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Started By
Message
Best way to reheat smoked ribs?
Posted on 9/25/19 at 3:28 pm
Posted on 9/25/19 at 3:28 pm
Looking to smoke 4 racks on Friday and eat them on Saturday. What is the best way to reheat them?
7
Posted on 9/25/19 at 3:47 pm to dafif5
quote:
Looking to smoke 4 racks on Friday and eat them on Saturday. What is the best way to reheat them?
What I usually do is preheat the oven to 250 degrees and wrap up the ribs in tin foil and put them on a baking sheet and let them cook for 30 minutes.
Make sure to put sauce over them to keep them from drying out
Posted on 9/25/19 at 4:07 pm to dafif5
Plastic film wrap..
Microwave for a minute or two
Take off film wrap
Throw back on grill for a 30 seconds on each side.
Sauce a little more, if you'd like
Microwave for a minute or two
Take off film wrap
Throw back on grill for a 30 seconds on each side.
Sauce a little more, if you'd like
Posted on 9/25/19 at 10:41 pm to dafif5
Uncovered in a low oven 225-250 for 10-20 min
Posted on 9/26/19 at 5:57 am to dafif5
I cut some into 3 or 4 rib slabs and vacuum sealed them, then froze. When ready to eat, I thawed and put them (still in the bag) in a pot of simmering water for a few minutes.
They were remarkably good. My wife said they were better than when hot off the grill, and they may have been.
Sous vide may give more control than a simmer. I see a video where a Louisiana guy put frozen ribs in on 155 degrees for 2 hours. Option to put in oven after to crisp. They looked good.
They were remarkably good. My wife said they were better than when hot off the grill, and they may have been.
Sous vide may give more control than a simmer. I see a video where a Louisiana guy put frozen ribs in on 155 degrees for 2 hours. Option to put in oven after to crisp. They looked good.
Posted on 9/26/19 at 8:28 am to Twenty 49
Put a little bit of water in the bottom of a broiler pan, but the ribs on top, cover tightly with foil so the steam can't escape. Heat at 350 until warm.
Posted on 9/26/19 at 9:40 am to dafif5
One of the best sous vide applications is warming Q
Posted on 9/26/19 at 9:43 am to dafif5
In an oven under very low heat 225 or so, wrapped to keep moisture in as much as possible. Sous vide is also excellent for reheating things that dry out easily.
Posted on 9/26/19 at 9:44 am to Prosecuted Collins
I've also been told you can wrap them in foil and steam them if you have a steamer.
Works for boudin, but I've never done ribs.
Works for boudin, but I've never done ribs.
Posted on 9/28/19 at 12:48 pm to tigerinthebueche
Sous Vide sans doute...easily the best way to reheat proteins with the least amount of taste/texture loss.
Posted on 9/29/19 at 8:17 am to dafif5
So I take it microwave isn't good?
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