ribs in an oven

LazyRiver · Posted: Mar 26 2009 Post subject: ribs in an oven

Hello everyone , my Restaurant buddy wants to do ribs in quantity in the oven. I have a Lang 84 and he wants them to be similar. I know this is not possible. Anybody have a good idea to either braise or bake and then finish on a restaurant grill. We are talking about a restaurant that can see 400 plus covers on a busy driday or sat night. Thanks in advance for your help. He wants to get them a little smoky if possible.
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Teleking · Posted: Mar 26 2009 Post subject:

Why don't you just boil them Evil or Very Mad

This place is about real bbq, if you want ribs like that go to Applebee's Evil or Very Mad

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LazyRiver · Posted: Mar 26 2009 Post subject:

thanks for the educated comment. He obviously does not have the means to get true barbecue. I thought this was a place to get opinions about different ways to perhaps get a product close to the real deal by open minded individuals. not answers like the one you gave.
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Lang 84d
Lazy River Barbecue LLC

Pit Boss · Posted: Mar 26 2009 Post subject:

Have him use a good rub on the ribs. Cook them slow just as you would on the smoker. If he wants ribs similar to yours, then he's gonna have to endure the longer cook time. Get him a good sauce recipe and use a bit of liquid smoke in it...not much. There are quite a few people in SC who make red bbq sauces with hickory flavor.

Of course this isn't true bbq...and people won't mind saying as much...but don't worry about it. You can cook really good ribs in the oven just like you can cook a really good steak on the stove top or under a broiler.

Best of luck to your friend.
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kingofcool · BBQ Pro Joined: 05 Dec 2008 Posts: 863 Location: Georgia

Jersey

Rojellio Es Caliente · Posted: Mar 26 2009 Post subject:

CrazyChef · Posted: Mar 26 2009 Post subject:

I used to smoke fish in an alto shaam. To smoke the ribs, have him put wood chips into a perforated 1/2 pan, put the pan on a burner to light them, then put the pan on the bottom of the oven. Re-light the chips as necessary to add more smoke.
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USDA Monkey · Posted: Mar 26 2009 Post subject:

If your friend wants to make a lot of ribs for people that don't know any better then this how you do it.

Place however many ribs will fit into a large pan, add some chicken stock or fruit juice and rub each rack w/ brown sugar. Cover tightly with foil and bake at 350 degrees for 1.5 hours. Remove from pan add rub and finish on grill for 30 minutes. Sauce and enjoy.

I made ribs this way when all I had was a gas grill. I'm not proud of it but they are ok for people that don't know the difference.
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PorkBarrelBBQ · Joined: 17 Feb 2009 Posts: 19

When all I had was the gass grill, I seasoned, put in aluminum trays put beer, water, and apple cider vinegar, foiled the top tightly. Baked at 275 for 5 hours. Threw on the grill, browned them, then sauced them, and got a nice glaze and bark by setting them away from the direct flames for 20-25 minutes.

LazyRiver · Posted: Mar 27 2009 Post subject:

thanks everyone who took my question seriously and truly wants to help out. I do know this is kind of a one time or seasonal thing so they are not going to invest in a cooker( believe me I have tried.) I was thinking along the braise route to get tender then finish on the grill. Thanks again for your posts
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Donna & Brian
Southern NJ
Lang 84d
Lazy River Barbecue LLC

smoke51 · Posted: Mar 27 2009 Post subject:

i almost always cook my ribs in the oven. i actually like them better in the oven because i havent gotten them to come out very well on the smoker.

i usually cut a rack into three or four pieces and place them in a pan. a little salt and pepper and worcestershire sauce and cover them with foil. bake them at 225 for 4-5 hours depending on how tender you want them. and than remove and put on a grill and barbecue each side and grill just until the bbq sauce starts to carmelize.

tell him to give those a shot at his house or whatever and see how he likes them. i guess you could add some liquid smoke to them while they are baking with the WS to try to give them a smoked flavor.
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Teleking · Posted: Mar 27 2009 Post subject:

luckyduk · Posted: Mar 27 2009 Post subject:

But honestly most people that eat q from chain restaurants have never had good q, or they would not go there!!! I work with a guy who thought Famous Daves had awesome q, I gave him some of mine and now he is looking into a smoker!!!! It is funny what happens when people get a "real taste"!!
I knew some guys from fish camp in Canada that would boil their ribs for something like 2-4 hours in water and lots of garlic, then grill on charcoal for what seemed like less than twenty minutes saucing with just ketchup. The owner of the camp said they were delicious, dunno..... I guess to each their own, whatever is really good to one isn't to the other, and a business will find that out quick I would think. JM2CW
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PigHusker · BBQ Fan Joined: 14 Apr 2007 Posts: 364 Location: Omaha

Sorry for the few "constructive" posts. I'm not sure on how many racks your friend will need to put out on a given night. From my take on your post, your pal has place with a pretty vast menu. With that being said here is link w/ an idea for doing ribs in an oven. He would have to use a larger pan than what is shown in the video. But just an idea. IMHO, if he truly wants to duplicate the smoke flavor for the masses he will need to invest in a smoker. I wish him luck, especially with the economy right now.

http://www.msnbc.msn.com/id/21134540/vp/5295490#5295490
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Pit Boss · Posted: Mar 27 2009 Post subject:

SoEzzy · Posted: Mar 27 2009 Post subject:

If he's trying to feed the whole 400 a rib dinner, he could look at renting a cooker capable of handling enough to attempt it.

The biggest differences and difficulties are that the smoke from the ovens, could cause problems in the kitchen, flavoring other things, baring for actually smoking them, he's not going to get a comparable product, it just isn't going to happen.

If he's ready to accept that, here's how I would do them in bulk in the oven.

Buy baby back or St Louis cut spares, cut down on the extra work.

Slash the membranes a long the lines of the ribs end to end two or three slashes across the membrane.

Slather with thinned yellow mustard, then use a quality home made or commercial rub, stack them on the racks and cook at 275 for 3 1/2 hours, take them out and finish them on a grill or griddle to sear the outsides, sauce them with a sugary tomato based sauce just before they are grilled.

If I were in his shoes, I'd look to limit the amount and build it over several weekends, commit to a limited number of racks, and sell them on a first come, first served basis, till they sell out, repeat the next night with another cryo of racks, keep building it as a Friday / Saturday night special.

ps the other option is to sell him your services and expertise to work for him, but make sure you're in compliance with HD rules and regs, and that all liability issues are taken care of, so you don't end up loosing your house, if things go wrong.
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bigdad · BBQ Fan Joined: 03 Apr 2006 Posts: 224 Location: W.pa

Whos says you cant do ribs in an oven? Very Happy

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Teleking · Posted: Mar 27 2009 Post subject:

missionsusmc · Posted: Mar 27 2009 Post subject:

I've had some good ribs cooked in an oven. Not as good as slow-smoked barbecue ribs, but still good, nonetheless. It can be done, but it won't be true BBQ. That's what I think Teleking's point was.

There are cookers that can fit inside a commercial kitchen. Someone mentioned the Fast Eddy's. Pellet-fired. Set that baby at 250 and have a couple pounds of pellets, and you're good. The 500 and the 700/750? can both fit inside a building. Heck for that matter, the 100 will cook 100 lbs of meat. That's what? 40-50 racks of BB's? Brand new the 100's only run for around 1600. Cheap price for easy and simple. put pellets in hopper, set the dial, and walk off. Just my pennies.
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Teleking · Posted: Mar 27 2009 Post subject: