Drying puppy treats in the oven.

[brickie in oz]

And they call it puppy loooove.
We did a lamb roast the other night and some bread the day after, we use the residual heat to dry puppy treats, they look and smell so good he may have to fight me for them......

We have a strange dog, he wont eat meat as such, just bones, fat and road kill, the stinkier the better.

We can buy a whole plastic shopping bag of bones from the butcher for $3 so its good value.

[GianniFocaccia]

If it were me I'd make soup from dem bones and let the dog eat dry food...

[brickie in oz]

He wont eat dried food....

[Aegis]

Originally Posted by GianniFocaccia

If it were me I'd make soup from dem bones and let the dog eat dry food...

I'm with you John, I have two labs and they get to eat all the good stuff too! I tried my best whimpering and puppy dog eyes but my wife says it just ain't the same! LOL
I'm looking to do some ribs and brisket, (dogs can't have those bones ) what is a good time & temp for ribs?
Thanks John

[brickie in oz]

Originally Posted by Aegis

I'm looking to do some ribs and brisket, (dogs can't have those bones ) what is a good time & temp for ribs?
Thanks John

To dry them?
I would aim to have the oven on the cooling cycle around 100c to 90c, they take about 2 days to dry.

If the oven is too hot they will cook, if too cold the bugs will get the bones first.

[GianniFocaccia]

John,

While I have gotten really good results with pulled pork over the years, I haven't been so successful with ribs . The classic approach with pulled pork is to slow cook (smoke) them at 228F (anywhere from 210-250F is fine) until the internal temp of the meat reaches 190F. At this point you maintain the oven temp to 'hold' 190F until the collagen breaks down and the meat becomes tender. The hold stage typically takes 2 hours, the entire process about 10, give or take. The classic prep is to brine the pork (1C kosher salt & 1C brown sugar to each gal of water to cover) 6-8 hours, apply cheap French's mustard and then your favorite rub (tons of recipes on internet) before putting the pork on. The other thing you can do is to wrap the pork in foil at the beginning of the 190F rest and put it in the house oven at 228F since it won't be absorbing any more smoke flavor through the foil.

The same process goes for ribs (brine, rub, smoke, wrap). A variation on the classic process is called 3-2-1. 3 hours smoke, 2 hours wrap, last hour unwrapped all at 228F. I have never gotten this right so I weenie out and simmer my ribs for 45 minutes and let cool in a large strainer. After the moisture steams out I coat 'em with sauce and heat back up in the smoker/bbq until the sauce is caramelized. All of this smoking is done either on red oak or oak lump. Yum.

Cooking ribs or pork shoulders in a hot 350-500F oven will certainly git 'er done, but it's not the same as low and slow.

John

[Aegis]

Thanks John for the info. and I gained another couple of pounds just looking at that sandwich pic! Man that looks Good!