Baby Back SOS

Hi Everyone,

I have a great recipe that calls for two slabs of ribs. I've been doing it this way forever and the whole things works perfectly. I cook the ribs at 275 for two hours, then baste, etc..broil. Yes, we're talking oven ribs, not grill ribs.

Now, I am making them this weekend and am going to double the amount to 4 slabs, how will this effect my cooking time? I can't imagine it would be doubled? Any recommendations from the bbq masters?

Thanks

Shaggywillis wrote:Hi Everyone,

I have a great recipe that calls for two slabs of ribs. I've been doing it this way forever and the whole things works perfectly. I cook the ribs at 275 for two hours, then baste, etc..broil. Yes, we're talking oven ribs, not grill ribs.

Now, I am making them this weekend and am going to double the amount to 4 slabs, how will this effect my cooking time? I can't imagine it would be doubled? Any recommendations from the bbq masters?

Thanks

not sure im following you..you bake them for 275? baste ( with bbq sauce i assume) then turn it up to broil?

I cook for one hour, then baste with sauce, take them out after another 30, baste again, then 30 minutes later they are finished, two hours.

Sorry I wasn't more descriptive...not sure if this is a deciding factor in your answer of how long you might recommend?

Shaggywillis wrote:Hi Everyone,

I have a great recipe that calls for two slabs of ribs. I've been doing it this way forever and the whole things works perfectly. I cook the ribs at 275 for two hours, then baste, etc..broil. Yes, we're talking oven ribs, not grill ribs.

Now, I am making them this weekend and am going to double the amount to 4 slabs, how will this effect my cooking time? I can't imagine it would be doubled? Any recommendations from the bbq masters?

Thanks

I don't think you need to change anything. The only time you need to worry about increasing the cooking time is if you were to add so much food that there was really poor air circulation in the oven or if the quantity of food would seriously reduce the oven temperature when added to the oven. I don't think that going from 2 slabs of ribs to 4 will really affect anything. Perhaps you could check the ribs after two hours and see how they look, compared to a two hour cook in your normal recipe. At most, I'd guess you might add an additional 15 minutes to the cook time.

(Good of you to head off the inevitable flack from people who think that ribs must be smoked. According to some, there is no room for variability.)

Shaggywillis wrote:I cook for one hour, then baste with sauce, take them out after another 30, baste again, then 30 minutes later they are finished, two hours.

Sorry I wasn't more descriptive...not sure if this is a deciding factor in your answer of how long you might recommend?

i was just trying to make sure I completely understood how you were cooking it before answering is all..wasnt intending or planning on giving you any flack at all as was suspected by some .
its not the preferred method but if its all you have at your disposal then go for it..its all good
having said that ..I agree with the above poster..i dont think two more slabs is going to change the cooking time that drastically

Thank you both and no slack at all Head's Red.

(Good of you to head off the inevitable flack from people who think that ribs must be smoked. According to some, there is no room for variability.)

Hey thanks, I do with what I can. If I had a green egg, well god I can't imagine what i would be doing with it, but for now the oven is my vessel.

Head's Red BBQ wrote:...wasnt intending or planning on giving you any flack at all as was suspected by some...

Red Head, I wasn't pointing a finger at you, but just making a general statement. Believe it or not, but there are people on this board who think there is only one right way to do things.

Darren72 wrote:

Head's Red BBQ wrote:...wasnt intending or planning on giving you any flack at all as was suspected by some...

Red Head, I wasn't pointing a finger at you, but just making a general statement. Believe it or not, but there are people on this board who think there is only one right way to do things.

I understand completely what you are saying
at first I thought maybe my initial question was misunderstood..sorry for the mixup

You may want to rotate them every time you pull them out to baste, just to be sure they cook evenly. Many ovens, particularly gas ovens, have hotter and cooler areas.

Darren72 wrote:(Good of you to head off the inevitable flack from people who think that ribs must be smoked. According to some, there is no room for variability.)

Who might that be?

I, for one, do not think ribs have to be smoked. For ribs to be called BBQ there has to be an element of fire/wood smoke, but my Sunday Gravy would not be the same without a few cut spare ribs tossed in for flavor.

Enjoy,
Gary 'bake em if you got em, just don't call it BBQ' Wiviott

I'm with Gary on this one (as must be expected of someone from KC : ) wonderful ribs come from all sorts of preps—baked, roasted, braised, red-cooked, grilled, & bbq'd. But bbq involves smoke, of necessity. A rib by any other name might taste as good, but it still is a clinker to the ear when it's unjustly called "bbq" !

Geo

Geo wrote:I'm with Gary on this one (as must be expected of someone from KC : ) wonderful ribs come from all sorts of preps—baked, roasted, braised, red-cooked, grilled, & bbq'd. But bbq involves smoke, of necessity. A rib by any other name might taste as good, but it still is a clinker to the ear when it's unjustly called "bbq" !

Geo

As far as I can tell, no one claimed that ribs cooked in the oven should be called BBQ. No need to invent a debate.

Darren72 wrote:As far as I can tell, no one claimed that ribs cooked in the oven should be called BBQ. No need to invent a debate.

Darren,

I believe the debate, or at least potential for debate, was started upthread.

Darren72 wrote:(Good of you to head off the inevitable flack from people who think that ribs must be smoked. According to some, there is no room for variability.)

I was hoping we could have one thread on ribs or pizza/hot dogs that did not result in people getting all het up.

Enjoy,
Gary

LOL

Thanks again for the tips. I'm making the ribs tomorrow, so I'll let you all know how they went. Hmmmm ribs.........

I would imagine the problem could have come in with the OP asking for any recommendations from the bbq masters..but all was handled nicely