January 24, 2010
Wes and I tried Mark Bittman's Oven-Smoked Ribs yesterday. They are so incredibly easy but they do require you to start cooking dinner three plus hours ahead of time. I really loved them. The flavor was smoky and meaty and the ribs were nice and tender. Wes and older son liked them but wanted more of a BBQ experience. But we still annihilated a whole rack between the three of us. If you want a dry-rub, smokey rib, this is the way to go.