Oven Ribs: Smoked vs Liquid Smoke

What is the best way to make tender, juicy, smokey ribs, inside without a smoker?

SMOKED RIBS

  • 1 slab center-cut (St Louis style) ribs.

  • 1% Kosher Salt by weight

  • Rib Rub (recipe below)

  • 1/2 cup barbecue sauce (recipe below)

  • 2 handfuls of smoking wood chips (cherry, hickory, etc)

Method:

  1. Using a paper towel for grip, remove the silver skin membrane from the underside of the ribs. Place a wire rack over a baking sheet on a scale. Add the ribs and note the weight down. Calculate 1% salt and sprinkle over both sides of the ribs evenly. Let dry brine in the fridge for at least 1 hour before cooking. Meanwhile, the rib rub and barbecue sauce can be prepared (recipes below).

  2. Once brined, pull the ribs out and sprinkle the rib rub all over until a thin layer has covered every nook and cranny. Rub the rub into the meat and place it back in the fridge.

  3. Prepare the smoker. Cut 2 square pieces of aluminum foil and place a handful of wood chips in a thin layer on the foil. Fold the tin foil into a rectangular packet containing the wood chips and poke a hole in the top to allow smoke to escape.

  4. Remove the rib rack from the baking sheet and clean the rub that fell to the bottom. Cut 2 very large sheets of tin foil that will be able to circle the ribs and baking sheet. Place them perpendicular to each other. Place the wood chip packets at each end of the baking sheet. Add a small pan with water to the center and place the wire rack with the ribs back over top. Before wrapping the smoker, place the wood chip packets on the stove until they just start to smoke to help the wood chips get going. Wrap the large tin foil sheets and fold the sides together. Completely enclosing the ribs where the smoke will circulate.

  5. At the stove, place one end of the baking sheet over medium-high heat. Turn on the range hood fan and open the windows as there's a good chance you'll set off your fire alarm. After a minute you should start to notice some smoke coming out of the edges, turn the heat to medium-low. Set a timer for 15 minutes to let the ribs smoke. There should only be a small stream of smoke, not big billowing clouds of white. After 15 minutes rotate the pan to the other end, turn the heat back to medium-high until the other packet starts to smoke, then set a timer for another 15 minutes. Meanwhile preheat the oven to 225 F.

  6. Slide the sheet of ribs into the oven and cook for 3.5 to 4 hours. After the time is up open the aluminum foil and cook for another 30 minutes to 1 hour to let the crust develop. Towards the end of cooking, intermittently check the doneness of the ribs by probing the meat until between 195 and 205 F which can be a little hard to get accurate since there are bones so you can also perform the "Bend test". The bend test is done by picking up the rack with tongs and bouncing the ribs, if the surface cracks, the ribs are ready. The meat should also start to have pulled away from the bones, but not be "falling off the bone". I prefer a tender rib that has a slight bite to it but still comes clean off the bone.

  7. Take the ribs out of the oven and slather a thin layer of barbecue sauce on both sides of the ribs. Turn the broiler on high and place the ribs underneath to caramelize the sauce. Keep an eye on it so the sauce doesn't burn! Once the sauce has lost its sheen, spread one more thin layer of sauce and caramelize. Slice the ribs and enjoy.

Liquid Smoke Method:

  1. Drizzle over some liquid smoke before salting then brine for at least 1 hour in the fridge and apply the rub.

  2. To cook, wrap tightly in aluminum foil and place in the 225 F oven for the same amount of time as the smoked ribs.

Rib Rub (enough for 3 to 4 racks of ribs)

  • 80 g 4 dark brown sugar

  • 30 g paprika

  • 8 g garlic powder

  • 6 g black pepper

  • 8 g chile powder

  • 6 g onion powder

  • Small pinch of dried rosemary

Method:

  1. Mix all the ingredients and store in an airtight container away from heat and light. This should last for 6 months to a year.

Peppery & Sweet Barbecue Sauce

  • 1/4 onion

  • 1 garlic clove

  • A drizzle of neutral oil (peanut, vegetable, canola)

  • 1 g Chile powder

  • Salt to taste

  • 30 cranks Black Pepper

  • 30 g Brown sugar

  • 150 g Ketchup

  • 15 g Mustard

  • 15 g white vinegar

  • 15 g Worcestershire sauce

  • Juice from 1/4 lemon

  • 20 g honey

  • 5 g hot sauce

Method:

  1. Very finely mince the onion and garlic clove so it melts away when cooked. Drizzle some oil in a saucepan over medium heat. Cook the onion and garlic until translucent.

  2. Add the chile powder, salt, black pepper, brown sugar, ketchup, mustard, vinegar, Worcestershire sauce, lemon juice, honey, and hot sauce to a bowl and whisk to combine.

  3. Pour the bowl of sauce into the saucepan and simmer, stirring occasionally, until the sauce thickens, about 10 minutes.

  4. Taste it. Adjust the seasonings as you see fit. Want it more acidic? Add lemon or vinegar. Sweeter? Add sugar. Needs more flavor overall? Add more salt.

  5. Store in an airtight jar in the fridge for 4-6 months.

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Ethan Chlebowski