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Ribs - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Ribs

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  • Ribs

    Well, I tried my first real food, ribs. I removed the membrane, put rub on them, and threw them in a 300 degree oven with closed door for 3.5 hours. I then misted heavily the ribs, covered in foil, and threw them in for an hour. Then, I opened the foil, rubbed sauce, kept the foil open, and threw them back in to the oven for 30 minutes with closed door. I opened it back up after the 30 minutes, rubbed again with sauce, and threw them in to a closed door. Now for the results. They fall off the bone, are delicious, meaty, and taisty! I never thought I would have two serious smokers.
    Nice!

    Unfortunately you need to go to my Picassa to see the ribs. The image was too large for FB. No big.
    An excellent pizza is shared with the ones you love!

    Acoma's Tuscan:
    http://www.fornobravo.com/forum/f8/a...scan-2862.html

  • #2
    Re: Ribs

    Nice! Kind of uknown territory on your first few roasts/bakes, huh?

    We did my mother-in-law's stew today for 5 hours in a covered pan, as a follow-up to strawberry crepes this morning. 250ish for 5 hours - all the meat and vegies cooked well. The spices were a bit lacking. Potential for future greatness, I guess.

    Glad to hear your ribs turned out well Robert. I'll try that in the near future.
    GJBingham
    -----------------------------------
    Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

    -

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