OK boys and girls, I am going to smoke some ribs on Saturday for my Mother-in law for Mother's Day lunch on Sunday. Can you help me with proper reheating techniques that won't dry these ribs out? I thought about vac sealing and then reheating in a hot water bath. Any thoughts pro or con?
KyNola
Larry,
If you will have access to a grill at the shindig. I would pull them out of the Mak prior to them being finished. Then wrap in foil with a spritz of AJ or Bourbon and finish in foil packs on the grill at the shindig.
I agree, I reheat my ribs wrapped in foil and they always come out tasty.
Thanks guys. Chris, I'll definitely have access to a grill as MIL is coming to my house so the name of my grill is MAK! :D Got an estimate on how long and what grill temp to use to finish? How long would you go on the initial smoke/cook on Saturday so I don't screw this up? Jan will be really mad if I mess this up and Chris I'm blaming it all on you! :D ;)
KyNola
Just a crazy (untried idea)...
Take a foil half-pan with some hot apple juice, etc...
Bring the MAK up to temp with the pan on the grill...
Then lay a grate over that, place the ribs on, cover loose with foil...
That way, ya get the steamy goodness and fresh smoke/heat...
Roll 'em over once or twice on the grill surface before serving.
I dunno...
Just thinkin' out loud... ;D
I have used 250ยบ for 20-30 mins to bring up to temp. If you was closer I have a product I am testing right now that would be perfect and I would let you use it. I used it to heat up a brisket in a foil pan and it worked great on the gasser.
I generally will just flash heat them on the grill, about 2 -5 minutes on each side (depending on thickness), just prior to serving. I first place them meat side down, and if I'm going to add sauce I will do it at this time.
I've been re-heating mine in the oven at about 325 for 1/2 hour wrapped in foil with some apple juice. Some of the sauce will settle out, but it's not too bad and the ribs are moist.
Thank you for all of your suggestions. I appreciate it.
Quote from: Habanero Smoker on May 04, 2010, 02:04:40 AM
I generally will just flash heat them on the grill, about 2 -5 minutes on each side (depending on thickness), just prior to serving. I first place them meat side down, and if I'm going to add sauce I will do it at this time.
This is similar to what a lot of restaurants do.
I typically wrap in foil and throw them in the fridge. To reheat I leave them in the foil and put them in the oven at about 250-300F for about 20 minutes. You could do the same on the grill.