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First WFO cook: Spareribs - 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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First WFO cook: Spareribs

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  • First WFO cook: Spareribs

    I took advantage of the residual heat during my oven curing process so I decided to do ribs as my first oven cook. I cleared the oven and cooked a 6.5 lb slab of spareribs for about 3 hours, uncovered, just using some dry rub. They came out great.....and couldn't be happier...

    George
    George

    My 34" WFO build

    Weber 22-OTG / Ugly Drum Smoker / 34" WFO

  • #2
    Re: First WFO cook: Spareribs

    Looks yummy. What sort of dry rub did you use?
    After doing a few pizzas i did some pork belly ribs, i'm not much of a pork eater but it tasted fantastic with just oil and salt rubbed in the rind. I've done pork roast in the kitchen oven and bbq before but never had the rind turn to crackling like this before. Now i have some pork in the freezer for the next firing.
    Robert

    I love watching my crust rise and change colour in my WFO.

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    • #3
      Re: First WFO cook: Spareribs

      Thanks, for the rub I just put together something very simple. The rub consisted of sea salt, black pepper, paprika, and garlic powder.
      Spareribs are not expensive here so I do it often. I'd like to do some beef short ribs next time...

      George
      George

      My 34" WFO build

      Weber 22-OTG / Ugly Drum Smoker / 34" WFO

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      • #4
        Re: First WFO cook: Spareribs

        Beef short ribs braised in crushed tomatoes in a WFO = heaven! Nice looking pork too.

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        • #5
          Re: First WFO cook: Spareribs

          George, those look great! Any clue as to what the temp may have been?

          Les...
          Check out my pictures here:
          http://www.fornobravo.com/forum/f8/les-build-4207.html

          If at first you don't succeed... Skydiving isn't for you.

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          • #6
            Re: First WFO cook: Spareribs

            Thanks Les. The dome temp was no more than 350F and floor was between 250 and 300F.

            George
            George

            My 34" WFO build

            Weber 22-OTG / Ugly Drum Smoker / 34" WFO

            Comment


            • #7
              Re: First WFO cook: Spareribs

              Delicious-looking ribs, George! What a great way to utilize oven-curing residual heat.

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              • #8
                Re: First WFO cook: Spareribs

                Thanks John! I think that my wife now fully approves the building of the oven. For some reason she had this thing in mind where it was just for pizza. I had to prove to her otherwise....

                George
                George

                My 34" WFO build

                Weber 22-OTG / Ugly Drum Smoker / 34" WFO

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