Page 1
Page 1
Started By
Message

Ribs smoked the day before...

Posted on 3/27/18 at 8:45 pm
Posted by Lynyrd
Under the Tilt-a-Whirl
Member since Jun 2010
13388 posts
Posted on 3/27/18 at 8:45 pm
My wife and I have been asked to do ribs for Easter (we figure 6 to 8 racks). Based on prior cooks and leftovers, I grab some leftovers at home and microwave and the juice and tenderness is still there. So is it ok to cook them on Saturday and never unwrap from the tinfoil and on Sunday turn up her grandparents oven to "flash" heat them at around 450° to heat them up?
Posted by golfntiger32
Ohio
Member since Oct 2013
12486 posts
Posted on 3/27/18 at 9:14 pm to
If I was going to do that I would warm them at 250F, I think at 450F they might over cook. Best thing would be bite the bullet get up early/ stay up late smoke them, pull them off wrap in old towel or blanket, throw in a cooler. They should be fine for about 4hrs in the cooler.
Posted by Tiger Ryno
#WoF
Member since Feb 2007
108738 posts
Posted on 3/27/18 at 9:48 pm to
Im prepping for about a 20 hour cook for Easter. Put the time in and reap the praise. Take Shortcuts and end up. On the scrap heap of history
Posted by DanglingFury
Living the dream
Member since Dec 2007
20475 posts
Posted on 3/27/18 at 9:52 pm to
Are you smoking or baking them the day before? If you’re smoking them, I’d probably just keep them wrapped the next day, and reheat them for thirty minutes to an hour at 250. If you’re baking them, I’d par cook them the day before, and just finish them in the oven for the last hour the next day.
Posted by hehatedrew
New Zealand
Member since Oct 2009
25504 posts
Posted on 3/27/18 at 10:26 pm to
It will be fine. Or you can ruin your whole weekend staying up all night smoking them like others said only to get the same "praise"
Posted by El Segundo Guy
1-866-DHS-2-ICE
Member since Aug 2014
11745 posts
Posted on 3/28/18 at 8:52 am to
With ribs, no problem. I smoked 6 slabs 2 days before going camping with friends. I didn't feel like taking the smoker along with the 5th wheel and everything else. Reheated them on the grill wrapped in foil and they were on point.
Posted by tigerfootball10
Member since Sep 2005
10288 posts
Posted on 3/28/18 at 9:02 am to
quote:

staying up all night smoking them

It's becoming like craft beer. If you don't stand in line for 2 hours the beer isn't any good. Telling everyone you smoked some ribs for 18 hours just makes you look like the idiot standing in line at Parish with his Wicked Weed shirt on.
Posted by hehatedrew
New Zealand
Member since Oct 2009
25504 posts
Posted on 3/28/18 at 9:43 am to
Agree. Good ribs don't have to take that long.
Posted by TU Rob
Birmingham
Member since Nov 2008
13578 posts
Posted on 3/28/18 at 10:09 am to
quote:

Telling everyone you smoked some ribs for 18 hours just makes you look like the idiot standing in line at Parish with his Wicked Weed shirt on.


I would go crazy trying to cook something for that long. My ribs rarely take more than 4 hours and turn out great. Charcoal snake with chunks of wood on top and let it go.
Posted by Chucktown_Badger
The banks of the Ashley River
Member since May 2013
37593 posts
Posted on 3/28/18 at 10:22 am to
quote:

If you don't stand in line for 2 hours the beer isn't any good


Or if you don't smoke your meats on an old school offset smoker fired with logs you split yourself and tended to for 16 hours, it's not going to be any good.
Posted by sjmabry
Texas
Member since Aug 2013
19076 posts
Posted on 3/28/18 at 11:26 am to
I prefer the term slab over rack, but that's just my opinion.
Posted by Chucktown_Badger
The banks of the Ashley River
Member since May 2013
37593 posts
Posted on 3/28/18 at 11:46 am to
quote:

I prefer the term slab over rack


But you're leaving so many great jokes on the table.
Posted by smoked hog
Arkansas
Member since Nov 2006
1895 posts
Posted on 3/28/18 at 1:13 pm to
Just remember that most smoking meat is done to accomplish 2 tasks. Add smoked flavor and hold meat at temp long enough to convert collagen into gelatin to make the meat more tender. After 4-6 hours meat will no longer accept smoke flavor so you are good there. As long as your ribs are on long enough to convert a sufficient amount of collagen into gelatin you are good on the tender aspect. Just make sure you rest your meat in the foil and that you don't overwarm them to the point of drying and you are good.

TLDR You are gtg smoking ahead of time and rewarming.
first pageprev pagePage 1 of 1Next pagelast page
refresh

Back to top
logoFollow TigerDroppings for LSU Football News
Follow us on X, Facebook and Instagram to get the latest updates on LSU Football and Recruiting.

FacebookXInstagram