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Keeping and reheating baby backs?

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lemonade
lemonade Posts: 93
edited May 2012 in EggHead Forum
I can see myself making more food than I'll ever eat.  Not to mention, being new with the egg means I want to try everything, right now!  Problem is, I don't want to waste food. 

I'm looking for ideas, or even if, you can cook ribs and save them for later, and reheat them. 

I have foodsaver brand equipement, so I could vac seal them  I guess.   

Has anyone refrigerated and reheated ribs  (or other egg delectibles)?   If so, how, and how did they taste?  

Thanks   - Lemonade Nate
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  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942
    edited May 2012
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    I food saver them all the time and freeze them.  When you're ready to eat, throw them in a pot of water on the stove top and heat them up.  Taste just like they came off the egg for the first time.  I do the same thing with pulled pork, pulled beef, brisket, ect.
    Packerland, Wisconsin

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  • lousubcap
    lousubcap Posts: 32,336
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    I'm sure the foodsaver will make the whole "left-over" process easier but given I don't have one, (and cook for two most of the year-empty nest gig) I just put the left-overs in a food container in the frig and extract as I go.  Usually apply a small bit of water or remaining juices and heat from there.  Have gone well past a week and it's "all good".  It's about the only way I can do the volume low&slows which I absolutely enjoy and somehow justify it to the SWMBO. (Even accounting for the giveaways:))
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • lemonade
    lemonade Posts: 93
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    Awesome to hear.  Thanks to both of you!   (Time to prep another load for the egg!)
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    Choke is right. Foodsaver is awesome and reheating in warm water is the way to go. 120 degrees is the perfect temp to reheat if you have capability of holding a low temp. Most warm tap water is 120-130 so you can do that as well. Welcome to the club



    Keepin' It Weird in The ATX FBTX
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  • lemonade
    lemonade Posts: 93
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    do you put them in the water still frozen or do you let them reach room temp?  How long in the 120 water? 
    Thanks all!   I don't won't to go to work monday. "I don't wanna work, I just wanna cook on my egg all day!"  

    Is it done yet? Is it done yet?
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  • Duganboy
    Duganboy Posts: 1,118
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    I put my ribs in aluminum foil, sprinkle a little water over them and put them in a 250 degree oven for about 30 minutes.  They are good as when the come off the egg.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    Frozen is fine. I do it all the time.
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    Obviously just takes a little longer when frozen, but works perfectly fine.
    Keepin' It Weird in The ATX FBTX
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  • tazcrash
    tazcrash Posts: 1,852
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    If you don't have a food saver, you can put that food in a zip lock and either suck the air out with a straw, or slowly submerge up to the zipper in water, and the air will be forced out.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • alexwolf1216
    alexwolf1216 Posts: 112
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    I made too many ribs today so I am going to try and do the foodsaver method. I am assuming you dont boil the water, but how do you keep it nice and low on a stove? I think I will reheat from frozen as well, any idea on a timeframe to reheat?
    San Antonio, TX. LBGE.
    Wolf Studios Photography
    http://www.wolfstudiosphotography.com
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  • Rich_ie
    Rich_ie Posts: 268
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    Just invite some friends over have them bring the sides and the beer!! 
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  • spotco2
    spotco2 Posts: 61
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    I made too many ribs today so I am going to try and do the foodsaver method. I am assuming you dont boil the water, but how do you keep it nice and low on a stove? I think I will reheat from frozen as well, any idea on a timeframe to reheat?
    Get a cheap crock pot and set it to the lowest setting full of water. This is normally around 110-120.

    It also will double for hot tubbing steaks and some weird folks even try to cook stuff in them.
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