Skip to content
  • Register
    • Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
    Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
    Share your photos by tagging us and using the hashtag #BigGreenEgg.

    Want to see how the EGG is made? Click to Watch

    Has anyone ever cooked ribs and reheated several days later?

    Posts: 5
    in EggHead Forum
    I am heading out on a fishing trip in Northern Minnesota this weekend. I was thinking about smoking some ribs Friday night. Vacuum  sealing and refrigerating them after cooking them. Reheating them in the oven on Sunday to serve for dinner. I do not think they will hold 180degrees in my Pelican and be safe to eat for that long. A friend thought they get to smoky after you refrigerate them. Any thoughts?
    · Share on FacebookShare on Twitter

    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register

    Comments

    • Posts: 3,827
      I always cook enough ribs for dinner and a lunch or two afterwards.  The microwave is my tool of choice for rewarming ... no patience.  The ribs have never been too smoky after being in the fridge.  Go for it!

      Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

      · Share on FacebookShare on Twitter
    • Posts: 797

      ill be honest, ill usually chop up the left over rib meat, pork or beef, and make an awesome sandwich. I enjoy the meat heated via microwave on plain white bread. I have to have mayo and raw red onions as well. NO CHEESE!

      Leftover meatloaf must be cold and must be on white bread with mayo

      St. Johns County, Florida
      · Share on FacebookShare on Twitter
    • Posts: 26,189
      +1 what @Jeepster said. My wife seldom eats even 1 rib with me and instead fixes something else for herself. That means I always have half a rack left over. Then later I cut off 3 or 4 and into individual ribs and just nuke them warm. Works for me! BTW for some reason I hate the taste of warmed over beef in a m/w but pork is fine! 
      Re-gasketing the USA one yard at a time!
      · Share on FacebookShare on Twitter
    • Posts: 8,524
      Agree with RRP, pork nukes very well. Lately, have used the Trés Booblay sous vide machine for ribs - set it for serving temp (145ºF) and drop the sealed ribs in) nice and moist and SWMBO has her's with BBQ sauce. 
      @RRP - you can cook 1/2 at a time you know.  =)
      Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
      · Share on FacebookShare on Twitter
    • Posts: 18,483
      edited June 2015
      Throw the vac sealed bags in hot water. I reheat brisket and pork butt this way. Retains all of the moisture.  Never tried ribs but I'm sure it would work. 
      · Share on FacebookShare on Twitter
    • Posts: 351
      I'll usually make an extra rack when I make ribs. When done, I'll cut them in half, wrap each half tightly in foil and throw them in a freezer bag and into the freezer.  That way I can pull out a half rack for dinner later.  350 for about an hour in an oven brings them back to life.
      Franklin, TN
      Large BGE+PSWoo2
      · Share on FacebookShare on Twitter
    • Posts: 26,189
      Skiddymarker said:
      @RRP - you can cook 1/2 at a time you know.  =)
      I hear you but I buy my ribs on sale and then freeze them in the cryovac. That means when I thaw them I have a whole rack.  Even though I then cut the rack in half I don't believe in re-freezing raw pork after it has been thawed. Call me stupid if you want, but I enjoy egging all the thawed rack, eating half of them and then enjoying the rest for a lunch or two. I never call these ribs "leftovers"...in our home I call them "make aheads"! =)
      Re-gasketing the USA one yard at a time!
      · Share on FacebookShare on Twitter
    • Posts: 284
      I reheated beef ribs , I set the oven to the temp that I cooked them.in a cast iron frying pan, I placed the ribs in the pan and covered with lettuce leaves. Then placed in the oven , in my case 15 minutes and they just as good as when I first took them from the egg.
      micro wave is good also.
      · Share on FacebookShare on Twitter
    • Posts: 42,109
      Ribs reheat well.  Many restaurants do it this way. 
      ______________________________________________
      I love lamp..
      · Share on FacebookShare on Twitter
    • Posts: 569
      My BBQ chicken from the Egg was FINE 3 or 4 days later as a PIZZA TOPPING.
      I'd say it should be IFNE
      Nuke or skillet reheat will I'm hoping is fine.
      · Share on FacebookShare on Twitter
    • Posts: 911
      You can safely smoke just about any protein to 150f or so, pull to cool, then wrap and freeze or refrigerate to re-warm and bring to desired temp later using the heat source of your choice.  That way you can have smoked ribs anywhere without a smoker.

      The smoke flavor *might* intensify, if you're lucky.

      Indianapolis, IN

      BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

      Drive a few hundred miles in any direction, and the experience changes dramatically. 



      · Share on FacebookShare on Twitter
    • Posts: 4,121
      @Greenlaser yes, you can reheat in the microwave. I do it all the time. Like @RRP I make "make aheads" 

      Tips that I have learned and work best for me:  
      I reheat at 40-50% power. They will be heated more evenly opposed to the ends being sizzling hot and the middle cold.  Takes twice as long, but I like it better. 

      Do not cut into individual ribs until after reheated and sauced. 

      I do not sauce those that I know will be reheated. Use rub only for the cook.  When you are going to eat the "make aheads", reheat rack to temp, set aside. Heat sauce separately (in the microwave on lower power again), then apply sauce to ribs. Then cut into individual ribs. This is much cleaner, less sauce waste, and presentation is much nicer.  Give it a try.....
      --------------------------------------------------
      Burning lump in Downingtown, PA or diesel in Cape May, NJ.
      ....just look for the smoke!
      Large and MiniMax
      --------------------------------------------------

      Caliking said:   Meat in bung is my favorite. 
      · Share on FacebookShare on Twitter
    • Posts: 124
      I can sometimes get a "funkyness" in my pork when it's been left over for a couple days.  When I must microwave, I go easy at 50% because it is less likely to make that funk.  Best way for me is to steam in a bowl, covered at 220.  Then the pork still tastes right.
      Best - Jack
      · Share on FacebookShare on Twitter
    • Posts: 2,885
      I reheat ribs all the time, I let them cool and then put in vacuum sealed bags. Then when you want to reheat just put the entire vac bag in simmering water for 30 minutes or so until hot. Cut open the bag and enjoy just like they came off the smoker.

      NW IA

      2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

      · Share on FacebookShare on Twitter
    • Posts: 15,578
       I usually just hit them with a little sauce, wrap them loosely in foil and put in a slow oven for 20 min or so.  most of the time I cook and eat dry ribs w/sauce on the side, but I will sauce them when I reheat...if I don't just eat them cold out of the fridge
      · Share on FacebookShare on Twitter
    • Posts: 10,490
      Legume said:
       I usually just hit them with a little sauce, wrap them loosely in foil and put in a slow oven for 20 min or so.  most of the time I cook and eat dry ribs w/sauce on the side, but I will sauce them when I reheat...if I don't just eat them cold out of the fridge
      +1 on cold out if the fridge. Pork cold cuts...with a handle. 

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

      · Share on FacebookShare on Twitter
    • Posts: 628
      I vacuum seal my leftover ribs and put them in boiling water in the sealed bag for about 10 minutes.  Retains the moisture and isn't overly smokey.  Taste like they just came off the grill.
      -------------------------------------------------------------------------------
      Strongsville, Ohio

      Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
      [I put this here so everyone knows when I put pictures up with a blue egg in it]

      · Share on FacebookShare on Twitter
    • Posts: 124
      Those last 4 comments support my theory that it's air that creates that weird flavor.  I eat them dry too but I'll mop on a reheat.  This is an important thread because we all know that it's always best to cook too many ribs.
      Best - Jack
      · Share on FacebookShare on Twitter
    • Posts: 6,354
      Depending on what I've got going on, I sometimes do them wrapped in foil with ACV in the oven or I will just put a wet paper towel over them and throw them in the nuke box.  Both ways turn out great.
      Large and Small BGE
      Central, IL

      · Share on FacebookShare on Twitter
    • Posts: 4,232
      Did it last night. Nuked for 30 seconds and had some Sweet Baby Rays on the side. Little slaw, little baked beans....

      Yum
      New Albany, Ohio 

      · Share on FacebookShare on Twitter
    • Posts: 871
      We reheat left over meat using a bamboo steamer that is placed over a pot of boiling water.  It takes no time and meat stays moist.

      Tom

      Charles is a mischevious feline who always has something cooking

      Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital

      · Share on FacebookShare on Twitter
    • Posts: 163
      fiver29 said:
      I vacuum seal my leftover ribs and put them in boiling water in the sealed bag for about 10 minutes.  Retains the moisture and isn't overly smokey.  Taste like they just came off the grill.
      ^^^ This
      Medium BGE, Weber Q120 (The traveller)
      "I claim artistic license, it has a good beat, I can dance to it"
      · Share on FacebookShare on Twitter
    • Posts: 1,060
      Does anyone make extra racks, then freeze to eat a few weeks later?  Looks like most vacuum seal and reheat a few days later, but curious about smoking multiple racks for later use... anyone do this?
      Milton, GA 
      XL BGE & FB300
      · Share on FacebookShare on Twitter

    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register

    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register

    Quick Links

    Categories