Fallin Off The Bone, Melty In your Mouth, Make Me Wanna Thank Your Mother For A Butt Like That, Oven-Smoked Ribs

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After Bittman put up his tantalizing, oven smoked ribs, my mouth would not stop watering. It had to be had. His basic premise is to line a roasting pan with water-soaked hickory or oak wood chips, place the ribs on a rack over the wood, and wrap the hell out of it with 20 feet of tin foil. (PS, I used way less than 20 feet and that shit worked juuuust, fine.) When you wrap it, you need to create a tent over the meat, so you essentially have a dome. I’m not sure why Bittman calls this smoked, cause you’re essenially steaming them – probs for the “smoke flavor” from the wood. I don’t know about that nonsense but the contraption was a fucking beaut. I WILL be doing a salmon and a chicken in this thang.

Now, I’m more of a memphis style rib gall, which I prefer means a dry, savory rub, as a opposed to a sweet, sticky bbq sauce you get further down in the US. The dummiest thing I did was thinking that my dry rub would turn crusty in a steam bath. Oh well. These bitches were tender as hell. I grabbed a tangy, tomato, vinegary sauce online that was perfect for a dip factor.

Here is Bittmans piece that includes the contraption. After that, you can do whatever meat and whatever recipe you want.

Here is the sauce recipe I grabbed. Gotta say, when I was making it, and tasting it, I thought i was kinda shit. But with the meat, it was pretty perfect, I also added more salt and more smoked paprika. Check that shit.

And here is my dry rub recipe. I’m not saying its perfect for this method, but I think it would blow minds on a regular bbq.

Memphis Style Dry Rub for Pork Ribs (or for chicken, fuck it)
1.5 tbl cayenne
1.5 tbl smoked hot pimento
1 tbl onion powder
1 tbl garlic powder
1 tbl chili powder
1/2 tbs mustard powder
1/2 tbs oregano
1/2 tbs white pepper
1/2 tbs salt

A rubbed rib, ready to get his tent on: