Oven BBQ Ribs

My smoker has bit the dust and I had a craving for some BBQ Ribs, what to do.
Using our conventional oven and my rib racks, I was able to produce 3 racks of some fairly decent tasting ribs.
Rubbed the racks with my usual dry rub and let them sit overnight, placed them in a 260 degree oven at 12:30PM and let them slow bake until around 6PM. Basted them with some sauce and served them up at about 6:30 with a baked potatoe and some homemade red cabbage and apples. Only thing missing was the smoke ring and flavor.

Joe

Sorry to hear about your smoker, Joe, but I'd say you definitely made the best of your situation!

I've been in "barbecue" restaurants before where the ribs tasted like they were oven-cooked...

I remember this recipe from secrets of a restuarant chef.

http://www.foodnetwork.com/recipes/anne-burrell/dry-rubbed-ribs-with-vinegar-bbq-sauce-recipe/index.html

Ya gotta do what ya gotta do. Sorry to hear about your smoker. What are you going to replace it with?

Griffin wrote:

Ya gotta do what ya gotta do. Sorry to hear about your smoker. What are you going to replace it with?

Not sure yet. Before Christmas, I picked up a couple of Brinkmanns, gave one to my son and have one in a box in the shed. I don't like the way these newer Brinkmann models are set up, with a gap between the two halves of the cooking chamber and will have to make some modifications if I intend to keep the one I have.

Open for suggestions.

That looks like a very weathered Charbroil Silver Smoker.

(D'Oh! Reminds I've got to cover mine...)

Take care,

Derek