Confession of Sin

[Duke]

This is hard to admit, but I must do it......
Just as the weather seemed mild enough here in NW Wisc.
with temps. in the high 40's I couldn't wait any longer &
ordered up 4 pounds of Texas Rib Rub. I waited by the
mail box every day anxious to try it on ribs, both country &
spare. Then without warning... minus 21 degrees for several
days just as I got my special rib rub from my birth state of Texas.

I was compelled by the lust for good tasting ribs.....
I couldn't wait.....
I'm only mortal man.. I can't make the smoker work at -21 degrees!

I confess........
I used my wifes oven !!
Ribs cooked low & slow with the rub & BBQ sauce were great !!!
However they lacked that taste of smoke & I refuse to lower myself
to liquid smoke.

It wasn't the same, but I didn't freeze off anything by doing it.
Will I end up in a place surrounded by bad smoke, hard to light charcoal,
uneven high temps. and bad taste for ever & ever ???
after all....I was desprate for good ribs......

[TomKattt]

There's nothing wrong with slow-cooked ribs even if it isn't 'real barbeque'. If it tastes good, eat it. And, IMO, there's not really anything wrong with liquid smoke, either. I'm not saying it's as good as real smoked barbeque, but it's not that bad, either. I wouldn't have tried to smoke outdoors in that kind of weather, either.

[Rollo_T]

Why not use liquid smoke? You already compromised yourself by using the oven....I hope you did not totally sell out and boil them first.