/ck/ - Food & Cooking

>>15289693
This is close to what I do. Dry rub and let it sit for 30-40 minutes to absorb some of that salt. (Meat Church's Honey Hog is great for oven baked since it's a little sweeter and doesn't need the smoke) Cook unwrapped in a dry baking pan for ~2 hours, spritzing with apple juice every half hour or so. Then wrap them in foil with a little butter and apple juice. (Coke or Dr. Pepper also works well instead of apple juice) Cook wrapped in foil for another 1.5-2 hours until they are tender, the rack should bend easily but not fall apart. Pull them out of the foil, put them back in the baking pan and brush with sauce. Hit them under the broiler for just a few minutes so the sauce thickens up and the sugars carmelize a little. (Watch this step as the sugar can burn quickly.)

Best way I've found to do ribs without the BBQ. Pic somewhat related, it's the same method done on an offset smoker. You won't get the smoke ring in an oven but they're still great ribs.

I love ribs, need to get some kind of covering so I can smoke them in the rain.

Thanks for the follow-up, OP. I had never heard of sous vide ribs before but it kind of makes sense so was very curious to see how they turned out. Seems like these could have been cooked just a little longer (to where the meat starts to pull away from the bone) but looks tasty either way. Your "tastelet" rub was a good choice, too many people put a bunch of cumin or chili powder and other crap in theirs which sucks.
I'd definitely recommend trying the broiler to finish next time. Hit them with the sauce first and pop them directly under the broiler for just a few minutes so the sauce tightens up and carmelizes a little on the edges. Then hit it again before serving with a light coat of sauce if you like them more wet.
If I had a sous vide machine I'd totally try these.