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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-11-2008, 05:39 PM | #1 |
Guest
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Rib Question
My inlaws 50th wedding anniversary is Saturday, so anyway all the kids and spouses are getting together to give them a little party ( And send them on a cruise ). My question is: I am thinking about smoking some Ribs ahead of time maybe Friday afternoon or right before hand on Saturday. I am wondering the best way to go about reheating them when we arrive. They do have a Weber gasser so they can be reheated on that, but should I foil them or just do a few minutes on each side? I have always eaten them right after smoking them. Never reheated before. Any advice would really be helpful.
I was thinking maybe not saucing at all till' reheating??? I was also thinking doing a couple of racks with just a dry rub....... |
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08-11-2008, 05:57 PM | #2 |
is One Chatty Farker
Join Date: 11-21-06
Location: Wichita, KS
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Depends on how long you have to hold them. If it is just a few hours, I would do the 3-2-1 method and just keep them in the cooler for the extended time. I have kept them there for about 4 hours before and then heated on a grill while still in foil. They were great. Even after 4 hours in the cooler when you pull them out they were still hot.
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Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device. |
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08-11-2008, 05:59 PM | #3 |
is one Smokin' Farker
Join Date: 02-06-08
Location: Santa Ana, CA
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Yup.... What he said ^^^^^^^
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Double barrel smoker, one stacked over the other. (55 gal drums). 85 Gal UDS Large Kettle Grill "I am the Lizard King.... I can do anything." "Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet |
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08-11-2008, 06:01 PM | #4 |
Is lookin for wood to cook with.
Join Date: 12-19-07
Location: Illinois
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I've had good luck reheating foiled in the oven for about 15-20 min at 300 degrees to take the chill out then hitting the grill unfoiled to finish them back out. never tried just heating back up on the grill.
Rob |
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08-12-2008, 08:45 AM | #5 |
Guest
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Thanks Guys, I appreciate it.
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08-12-2008, 07:46 PM | #6 |
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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Main thing is to make sure you don't burn them or dry them out.
I prefer to reheat them in a 250 degree oven (covered and/or wrapped)
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Life's a party with a Backwoods Party! |
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08-13-2008, 06:28 AM | #7 |
is One Chatty Farker
Join Date: 05-10-07
Location: Racine, WI
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I've reheated on a grill, in an oven & I have also cut the ribs while they were cold & put them in a crock pot a couple hours before a party, this worked really well also. You can add a little apple juice to the crock pot for some extra moisture.
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BWS - The New Standard Party Model; Char-Broil Offset; Twin Chamber Charcoal Grill; Kingsford Grill; 1 - Blue Thermapen; 1 - SpitJack Magnum Meat Injector Gun "The problem with Socialism is that you eventually run out of other people's money." - Margaret Thatcher |
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08-13-2008, 06:45 AM | #8 |
is one Smokin' Farker
Join Date: 09-14-07
Location: Long Island
Name/Nickname : Jobaba-Que
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i had a similar situation 3 weeks ago for a pool party, i finished ribs at 7:00am kept in cooler w/ foil til 2pm and thru on their gasser for a few minutes. They were perfect, even the peice that fell on the floor was scooped up by someone as they were walking by & ate it!!!
Good Luck!
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-Joe Out of the Ashes BBQ Team "Keeping the Bar in Barbecue" JC'S BAR-B-QUE & CATERING http://www.jcbbq.com LANG 84-Deluxe warmer, Webber Kettle 18WSM & 22.5WSM, Smokey Joe, Meadow Creek PR60, Meadow Creek PR72, Backwoods Fatboy (2x) |
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08-13-2008, 02:51 PM | #9 |
is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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Do yourself a favor heat em in a 250-300 degree oven wrapped in foil for 15-20 minutes
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08-13-2008, 03:48 PM | #10 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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I've had the same luck as you. I did find it worked a little better if I pulled them off the smoker earier than I normally would because they become more tender in the cooler...
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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