Oven-Smoked Ribs - Mark Bittman | The New York Times

[@OneEyedJack01]

This method will only impart a kiss of smoke. To improve the level of smoke, pre-char the wood at 450 F for about 30 minutes. Also, reduce the water level to just enough to cover the bottom of the pan. I recommend putting the water in a shallow dish and keeping the wood dry. Still, don't expect out door smoke intensity. Adding some liquid smoke will help, but if you're going to do that, you can eliminate the wood entirely.

[@TheDannyMcGee]

I followed this advice yesterday and they came out perfect! Smoke ring and everything! Thanks for the tip!

[@impactodelsurenterprise2440]

What does pre charring the wood do and do you do it dry or soaked?

[@davidji2030]

@@impactodelsurenterprise2440 pre-charring the wood simply get the wood start burning and creating smoke. soaking the wood keep the wood burn longer and more consistent

[@jaybean3]

I can't afford that much foil. I would use a roasting pan & lid.

[@OneEyedJack01]

The ignition temperature of wood is around 570 F. You are in no danger of igniting it at 230 F. The water is there to keep the air around the ribs moist.

[@acularp]

I have a feeling that the end result ribs are not the same ribs he started with.

[@danielb8373]

I don't think you would get any smoke with wet wood at 225 or 250

[@504Diva]

I tried this with chicken. #Yumm used some liquid smoke and smoked paprika to enhance the "smoke" flavor which is still very mild. But who cares. The chicken was so tender. Cooked at 225 for around 90 min. Put on bbq sauce and under broiler for around 8-10 to toast the skin....Delish.

[@Diana-xm1dm]

504Diva Okay that's not remotely the same recipe. I can also say I tried this with spaghetti and meatballs and used liquid smoke...not the same. Tweak it a little yes, but you used a different meat an added liquid smoke and cooked it for different amount of time and still broiled it...not the same; but who cares.

[@PunisherPlaythroughs]

Wouldnt a lid done the job? Instead of 10 miles of foil?

[@ChaoticMoira]

Thank you for the reply. I actually don't have a BBQ. I live in an apartment. That is why I was watching this video. I was trying to find a way to smoke indoors without a big fancy smoking contraption.. if that is even possible..

[@rjo24]

thought he was gonna use solar energy to cook it with all that foil.

[@Kortschot]

its better to get the chips wet early in the day, than they smoke better... don't over flow them with water. oh, and erhm... open a window in the kitchen when you get the stuff out the tent! =)

[@ChaoticMoira]

Hi, I really want to smoke some ribs, but I never have cause I don't have a smoker. When you do it like this do the chips actually "smoke" or is it really steam? Does it get a real "smoke" flavour?

[@pioneer7777777]

Fahrenheit is my guess. I think if it was 225 Celsius (430F) it would burn in there over 3 hours.

[@StopFear]

omg best recipe ever, I will cook this tomorrow when I pick some wood chips from neighbors

[@linux750]

i'd be hungry after watching this video if i didn't already finish my dinner.

[@OneEyedJack01]

You don't need a smoker to create great smoked ribs. A standard Webber kettle grill works fine. You can also purchase ones with inserts that create a firebox on one side specifically for smoking.

[@omegahpla]

They should call this crap: NY Times fake cooking, missing as much substance as their news coverage. I was able to work out some pretty good bread from their bread recipe though, but I had to fill in a lot they didn't even go into. Following them exactly, it comes out like a brick.

[@michelleadams6131]

So many nasty comments on here, if it was such a waste of your time, why waste more writing rubbish on his video! Try making it and then you might be able to comment but I haven't seen one person actually try to make it yet! WOW people are so rude!

[@anapaez4169]

The beginning of the video was weird af

[@WrightsSmoke]

Great recipe! Thanks for sharing!

[@Justsayinbruh]

no...............i will not waste aluminum foil like that

[@OneTrickPony13]

The ribs looked dryer than a popcorn fart.

[@Tooblessedtobestressed88]

Epic Canada 😂🤣😂

[@lindashila]

He is from us, so 225 degrees fahrenheit no matter where you are

[@mstrdonmyshrt4219]

Can I use an old turkey roasting pan with a lid?

[@anthonyyoussef01]

Of course

[@gayle2020]

how did it brown under all that foil?

[@level1paladin]

No way those ribs browned under that aluminum foil. Just throw a pan of chips in your oven under your ribs or roast next to your drip tray for a couple hours.

[@mbalingit]

thats a shit load of foil lol

[@homumu]

wtf plz burn the chip not steam it

[@DinhQHuy]

VIdeo starts at 0:50

[@tmanepic]

Do you need to baste the meat or just let it cook?

[@brynjar88]

since im in iceland , when he says 225 degrees is he talkin about farenheit or celcius ?

[@jamaicaernst3911]

farenheit, how did they turn out?

[@KissHope]

How impractical can a cooking method be. You can add the water to the bottom of the pan and add 1 tsp of liquid smoke, and for gosh sake just use your broiler pan that came with your stove that you have never used. It is perfect to do ribs on and will take 2 pcs. of foil.250 degrees for 2.5 hrs then remove foil, brushing w/ bar bq sauce at 350 degree let sauce caramelize about 10 mins brush again 3 more times repeating process. Your tongue will beat the roof of ur mouth they are so good.

[@KissHope]

LOL, knickers in a twist over a bad day?

[@sandral3515]

I think this is a great method. I am going to try it this weekend with some beef back ribs. Yummy!! I will let you know how they turn out.

[@aelyles1]

How did it turn out

[@rawrs937]

I think all that foil cost more than the meat.

[@HattieLovesCattie]

@mbalingit Mr.Lefty there will have more mess to clean up on the bottom of the pan since no tin foil was on it.

[@slave7ares]

the ribs looked dry

[@baosli]

mmmm.... Steamed ribs... 🤮

[@kkluck1985]

oooohhhhh noooooooo, not tin foil. Who cares. Recipe is awesom.

[@BONA7902]

VERY ZEN....TENT THIS.

[@UnrelatedArchives]

Nice methodical video here.

[@manudemeter1330]

250 f ? 250 c?

[@casualsuede]

there is no Smoke ring on those ribs, those arent smoked....btw, do not smoke indoors, a terrible mistake. and if you ask, i do smoke my ribs and i am from kansas city so i know good bbq when i see it......i don't see it.

[@legend6591]

I call BS

[@Mixwell1983]

Who gives a shit how much foil he used, it's not like foil is in a short supply or expensive..

[@siasabora]

Xellent

[@raijin3379]

GOD THIS IS THE WORST CHEF(?), IF I CAN EVEN CALL YOU CHEF. EVER.

[@mileygra]

lol

[@imperatordk]

@mixwell1983 except that aluminium productions pollutes like crazy and has a major impact on permanent greenhouse gas levels (PFC).

[@OperaGhostess]

@corey4shizzle Or perhaps, you do not use Fahrenheit like normal people. ;)

[@angelicangie123]

He didn't wash his hands after transferring the ribs to the rack!

[@spioncina]

it is probably good... but I think that all this wood and alluminium nad electric energy are wasted for coocking just some pork...