Say it ain't so! Tasty ribs from the oven?

In a special week-long series called "Ribs 5 Ways in 5 Days," "Today" has been searching for the best-tasting ribs from around the country. In the final day, Elizabeth Karmel, creator of Girlsatthegrill.com, and Kenny Callaghan, executive chef of Blue Smoke Restaurant in New York City, were invited to go head-to-head to see if you can really tell the difference between ribs for the grill or from the oven. Here are the recipes:

Big City Ribs — Indoor
Serves 6-8

Cooking method
Indirect, medium-low heat

What you’ll need
4 slabs baby back ribs, or favorite type of rib
1/2 cup Blue Smoke spice rub
1 cup Blue Smoke barbecue sauce
Cameron stovetop smoker with Cameron wood chips

Directions
Remove silver skin from back of ribs, if desired. Rub ribs liberally with spice rub and let sit, covered, for 15-20 minutes. 

Place 2 tablespoons of wood chips in the bottom of the stovetop smoker (see manufacturer instructions for smoker). Replace drip pan and cooking grate. Lay ribs on the cooking grate.  Replace lid of smoker. Place smoker directly on the stovetop and set the burner to medium-high. Smoke ribs in stovetop smoker for 20 minutes. While ribs are smoking, preheat oven to 300° F and if your oven has a convection setting, use it. 

Remove ribs from smoker. Place ribs flat on the center of the oven cooking rack. Set a sheet pan or a jelly roll pan on the bottom oven rack to catch any juices that drip during oven-grilling. Cook for 1 1/2 to 2 hours or until meat is tender and has pulled back from the ends of the rib bones.

Rib tips
Leave ribs untended for the first 30 minutes — this means no peeking. After the first 30 minutes, baste the ribs with the sauce every 20 minutes. If the ribs start to burn on the edges, wrap them in aluminum foil and lower the heat in the oven by 25º F. Twenty minutes before serving, unwrap ribs if necessary and brush with “finishing” barbecue sauce. Remove ribs from grill and let rest 10 minutes before cutting into individual or 2-3 rib portions. Warm remaining sauce in a saucepan and serve on the side, if desired.

Recipes from Ribs 5 Ways in 5 Days A bone-sucking rib recipe, plus the fixings Pat and Tony Neely serve up a slab (and sides) Memphis-style to kick off a 'Today' special series, 'Ribs 5 Ways in 5 Days' Texas-style ribs that'll melt in your mouth In part two of a special series, 'Ribs 5 Ways in 5 Days,' chef Kent Rathbun serves up Texas ribs and sides. Check out the recipes Don't buy your sauce from the grocery! In day three of a special series, 'Ribs 5 Ways in 5 Days,' Ollie Gates of Gates BBQ in Kansas City, Mo., shares his smokin' recipe Where pork is pulled and ribs are hot! In day four of a special series, 'Ribs 5 Ways in 5 Days,' father-and-daughter chefs share recipe secrets for North Carolina BBQ Say it ain't so! Tasty ribs from the oven? In the final day of a special series, 'Ribs 5 Ways in 5 Days,' barbecue experts have an outdoor-indoor cook-off. See recipes

Keys to success
Rib Placement: If you are using a rib rack holder, place the rack of ribs with the larger end of the bone down. This way, the largest end of the bones will be closest to the heat and will protect the smaller ends from burning.

Grilled–overs
While the grill is hot, plan to barbecue a few extra racks of ribs to serve later in the week.  They’ll keep for up to 4 days in the refrigerator. Take the ribs off the grill and wrap them individually in heavy duty aluminum foil. Refrigerate. When you are ready to serve them, follow these directions. Preheat your oven to 300º F (or set your grill to Indirect/Medium-Low heat).  Place the foil wrapped ribs in the oven for 15 minutes. Remove from oven and increase oven temperature to 350º F — no need to increase grill temperature. Remove foil from ribs and place on a cookie sheet. Brush with sauce for “wet” ribs, brush with a thin coating of olive oil for “dry” ribs. Place ribs back in the oven to caramelize the sauce or “crisp” the crust, about 15 minutes. Remove from oven and let sit 5 minutes before cutting and serving. Enjoy!

Big City Ribs — Outdoor Method
Serves 6-8

Cooking method
Indirect, medium-low heat

What you’ll need
4 slabs baby back ribs, or favorite type of rib
1/2 cup Blue Smoke spice rub
1 cup Blue Smoke barbecue sauce
Soaked wood chips

Directions
Build charcoal fire or preheat gas grill. Remove silver skin from back of ribs, if desired. Set up your grill for indirect heat and if using wood chips, place soaked chips directly on charcoal, or in smoking box of gas grill. Rub ribs liberally with spice rub and let sit, covered, for 15-20 minutes. 

Place ribs (bone side down) in the center of the cooking grate or in a rib holder/rack, making sure they are not over a direct flame. Grill covered (at about 300-325°F, if your grill has a thermometer) for 1 1/2 to 2 hours or until meat is tender and has pulled back from the ends of the rib bones.

Rib tips
Leave ribs untended for the first 30 minutes — this means no peeking; especially important if using wood chips. After the first 30 minutes, baste the ribs with the sauce every 20 minutes. If the ribs start to burn on the edges, stack them on top of one another in the very center of the grill and lower your fire slightly. Twenty minutes before serving, unstack ribs if necessary and brush with “finishing” barbecue sauce. Remove ribs from grill and let rest 10 minutes before cutting into individual or 2-3 rib portions. Warm remaining sauce in a saucepan and serve on the side.

SPECIAL COVERAGE News on nutrition, tastes and trends

Keys to success
Rib Placement: If you are using a rib rack/holder, place the rack of ribs with the larger end of the bone down. This way, the largest end of the bones will be closest to the heat and will protect the smaller ends from burning.

Grilled–overs
While the grill is hot, plan to barbecue a few extra racks of ribs to serve later in the week.  They’ll keep for up to 4 days in the refrigerator. Take the ribs off the grill and wrap them individually in heavy duty aluminum foil. Refrigerate. When you are ready to serve them, follow these directions.  Preheat your oven to 300 F (or set your grill to Indirect/Medium-Low heat).  Place the foil wrapped ribs in the oven for 15 minutes. Remove from oven and increase oven temperature to 350ºF — no need to increase grill temperature. Remove foil from ribs and place on a cookie sheet. Brush with sauce for “wet” ribs, brush with a thin coating of olive oil for “dry” ribs. Place ribs back in the oven to caramelize the sauce or “crisp” the crust, about 15 minutes. Remove from oven and let sit 5 minutes before cutting and serving.

Recipes courtesy of Elizabeth Karmel. Copyright © 2004 Elizabeth Karmel. For more recipes, visit: www.girlsatthegrill.com.

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