Hi there.
Due to time, I had to pre smoke and cook 4 slabs of pork side ribs on July 1 and I'm going to be serving them July 3.
The hard part was knowing they were in the fridge not eating them (well, maybe a few went missing! ;)).
I saved the juice that was in the bottom of the pan after tenting.
I just don't want to dry them out while reheating,,,,any suggestions?
Thanks
I've used:
The nuker in small batches
or
foil wrapped with a splash of sauce and into a 300F oven till hot, 30 minutes or so.
Only use the nuke when at work. I usually do something like FLB tent with juice and warm in oven.
Consider bringing them to room temp and finishing on the grill (perhaps with a bit of BBQ sauce). Makes for a good presentation.
I vac seal mine so I will throw the bag in boiling water. It works well.
If I am reheating a lot, I'll cut them into sections of about 3 ribs each, and reheat on a hot grill until they are heated through. Then cut them into individual ribs, and serve. I let the guess add what sauce or if any to their ribs.
I always cook tons of more ribs than I will eat. Why not, the smoker is on anyways. The left overs I vac pac and freeze.
When I want to eat them, defrost, wrap in foil and toss in the oven or BBQ. They are as good as the day I smoked them.
Lumpy
Quote from: lumpy on July 03, 2009, 07:33:41 AMI always cook tons of more ribs than I will eat.
Interesting concept but whenever I fill the smoker with ribs, enough people always seem to drop by to ensure a "no leftovers" policy. Maybe I ought to get a bigger smoker, an LVVD (large vicious vegetarian dog), or move to a smaller, more remote, neighborhood. Ah well, at least they usually show up with decent beer and/or tequila.
Thanks for all the replies!
I tented them and basted with the sauce.
The ribs were the hit of the BBQ, lots of "WOW these are great!"
I'm going to adopt the ,,cook more, vac seal, ideas.
Thanks again.
Happy 4th to our southern neighbours!
Looks like I'll be doing a little reheating this week as well. Did some Iron Chef II smoking, Ribs, and since all that smoke was rolling, Pistachios.
TOO MUCH SAMPLING all day and only got 2 ribs done along with a good sized helping of the IRON Chef dish.