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Reheating ribs...

Bama ChadBama Chad Posts: 153
edited 7:05AM in EggHead Forum
scenario : taligating in ATL tomorrow for the Bama game. I live in Buckhead so will only take about 10 minutes to get to the spot. Thought about baby backs on the egg overnight, pull them off around 7-8 am, have to head down shortly there after. Wanting to reheat probably around 1-2. Going to only have a small charcoal weber (I know, I know)...what's the best way to keep and reheat? Won't have time to freeze...


  • gdenbygdenby Posts: 4,423
    I've had O.K. results with pulling the ribs when they were 90% done, freezing, and then finishing on Egg when thawed in fridge.

    However, why not finish the ribs a little later, and wrap them in foil and towels and place in a cooler with bottles of hot water. They should stay pretty warm, and if they need a little heat at the end, use the Weber and add some sauce.
  • Yeah, I wasn't sure how long I wanted to try & go without cooling them down...kinda in no man's land trying to keep them warm for that long...plan is to leave here at 8. I could probably throw them on earlier and get them in the freezer by 4..that would put them in the freeze for 4 hours...that way I could keep them cold until time to reheat...which might work.
  • CBBQCBBQ Posts: 610
    I'd pull them unsauced, wrap them in foil and then put them in a zip-lock bag. Only 1 slab per foil and bag. Throw the bags on the ice of a cooler to bring the temp down fast. Use a low fire and put the ribs on still wrapped in the foil. When they're warm enough to eat pull them out of the foil and sauce.
    I have cooked ribs fully, when done wrap in foil then take 2 yds' fleece stadium blanket material - which I specifically bought for this purpose. I have kept the ribs hot for 4 hours.

    You could put the bundle in a cooler but that won't make much difference the material will insulate well enough.

    Other than that, cook the ribs to about 80% to 90% done refrigerate then finish the cook at the game. Some restaurants do this exact same thing in order to have ribs ready to serve on demand.

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