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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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06-11-2013, 11:11 AM | #1 |
On the road to being a farker
Join Date: 09-11-12
Location: St Louis, MO
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Question about boiling ribs
Not what you think.
I made some extra ribs this weekend and vacuum sealed and froze them. I plan on taking them to a Scout camp and reheating. I do not know if I will have a grill to reheat and was planning on placing the bag in a pot of boiling water like pulled pork. Anyone done this before with ribs, and how did they turn out? Should they be thawed first, and how long should I heat them?
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22.5 Weber, NB Bandera, PBC, Mini WSM, SS Performer, 36" Blackstone Griddle, pizzaque |
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06-11-2013, 11:24 AM | #2 |
is one Smokin' Farker
Join Date: 07-20-12
Location: Springfield, MO
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That's the best way to reheat bbq that has been vacuum sealed. Keep an eye on the pouch and not let it melt. Generally doesn't, but I have had it happen.
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Smooth Smoke BBQ Team, KCBS CBJ, porch mounted Jambo. |
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Thanks from:---> |
06-11-2013, 11:51 AM | #3 |
On the road to being a farker
Join Date: 05-01-13
Location: SoCal
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Lol. I almost fell of my chair untill I read the rest of your post =)
Funny.
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Peter |
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06-11-2013, 12:00 PM | #4 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
Do not leave the water on "full boil". Get it boiling then turn down the heat to a "high simmer" to avoid busting the bags. Frozen or thawed is OK. 20-30 minutes should do it. Good Eats! TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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Thanks from:---> |
06-11-2013, 12:05 PM | #5 |
Knows what a fatty is.
Join Date: 05-15-13
Location: Montreal, QC
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Dangerous subject line!!
It's funny, I used to work at a restaurant that specialized in wings (they were really good) when I was working my way through university a few moons ago. Well, they did ribs too and used to boil them earlier in the day, they weren't the most popular item on the menu but would sell quite a bit. I figured the owner knew what he was doing so I started to boil them at home too, I later found out that this is of course a huge no-no.
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Weber OTS 18.5" & Broil King Crown 10 Natural Gas Grill |
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06-11-2013, 12:07 PM | #6 |
is one Smokin' Farker
Join Date: 12-31-12
Location: chesterfield, va
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Same here.lol
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BLUE WEBER 22.5 OTG,(OBUDS) OVERBUILT U.D.S, MAVERICK ET732, 38"x38"x7' SMOKE HOUSE. |
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06-11-2013, 12:51 PM | #7 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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LOL, I was certainly prepping for the big blow up when I opened this.......whew!
Looks like you got plenty of the right advice above. KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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06-11-2013, 12:53 PM | #8 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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You mean You don't boil your stuff before smoking?? but...but .. OH that is what a the aluminium foil is for now I get it
I don't do Boiling, just a hot Soak like in SUE V. who ever she is
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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06-11-2013, 01:20 PM | #9 |
Full Fledged Farker
Join Date: 03-12-13
Location: Ravenna, NE
Name/Nickname : Joe
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Boy o boy i thought there was gonna be a reason to start yelling but i see your point now...lol sounds like you got some good advice.
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Joe/"Big Ugly" UDS |
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06-11-2013, 01:39 PM | #10 |
On the road to being a farker
Join Date: 09-11-12
Location: St Louis, MO
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I figured the title would get some attention. Thanks for all the advice, I think I am well on my way to having the best dinner at the campout.
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22.5 Weber, NB Bandera, PBC, Mini WSM, SS Performer, 36" Blackstone Griddle, pizzaque |
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06-11-2013, 01:51 PM | #11 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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I'm more concerned about how you're going to keep them. The scout camp I attended (as an adult) had no facilities in the individual camps to hold food. Scouts were absolutely forbidden to hold perishables between meals. any left over went back to the commissary. if your camp is like this and you violate the rules, how to you expect to convince the scouts to follow the rules? Of course every camp is operated differently and I suppose you've already made arrangements for storage. (and maybe you'll make the staff really happy on one of their late night forays into the camp cooler. )
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Weber Crazy |
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06-11-2013, 03:47 PM | #12 | |
On the road to being a farker
Join Date: 09-11-12
Location: St Louis, MO
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Quote:
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22.5 Weber, NB Bandera, PBC, Mini WSM, SS Performer, 36" Blackstone Griddle, pizzaque |
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06-11-2013, 03:56 PM | #13 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Quote:
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Weber Crazy |
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06-11-2013, 03:58 PM | #14 |
Full Fledged Farker
Join Date: 06-04-12
Location: Houston, TX
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Crazy subject line - reminiscent of my old days of cooking ribs
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Shirley Fabrication 24x55 Cabinet, GC28, Large BGE, Mini BGE & DCS 30 NG Grill |
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06-11-2013, 03:59 PM | #15 |
Full Fledged Farker
Join Date: 04-01-12
Location: Marietta, GA
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I reheat all my BBQ in the vacuum sealed bags. I would highly recommend the bags designed for it. The others may not be safe. Ie, once heated they can release chemicals.
Seems strange to say but a chamber style vacuum sealer was one if my best BBQ investments.
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LBGE Weber 26" Jumbo Joe Smokey Joe Silver RecTec |
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