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Best way to re-heat ribs ??

MNEggerandStuff
MNEggerandStuff Posts: 239
edited March 2019 in EggHead Forum

So I went wild with the Joe tisserie on the egg this weekend and made all the racks of baby backs from the Smithfield\Costoc pack with different seasonings on each.  one fiery, one dizzy dust, and one a fabulous curry rub with some Berbere.  So yea, the last one I mixed two spices that are a mix of a bunch of different spices :)  but dang that was good.  I think rotisserie is the best way to do ribs now, so juicy, tasty, just goodness. 

The issue I have is how to do I re-heat all the left overs this week and have them and have them taste just as good?  any ideas?

sorry, no pics of the cook as I was changing oil on a car and cleaning the garage at the same time.....

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Comments

  • JRWhitee
    JRWhitee Posts: 5,678
    I always cook all three costco rack, I double foil immediately off the egg what we are not going to eat and toss them in the freezer. I just defrost them and put them in the oven still wrapped in foil at 250 until warm. Taste just like they came off the egg. 
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • MNEggerandStuff
    MNEggerandStuff Posts: 239
    I cooked them in half slabs, took off the bones I wanted to eat and let them cool then foiled and they are now in the fridge. I never thought of using an SV to reheat them.  I like the idea of the oven, I usually use the microwave and hate that, hence this thread... 
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  • Hub
    Hub Posts: 927
    Aluminum foil is one of the greatest inventions in the history of Earth.  Wrap them tight with the liquid of your choice (I prefer beer) and heat them fairly slow in the oven.  In the alternative, if you want to try something crazy, add some liquid (beer) and heat them up in a covered cast iron skillet.  Whatever you do, do NOT get them anywhere near a microwave.  That's a crime.
    Beautiful and lovely Villa Rica, Georgia
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  • Hans61
    Hans61 Posts: 3,901
    I’d go foil in the oven
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Surveyor_Egg
    Surveyor_Egg Posts: 63
    Leftover ribs?  What are they?  :-)   Kidding aside, most of my leftover ribs get cut up, deboned, de-cartiledged and put in the fridge to be added to the next chili in a few days.  If I have them on the bone, I microwave them (I know its a cardinal sin but...) I will try the wrap in foil then low temp oven method.  That sounds like a winner.

    ------

    1 Large BGE

    Boston, MA

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    If you want that off the rotisserie texture then you may want to consider finishing them under the broiler. I would heat them in foil in low heat until they are warmed, then unwrap and put them on a rack over a sheet pan under the broiler for just a few minutes. 

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

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  • thetrim
    thetrim Posts: 11,387
    Anyone try foiled in the microwave?
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • saluki2007
    saluki2007 Posts: 6,354
    I typically eat my leftovers for lunch and don't have the time to use an oven or SV so I go with the microwave.  I cover the ribs with a damp paper towel and don't have any issues.  Is it as good as coming right from the egg, no but they are still better than Chili's ribs.
    Large and Small BGE
    Central, IL

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Cold out of the fridge ain't bad either. Best to do in your underwear at 2 AM while quietly weeping over the kitchen sink because you are a fatty McFatterton and make bad choices.

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

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  • northGAcock
    northGAcock Posts: 15,173
    When i tailgate, I cut mine and through in a zip lock / vacuum seal and take to the park. I pull them out and throw them on the grill to heat up and put a little canalization on them mothers baby's.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • fishlessman
    fishlessman Posts: 34,570
    slowly heat wrapped in foil in egg or oven, remove and get the egg sizzling at 500 direct and toss them on til they look good,  this is one of the only times i spritz or bast with a watered down vinegar sauce
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • henapple
    henapple Posts: 16,025
    Sous vide definitely... Especially pulled pork  
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • lousubcap
    lousubcap Posts: 36,706
    thetrim said:
    Anyone try foiled in the microwave?
    Isn't that approach the one James Harden uses?  ;)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • SonVolt
    SonVolt Posts: 3,316
    The best method? Wrap in a double layer of plastic wrap then steam them in a steamer basket. The steam will gently heat-shrink the plastic preventing the liquid blow-out you get in the oven.  I reheat all my Q this way with no discernible loss in quality.  This is also how the big boys do it commercially.
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • MNEggerandStuff
    MNEggerandStuff Posts: 239
    SonVolt said:
    The best method? Wrap in a double layer of plastic wrap then steam them in a steamer basket. The steam will gently heat-shrink the plastic preventing the liquid blow-out you get in the oven.  I reheat all my Q this way with no discernible loss in quality.  This is also how the big boys do it commercially.

    what's different with this that SV?
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  • SonVolt
    SonVolt Posts: 3,316
    edited March 2019
    MNEggerandStuff said:
    SonVolt said:
    The best method? Wrap in a double layer of plastic wrap then steam them in a steamer basket. The steam will gently heat-shrink the plastic preventing the liquid blow-out you get in the oven.  I reheat all my Q this way with no discernible loss in quality.  This is also how the big boys do it commercially.

    what's different with this that SV?

    I've never tried reheating whole cuts via SV. Vac-packing and then finding a large enough container to SV a whole pork butt or brisket sounds like an exercise in frustration to me.  When I'm dealing with larger cuts I find plastic wrap and steam both faster & easier to deal with all around. 

    If I'm dealing with smaller portions I'd just use the microwave on like 20% power. 


    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • MNEggerandStuff
    MNEggerandStuff Posts: 239

    So I tried the tightly wrapped with foil with moisture in the oven at 275.  They turned out great just took a long time to get hot. 

    I'll try the others this weekend

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  • nolaegghead
    nolaegghead Posts: 42,109
    edited March 2019
    Foodsaver bags for ribs is way too much work.  Foil and oven.  That's how most restaurants do it.  If you think they cooked those ribs right before you ordered them you will be wrong most of the time.

    Rib bones can poke holes in bags and foil works great.  Can never get enough aluminum in your brain, right?

    I would put the ribs in at 350.  No need to low and slow something already cooked.
    ______________________________________________
    I love lamp..
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  • thetrim
    thetrim Posts: 11,387
    How does Applebee's do it, because that's what I'd go with?  Someone made a passive aggressive jab at Chili's earlier in this thread, but you can't do that to Applebee's.  Ain't no shame in their rib game...
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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