On Monday and Tuesday we had 35 mile an hour winds, and I finally realized there was no way I was slow cooking ribs in the weber. What else could I do? I set my convection oven at 250, put a pan of water in the bottom, and the ribs on the middle rack. After the 1st hour I turned them down to 225. 5 hours later sauced them, let them ride another hour, then turned off the oven and waited for dinner….Mouth watering, just want to try to eat slow, show some self-control.
Look at these ribs, I still can’t get over how great they came out. Don’t get me wrong in the weber is still better, but only by a fraction. It’s so nice to have options that work out so well. These were cooked almost the same as in the Weber, I’ve posted the video so you can compare. This is what I did:
24 hours ahead, coated ribs with mustard and my dry rub, just like in the video. Last 3 hours spray with vinegar every 20-30 minutes, this should have been in the original BBQ video, also I think using the coconut sugar is super important, I’ve dropped use of the agave, if you want to know why I’ll post it.