"smoked" BBQ in regular oven?

Author
tarragon
Cheeseburger
  • Total Posts : 354
  • Joined: 2003/07/23 10:39:00
  • Location: Hyattsville, MD
  • Status: offline
2010/01/31 08:39:05 (permalink)

"smoked" BBQ in regular oven?

Okay, I don't have a smoker, plus I'm in an apt. anyway and wouldn't be able to use it, so I decided to try to use the "smoker" technique in the regular oven. So this is what I did:

1. took my country style spare ribs and a boneless pork loin and did a very basic rub on them of salt, pepper and brown sugar. In retrospect, I probably used a bit too much of the brown sugar ... LOL

2. wrapped them up quite tightly with aluminum foil. Ooh, next time I'll make sure I use the heavy duty kind!

3. put them in a low, slow oven: 225 degrees for 6-7 hours.

For the last hour, I added a bottled bbq sauce.

The ribs and loin both came out very moist and tender, falling apart tender. The pork loin could probably have gone a bit longer, but I've got plenty of leftovers. So all in all, it was a complete success and the oven will work if you don't have a fancy smoker!
#1

7 Replies Related Threads

    doggydaddy
    Double Chili Cheeseburger
    • Total Posts : 1847
    • Joined: 2006/06/11 18:39:00
    • Location: Austin, TX...got smoke?
    • Status: offline
    Re:"smoked" BBQ in regular oven? 2010/01/31 10:34:21 (permalink)

    I used a old convection toaster oven to smoke my brisket. I put the little oven out on the back porch with some foil wrapped chips and that baby smoked away.
    What I did not do was wrap it which was okay, but my direct placement on the baking sheet created a serious percentage of burnt ends on the bottom. Burnt ends are fine, but I almost went beyond that.  Next time I would consider using a small rack with a touch of water. I'm a wet smoker.

    Last week I made Chinese BBQ pork with thin sliced pork belly. I was surprised that it did not take very long at all to produce tender char sui.

    mark
    #2
    chewingthefat
    Sirloin
    • Total Posts : 6186
    • Joined: 2007/11/22 17:02:00
    • Location: Emmitsburg, Md.
    • Status: offline
    Re:"smoked" BBQ in regular oven? 2010/01/31 11:33:31 (permalink)
    Boneless Pork Loin @ 225 for 6-7 hrs. = dry Boneless Pork Loin, a 135 internal on that is maximum if you want it moist and still done
    #3
    DawnT
    Double Chili Cheeseburger
    • Total Posts : 1286
    • Joined: 2005/11/29 11:01:00
    • Location: South FL
    • Status: offline
    Re:"smoked" BBQ in regular oven? 2010/01/31 16:39:41 (permalink)
    Another variation on that is to do them on a rack and pan with a little water underneath and cover with foil. Then remove the foil and char under the broiler or turn out onto some coals on a small grill on the patio. BBQ sauce or brine a while just b4 baking with some liquid smoke added. Reserve some for basting. That's the way I do quick and dirty pork ribs when I don't have the time or volume to load up my electric smoker.  
    #4
    RedJim64
    Cheeseburger
    • Total Posts : 128
    • Joined: 2005/08/27 15:22:00
    • Location: Detroit, MI
    • Status: offline
    Re:"smoked" BBQ in regular oven? 2010/01/31 17:35:42 (permalink)
    Good on you, tarragon.

    Hope your leftovers are fantastic. 
    #5
    Rick F.
    Double Chili Cheeseburger
    • Total Posts : 1736
    • Joined: 2002/08/16 09:35:00
    • Location: Natchitoches, LA
    • Status: offline
    Re:"smoked" BBQ in regular oven? 2010/01/31 18:05:05 (permalink)
    I've had pretty good luck with my Cameron Stove-Top Smoker. I wouldn't use it for smoking thick items, but it does a good job on things like chicken breasts and pork chops. I'll admit, though, that unless it's pouring rain I use a barrel-type charcoal smoker on my micro-patio.

    #6
    DawnT
    Double Chili Cheeseburger
    • Total Posts : 1286
    • Joined: 2005/11/29 11:01:00
    • Location: South FL
    • Status: offline
    Re:"smoked" BBQ in regular oven? 2010/01/31 19:12:54 (permalink)
    Something that I've found useful for charcoal finishing for oven baked items is these disposable foil charcoal grills that sell for a few dollars already packed with charcoal and a non-noxious quick start. With a little effort and a wire brush and gloves, they can be re-packed for another use at moments notice. Think I paid like $4 each at Publix for a few made by Leisure Ways. Small cooking surface 12" x 9", but adequate to char finish pre-cooked food, but worthless to do any grilling. Oscareware makes disposable grates for a few bucks for two that can fit over a foil pan that can do the same thing even cheaper.
    #7
    bartl
    Double Chili Cheeseburger
    • Total Posts : 1329
    • Joined: 2004/07/06 23:33:00
    • Location: New Milford, NJ
    • Status: offline
    Re:"smoked" BBQ in regular oven? 2010/03/22 22:12:15 (permalink)
    Rick F. I've had pretty good luck with my Cameron Stove-Top Smoker. I wouldn't use it for smoking thick items, but it does a good job on things like chicken breasts and pork chops. I'll admit, though, that unless it's pouring rain I use a barrel-type charcoal smoker on my micro-patio.

    I've made whole chickens, leg of lamb, and beef brisket on my Cameron with good results.

    One trick: Use twice the recommended chips when cooking something big.


    #8
    Jump to:
    © 2014 APG vNext Commercial Version 5.1