Hey /ck/

I'm making ribs for the first time today in the oven, my oven doesn't have a fan and the top heating element is only for broiling. Would leaving my pizza steel above the ribs help, and if so, is it better to have it all the way up top or as close to the ribs as possible - or would it barely make a difference and just increase the risk of burning myself like a retard?

>>21430778 (OP)
Cook them at 275 until they are done, then at the end hit them with the broiler for a few min to crisp them up.

You will never make ribs.

>>21430778 (OP)
>putting ribs in the oven
grim

>>21430807
I'm an apartment slave

>>21430778 (OP)
you gonna clean up the bottom of the oven afterwards?

>>21430787
This is objectively correct.

Took me some fiddling years ago to learn about the magic of 275 ribs and now I will never change.

I do the 300-3-30 meme, you cook them at 300f for 3 hours covered in foil, then uncovered for 30 mins after. Comes out alright.

>>21430787
This but wrap them tightly in foil. They'll dry out if you don't. 2.5-3 hours at 275, then unwrap at the end and crank the heat to 400 for about 15 minutes. Apply bbq sauce after unwrapping. You can also caramelize the sauce a bit on the stove first if you want to get a jump start

>>21430957
>>21430787
alright they're going in

>>21430995
1 hour to go, im waiting.

>>21430929

We’re making pulled pork using ribs because that’s what they had at the store. Did we fuck up?

>>21430778 (OP)
Stack them up, 2 rib racks will self-baste each other together, you see, then wrap them tight in heavy dut foil (or 2 layers of regular foil). Tony Romas always did 2 stacks.

Low and slow is the procedure for pork on the bone. 225F and maybe no hotter than 275F. A regular walled sheet tray, in case of leaks.

Flip them upside down midway through the job if you wish, though not necessary. When you check on them, maybe after 2 hours, you carefully unwrap a portion of a corner, maybe pouring out extra juices into a bowl to prevent burning your fingers. Carefully unwrap and then wiggle check a rib bone in the spot and see if you can twist it out. If so, they are done. Unwrap and now you will broil on a glaze of sauce, or move outside to the grill to crisp up your glaze ideas or just introduce browning and smoke flavors. Your glaze can include the rendered and reduced juices or whatever bottled sauce, whatever. Sometimes I even do asian style ribs and red and green jalapeno texmex.

>>21431295
They feel very soft after 2h30 so I'm unwrapping now, planning to combine >>21430787 and >>21430957, baking for like ten min now at 400 then gonna raise them up a rack and broil for like two

>>21431329
The broiler element and 4 inches away will indeed char on some of the glaze like a grill would do. Do the undersides first, then flip and repeat.

>>21431336
not glazing them, not a fan of all the sweet bbq stuff and haven't found a sauce that doesn't taste too sweet yet, just relying fully on the dry rub

Well the broiling didn't do much but also didn't want to broil them too long so I'll just pull em now, let them cool a little and dig in
Had a little piece and it's definitely tender as fuck

>>21431375
the slight amount of sugar in BBQ sauces will indeed make the glaze. It is the part that caramelizes first.

>>21431375
You burned the fish dude

>>21431375
Show us a couple sliced ones

>>21431375
They look great for oven ribs and not sauced and candied

>>21431383
Fish should be burnt
>>21431470
sadly no sliced ones left, it was devoured
kept some leftovers to put in mac n cheese for tomorrow but my clumsy ass tried to pull the bones out and did a pretty bad job of it so it's in no condition for a picture
I didn't take a pic initially as I figured you couldn't learn much from it
>>21431485
thanks anon, they were great too
very happy with my first attempt
GF said she prefers sauced ribs so might have to sauce hers next time though. Do you think just doing it before the broil would be enough or does it need to bake in it for the full effect of the BBQ sauce?

>>21431605
Yes next time if you want saucy ribs just paint the ribs with whatever sauce you want, put it on the middle rack and let then broil at the end until they look candy crispy as you want

>>21430778 (OP)
>Would leaving my pizza steel above the ribs help, and if so, is it better to have it all the way up top or as close to the ribs as possible - or would it barely make a difference and just increase the risk of burning myself like a retard?
You're a retard. Just put them in the oven, warped in foil for the first 2 hours, open the foil up to finish for 45min.
Your oven heats it's inside to within a few degrees of difference between top and bottom. The fan is used to speed up cooking times by breaking up the surface layer of air around food that can be colder due to the steam in your food creating a slightly insulation zone.

>>21430957
3:2:1 @ 275
3 hours unwrapped and just seasoned.
2 wrapped with honey and butter added, a little sauce helps too
1 unwrapped and sauced.

Works fine in oven or grill. Oven is easier to control temps. Grill is better for adding smoke.

At first I thought the thumbnail was Rhode Island pizza strips.

>>21431375
For ribs you want them to pull back at the bones. About a quarter inch for baby backs.
They should bend without breaking but be close.
When you bite it should be a clean half moon without much tension to pull away.
That's when you know they are done.

>>21431605
>Do you think just doing it before the broil would be enough or does it need to bake in it for the full effect of the BBQ sauce?
Yup, sauced at the end is good enough.

You need to realize cooked sauce is not going to bother you like the overly sweet sauce on the side would do to you. All BBQ sauce is meant to be glazed on and cooked.

>>21430807
You prefer them in your arse, faggot?

>>21432083
I've had sauced ribs and brisket and burnt ends and chicken wings and they were all too sweet for me. I don't understand why people enjoy sweeter BBQ meats. The brisket/burnt ends/ribs at one barbecue place I went too didn't even seem that saucy but you could notice the sweetness on the surface so strongly

I don't really feel like buying a bunch of different BBQ sauces and "ruining" ribs to try them
Glad to hear just finishing with the sauce is enough though

>>21433248
You can make your own bbq glaze that isn't as sweet.