ribs in an oven

BBQMAN · Posted: Mar 27 2009 Post subject:

Why doesn't he hire you to cook the ribs for his joint as a "taste tester" to his clients.

Then he can see if the demand warrants the equipment expenditure! Idea

Bringing true BBQ to the Jersey area could actually be a big hit with his normal customers- once again warranting the equipment expenditure.

A used FEC or something similar really isn't that much money.

You can get good pretty good ribs out of an oven using the above mentioned methods, then finishing them up on the grill. Applebees, OutBack SteakHouse, and any multitude of other chains don't own a smoker but offer ribs.

But they won't be "similar" to what your Lang produces................
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

kingofcool · BBQ Pro Joined: 05 Dec 2008 Posts: 863 Location: Georgia

No smoke ring.

Grnmtn BBQ Chef · BBQ Fan Joined: 24 Nov 2008 Posts: 161 Location: Vermont

Wow a tough crowd....

Have him take his ribs... I am going to assume Babybacks...

Rubbed them with what ever he wants to for the flavors he is looking for his resturant on both sides. Lay them into a large roasting pan on edge stacking onto each other. Then cover the roasting pan with foil and place into a 350*F oven for at least 2.5 hours and then check. You are looking for the meat to start pulling back from the bone tips... could be done then it may take long... if they aren't there yet, re-cover and let them go longer. When they are there remove them from the pan to a wire rack to cool.

No they are not going to have the smoke ring, but they will have as many of the qualities he is looking for without the smoker. Re heat under a broiler or on the grill, glazing a bit on both sides right as they are heated thru and ready for service. One fun thing for him to try in his rub is some of the mesqute flavor that is avaible out there.
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Eat hearty and live life to the fullest..... Chef Brian

Meadow Creek PR72T modified adding a 2nd Meadow Creek PR 60 this week and 2 well loved Red Rivers going into retirement

LazyRiver · Posted: Mar 28 2009 Post subject:

thanks to everyone who had a positive thought or hint. my main goal is to help my good friend out. I appreciate everyones ideas.
He has been to a few comps and parties at my house and enjoyed my food. He just wanted to get the best results with the equipment he has available in the restaurant.
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Donna & Brian
Southern NJ
Lang 84d
Lazy River Barbecue LLC

Bedlam BBQ · Posted: Mar 28 2009 Post subject:

LazyRiver -- I know you are only trying to help your friend. But if you really want to help him, talk him out of trying this. What will this do to his business if he serves up something that isn't good? A restaurant should serve what they can do well -- don't half arse it. That's the easiest way to give a place bad publicity.

Or, as a few others have mentioned, if he is serious about really trying something new like this -- do it on a very small scale to test the feedback by the customers. Then if he needs to, he can make changes for the next time till he can get a technique that will work for him and that his customers like. Then gradually go to a larger scale after he has a proven technique and he has the demand for his product.

Sorry, I know that wasn't the sort of answer you were looking for.
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Steve

Stumper clone with Stoker
Bedlam BBQ
Competition Team

ronp100343 · Joined: 12 Nov 2008 Posts: 8

I had a rib joint in Northern Wisconsin for 8 years in Minocqua. We did our ribs in the oven all the time. We put them in square head pans a case at a time stacked. We sprayed them with terriyaki and liquid smoke and cooked them with a high temp for about 1 hour then low and slow at 225 for about 3 hours with some liquid , 1/2 ' for the braising in the pan.

My recipe is in the Bon Appetite" hard cover book, Beef, Veal ,Lamb, And Pork. Except I didn't give them my real cooking method. Very Happy

Good luck.