March 30, 2013 at 8:43 AM | Posted in Uncategorized | Leave a comment

Putney Farm

We do love our ribs here at the farm. And, without a doubt, we love Memphis-style barbecue ribs with a dry rub, mop and slow smoking over applewood and hickory. Toss in some hot, vinegary Carolina barbecue sauce and Nirvana awaits. But we just made it into spring, the rains come and go, it’s still cold and the smoker needs to be set up (and we are tired from working in the garden). Time to turn on the oven.

orib2oribs3And there is nothing wrong with making ribs in the oven. In fact, some would argue that it may be a better place to cook ribs, assuming you use the right tools/technique and choose the right seasoning and sauce. The one thing that is really hard to do is get the deep smokey flavor and “smoke ring” color from the oven. But you can get very flavorful, tender ribs.

oribs5oribs6As for…

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