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Message
Ribs smoked the day before...
Posted on 3/27/18 at 8:45 pm
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 on 3/27/18 at 9:14 pm to Lynyrd
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 on 3/27/18 at 9:48 pm to Lynyrd
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 on 3/27/18 at 9:52 pm to Lynyrd
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 on 3/27/18 at 10:26 pm to Lynyrd
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 on 3/28/18 at 8:52 am to Lynyrd
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 on 3/28/18 at 9:02 am to hehatedrew
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 on 3/28/18 at 9:43 am to tigerfootball10
Agree. Good ribs don't have to take that long.
Posted on 3/28/18 at 10:09 am to tigerfootball10
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 on 3/28/18 at 10:22 am to tigerfootball10
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 on 3/28/18 at 11:26 am to Chucktown_Badger
I prefer the term slab over rack, but that's just my opinion.
Posted on 3/28/18 at 11:46 am to sjmabry
quote:
I prefer the term slab over rack
But you're leaving so many great jokes on the table.
Posted on 3/28/18 at 1:13 pm to Chucktown_Badger
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.
TLDR You are gtg smoking ahead of time and rewarming.
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