Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

finishing ribs in the oven question

drbrjb01
drbrjb01 Posts: 39
edited November -0001 in EggHead Forum
ok, i plan on doing spare ribs and spatchcock chicken this weekend and will have to finish the ribs in the oven to make it work, my very basic question is this...how should i have the ribs in the oven...wrapped in foil on a cookie sheet? Any help would be great. pictures would also help.
· Share on FacebookShare on Twitter

Comments

  • deepsouth
    deepsouth Posts: 1,796
    can you cook the ribs ahead of time and finish them on the grill after the bird is done?
    · Share on FacebookShare on Twitter
  • drbrjb01
    drbrjb01 Posts: 39
    that might be an option...fridge space might be an issue but i had not thought of that...will i lose out at all on finished product with the "reheat"
    · Share on FacebookShare on Twitter
  • deepsouth
    deepsouth Posts: 1,796
    if it were me (and im' no expert), i'd get them to the point of the final 30 when i sauce and i'd pull them off. if refrigerator space is a problem, i'd use a cooler. after the chicken is done, i'd put them back on the grill and sauce them.
    · Share on FacebookShare on Twitter
  • stike
    stike Posts: 15,597
    spatchcock will take an hour. wait til the ribs are completely done, put them on a platter or in a foil pan, covered in foil, and hold them. a few dishtowels over them, or putting them in a 200 degree oven, will keep them warm.

    toss the bird on and cook it at 400 or so and it'll be done in 45 to an hour.

    that's what i'd do
    ed egli avea del cul fatto trombetta -Dante
    · Share on FacebookShare on Twitter
  • deepsouth
    deepsouth Posts: 1,796
    i'd listen to him before i'd listen to me.
    · Share on FacebookShare on Twitter
  • stike
    stike Posts: 15,597
    well, remember, i don't cook for competitions, and i might be screwing the ribs up fiercely :laugh:

    i'd be more inclined to keep them in the oven anyway, than under towels. even when 'done' they can ride a bit longer. i forgot some spares for 8 or 9 hours and they were still fantastic
    ed egli avea del cul fatto trombetta -Dante
    · Share on FacebookShare on Twitter
  • NC-CDN
    NC-CDN Posts: 703
    Before having an egg I used to brown ribs on the grill, then put them on a sheet of some sort sealed in foil. 3 hours at 250, then sauce and remove foil and cook for another 20 minutes or so (or there abouts) at like 350. I think that's how it went. They always tasted great. Not quite the same as smoking with the egg, but you could add a bit of smoke while you brown them. Mind you the browning was done at higher than 250 and was done direct.

    Good luck.
    · Share on FacebookShare on Twitter
  • The Bone
    The Bone Posts: 14
    Most rib recipes I've seen call for 1 hour wrapped in foil and then some amount of time back on the grill to carmelize. Since smoke can't penetrate tin foil, the hour in foil is just as productive in the oven. I say, pull the ribs, wrap in foil, oven at 225-250, cook chicken, take off chicken and finish ribs.... B)
    · Share on FacebookShare on Twitter
  • dugdbug
    dugdbug Posts: 244
    This reminds me of the riddle my grandpa used to always spin.
    "You've got a wolf, a goose and a cabbage that you need to get to the other side of the river but you can only take one at a time in your little boat..."
    · Share on FacebookShare on Twitter
  • deepsouth
    deepsouth Posts: 1,796
    the only concern i'd have for foiling and putting in an oven with heat is, you may open the foil and find the rib meat is falling off the bone.
    · Share on FacebookShare on Twitter

Categories