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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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Old 11-02-2019, 06:49 PM   #1
excaluber
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Default Reheat Ribs with Sous Vide Question

I saw a few people mentioning using sous vide to re-heat left over BBQ and it caught my eye. I have a spare rack of ribs left from today, and I’m figuring I’ll sous vide it tomorrow for dinner. For those that have done it, what temp do you sous vide it at, and for how long?
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Old 11-02-2019, 07:10 PM   #2
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We reheated some ribs with sous vide last week and they turned out well. 165 degree for 45 minutes for loin back ribs.
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Old 11-02-2019, 08:27 PM   #3
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150 for and hour for me and turned out well.
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Old 11-03-2019, 08:43 AM   #4
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Been doing this for a while and turns out great every time. Usually set at 155-165 for about 40 min to 1hr or so depending on how many are eating.
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Old 11-03-2019, 10:59 AM   #5
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150 for a hour. Sometimes will set under broiler for a couple minutes to set bark.
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Old 11-03-2019, 01:45 PM   #6
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Awesome, thanks guys I’m going to give it a try. The broiler For a few mins sounds like a good tip
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Old 11-03-2019, 02:38 PM   #7
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I'm too lazy for that. I just throw them in the microwave for two or three zaps with resting time in between. They don't heat uniformly so the resting time gives the temp time to equalize.
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Old 11-06-2019, 09:13 AM   #8
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Worked out awesome. I’ll definitely be reheating ribs that way (when time allows) from now on. In fact I think every time I do ribs now I’m going to cook extra racks and freeze them for easy weekday meals.

I tried the broiler method with was excellent but you really have to stay on top of it. I let mine go probably 30 seconds to long and the sugars started to burn.
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Old 11-09-2019, 01:27 PM   #9
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Do any of you guys notice that the smoke is intensified on ribs after a sous vide reheat ?

Don't know why, but I don't object.
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Old 11-09-2019, 06:00 PM   #10
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I didn’t notice it was intensified. But generally speaking I always find the smoke flavor far more prevalent the next day, but I always assumed that was due to all the exposure to it I had while cooking it.
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Old 11-09-2019, 06:12 PM   #11
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For Ribs, pulled pork/beef I usually vac seal the leftovers then when it's time to reheat I just submerge in simmering water, have not seen the need to use a lower temp as I have not experience meat drying out or a noticeable texture change using simmering water. Yes sous vide will work great however not necessary IMO. Now if we are talking lefter over cuts of meat that are cooked to less than well done then sous vide is definitely the way to go.
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Old 11-09-2019, 06:15 PM   #12
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Quote:
Originally Posted by Porcine Aviator View Post
Do any of you guys notice that the smoke is intensified on ribs after a sous vide reheat ?

Don't know why, but I don't object.
I notice a deeper smoke penetration after vac sealing leftovers.
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