A rib virgin

[car54]

Yesterday we celebrated my grandson's birthday. I re heated about 50 lbs of ribs that I made a week before. Every one was pleased with them.

I met a 24 year old friend of my daughter and she wanted me to explain to her what she was eating. She has never had a rib before! That's almost unbelievable. I showed her the Bradley and explained to her the concept of slow cooking. I think I made a convert of her.

Have a great labor day, Brad

[Gizmo]

Sounds like a great success story especially the teaching part. :D

How did you like the ribs reheated as opposed to when you originally smoked them?
What method did you use to reheat?

[car54]

I heated them in a foil tray with apple juice in the bottom in a 250 degree oven. The tray was covered with foil.  The ribs did not seem much different then fresh out of the smoker.

Brad

[Gizmo]

The foil boats do make it easy and with great results.

[Carter]

How much apple juice do you use?  I assume you don't drown the ribs.

[Gizmo]

Only put 1/8 inch in the bottom of the pan.  The ribs will add additional liquid as more of the fat renders out.

I first started using foil years ago based on the recipe guide on the back of Loyyd's ribs using their "restaurant quality" variation in which you wrap the ribs in foil with 3 table spoons of water.  At least that is what I remember since I haven't bought them in many many years.  The variation and FTC concept here on the forum has added a lot to the variations I now use for what I like to get to "near falling off the bone" tenderness.