CVap® ovens are well-known for their versatility and precision. These qualities make them particularly well-suited for barbecue operations. Barbecue is the realm of low and slow cooking. And nothing does low and slow better than CVap.
We wanted to test the most popular proteins for most BBQ joints, pork ribs, beef brisket, and chicken. First, we needed the perfect rub.
The Seasoning Blend
- Brown Sugar – 2 Cups
- McCormick Montreal Steak Seasoning – 1 Cup
- Smoked Paprika – ½ Cup
- Granulated Garlic – ¼ Cup
- Granulated Onion – ¼ Cup
Prepare the seasoning blend and set it aside.
The Proteins
- Pork Back Ribs – 3 to 4 Lbs.
- Whole Chickens – 3 Lbs.
- Whole Brisket – 17 Lbs.
The Barbecue Process
Cook Time approximately 5 hours
Cook Vapor 190°F / Air 220°F
Hold Infinite
Hold Vapor 135°F / Air 145°F
Holding ribs for an extended time in CVap ovens is beneficial to food quality. The long, slow heat dissolves the connective tissue within the meat. For pull-off-the-bone tenderness, we recommend a five-hour hold. To get fall-off-the-bone tender, extend the hold to six hours.
Pork Back Ribs – RTV5-14UV with the Winston Smoker Box
It’s important to remember that the cooking time depends on the size of the product and the orientation of the product in the pan. Here are a few helpful tips:
- Get similar-sized ribs for a similar time cook. We used 2.75-3.25 Lbs.
- If you get larger or smaller ribs, just adjust the time accordingly:
- Increase time for larger ribs; >3.5 Lbs. +.
- Decrease time for smaller ribs; <2.5 Lbs.
- Increase time if preparing more than 5-6 ribs
- Increasing the thermal load increases the time it takes to reach the desired temperature and texture.
- If you shingle the ribs to get more per shelf, you’ll need to increase the cooking time.
- Remove back ribs from packaging.
- Score backside (bone side) with a paring knife.
- Liberally season both sides of each rib. Allow the seasoned ribs to rest for 10 to 15 minutes.
- Place ribs onto a rack in the preheated oven. Keep placement in a single layer, bone-side down.
**Chef’s Tips – We recommend placing a foil-lined sheet pan on the bottom shelf, just above the smoker. This will catch the product’s drippings and make cleanup easier.
Engaging Barbecue with the Winston Smoker Box
- Plug the timer into the wall and ensure the smoker box is connected to the timer. We like to use mixed wood pellets as the smoke medium. However, sawdust or smaller chips (no bigger than a fingernail) can be used.
- Adjust the timer to start the heating element, and add your smoke medium onto the heating element inside the smoker box.
- Place the smoker box on a sheet pan inside the oven on a bottom rack, just above the evaporator. The box takes about 15-20 minutes to preheat and start smoldering. We smoked the ribs for about 3-4 hours.
- Press ENTER once the product is placed inside, and the smoker is filled and in place.
Whole Brisket – RTV5-14UV with the Winston Smoker Kit
Cook Time – 9 Hours
Cook Vapor – 190°F / Air – 220°F
Hold – Infinite
Hold Vapor – 135°F / Air – 145°F
- Use the same barbecue seasoning blend as the pork ribs.
- Trim the brisket’s top and side fat, and between the point and flat.
- Season liberally on all sides, and in between the two muscles.
- Place brisket onto a rack in the preheated oven.
- Engage the Winston Smoker Box. We used mixed wood pellets for about 6 hours.
Whole Chicken – RTV5-14UV with the Winston Smoker Box
Cook Time – 3 Hours
Cook Vapor – 170°F / Air – 300°F
Use the same seasoning blend as the pork rib and brisket…yes, it’s that universal AND that good!
- Pat the chicken dry and season liberally on all sides, under the wings, legs, and inside the cavity.
- Place chickens on a rack in the preheated oven.
Be careful not to crowd. - Engage the Winston Smoker Box. We used mixed wood pellets for about two hours. Check internal temperature. As with any poultry, it’s important to cook to at least 165°F.
