when I was a kid. Or we had them turned and burned on a charcoal grill. People like to forget that there were no pellet grills back in the day where you could just leave it to cook lol. You just cooked them however you could
5 Comments
Nothing wrong with a few rounds of oven ribs over the winter…less tending.
my wife bakes ribs and they are delicious, it’s sorcery for sure
Looks Good.
For me, oven ribs are beef braised in red wine.
We used to have ribs like this when I was a kid. Or we had them turned and burned on a charcoal grill. People like to forget that there were no pellet grills back in the day where you could just leave it to cook lol. You just cooked them however you could
Ehhh… “If it ain’t broke”
Those look fantastic