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Re-heat ribs? How best to?

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mattk330
mattk330 Posts: 74
edited November -1 in EggHead Forum
Cooked four slabs (St. Louis-style and trimmings) of spares the other night. We are taking them to a family dinner tomorrow night. I usually follow the recipe that comes in the BGE manual (Backyard Championship Ribs or something like that). My ribs are currently vacuum sealed and in the freezer...they don't have any sauce on them, yet.

What is your suggestion for reheating? The 'recipe' says you can cook them and then take them to the party later and reheat them on a medium heat grill...sauce them and flip them a couple times.

Is this the best way to do it? I do want to glaze them w/ sauce but I have an adversion to burnt crisp BBQ sauce on my meats. Dare I do them in a contolled environment like the oven vs. Dad's gas grill?

Thoughts?
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