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Reply to "Overnight Ribs"

8 hours under 130F IS dangerous.  Safe zone is under 41 and over 135, and anything else is against all Health codes.  For my restaurant I cook ribs all the way,  With them wrapped in double foil the last step,  with a squirt of 1/2 Apple juice and 1/2 ACV.  to prep for service I reheat in our pizza oven, at 550F for 13 minutes,  then put through an impinger with sauce (to set) for 2.5 minutes.  They are unbelievably close to smoke/cook and eat same day.    I'm saying that either figure a way to reheat for service, or par cook and refrigerate, then finish the next day.

 

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