Then, place the water-soaked chips at the bottom of a roasting pan with the reserved soaking water. Insert the roasting rack and place the ribs on top of the roasting rack. Finally, seal the roasting pan with foil. Make sure that the foil is tented so that there is room for smoke to circulate. Follow most of the same directions as the first method for this process. I took a very large piece of foil, folded it in half, and then rolled the sides to seal them shut.
Set up your oven and soak your wood the same way I outlined in method 1. However, take the soaked wood chips and a splash of water and put them in an old pot on the stove. Get the wood chips to start smoking. Once there is a good amount of smoke and the chips are hot, carefully poured them into the foil envelope and seal up the open end. Take the envelope and put it at the bottom of the roasting pan and poke a few large holes for the smoke to release. Place the roasting rack and ribs on top of your smoker foil packet and then seal the entire roasting pan with a tented foil cover.
Seal it really well with foil—use masking tape if needed— and leave one small spot to insert the smoking gun hose. Try to seal foil the foil around the hose as best as you can. Fill the smoking gun with chips, alternating the smoke speed from high to low every 10 minutes for 30 minutes. After this process, quickly pull out the hose and seal up the tinfoil trapping the smoke. I must say, I was so excited when I was trying all of these methods for the first time.
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 degrees Fahrenheit. 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 degrees Fahrenheit. If you prefer a lower temperature, be sure to hit a minimum of degrees Fahrenheit in the thickest part measured with an instant-read thermometer, according to the USDA.
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. 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.
Nutrition Cooking and Baking Cooking Techniques. Claudia is a registered dietitian with a PhD in physical activity, nutrition and wellness. She is an expert in intuitive eating and nutrition science. But just because they're usually used outdoors in a barbecue or smoker doesn't mean you have to miss out if you only have an oven. If you use them in the right way, you can give your foods a smoky flavor without making your entire home smell like a smokehouse.
You can buy ready-filled bags of wood chips to use in the oven or you can make your own. Tear off a large rectangular piece of aluminum foil. The sheet of foil should be large enough to hold your wood chips when it is folded over itself twice.
Heavy-duty foil works best because it is thick and durable. Fold the aluminum foil in half so that it makes a square shape. If the square of foil is too large to fit in your oven, fold it again to form a smaller but thicker square. Fold three of the four edges of the aluminum foil square up to create a pocket.
Do not fold the fourth side of the square because you will need the opening to put the wood chips inside. When you have finished, you will have a shallow pocket for your wood chips.
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