Sous vide reheating

onpoint456

Hey all, I'm going to be reheating country ribs with my sous vide. How long and what temp do you recommend?

Mattman3969

Were the loin or shoulder country ribs?

onpoint456

Mattman3969 said:

Were the loin or shoulder country ribs?

Shoulder

Mattman3969

Then I would reheat at 145-160 for about an hour. 

Anything below the original finish temp will not overcook them. 

onpoint456

Mattman3969 said:

Then I would reheat at 145-160 for about an hour. 

Anything below the original finish temp will not overcook them. 

Great thanks.

GregW

onpoint456 said:

Hey all, I'm going to be reheating country ribs with my sous vide. How long and what temp do you recommend?

You has discovered the single best use for Sous Vide.

It simply can not be beat for reheating something that has been properly cooked via a traditional method such as a BGE.

onpoint456

GregW said:

onpoint456 said:

Hey all, I'm going to be reheating country ribs with my sous vide. How long and what temp do you recommend?

You has discovered the single best use for Sous Vide.

It simply can not be beat for reheating something that has been properly cooked via a traditional method such as a BGE.

I will second that.
 
The "ribs" came out perfect. Reheated at about 150 for 45 minutes. I will be reheating all left overs this way.

llrickman

onpoint456 said:

GregW said:

onpoint456 said:

Hey all, I'm going to be reheating country ribs with my sous vide. How long and what temp do you recommend?

You has discovered the single best use for Sous Vide.

It simply can not be beat for reheating something that has been properly cooked via a traditional method such as a BGE.

I will second that.
 
The "ribs" came out perfect. Reheated at about 150 for 45 minutes. I will be reheating all left overs this way.

absolutely works great I cringe when I see someone take a perfect steak and heat it up in the microwave

I think I read somewhere set it 5-8 degrees above what your done cooking temp was