"Damsel in dis Dress" > wrote in message
...
> , if that's their real name, wrote:
>
> >I have adapted my method to accommodate my taste and needs. First, I
don't have
> >a "smoker" nor do I wish to deal with one and the wood etc.. Second, I
don't
> >care for cooked BBQ sauce, BBQ sauce on the side is fine, which is why I
am a
> >late comer to the BBQ thing. Lastly, I wanted to be able use a gas grill
to
> >finish or cook if possible.
>
> <snip instructions>
>
> This will be a good method for during the winter, when we want to heat the
> house up (I never knew until we moved here that gas ovens throw off so
much
> heat). During the summer, when we want to keep the kitchen cool, Crash
> will likely smoke the ribs, although the charcoal or gas grill aren't out
> of the question.
>
<snip signature>
And I have exactly the opposite conditions in the swampy southland. During
the
winter I tend to fire up the Weber Smoky Mountain or the gas grill, but
during
the summer when the temperature and humidity tie in the low 90's its the GE
convection
oven in the nice, cool air-conditioned kitchen for me. SWMBO has a country
rib
recipe I've seen her do while practically sleep-walking. Ribs, dry rub,
sprayed baking
dish into the GE at 350 F for 45 minutes or 160 on the probe thermometer.
Tender, succulent, probably artery-clogging but I'm already taking Lipitor
:-)
John<==fearing it's already getting hot in the Okeefenoke...alligator
reports starting to come in !