If you don't have a setup for smoking meat, a smoker and barbecue grill, you might feel you can't have homemade smoked ribs or roast. However, you can smoke meat in the oven with just a few supplies.
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The important things to remember are to maintain a low cooking temperature and wrap the meat to retain moisture.
Cook your ribs or roast long enough to break down the collagen, which makes the meat succulent. For best results, cook the meat for 1 1/2 to 2 hours per pound, or until the internal temperature of the meat is 180 degrees Fahrenheit, measured with an instant-read thermometer.
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Step 1: Prep the Meat
Choose two racks of ribs or a 5- to 8-pound pork or beef roast. Completely thaw the meat in the refrigerator, under cold water or in the microwave — the only safe ways to thaw these foods, according to the USDA.
Put the dry rub on the meat, covering the entire surface. Let it marinate uncovered in the refrigerator for an hour.
Step 2: Soak the Planks
Put a single layer of wood chips, such as hickory, cherry or oak, in the roasting pan. Pour water over them and soak them for an hour. Drain the water, leaving a film of water on the bottom of the roasting pan.
Step 3: Position the Rack
Put a rack in or on the roasting pan that will elevate the meat an inch or two above the chips.
Step 4: Preheat the Oven
Put an oven rack in the bottom third of the oven. Remove the upper rack to allow room for the foil tent. Preheat the oven to 250 degrees Fahrenheit.
Step 5: Make a Foil Tent
Put the meat on the rack. Make a tent of aluminum foil that completely seals the roasting pan on all sides and has room in the top for the smoke to circulate. The more tightly the foil is sealed, the more the wood flavor will penetrate the meat.
Step 6: Bake Your Meat
Bake ribs or oven smoked chicken for about three hours. Bake a beef or pork roast for about eight hours, depending on the size. Keep the oven temperature at 250 degrees Fahrenheit.
Step 7: Check the Temperature
Test the temperature of the meat near the end of the cooking time. The meat is done if it is fork-tender and has reached a 180 degrees Fahrenheit.
If you prefer a lower temperature, be sure to hit a minimum of 145 degrees Fahrenheit in the thickest part measured with an instant-read thermometer, according to the USDA.
Step 8: Brush and Broil
Remove the foil. Brush the meat with barbecue sauce. Broil for a few minutes to caramelize the barbecue sauce.
Refrigerate your leftovers and consume them within three to four days, as advised by the USDA.
Things You'll Need
Small wood chips for smoking
Use your favorite commercial barbecue dry rub, or blend your favorite herbs and spices with a mix of sugar and salt.
Try not to remove the foil tent until near the end of the cooking time. It's difficult to replace, unless you use more foil to create a new tent. If you leave it off too soon, the meat will be dry.