Reheating?

Neil · 08-30-2005, 03:51 AM

What is your best way to reheat ribs. I farked up some damn good spare ribs last night on the reheat. Took the ribs I smoked on Saturday over to my parents for dinner yesterday. Brought them over in a pan with sauce covered tightly with foil. Told my mother to just pop them in the oven at 200* at 5:00 and we would be over arount six to eat. Usually I will poke a couple of holes in the foil but I forgot to this time. Mom didn't think one hour would be long enough so she put them in at 4:00 instead. When I took them out of the oven and lifted off the foil, steam came rolling out of the pan. The smoke flavor had practically been steamed out of the ribs, the bark was gone, and the texture was like rubber, FARK! I'll never do that again. Luckily I still have another rack left from that smoke in the fridge.

Arlin_MacRae · 08-30-2005, 05:28 AM

Mother knows best. ;)

G$ · 08-30-2005, 09:08 AM

Not sure Neil, but I foodsavered a half rack this weekend so I could freeze and test it this week. I think I will "boil in the bag" 'em today and test the experiment.

BigBelly · 09-08-2005, 11:02 AM

Neil,

I hear ya brother. When I heat up ribs at home the very same way you did the smoke flavor definitely seems to go bye bye's. When I do catered events and in the position to reheat ribs I will wrap them for an hour or two. If I have a large amount of ribs I still covered them in a disposable pan for an hour or two.

To get that crispy smokey taste back I toss them on the grill with hardwood coals or back into the smoker for 45 mins or so depending on heat.

jt · 09-08-2005, 11:08 AM

I just reheated some babybacks over the weekend and it worked great. I had foodsavered the things and frozen them. I let 'em unthaw in a 5-day cooler for a couple days with a NuTemp in there so I didn't lose 'em. Then I wrapped each one in foil just like I was in the middle of the 2-2-1: spritzed 'em with apple juice, closed 'em up and put in the oven at 350* for about 20 minutes. Sampled one rib (ok, 1/2 a rack :D) to test if they were hot enough and then dropped the temp to 200* to hold them for another 45 minutes. Farking awesome. Just like they came fresh from the cooler after smoking them.

Jeff_in_KC · 09-08-2005, 12:12 PM

Yep, FoodSaver, freeze and boil in the bag to reheat. I've had ribs, pulled pork and brisket this way. Always turns out great!

rookiedad · 09-08-2005, 07:02 PM

i take a lesson from the chinese restaurants. they heat their ribs in a salamander and baste as the ribs heat up. i have good results heating ribs at 350-400 on a cooling rack placed on a cookie sheet(both preheated) on the top rack of the oven. works for pulled pork too(no cooling rack) but only from the cold and not frozen state.
phil

Bigdog · 09-08-2005, 09:38 PM

I use the micro to nuke them. Never had a problem. Fast and easy. Do it almost every day.

Bigmista · 09-09-2005, 12:03 AM

I just nuked some myself. Just make sure you save some of the juice from the foil and put that on top of them. Keeps them nice and moist.

Now who has bark on their ribs?

08-30-2005, 03:51 AM	#1
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	Reheating? What is your best way to reheat ribs. I farked up some damn good spare ribs last night on the reheat. Took the ribs I smoked on Saturday over to my parents for dinner yesterday. Brought them over in a pan with sauce covered tightly with foil. Told my mother to just pop them in the oven at 200* at 5:00 and we would be over arount six to eat. Usually I will poke a couple of holes in the foil but I forgot to this time. Mom didn't think one hour would be long enough so she put them in at 4:00 instead. When I took them out of the oven and lifted off the foil, steam came rolling out of the pan. The smoke flavor had practically been steamed out of the ribs, the bark was gone, and the texture was like rubber, FARK! I'll never do that again. Luckily I still have another rack left from that smoke in the fridge. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

08-30-2005, 05:28 AM	#2
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	RE: Reheating? Mother knows best. ;) __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

08-30-2005, 09:08 AM	#3
G$ is Blowin Smoke! Join Date: 01-01-05 Location: Southern Arizona	RE: Reheating? Not sure Neil, but I foodsavered a half rack this weekend so I could freeze and test it this week. I think I will "boil in the bag" 'em today and test the experiment.

09-08-2005, 11:02 AM	#4
BigBelly is one Smokin' Farker Join Date: 07-28-04 Location: Elizabeth CO	RE: Reheating? Neil, I hear ya brother. When I heat up ribs at home the very same way you did the smoke flavor definitely seems to go bye bye's. When I do catered events and in the position to reheat ribs I will wrap them for an hour or two. If I have a large amount of ribs I still covered them in a disposable pan for an hour or two. To get that crispy smokey taste back I toss them on the grill with hardwood coals or back into the smoker for 45 mins or so depending on heat. __________________ Big Boy Jerky Authentic Hardwood Smoked Jerky [url]www.bigboyjerky.com[/url] Family BBQ and Catering ~: Proud Bandera Owner :~

09-08-2005, 11:08 AM	#5
jt Babbling Farker Join Date: 02-10-04 Location: BFE	RE: Reheating? I just reheated some babybacks over the weekend and it worked great. I had foodsavered the things and frozen them. I let 'em unthaw in a 5-day cooler for a couple days with a NuTemp in there so I didn't lose 'em. Then I wrapped each one in foil just like I was in the middle of the 2-2-1: spritzed 'em with apple juice, closed 'em up and put in the oven at 350* for about 20 minutes. Sampled one rib (ok, 1/2 a rack :D) to test if they were hot enough and then dropped the temp to 200* to hold them for another 45 minutes. Farking awesome. Just like they came fresh from the cooler after smoking them. __________________ I didn't hijack the thread. I just took it in a completely different direction. Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 15 year old. Moink. RIP - my NB Bandera "Sweet Blue to all" - E

09-08-2005, 12:12 PM	#6
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	RE: Reheating? Yep, FoodSaver, freeze and boil in the bag to reheat. I've had ribs, pulled pork and brisket this way. Always turns out great! __________________ KCBS Member #14287

09-08-2005, 07:02 PM	#7
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y.	RE: Reheating? i take a lesson from the chinese restaurants. they heat their ribs in a salamander and baste as the ribs heat up. i have good results heating ribs at 350-400 on a cooling rack placed on a cookie sheet(both preheated) on the top rack of the oven. works for pulled pork too(no cooling rack) but only from the cold and not frozen state. phil __________________ Phil Better Days Barbeque Backwoods Party 3 WSMs 22" Weber Kettle Smokey Joe

09-08-2005, 09:38 PM	#8
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	RE: Reheating? I use the micro to nuke them. Never had a problem. Fast and easy. Do it almost every day. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

09-09-2005, 12:03 AM	#9
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	RE: Reheating? I just nuked some myself. Just make sure you save some of the juice from the foil and put that on top of them. Keeps them nice and moist. Now who has bark on their ribs? __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

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