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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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02-09-2009, 11:45 AM
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#1 |
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Full Fledged Farker
Join Date: 01-25-09
Location: By the Bay...NYC
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Need advice on reheating Ribs
I have never had left over loin pork ribs before last week. I froze them up after wrapping them real well. Any ideas about reheating them? They are dry rubbed.
Thanks, Jim
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Jim |
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02-09-2009, 12:03 PM
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#2 |
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Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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Slow oven, 250 for half hour or so, you could even add a little apple juice and foil the pan to add some moisture.
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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02-09-2009, 12:51 PM
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#3 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Throw em on the grill and glaze!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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02-09-2009, 12:52 PM
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#4 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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I have good luck microwaving ribs to reheat. Thaw them out and give one a try that way to see if it is up to your standards.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-09-2009, 12:58 PM
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#5 | |
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is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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Quote:
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if you meet the Buddha on the road, kill him Live every week like it's shark week |
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02-09-2009, 01:56 PM
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#6 |
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Full Fledged Farker
Join Date: 01-25-09
Location: By the Bay...NYC
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Thanks for the suggestions.
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Jim |
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02-09-2009, 04:54 PM
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#7 |
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somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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I nuke them all the time and they come out great.
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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. |
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02-09-2009, 04:59 PM
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#8 | |
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Full Fledged Farker
Join Date: 11-15-08
Location: Dearborn heights, Michigan
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Quote:
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[FONT=Arial]Tyler[/FONT] [FONT=Arial]Dearborn Heights,Michigan[/FONT] [FONT=Arial Black]Relaxing...Not Worrying..Having a Homebrew!![/FONT] [FONT=Arial Black]Oh!! And Smokin Something Too!![/FONT] [FONT=Arial]Bradley 6 rack digital auto feed smoker [/FONT] [FONT=Arial]Members Mark Professional SS Gasser[/FONT] Weber One Touch Silver The UDS twins |
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02-09-2009, 05:03 PM
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#9 | ||
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is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Quote:
Quote:
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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02-09-2009, 05:36 PM
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#10 |
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is one Smokin' Farker
Join Date: 10-25-08
Location: Drippin' Springs, TX
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I like to foil them with some juice or half a beer and stick them into a 220* oven for an hour. Thats just me,
Q is supposed to be slow and that goes for reheating too in my book. The Wife however, uses the wave. I always LMAO when she burns herself on a bone.  Weiser
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[COLOR=Red][I]"There is a Fine Line between a Hobby and a Mental Disorder." [/I][SIZE=1][COLOR=Black] [/COLOR][/SIZE][/COLOR][COLOR=Red][SIZE=1][COLOR=Black] [/COLOR][/SIZE][/COLOR] |
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02-09-2009, 05:39 PM
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#11 |
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is One Chatty Farker
Join Date: 04-04-06
Location: Wichita Falls, Tx
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Boil em.
  . I would just nuke em, I usually vacuseal my left over ribs in packs of 6 or so. And when i get a hankering for some ribs I bring a pot of water to boil and through the package in the water frozen, until they are warmed through. I do this with most left over bbq. Turns out great and not all dried out like the micro tends to do.
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HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2 |
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02-09-2009, 06:40 PM
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#12 |
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is One Chatty Farker
Join Date: 07-31-08
Location: Belton, mo
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Nuke in a sealed vac bag
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-Shane Petzold- -MooCow BBQ team- -Facilities and equipment manager at Operation BBQ Relief- -[URL="http://www.moocowbbq.com"]www.moocowbbq.com[/URL]- -Home of the Make it Take it Drum Class- -kCBS/ CBJ- - Stoker powered stainless steel cabinet smoker-Mini & 3 Regular UDS-[B][COLOR=Blue]BLUE [/COLOR][/B]Weber OTG-Saffire ceramic grill-26" plow disc-Green mountain pellet -16' Stealth Competition trailer- |
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02-09-2009, 09:12 PM
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#13 |
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somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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I hear some deep fry them.
I foil add liquid and on grill indirect then direct with sauce if you like to firm back up. One thing the gasser is good for. Microwave for fast food when you don't have a few beers to savor. |
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02-09-2009, 09:47 PM
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#14 |
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Quintessential Chatty Farker
  Join Date: 05-29-08
Location: LaFayette, GA
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I rarely have any leftover ribs but when I do I nuke them. Works for me.
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Lone Star Grillz mini insulated cabinet.Lonestar Grillz 20x42 offset. Broil King Baron Gasser, Vortex and Slow & Sear Plus, Weber 26" Original Premium, Weber Smoky Joe, Cajun Fryer 8-1/2 & 4 Gallon, The Big Easy oil-less fryer, BBQ Guru CyberQ Cloud, BBQ Guru DigiQ DX2, Thermoworks Smoke, Maverick XR-50 |
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1 members found this post helpful. |
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02-09-2009, 09:58 PM
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#15 |
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Babbling Farker
Join Date: 01-14-09
Location: Battle Ground, WA
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Another vote for nuking them... I always cook extra ribs for leftovers and the microwave is a quick way to get a hot lunch.
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[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE] |
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