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



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?

    I am jumping the gun a bit because I am just getting to the stage of pouring my hearth.

    But has anyone ccoked ribs in he oven? If so what techniques did you use?
    How long and how did you cook them?

  • #2
    I did ribs, but they were mediocre

    Rubbed them with a basic BBQ rub Friday Night. Kept them refrigerated until Sunday. Wrapped them in foil, put them in a roasting pan with a rack to keep them off the floor, baked them for about an hour at 400 degrees. The coals were smoldering; we may have tossed on a small log halfway through. We baked with the door on. My door has gaps on either side to let in some air.

    They were cooked too hot and too quickly. Tasty, but not tender enough. If I were going to do it again, I would have done the same rub, the same long marinade, but I would have let the oven cool to 250 and baked them for at least two hours. Or maybe 200 and three hours.

    The lower and the slower you cook them, the better they'll be. Note I kept them wrapped in foil; if I had not, I am wondering if they'd be dry and crispy.

    I'd love to hear the wisdom of others on this topic.


    - Fio
    There is nothing quite so satisfying as drinking a cold beer, while tending a hot fire, in an oven that you built yourself, and making the best pizza that your friends have ever had.


    • #3

      It depends that you are looking for.

      If you like crispy and medium, medium well ribs, could be good to go with high temperature and short baking time, 250 C 482 F and two hours.

      If you are looking for tender ones, slow down the temperature to 150C 302F and let the ribs bake by four to six hours.

      The ones in the picture were seasoned with barbecue salt and garlic, wrapped up with barbecue paper and baked to 150C for 9+ hours. These were so tender (almost melted) that you could not use a knife to cut it. Delicious.

      The second picture shows a same meat cut type, seasoned with barbecue salt, garlic, carrots, green pepper and some tomato slices. Wrapped and baked as above.



      • #4
        What is Barbecue Paper?


        • #5

          Barbecue paper is a kind of cellophane foil that could be used to bake at high temperatures. It could be not reached by flames, but is excellent when used to wrap and bake foods in the oven (even home or brick one) without coals or with contained flames in it.

          It is the paper that could be seeing opened in the picture above and closed or wrapped in the photo in annex.

          It could be replaced by alluminium foil, too, however, I like those more because the facility to work with it.

          The purpose of this foil is to maintain the food tender and tasty by baking it in her own juice.



          • #6
            I believe that you can buy a substitute. . .

            Originally posted by Richard
            What is Barbecue Paper?
            Reynolds Aluminum, the makers of Reynolds Wrap, sells a turkey baking bag that is used for cooking turkeys.

            Reynolds Oven Bags
            There is nothing quite so satisfying as drinking a cold beer, while tending a hot fire, in an oven that you built yourself, and making the best pizza that your friends have ever had.


            • #7


              Because mine is a bread oven, my rib approach is more an Adam location. I bake them, covered, in a heavy enamel over cast iron pot with a fair bit of liquid (rib sauce?) at very low temps for a long time. This usually happens after bread baking is finished and the hearth temp is below 300 F. Don't know how your oven performs, but I don't leave any coals in the oven, but I do leave the door on. If you wanted a crispier finished dish, a quick toss on the BBQ would work.

              "Made are tools, and born are hands"--William Blake, 1757-1827