Which way works better to reheat spares?

Big Hoser · March 2007

Gonna smoke some ribs this weekend in preparation for a family trip to Sunriver, Oregon on the following weekend (not allowed to bring my small egg. They have a rule against charcoal BBQing). I usually cook 'em at 250 dome using the 3-2-1 method and they turn out great, and I plan on vac-sealing 'em with my new Foodsaver I picked up at Costco on Friday (on sale now for $125). For the ribs to come out their lip-smacking best, which way is best: cook for the full 6 hours and then reheat 'em in boiling water, OR cook 'em 5 hours, seal, and then put 'em in the oven for an hour at 225? This will be my first time presenting egged food for my brother and his family and I want to get it right. Thanks. [p]Dan

uncbbq · March 2007

Big Hoser,
Hard to beat finishing them off at home and reheating in boiling water. It's also easier than the oven. I just had 5 ribs for lunch that had been hiding in the back of my freezer in a vac-seal since January--boiled for 15 minutes in the pouch. They were great. Either way, you're going to blow them away.
One thing, though. If you have a lot of ribs, it will take a big pot to heat them all at the same time. Also, don't forget to cut your pouches short enough to fit.

bbqdiva · March 2007

Hey Big Hoser,[p]I foodsaver in mine portions small enough to fit in a big pot, then boil them just to bring them to room temp....not to re-cook them. Then I remove them from the bag and either put back on Egg and sauce or sauce in oven. They are very tender and just as good as the day I made them...even more tender.

Which way works better to reheat spares?

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