Beef Ribs - Re-warming and leftovers...

Libertarian · 01-17-2021, 07:39 PM

Alright guys, I smoked too many beef ribs today. At the time, it just seemed like the right thing to do. Two questions:

1. What's your preferred method for rewarming meat? I've tried multiple methods but always curious as to what others do.

2. Favorite leftover recipes for these? I may end up freezing a few.

Titch · 01-17-2021, 07:41 PM

If you have a Vacuumer, I vacuum and reheat in warm water.

Ron_L · 01-17-2021, 07:44 PM

Quote:

Originally Posted by Titch

If you have a Vacuumer, I vacuum and reheat in warm water.

Yep! You can also use a freezer zipper bag and get all of the air out. I used my sous vide circulator.

Big George's BBQ · 01-17-2021, 07:44 PM

Agree with above If you have a sous vide I would use that to reheat I vac seal pulled pork a reheat that in boiling water

ShadowDriver · 01-17-2021, 08:36 PM

Amen to the above.

Killer bones, man. Those look delicious.

Stingerhook · 01-18-2021, 12:54 AM

There was leftovers?

bschoen · 01-18-2021, 05:17 AM

"Too many beef ribs"

On what planet is that possible?

Those look great.

PatAttack · 01-18-2021, 06:26 AM

If you'd have called me for clean up, this would be a non-issue.

bigD_ · 01-18-2021, 11:03 AM

Quote:

Originally Posted by Stingerhook

There was leftovers?

My first thought as well!

Libertarian · 01-21-2021, 02:49 PM

Thanks guys - I appreciate the feedback. I actually chopped some of the ribs and made sammies for the kids. They loved them. I really like these chuck short ribs but wish I could find some true dino/plate ribs locally because I think they are better than the chucks. I just haven't had much luck finding them though I haven't tried real hard.

Gimmethecash · 01-21-2021, 05:08 PM

Vacuum seal and freeze. Sous vide to reheat. Or eat them before they go bad.

Speaking of short ribs and sous vide, a couple days ago I had some wagyu short ribs that I cooked sous vide for 3 days at 136* and seared with a flame thrower. I love fatty foods - I really do - but these were more than just a little bit over the top. The “meat” had a consistency of a slice of white bread soaked in butter or meat grease. Here’s what they looked like.

TealStBBQKing · 01-21-2021, 05:53 PM

Sliced thin and used for the best grilled cheese sandwich you'll ever eat

Bacchus2b · 01-21-2021, 06:17 PM

Quote:

Originally Posted by TealStBBQKing

Sliced thin and used for the best grilled cheese sandwich you'll ever eat

What they said!!! I also always chop, cryovac, and freeze some for cooking pinto beans. Adds awesome flavor.

Here is a Beef Cheek Grilled Cheese pic just to illustrate the possibilities.

Smoked Beef Cheek Grilled Cheese by David Miller, on Flickr

Here is a Quesadilla for more inspiration!

Brisket Quesadillas by David Miller, on Flickr

01-17-2021, 07:41 PM	#2
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	If you have a Vacuumer, I vacuum and reheat in warm water. __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

01-17-2021, 07:44 PM	#4
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Agree with above If you have a sous vide I would use that to reheat I vac seal pulled pork a reheat that in boiling water __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

01-17-2021, 08:36 PM	#5
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	Amen to the above. Killer bones, man. Those look delicious. __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)

01-18-2021, 12:54 AM	#6
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	There was leftovers? __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

01-18-2021, 06:26 AM	#8
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	If you'd have called me for clean up, this would be a non-issue. __________________ "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590

01-18-2021, 05:17 AM	#7
bschoen Babbling Farker Join Date: 12-27-17 Location: State of Denial Name/Nickname : Bruce	"Too many beef ribs" On what planet is that possible? Those look great.

01-21-2021, 02:49 PM	#10
Libertarian Full Fledged Farker Join Date: 06-24-12 Location: Mount Pleasant, SC	Thanks guys - I appreciate the feedback. I actually chopped some of the ribs and made sammies for the kids. They loved them. I really like these chuck short ribs but wish I could find some true dino/plate ribs locally because I think they are better than the chucks. I just haven't had much luck finding them though I haven't tried real hard. __________________ Kamado Joe Classic (Red), Pitmaker Safe on Cart (Brilliant Black Pearl)

01-21-2021, 05:53 PM	#12
TealStBBQKing Full Fledged Farker Join Date: 03-25-16 Location: Andover, MA Name/Nickname : Jeff	Sliced thin and used for the best grilled cheese sandwich you'll ever eat __________________ Pit Barrel Cooker; Weber 22" Kettle; Gabbys Grill attachment; Weber Spirit Gas Grill