Grilled then Baked Ribs?

[svk]

I have a good looking dry rub I am going to throw on a rack of ribs tomorrow.

I have had good luck with the baked ribs from the store. 30 minutes at 500 degrees then 90 minutes at 300 degrees (wrapped the whole time).

But would it work similar to grill for 30 minutes with some good wood chips on the coals? Then bake (wrapped) for 90 minutes?

 

[yooper]

I wouldn't rap them on the grill, it defeats the purpose of putting them on the grill with chips.

 

[svk]

Right, I only wrapped them in the oven.

If you go back through the grilling thread I posted pics a few days ago. Turned out well.

 

[Jason Douglas]

Wood chips. Slow and low. But not too long, ribs cook way faster than thick cuts.

 

[srb08]

I have a good looking dry rub I am going to throw on a rack of ribs tomorrow.

I have had good luck with the baked ribs from the store. 30 minutes at 500 degrees then 90 minutes at 300 degrees (wrapped the whole time).

But would it work similar to grill for 30 minutes with some good wood chips on the coals? Then bake (wrapped) for 90 minutes?

Yep.
When the weather is really crappy, that's how I do mine.
I don't like them as much as on the smoker but my wife thinks they're just as good.

 

[svk]

Yep.
When the weather is really crappy, that's how I do mine.
I don't like them as much as on the smoker but my wife thinks they're just as good.

These turned out pretty well (posted pics in the grilling thread). Could have used more rub and more smoke but definitely very good for a first try.

Plus we both shot bucks the next morning so it must have been a lucky pre-hunt dinner

 

[srb08]

These turned out pretty well (posted pics in the grilling thread). Could have used more rub and more smoke but definitely very good for a first try.

Plus we both shot bucks the next morning so it must have been a lucky pre-hunt dinner

Here's a slab I did in the oven, after about 30 minutes of smoke. I added a little extra brown sugar, at my wife's request. I loosely wrapped them in foil but left the top open. 2 to 2 1/2 hours at 250, in a convection oven.
Congrats on the deer!

 

[svk]

That's the crust I am going for!!!

 

[srb08]

That's the crust I am going for!!!

Try leaving the top uncovered.
You can also hit them with the broiler for a few minutes before you pull them out. Just be careful, it's easy to immolate the top, if you leave them too long.......it doesn't take much.
I've also added brown sugar after cooking, and caramelized the sugar with a propane torch.