Oven Smoked Ribs

Submitted by Scott Kincaid
(NYC)

Ingredients

• 6 Racks Baby Back Ribs
• McCormicks Apple Smoked Rub
• Sweet Baby Ray's BBQ Sauce
• Large Cookie Sheet
• Tin Foil

Method

Step 1

This recipe can be used with any number of ribs. I use 6 for 8 Firemen because I like some leftovers. You can adjust for the number of people. I would not go below 1/2 rack per man for a full meal size portion. You can also use any rub you like, I just prefer this one for prepackaged seasoning.

Step 2

Pre-Heat the oven to 225 Degrees

Step 3

Start off by pulling the membrane off the back of each of the rib racks. If you need to trim the racks to fit on the bare oven rack, do so now. Put all the ribs with the meat side down on a cookie sheet, this is for easy clean up. Coat the ribs with the rub. Flip the ribs over and coat the top of the ribs with the rub. This can be done the day before if you want, and it will make the seasoning set better and I recommend doing it 24 hours in advance. If you do it in advance, wrap the rib racks individually in cellophane and keep them in the fridge. After the ribs are seasoned, place them with the meat side up directly on the middle oven rack. Place a full cookie sheet on the bottom rack and almost fill with water. This serves 2 purposes, 1 to catch the drippings and 2 to keep the ribs moist and even out the oven heat. Cook the ribs for about 4 hours. This time is approximate, it is not set in stone. Then pull the ribs out and keep the oven on. Wrap each rib in tin foil in a way that will keep all the juices inside the wrapping. Before you close up the tin foil, put some Sweet Baby Ray's BBQ sauce on each rack. The amount is up to you, but not too much. Once each rack is sealed up, put them back into the oven and cook for about another hour. Once this is done, pull them out, unwrap them, plate them and enjoy!! If you prefer a little crispyness on your ribs, cook them for about 30 minutes in foil then transfer to a med high pre heated grill to crisp them up!!

Step 4

Enjoy!!