First WFO cook: Spareribs

[fxpose]

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

[robs]

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.

[fxpose]

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

[Stan]

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

[Les]

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

Les...

[fxpose]

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

George

[GianniFocaccia]

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

[fxpose]

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