So I decided to take the legendary Beth’s Melt in Your Mouth BBQ Oven ribs and see what a little retained heat love will do. It required some tinkering, and I discovered that the Chamber’s Oven temperature chart had no rib recipes whatsoever. So…here’s the recipe. Enjoy!
Please note, Beth’s recipe originally has a BBQ sauce finish, but I’m a dry rub fan, so I didn’t do the sauce in the broiler step.
3-4 lb short thick beef ribs.
3/4 cup light brown sugar
1 teaspoon hickory smoke salt
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce (optional)tools: 1 rimmed cookie sheet.
Preheat oven to 350 degrees F for 20 min.
Mix together the sugar and spices to make the rub.
Apply rub to ribs on all sides.
Lay ribs on two layers of foil, shiny side out and meaty side down.
Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
Turn up to 500 F and place cookie sheet with wrapped ribs in oven.
bake with gas on 500 F for 40 – 45 min
Turn off gas and cook on retained heat for 3 – 4 hours (3 for thinner ribs, 4 for thick).
or until meat is starting to shrink away from the ends of the bone.
Remove from oven.