Good info here http://forum.bradleysmoker.com/index.php?topic=4128.0, but I didn't see exactly what I needed...so a question. I smoked some ribs yesterday for 4 hours using hickory and the KC rub from Smoke and Spice. I used apple cider instead of juice. I tried a couple of the ends that would not fit on the rack, and they were very tasty. However, the bulk is to be eaten today. I wrapped them in foil and put them in the fridge. I plan to reheat them using above mentioned methods, but what would be better. My schedule allows one of two options. I can put them in a low heat(190) oven for about 3-4 hours, or I can wait until about an hour before consumption and use a higher heat oven or the grill.
I know that smoke cooking requires slow and low, but is reheating a similar situation? It is worth mentioning that the rib ends that I tried were not as tender as I would have liked. Any suggestions would be great.
Malc
How many pounds of ribs did ya smoke.Which kind of ribs where they.And at what temp did you smoke them at.Let me know ill help ya out. ;D
Duh, I should have mentioned that. Four full racks(minus the ends) of St. Louis cut spare ribs smoked at 200. I am not 100% sure of the weight. Thanks.
Malc
Im sure thats about 6-8 pounds some where in there.At 4 hours your some what on the edge of finishing these off.IMO at this point i would get a foil pan laid the ribs in spray with apple juice then cover with foil then in the oven.This will give you the low steam to re moisten them up and cook them thru just a bit more.The on the grill hot temps dont excite me with this one.If they were almost done the frist time and ya wanted to give them a lil char the ok.But 4 hours of smoke on that poundage with that temp dosent seem like there cooked thru and thru.Ihave done since feb of this year id say 100 slabs of baby backs all the same method and all came out the same.4 hrs smoke 3-4 hours after smoke in oven at 190.works nice .That is for 14-15 lbs of baby back ribs.Hope this helps a little. ;)
Quote from: Malc on October 27, 2006, 05:17:03 AM
I know that smoke cooking requires slow and low, but is reheating a similar situation? It is worth mentioning that the rib ends that I tried were not as tender as I would have liked. Any suggestions would be great.Malc
In my opinion, you don't want to overcook them at too high a temp - that should be your guiding idea. So, assuming they are cooked the way you want 'em, then you just want to warm them through. If they need more cooking, then you have a little more leeway and need for longer reheating. I wouldn't reheat by taking the true surface temp of the rib meat to more than 180-200. You could start off with the oven hotter than that, as long as the meat itself doesn't heat up too much, then back down when it does. In other words, don't boil the juices out of the meat you are heating up.
Thanks, here is what I did. As I said earlier, I used KC rub from smoke and spice and some apple cider. To reheat, I put them in the oven at 190, wrapped in foil with another splash of cider and a thin coating of Cattlemens for about four hours. They were by far the best ribs I have ever done, so thanks to all here and those on the thread I linked above.
Malc
Sounds like that should do it just right.
Where do you get the Cattleman's sauce? I've read interesting things about it and would like to try it.
QuoteWhere do you get the Cattleman's sauce? I've read interesting things about it and would like to try it.
They sell it in small bottles in grocery stores here(NE Ohio) and in a one gallon size at Sam's Club. From what I understand it was only available through restaraunt suppliers for a long time, so it may not be the easiest thing to track down.
Malc
Thanks Malc. I looked for it yesterday at Costco without success; forgot that it was a Sam's Club item.
Rib help ?????????????????? Does that go for eating them too ? 'Cause when it
comes to that , I am a pro ! :)
Coyote
Cattleman's is sold in our local Shop Rite stores. Shop Rite is one of the major supermarket chains in my area.
I checked their website and they don't have a retail outlet list like the Sweet Baby Ray's sauce website. A listing of distributors is evidently in the works. I'll keep looking around here.