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Old 07-04-2010, 11:13 AM
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Default 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
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Old 07-05-2010, 07:36 AM
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Default 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.
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Old 07-05-2010, 08:47 AM
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Default 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
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Old 07-05-2010, 03:55 PM
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Default Re: First WFO cook: Spareribs

Beef short ribs braised in crushed tomatoes in a WFO = heaven! Nice looking pork too.
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Old 07-05-2010, 04:50 PM
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Default Re: First WFO cook: Spareribs

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

Les...
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Old 07-05-2010, 05:19 PM
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Default Re: First WFO cook: Spareribs

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

George
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Old 07-05-2010, 10:04 PM
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Default Re: First WFO cook: Spareribs

Delicious-looking ribs, George! What a great way to utilize oven-curing residual heat.
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Old 07-07-2010, 09:29 AM
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Default 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
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