Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Which way works better to reheat spares?

Big HoserBig Hoser Posts: 104
edited November -1 in EggHead Forum
Gonna smoke some ribs this weekend in preparation for a family trip to Sunriver, Oregon on the following weekend (not allowed to bring my small egg. They have a rule against charcoal BBQing). I usually cook 'em at 250 dome using the 3-2-1 method and they turn out great, and I plan on vac-sealing 'em with my new Foodsaver I picked up at Costco on Friday (on sale now for $125). For the ribs to come out their lip-smacking best, which way is best: cook for the full 6 hours and then reheat 'em in boiling water, OR cook 'em 5 hours, seal, and then put 'em in the oven for an hour at 225? This will be my first time presenting egged food for my brother and his family and I want to get it right. Thanks. [p]Dan

Comments

  • uncbbquncbbq Posts: 165
    Big Hoser,
    Hard to beat finishing them off at home and reheating in boiling water. It's also easier than the oven. I just had 5 ribs for lunch that had been hiding in the back of my freezer in a vac-seal since January--boiled for 15 minutes in the pouch. They were great. Either way, you're going to blow them away.
    One thing, though. If you have a lot of ribs, it will take a big pot to heat them all at the same time. Also, don't forget to cut your pouches short enough to fit.

  • bbqdivabbqdiva Posts: 192
    Hey Big Hoser,[p]I foodsaver in mine portions small enough to fit in a big pot, then boil them just to bring them to room temp....not to re-cook them. Then I remove them from the bag and either put back on Egg and sauce or sauce in oven. They are very tender and just as good as the day I made them...even more tender.
Sign In or Register to comment.