I have a kick butt recipe for my smoked ribs, and word has gotten out. I love feeding folks, so it fits with my world. Normally I dry rub the day before, smoke for five hours, paint with BBQ sauce and FTC for a couple of hours and then its food porn time.
I have a problem.
I have a pile of folks coming over Tuesday night for ribs and things and I am busy all day. I plan on smoking the ribs on Monday and then putting them in the fridge till Tuesday.
My question is what is the best way to preserve that meat from the Monday when I smoke it to the Tuesday night when folks come over? I was thinking that instead of FTC'ing them I still paint with BBQ sauce and then just tin foil them and put them in the fridge. To heat them up the next day, should I do that in the BBQ with more BBQ sauce or in a sealed caserole dish with some apple juice?
I have never smoked up ribs and not have them devoured that day. Please tell me your thoughts on how I can re-heat these ribs so they maintain their erotic goodness.
Thanks.
Stu,
I can't directly answer your question because I have no personal experience.
But I would think re-warming should be slow & moist. Maybe finish with a liitle sauce on the grill for texture.
Just my .02,
Kirk
Stu,
I have reheated my ribs a few different ways and they all seem to work well.
1. I have a Foodsaver. I will seal the ribs then when I am ready to eat them I will boil them in water until hot. I usually use this method for ribs I have had in the freezer.
2. The other way I reheat them is just how Chez says, slow and moist. I will put the ribs in a foil tent with a splash of apple juice and coat with sauce. Then I will heat until hot in the over at 250-300. I have also heated the ribs on my grill with indirect heat using the same foil method. Hope this helps.
Good Luck!
Quote from: begolf25 on October 06, 2006, 05:23:51 PM
Stu,
I have reheated my ribs a few different ways and they all seem to work well.
1. I have a Foodsaver. I will seal the ribs then when I am ready to eat them I will boil them in water until hot. I usually use this method for ribs I have had in the freezer.
2. The other way I reheat them is just how Chez says, slow and moist. I will put the ribs in a foil tent with a splash of apple juice and coat with sauce. Then I will heat until hot in the over at 250-300. I have also heated the ribs on my grill with indirect heat using the same foil method. Hope this helps.
Good Luck!
Bingo guys!!! Wrap in foil with a touch of sauce and 250 or so in the oven for a bit and you have a home run!
Okay, the event has grown. I am now putting together a pork butt as well. I plan on smoking it tomorrow. Normally I FTC it, and then shred it for immediate eating, but am wondering what the best option is...
Should I FTC it, shred it and refridgerate it and then heat it up when the feed is on, or should I FTC it, leave it whole when it goes in the fridge and heat the whole thing up when the feed is on and then shred it then.... does it even matter?
Reheating would be in a closed caserole dish with some apple juice in the botton on 250 for an hour or so, I am guessing.
Thanks for the advice already. I am nervous about feeding so many people using a technique I have not yet done.
I plan on having oodles of bottles of Niagara wine to help with the whole ambiance.......
Stu,
Rewarming your butt is something I do have actual experience to go by. (Lay off dudes.)
I have found the most convenient way is to smoke them, pull them & vacupack. If you're going to use them within a week, they can be refridgerated, otherwise frozen.
Once it's time to eat, defrost & microwave in the bag (no holes) on high for 1 minute. Flop & mush it around. Repeat until it's all hot. You'll want to do it one or two more times after you think it's ready as the stuff in the middle will probably be pretty cold still.
If fresh pulled rated a 100, I would rate this method a 95. Only you might notice a difference, your guests will demolish it with vigor.
Kirk
Quote from: Chez Bubba on October 07, 2006, 04:33:22 PM
Stu,
Rewarming your butt is something I do have actual experience to go by. (Lay off dudes.)
Dang Chez. I spit rum through my nose on that opening comment. Yo DO have a way to start a conversation my man! :D ;D ;) Have a good one. I have an order to place so I'll call tomorrow.
I second on the chez method.Perfecto .... ;)
I always make extras and freeze em. I reheat them by placing the ribs in a big pot, add just a little water, put on the lid, and slow boil the water. The steam heats and moistens the ribs. Ususally takes 10 mins for frozen ribs. Make sure the water does not run out or you will burn your pot. I do not submerge the ribs in water, maybe about 1/4" to 1/2" of water in the pot. Another way is if you can vacuum freeze the ribs, meat, etc (one of those food savers that allows you to store the meat in a vacuum sealed plastic bag). Then boil a pot of water and drop the vacuum sealed bag into the water and boil till meat is hot. When done, cut open bag, add sauce and enjoy. Works great.
Quoteyour guests will demolish it with vigor.
I tried that vigor once. I think I prefer gusto.
T2
When I make mine to take into work, I like to use a crock pot or a slow cooker for reheating. I use the juice left over from the FTC in the bottom of the slow coker for a little moisture.
How about sharing that kick butt rib recipe?! :)
Yepper 200-210 a little spray of apple juice every hour is nice too. I do mine which are fall off the bone type this way.7-8 POUNDS OF Baby backs in the smoker 4 hours of smoke at temps of 200 -205.If the temp dosent get to that temp by the four hour mark .Dont worry.During the smoke time i spray apple juice on after the second hour til the smoke is done 3 or so sprays is good.During the 4th hour of smoke i put a lite bbq sauce on sweet baby rays and finish off the smoke.When the smoke is done i get foil and spray that and the ribs down onces again and wrap up and put in the oven for about 3-4 hours at 190.What this does is like a steamer then and the ribs will stay moist and then will fall off the bone.Be sure you take the membrane off the ribs before you rub.If there is a membrane .Other wise the ribs will be chewie.Hope this helps a little.Sounds like your doing what we call country ribs these should have no membrane on them .Do this way and im sure your next rib smoke will be a wet one .Take care and good luck
Rat, I think smokindave meant smoking_stu's 'Kick Butt Rib Recipe'....I'm interested too....
Quote from: icerat4 on October 22, 2006, 10:03:49 AM
I do mine which are fall off the bone type this way.
Be sure you take the membrane off the ribs before you rub.If there is a membrane .Other wise the ribs will be chewie.
IMHO....Cooking ribs till falling off the bone stage isn't necessarily a good thing. I prefer ribs that are tender enough to pull apart with your fingers, but not falling off the bone.
Also, the main reason for removing the membrane from ribs is to help the smoke and rub enter the meat. If left on, the membrane can be scored with a knife for the same effect as removing. Sometimes I don't mind the crispy membrane as long as it's been scored. I prefer it either way if done right.
Just my $0.02, or $0.0215 CDN
Just another opinion.
For my wife's birthday, I planned a party, all smoked food, baby back ribs, beef back ribs, pulled pork. I started on Tuesday smoking the butts, 15 pounds, when it was done i pulled it and put it in zip locks bags squeeezing out as much air as possible then froze. Wednesday I did the beef ribs, same procedure, Thrusday was an off day, dentist in the big city. Friday I did 6 baby back racks and took the pulled pork and beef ribs out of the freezer. Saturday morning I put on 4 more racks of baby back racks to have ready to come out early afternoon. I did all the ribs dry, beef and pork. I put the pulled pork, beef ribs, and already smoked pork ribs in foil covered pans in the oven at about 170-180. When the folks started showing up, I put some ribs on the grill with sauce to glaze them. Some got glazed, some just disappeared before i could get them on the grill. When all was done, I had enough left overs for one pulled pork sandwich and 2 beef ribs.
SO, smoking ahead, reheating seems to work well.
mws - I agree.
Falling-off-the-bone is a too well-done for my taste. But sometimes it is difficult to achieve that perfectly-well-done-succulent-but-still-maintaining-texture phase. I smoke 'em for 4 hours after smothering them in my rub (published earlier on the forum), then hold for another 3-5 hrs in a 170-185 deg F oven (or in the BS), wrapped in foil, with a splash of my Lexington-style sauce. Seems to work pretty well, although I'm open to suggestions and further experimentation. Produces well-smoked, well-cooked, and well-seasoned ribs that are delicious eaten without any additional sauce (with just the rub and whatever Lex-style is left adhering), or with a dash of rib-sauce on the side. But achieving that perfect texture is sometimes a little difficult. Let us know what your secrets are, that is if you have any specific techniques for getting to your favorite end-product that is just short of falling-off-the-bone.
Quote from: asa on October 22, 2006, 06:28:42 PM
mws - I agree.
Let us know what your secrets are, that is if you have any specific techniques for getting to your favorite end-product that is just short of falling-off-the-bone.
No secrets asa...like you I smoke cook for 4 hours, then I place in foil with 1 tbls apple juice and either grill @ 350F for 30 mins or so indirect heat or place in the oven for same. I usually brush the sauce (if I use any) on last after the ribs have been removed from the foil till heated. It usually works out but timing varies like most cooking techniques. I must say that the meat will never fall off the bone because not alot of steaming goes on. Cheers.
Dont get me wrong guys i like some tug on the bone .No i dont want it to fall apart like stew. ;) I did 17 pounds pulled pork 9 pound brisket and 4-2 pound meat loafs all very nice . ;D
Quote from: icerat4 on October 23, 2006, 06:20:16 AM
I did 17 pounds pulled pork 9 pound brisket and 4-2 pound meat loafs all very nice . ;D
Tell us that address again, please.