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Best way to hold ribs for eating later in day?
Posted on 5/26/17 at 10:37 am
Posted on 5/26/17 at 10:37 am
If I needed to smoke a few racks of ribs tomorrow morning but not eat them until later that night would it be ok to just pull them off smoker when ready and wrap in foil and refrigerate them? Best way to reheat without messing them up? Was thinking straight into a low oven while still wrapped in foil.
5
Posted on 5/26/17 at 10:40 am to creolechef
quote:
straight into a low oven while still wrapped in foil.
Put them in until they're heated through and you'll be good to go.
Posted on 5/26/17 at 10:51 am to creolechef
A cambro or faux cambro could be a good option depending on how long you need to hold the ribs. The oven method may work as well.
If you go with a cambro or faux cambro, I would take the ribs off a little early and finish them right before service in the oven. If you add sauce as your last step, you could do that in the oven. That way, they will be hot when you serve.
If you go with a cambro or faux cambro, I would take the ribs off a little early and finish them right before service in the oven. If you add sauce as your last step, you could do that in the oven. That way, they will be hot when you serve.
Posted on 5/26/17 at 10:51 am to creolechef
quote:
If I needed to smoke a few racks of ribs tomorrow morning but not eat them until later that night would it be ok to just pull them off smoker when ready and wrap in paper and refrigerate them? Best way to reheat without messing them up? Was thinking straight into a low oven while still wrapped in paper.
Edited to my suggestion, not a fan of foil at all, especially in this scenario.
Posted on 5/26/17 at 11:42 am to creolechef
Left hand for me.
Posted on 5/26/17 at 12:07 pm to creolechef
Most restaurants wrap tightly in Saran Wrap and then finish on the grill before service.
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