How to Cook Bacon in the Oven? If you don't have bacon, a smoker, or a grill, you may feel like you can't eat homemade smoked ribs or barbecue. However, you can smoke meat in the oven with a small amount of food.

It's important to remember to keep the cooking temperature low and to wrap the meat to retain moisture.

Cook the ribs or bake them long enough to break down the collagen and make the meat juicy. For best results, cook the meat for 1.5 to 2 hours per pound, or until the internal temperature of the meat reaches 180 degrees Fahrenheit (measured with an instant-read thermometer).

Steps for making bacon

Step 1: Prepare the meat

Choose two racks of ribs or 5 to 8 pounds of pork or beef roast. According to the USDA, thawing meat completely in the refrigerator, cold water or microwave is the only safe way to thaw these foods.

Apply a dry rub to the meat, covering the entire surface. Let it marinate uncovered in the refrigerator for one hour.

Step 2: Soak the Plank

Place a layer of wood chips, such as hickory, cherry or oak, in a baking dish. Pour water on top and soak for an hour. Drain the water, leaving a layer of water on the bottom of the baking sheet.

Step 3: Position the rack

Place a rack in or on top of the baking dish so that you can raise the meat an inch or two above the wood chips.

Step 4: Preheat the oven

Place an oven rack in the bottom third of the oven. Remove the upper rack to make room for the foil tent. Preheat the oven to 250°F.

Step 5: Make a foil tent

Place the meat on the rack. Make a foil tent that completely seals all sides of the roasting pan with room at the top for smoke to circulate. The tighter the foil seal, the more the wood flavor will penetrate the meat.

Step 6: Roast the meat

Roast ribs or roast chicken for about three hours. Roast beef or pork for about eight hours, depending on size. Keep the oven temperature at 250 degrees Fahrenheit.

Step 7: Check the Temperature

Test the temperature of the meat near the end of the cooking time. If the meat is tender and reaches 180 degrees F, it's ready to cook.

If you prefer a lower temperature, be sure to reach a minimum of 145 degrees Fahrenheit in the thickest part of the meat as measured by an instant-read thermometer, says the USDA.

Step 8: Brush and Bake

Remove the foil. Brush the meat with barbecue sauce. Grill for a few minutes to caramelize the barbecue sauce.

Tip.

Use your favorite commercial barbecue dry rub or mix your favorite herbs and spices with sugar and salt.