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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-15-2010, 09:06 AM   #1
rw02kr43
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Default How to preserve ribs

I want to bring in some ribs to my coworkers. But I would be making the ribs the day before. What would be the best way to save them for the next day and still have the flavor and them still taste good?

Jason
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Unread 02-15-2010, 09:10 AM   #2
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If you are talking the next day - jut put them in a gallon ziplock and store in the fridge.
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Unread 02-15-2010, 09:10 AM   #3
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I have always thought that ribs taste better the next day. Let them cool to room temp. Plastic wrap and foil wrap, then into fridge.
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Unread 02-15-2010, 09:13 AM   #4
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When cooled I wrap them in plastic wrap tightly and then again in foil, at that point I freeze them, but you could stick them in the frig until you want to take them to work. I think ribs that have "aged" this way are somewhat better as the flavor has had a chance to really settle in.............. just sayin'
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Unread 02-16-2010, 06:49 AM   #5
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Do any of you vaccuum seal ribs and then freeze them? What is your favorite way to reheat them?
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Unread 02-16-2010, 06:57 AM   #6
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Quote:
Originally Posted by oldpro View Post
Do any of you vaccuum seal ribs and then freeze them? What is your favorite way to reheat them?
If I'm keeping them for a while, I Vacuum my ribs throw them in the fridge until the next morning and then toss them in the freezer. As stated, I think the fridge time allows the flavors to get all the way through.

I just wrap and toss in the fridge if I'm planning to eat them in a day or so.

Reheating: I normally thaw a day in the fridge and wrap tight in foil with just a small amount of Apple Juice and toss em' in a 300 degree oven for about 30-45 minutes until warmed through.
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Unread 02-16-2010, 07:41 AM   #7
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Quote:
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Do any of you vaccuum seal ribs and then freeze them? What is your favorite way to reheat them?
I do this fairly often. You can put the whole sealed and frozen package in simmering water to reheat them, but I prefer to let them thaw completely in the fridge in the vac-pac then reheat them on the grill. If I'm saucing or glazing I'll do that towards the end of the reheating.
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Unread 02-16-2010, 08:14 AM   #8
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I vaccuum pack and freeze. For reheating, I thaw them out in the sink for 30 minutes, microwave just enough to warm them through, and then put them in the oven for about 10 minutes to set the bark. The quality is nearly on par with hot off the grill. For brisket, I leave it in the vaccuum pack and let it simmer in a stock pot.
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Unread 02-16-2010, 08:36 AM   #9
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I've always thought that ribs tasted better the next day too...
I've kinda wondered if doing something like this in competition would work?

Cook the evening after meat inspection and then wrap in plastic & foil and ice em' down in the cooler. Next day put them on the grill to heat bck up & serve to judges... Sounds wrong, but as long as they aren't dry or overcooked it might work... ?
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