As a long time BBQer, I’ve never cooked pork ribs anywhere but in a smoker but since I don’t have a functioning smoker and using the grill, which has a smoke box, in too cumbersome while walking with a cane, the oven was the only choice. I also didn’t have any rib rub so I made up a batch of Mike Mills Magic Dust using half of this recipe and using smoked paprika to replace the smoke from the cooker.
½ cup paprika (Larry used smoked paprika)
¼ cup kosher salt
¼ cup sugar
2 Tbsps. mustard powder
¼ cup chili powder
¼ cup ground cumin
2 Tbsps. ground black pepper
¼ cup granulated garlic
2 Tbsps. Cayenne (Larry omitted)
Mix all ingredients and store in tightly covered container. To make it hotter, increase mustard powder and black pepper to ½ cup each.
To prep the ribs, I just removed the membrane from the back and gave them a generous coating of Magic Dust.
I set the oven on full convection at a temperature of 235F and cooked them uncovered for three hours then covered with foil for 2 hours and finally cranked up the temp for the last ½ hour to get them done. I gave the tops a coat on Sweet Baby Rays BBQ Sauce and served them sided with slaw and doctored pork and beans.
I thought the flavor was good but the convection oven dried out the tops a little, but they were not bad for a first try.
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Have a great day and thanks for stopping by Almost Heaven South.
2/23/20 event date