Not sure really, on how to start this one. So, I think I’ll do it this way.
Oh yes I did.
I had a little rack of ribs all ready to go. It was too icky outside, the wildfires are way out of control and makes being outside just plain miserable. Um, but I had a rack of ribs to cook. I sat around the house with the air filter going, attempting to come up with something simple, good and smoky. Wildfires are kinda inspirational that way.
What if I put the ribs in my kitchen’s gas oven, at 250 or so and put a smouldering pan of hardwood dust in there? Jack the exhaust fan way up and let’er go for a few hours?
Oh yes I did. Didn’t think Wedgewood made a smoker, did you?
It all came together really quickly and easily. The pork ribs got a marinade of kosher salt for about an hour and a half. Install a metal rack to a cookie sheet and it’s all prepped.
Jack vent hood ventilation to high and leave there. I pulled out one of the aluminum filters to help the flow.
Preheat oven to 275 or so, give or take, depending on when you want to eat. Put rack on second rung from the bottom. Put hardwood dust/chips in a cast iron skillet and heat until smoky!
Get them smoking pretty darned well.
Lookie what happens when you bounce your flash off of a red cabinet door, creepy.
Install rib tray to oven and slide fry pan full of smoky bits to the very bottom of the oven. Close the door and come back every 15 to 20 minutes. Remove fry pan and install to burner for another blast of heat and smoky goodness.
I checked the meat temp at about 2 hours, they were just a tad over 210 degrees. Pull and let rest for 15 minutes. While the smoke goodness was light, it was there. I smoked a slab of ribs in my oven. They were exceptionally juicy, meat pulled from the bone with a light tug from your teefs. The salt marinade really brought out the flavor of the pork, perfection. And I didn’t even have to buy a propane grill, either. Nyah.
Author’s Note: You’d have to be insane to try this, do not recreate. I was standing directly in front of the oven the entire time, checking and maintaining. The oven was set so low, there was no way that wood was going to ignite, but even so. Hoses and extinguisers were at the ready. Along with a cutting board, large knife with some napkins. It would have been a perfect time to use my homemade sauce from last week, but was so hungry I didn’t get to it.