reheating ribs

I have a 25 qt roaster... uses water under the pan that holds the food. I cut up my ribs into individual ribs amd put them in there and let folks pick what they want. Helps to use small plates so folks cant load up too much. I have used the same roaster with 3 tin foil trays in it to serve hot brisket, pulled pork, and beans. Set the temp on 150* and it kept warm for hours. Got my roaster at Walmart for under $30. We LOVE it!

We did 36 slabs a couple of weeks ago.

We had finished in foil.


They were cooled and stored.

We put several slabs to a full pan and reheated.

We lightly glazed,once they were warm.

We used electric knives to cut into individual ribs and placed back into chafing size pans.

We uncovered and served as needed.

Best to put them late in the serving line,so folks don't load up on them first.

They can always come back later.

Hope this helps a little.

I've taken left over baby back ribs to our Chief's tailgate party. Double wrap in foil and add some apple juice. Heat up on a Coleman stove until warm.

How long and at what temperature do you reheat them?

Around 200�-225� shouldn't hurt them.

Food safety ,maybe stipulates to 160� internal.

We try to get them up close to that and then hold at 140�+.

We warm them as slabs,as they don't dry as quickly.

I have had best luck reheating all of my Q in the cuts that they were smoked in and then slicing/cutting to the correct serving portion. When I am not able to do that I cool then slice/cut and then reheat but I almost always will rely on a sauce of some sort to put moisture back into the reheated meat. I have found that it's hard to keep sliced/cut meats from drying out when reheating if you are meeting the health dept. guidelines. Health Dept says 165 as quickly as possible then hold above 140. That's not real good for Q. Having said that I have tasted some pretty good reheated Q when just warmed.

just my .02
Mark

I know you guys are talking about larger amounts and short durations and I can't reply to that except that my experience tells me to cook until done the first time but not overcook so when you heat them up there is still juices to spare. Don't cut them into serving sizes until you are ready and they won't dry out as much. I've found that if I want to package meal portions and freeze them, before they ever cool off completely I wrap them tight in plastic wrap and then vacuum pack them warm, the plastic wrap holds the rib juices away from the seal. For reheating then, thaw and place the entire sealed package in water just below a boiling point and reheat, slice open the package, unwrap, cut into portions and serve, almost as good as right out of the smoker. The last ones I did the same way except I sauced them right before wraping and froze them without problems.

Hi Bill,

I second Dave's method for re-heating ribs away from home. I double wrap mine in foil, add about 2 or 3 TBS of apple juice (for a full rack), put them on the grill on low to med low heat and close the lid. Keep an eye on them, they'll heat up quicker than you think.

Sauced's advice about not cutting them upart until serving is right on with what our local favorite BBQ restaurant folks say.