Reheating Ribs

You may try putting them in a bowl over a steaming rack and steaming them in order to keep them moist. Works for me.

You can heat, hold or cool ribs down using the vacume bag method. Bag the ribs right after cooking and cool them down with ice water. To reheat put the bag into some hot water for about 10 min and check the temp with a Thermoprobe. It must be at least 145 or the temp you want to seve them at.

I always rewarm them in the oven wrapped in tin foil.

I would spritz with AJ, wrap in commercial plastic wrap, then into the microwave on 70 power at 1 min. intervals until heated to your likings.

When I know I'm cooking extra, I will plastic wrap when they come off of the smoker. That way I don't have to spritz, just straight from frig to microwave.

Personally for me, I wouldn't have cooked them over 4hrs for the size of rack you cooked. Some cooks may think they would have more moisture to them, but to each his own.

Going to our company Christmas potluck party this evening. Among other delicasies I will take Dim Sum Chicken Feet. Will use your method to reheat rather than steaming.

quote:

Originally posted by Cellar Chef:
You can heat, hold or cool ribs down using the vacume bag method. Bag the ribs right after cooking and cool them down with ice water. To reheat put the bag into some hot water for about 10 min and check the temp with a Thermoprobe. It must be at least 145 or the temp you want to seve them at.

quote:

Originally posted by Cellar Chef:
You can heat, hold or cool ribs down using the vacume bag method. Bag the ribs right after cooking and cool them down with ice water. To reheat put the bag into some hot water for about 10 min and check the temp with a Thermoprobe. It must be at least 145 or the temp you want to seve them at.

Hello Cellar Chef, how do you vacuum seal hot ribs without sucking out their moisture?

Cal your correct on the 4 hour cook time. The learning experience is part of the fun of being a "newbie" 4 1/2 hours was fall off the bone done with adequate mositure but I might have preferred 4 hours. Darn, guess I will just have to force myself to eat another 2.5 lb.of loin back ribs this week cooked for 4 hours. I spritzed with AJ, put in plastic, and warmed them in low power level microwave. Worked great. Thanks everyone for your help.

The two keys are temp and moisture.

You want to reheat, not recook. FSIS says you have to take them to 165 then hold at 140. I just reheat until they are 140.

Lots of methods, you'll have to try what works for you.

I don't know the steam bath method, sure it works, sounds like it, except putting the ribs in a bowl???

You can heat gently on a grill, but they can overcook quickly.

You can put a little liquid in them, wrap in foil and put in a 200 degree over until they're WARMED.

Smokin,
To answer your question as to putting ribs in a bowl when steaming. It is so you may pour a sauce,etc. over the ribs then use the heated sauce when serving. Hope this answers your question.

Mr.T

Thanks Mr. T, but the it still sounds like you're cooking them in a bowl.

quote:

You may try putting them in a bowl over a steaming rack and steaming them in order to keep them moist. Works for me.

If it's just put them in a bowl to add sauce, not sure what that accomplishes for reheating them other than adding sauce (I just brush it on).

Are you steaming them over a steaming pan. That would mean a rack about boiling water???

I'm confused?

Oops, sorry. Definatly not cooking them as they are not under pressure and are ready to eat in ten to fifteen minutes at most. Just reheating. The use of a bowl or small plate is to reserve your sauce (if you want) that otherwise would be lost in the steaming water. No collector would be needed if sauce not being used or served as a side. Definitely will keep them moist.

I vac pack my leftover rib racks (the few that are left). If you reheat in the vac pack with very hot water from the facuet in the sink they turn out very good (for reheated Q), IMHO.