Rib Re-heat

[TDUKE]

Any do's and don'ts for re-heating baby back ribs?  Seems like you go through a long process with the low and slow. Microwaving them for a couple of minutes or re-heat at 325 in the oven seems it would defeats the previous process. Any thoughts??

Tom

[Wildcat]

Good question.  I have only had 2 or 3 ribs left over after eating just once.  I did not bother to reheat.  Ate them cold.  Not bad that way.  I would imagine a short time in microwave should be fine.  You could try wraping in foil and butting into the oven long enough to get them warm/hot.

[Ontrack]

I like them, and most other things I smoke (brisket, pork tenderloin,fish,turkey) better cold than I do hot. Kinda strange, I guess, but I've always been that way. Seems like the smoke flavor is more "intense" after a night in the fridge. I even like a lot of non smoked foods better cold the next day. The wife does her leftover ribs on a paper plate, covers with a paper towel and nukes them for a minute or two.

[Gizmo]

I always reheat them wrapped up in foil or in a foil boat.  I put 3 table spoons or so of liquid (apple juice, jack daniels, etc.) in as well.  Depending on what stage they were in when cooled (near falling off the bone or just cooked through), I will heat them in the oven at 325 for around 90 minutes, (less if they were getting ready to fall of the bone already).  If you want them sauced up, you can add the sauce before wrapping them up as well as it will not burn wrapped in foil.

[Habanero Smoker]

I don't cook/smoke ribs often, but I always have left overs when I do; so I need to reheat them. The above advice is good information. I often use a different method. There is a technique called "Flash reheating", that works well with small thin items of food. With ribs it works well, especially on the grill, but can also be done in the oven. For spare ribs I cut the ribs into their individual servings, but for baby back you can reheat without cutting first. Set food out at room temperature for 1 hour or so; lay single layer on a cookie sheet or grill and reheat at 425°F - 475°F for 2 - 10 minutes; depending on the cut. During this time you can hit them with another application of sauce or mop. The theory is to bring the meat up to a safe reheat temperature quickly; preventing it from recooking.

[Gizmo]

Gotta try that one myself Habs.  Thanks for sharing another technique.

[Habanero Smoker]

Gotta try that one myself Habs.  Thanks for sharing another technique.

I've been doing this for a while with good results. Here is a link to the full article that I learned that method from.

http://cooking.cdkitchen.com/TheCompetentCook/99.html

[Gizmo]

Thanks for the link.  This might explain why one of the Chefs I have met mentioned that everthing he cooks in the oven is done at 425.

[TDUKE]

I always reheat them wrapped up in foil or in a foil boat.  I put 3 table spoons or so of liquid (apple juice, jack daniels, etc.) in as well.  Depending on what stage they were in when cooled (near falling off the bone or just cooked through), I will heat them in the oven at 325 for around 90 minutes, (less if they were getting ready to fall of the bone already).  If you want them sauced up, you can add the sauce before wrapping them up as well as it will not burn wrapped in foil.

I did a similar method to this, seperated to individual ribs, sauced with icemans sauce diluted with some local cider tossed together to give a light coating.  In the oven at 350 or so covered tightly with foil for around 20 -25 Minutes.  Came out great! They needed to be cooked just a bit more and that seemed to do it for the way I like ribs.  If the ribs were cooked the first time "just right" then I will try the flash method.