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<blockquote data-quote="svnmag" data-source="post: 30171" data-attributes="member: 330"><p>I know this is pedestrian to a lot of you guys but it works. Season how you like, place in foil with a few smacks of liquid smoke, wrap like a tent then 8hrs in the oven at 170. Incredible barbecue sauce is to be made with the drippings. Last batch I made was soaked in apple cider for 24hrs after removing the silverskin. Won't mention the dry rub because I thought it sucked. Too much thyme. Rib texture was perfect sans a smoke ring. I also can't say with authority the cider bath did anything positive or negative for the flavor. I thought it was a great idea at the time.</p><p></p><p>Main point being: Decent ribs can be made in the oven...low and slow.....</p></blockquote><p></p>
[QUOTE="svnmag, post: 30171, member: 330"] I know this is pedestrian to a lot of you guys but it works. Season how you like, place in foil with a few smacks of liquid smoke, wrap like a tent then 8hrs in the oven at 170. Incredible barbecue sauce is to be made with the drippings. Last batch I made was soaked in apple cider for 24hrs after removing the silverskin. Won't mention the dry rub because I thought it sucked. Too much thyme. Rib texture was perfect sans a smoke ring. I also can't say with authority the cider bath did anything positive or negative for the flavor. I thought it was a great idea at the time. Main point being: Decent ribs can be made in the oven...low and slow..... [/QUOTE]
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