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Is it okay to smoke ribs, refrigerate and reheat the next day?

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EggHead_Bubba
EggHead_Bubba Posts: 566
in EggHead Forum
We're having a family dinner Sunday afternoon but I have to travel to get there. I would rather not start the ribs at 4 AM Sunday morning.

Instead, I'd like to know if it would work to do the ribs Saturday and then refrigerate them once done. Would I lose a bunch of quality by reheating Sunday afternoon?

Thanks

Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • Botch
    Botch Posts: 15,487
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    I do it all the time with leftovers.  They will be a tiny bit drier but nothing to worry about.  
    _____________

    "Pro-Life" would be twenty students graduating from Sandy Hook next month  


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  • Richard Fl
    Richard Fl Posts: 8,297
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    Wrap in heavy duty foil with a little apple juice and your favorite bbq sauce mixed thinly, reheat in foil in oven 325-350 for 30 minutes or so. Happy Easter!
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  • sumoconnell
    sumoconnell Posts: 1,932
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    I've foodsaver bagged a whole rack once it's cooled a little, frozen it, and re-heated weeks later in SV at 130.. that's warm enough for serving temp for me.  
    Agreed with other posts - adding another method.

    Heck, I'll even nuke'm.  Makes the fat crackle to yumminess a bit.  Very forgiving.

    I'm going to do ribs this weekend now.


    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    I'll nuke 2-3 days later- no problem.

    Don't want to start at 4AM? Go turbo. 1:45 to 2 hours. With prep and rest you'll be licking your finger in 3 hours or less. 
    New Albany, Ohio 

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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
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    Sounds like I'll go the heavy foil route. Thanks for the suggestions!

    I would definitely consider the turbo route but I would be afraid that I would char the underside and edges too much.

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • northGAcock
    northGAcock Posts: 15,164
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    Ha.....I use this method often for tailgating. Cook the ribs off the day before.....I toss some sauce into the storage bag and seal. I ice it down good....and then toss them on to re-heat. Finger licking good....if I might borrow that slogan. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
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    @northGAcock... notice much of a quality difference compared to right off the egg?

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • northGAcock
    northGAcock Posts: 15,164
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    EggHead_Bubba said:
    @northGAcock... notice much of a quality difference compared to right off the egg?
    Not at all. I reheat right on the grill until the sauce caramelizes....You can do the same with both beef or pork. Will bring you much joy. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
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    northGAcock said:
    EggHead_Bubba said:
    @northGAcock... notice much of a quality difference compared to right off the egg?
    Not at all. I reheat right on the grill until the sauce caramelizes....You can do the same with both beef or pork. Will bring you much joy. 
    This is what I love about this forum and my egg:  much joy!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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  • camofreak
    camofreak Posts: 161
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    Absolutely. I refrigerate and reheat in toaster oven all of the time.
    Green Eggin' in South Carolina
    Go Gamecocks!!!
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
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    Thanks everyone!

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    FWIW this is how many restaurants serve ribs. They are cooked or smoked ahead of time and refrigerated, then reheated to order on a grill (direct) and sauced. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • RedSkip
    RedSkip Posts: 1,400
    edited April 2017
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    @SmokeyPitt. +1. Restaurants definitely do this, no way they come ribs in under 20 minutes.  
    Large BGE - McDonald, PA
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  • sumoconnell
    sumoconnell Posts: 1,932
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    ... and they boil them.  Chili's.. baby back ribs.. BBQ sauce.  

    skip the boil and you are ok.
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • JRWhitee
    JRWhitee Posts: 5,678
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    I do it all the time. We usually cook all three racks that come in the package from Costco, we eat one and double wrap the other two and freeze them. I thaw them and stick in the oven at 200 still wrapped in the foil until warm.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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