how to reheat slabs for serving

Red Rooster,

The 3 hrs you use for cooking in the foil, put them in your kitchen oven at 250 degrees. Save you some time that way and you can be smoking your next batch. Also, when you want to warm up the ribs - re-foil and put in your oven at 350 degrees. Can't tell any difference where they are warmed up. This is the way I do it.

smokemullet

Thanks smokemullet, guess I never thought of that.

I rewarm my ribs slightly different.

Think of reheating, not cooking. For me, I don't like to put them in a hot oven as that will dry them out if you don't cover them in sauce (which I don't) and you have to keep them from cooking too long.

I like to put them in for a couple of hours, but only about 150 to 175 oven. The idea is to warm them gently. A little juice in the foil will be fine to keep the moisture in.

To do all of them, get one of the big aluminum pans that can hold a lot, put in a bunch of slabs (12 might or might not fit) put in a little moisture (apple juice or broth) and cover the pan in foil. If you set the Smokette on lowest setting this should work also.

Number 5,

I agree, I do sometimes pour a half can of beer in the foil when re-heating. With 350, I just don't leave them in as long as you do at 150. Your system works, have done than too.

smokemullet

Thanks SM, I just hadn't had much success with the higher warming temps.

Number 5?

We're a little more personal around here. You can call me Smokin'

I'd sure hate to try to remember everyone by #, it's hard enough keeping the names straight

Thanks guys for the information