Instructables

Oven Smoked Ribs

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Even though these ribs are cooked in the oven, they still have a kiss of smokey flavor.  That's right, ribs can be "oven-smoked" indoors, right in your very own kitchen using wet wood chips and a smoking tent made of heavy duty tinfoil.

Just because it might be wintertime where you live doesn't mean that you have to give up your favorite smoked meats.  Sure, they're not exactly like real smoker-smoked ribs, but since I like ribs almost as much as I like pizza, it's at least something I can do to please the Rib Gods during the colder months.

This recipe is based upon Mark Bittman's article and recipe "For a Smoky Taste in Oven Ribs" that appeared in the The New York Times on 12/9/09.

 
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Step 1: Prep smoking chips

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You can pick up smoking chips at your local hardware or specialty foods store.  My local ACE hardware carried Weber Cherry Wood Chunks, so I got those. 

Smoking experts have favorite types of woods for imparting specific flavors upon their meat - apple for a light sweetness, mesquite for a deep penetrating flavor, aromatic alder for a more subtle smoke on fish and seafood, and so on, and so on, but since this is already a bastardized indoor smoking operation I think any type of wood you can find will do just fine.

There isn't anything particularly special about pre-packaged smoking chips - if you live outside of a city and can access some nature that hasn't seen any pesticides, chances are you can collect some wood chips from the world right around you.

Break down the chunks of wood into small chips using a hammer and chisel or a hatchet.  If you don't want to mess around with this added step, make sure to get small smoking chips and not wood chunks.

Line the bottom of a heavy roasting pan with the chips and cover them with a rack so that the meat will be suspended above the smoky bed of chips.  Then, pour enough water into the bottom of the pan to moisten the chips, but not so much that you cover them.  Ideally, soak the chips in the water ahead of time and add in even less water into the bottom of the roasting pan.

chazrull1 year ago
Tip for removing the membrane from the back of the ribs - work up an edge with the point of a knife, then use a paper towel to grab the membrane and pull it up. The towel makes it much easier to grip!
Shiftlock3 years ago
Before starting this whole process, put the chips in the oven at 450 degrees until they turn brown/black and start to smoke (takes about 30 minutes). It makes the ribs WAY smokier, and much closer to real smoker ribs. Also, bake the ribs at 220 for 8 to 12 hours. Make these two changes, and you'll be amazed by what you can create in your oven. They really do come out smoky, and fall-off-the-bone tender, just like real smoker-cooked ribs. People will not believe they came fro my your oven and not a smoker. Be warned though - your smoke alarms will probably go off when you get those chips smoking, so you might want to remove the batteries in them before starting. Also, your house will smell a bit smoky for a couple of days. It's totally worth it though, trust me!
Shiftlock, Do you cover the chips at 450 or leave them uncovered? Also are they in water or just dry?

Thank you,
Snowcat60
Hey, Snowcat60. I just happened upon this site while searching for a way to smoke in the oven-I've only smoked using a smoker or grill. I have never tried to smoke with dry wood, but I would think that Shiftlock soaked the wood for 15-20 minutes before putting them in the oven. They were also most likely uncovered, but of course I have no way of knowing for sure. I have read some recommendations to make a tent of foil with a hole in the middle so that is the first one that I will try (easier to contain if there is a problem). I'm going to start with only 1/2 cup of chips to see how much smoke is released first, and if everything goes right, I'll move on to the method used by noahw and incorporate Shiftlock's tips. I live in an apartment and I want to make sure that there won't be too much smoke, and definitely no fire. Hope this helped a little. BE SAFE and happy smoking!!
I've changed my mind. I just saw the step-by-steps and the tent that noahw made has no hole, so there should not be too much smoke escaping. Therefore, I've decided to go all in. And thinking about it some more, Shiftlock probably did cover the wood, but again, I don't know. I'm going to cover them and wait for the smell, and then I'll know that they're smoking good. Be sure to post your results because I want to know how it works out for you. I'll post mine, too. Here's to hoping that it turns out perfect...
I will let you know how it goes. I will be smoking some baby back ribs this Saturday.
I agree with on covering them. I am going to use dry chips and see what happens. Wish me luck I don't end up burning down the house. LoL.
Any idea how well this would work with one/a couple of those disposable tin roasting pans they have a a lot of grocery stores? Or do I simply need to experiment with it?
I've read several postings about making a tent using tin foil, so I would assume that a tin pan should suffice-shouldn't hurt to try. Just be sure to keep the oven light on so that you can see what's happening and be able to react quickly if anything goes wrong. Good luck!
jimmytvf3 years ago
that's called papillot (at least, how it sounds) and is a french technique to cook with steam, you can use soup, the self steam of the meat, or, your wood chips!

great 'ible i'll check it out
MadMax_0013 years ago
Nice instructable man !!!

This would probably be good with chicken also ?

Gives me lots of ideas !!!
MSMISHA3 years ago
It's nice!
capricorn4 years ago
I'll definetly try that mate, just one question, what is a broiler?

Nice one :)
Most ovens have both bake and broil settings. With Bake, the heat comes from the bottom. With broil, heat comes from the top. With bake, the heat rises and is transferred through the pan to the meat. With broil, the heat is radiated directly down on the meat.
Pyre4 years ago
Thanks for the Instructable! Its exactly what I was looking for. I do not have a BBQ or a Smoker right now so this is perfect. I have a bunch of beef ribs thawing and will put the rub on tomorrow to be cooked for a party Saturday. I will let you know how it goes. I cannot wait!
Liquid smoke works pretty well too.
twoslice4 years ago
I never tried wood chips (my wife would kill me if I tried)  I have always just used smoked paprika. No fuss no muss. Definitely not as good as an outdoor barbeque smoker but they taste pretty good when you are hankering for some smoke.

I get my smoked paprika at an Italian food center for $3 per bottle and lasts all winter.
iqvirus4 years ago
it does look tasty I'll think I'll try it !!!
l8nite4 years ago
Your ribs look very tasty!  When you get right down to it, an oven is really just another type of heat source so once you've added chips for smoke,  whats the difference? It's difficult to quantify but there IS a difference and you allude to it in your "ible" . I guess that filling the house with smoke is a bad thing so the foil "tenting" is needed but it also keeps in a lot of moisture, giving the ribs almost a steam cooking. Thats not necessarily a bad thing, just different from what you get in an outdoor  bbq/smoker

 
you got a good point ! but if one dose not have a smoker at least this will come close to the real thing . perhaps one can do this with other meets as well and get as good results. A slab of stake ,,,, or some thing with more meat then ribs.    
Fred826644 years ago
WOW ! Them looking soooooooo good !!!!! I can smell them  through the pics   lol Makes my PBJ taste better looking at them , thanks
This is the best, most useful, most incredible instructable I have ever laid eyes upon D: <3
tehchu4 years ago
looks beautiful, man. i'm hungry from just reading through and i just ate.
red-king4 years ago
looks tasty!