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Need to cook ribs ahead of time

BDogD
BDogD Posts: 14
edited November -0001 in EggHead Forum
Due to time crunch, I need to cook some baby backs 2 days prior to serving. I've cooked several batches before using Carwash Mike's method.

What are good methods for cooking ahead and then warming them to serving temp?
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Comments

  • WessB
    WessB Posts: 6,937
    I have done it before by putting the finished ribs in a foodsaver bag as soon as they are cool enough to not melt the bag...the re-heated them in boiling water, course you would need something big eough to hold them for reheating...I've only done that once and they came out very well...
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  • Little Steven
    Little Steven Posts: 28,817
    BDogD,

    What Wess said. Manual seal, don't vacuum seal though cause the bones will pierce the bag.

    Steve

    Steve 

    Caledon, ON

     

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  • TheDirtyBurger
    TheDirtyBurger Posts: 846
    I am in the same situation except I do not have a foodsaver. I was going to make about 12-15 racks and then reheat them 4-5 days later. Is this pushing it?
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  • civil eggineer
    civil eggineer Posts: 1,547
    I believe most restaurants pre-cook their ribs in a steam type environment (sealed pan with water in oven)and finish them on a grill when ordered to give it a grilled appearance and flavor. If not, who has waited 5 hours at a restaurant for a rack of baby backs???

    P.S. I have always thought of doing some like this using a crock pot, etc.

    I hope someone with brains and eggsperience chimes in!
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  • Little Steven
    Little Steven Posts: 28,817
    TheDirtyBurger,

    Sorry, I misunderstood Wess's reply. I took Foodsaver to mean vacuum seal bags. I might freeze and thaw for that amount of time. They won't go bad but might dry out some. You can always add sauce and/or apple juice when reheating anyway.
    Unless you are using a vacuum seal bag :blush:
    Steve

    Steve 

    Caledon, ON

     

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  • fishlessman
    fishlessman Posts: 34,583
    ive seen ribs wrapped and sitting in a warming cooler most of the day, put on a hot grill while saucing for about 10 minutes to crisp them back up. descent ribs and i like the way the high heat crisps the bark. never done it but they came out great
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • tach18k
    tach18k Posts: 1,607
    I have done this several times.
    I start out doing the 3,1,1 method but there are changes. I start with about 5- 6 full racks. I set up a indirect cook, the racks on their edges and use a dome temp of 250, no less no more. I let them go for 3 hours, I then remove them to a 3-4 deep alum pan, I cut the full racks in half at this point. I cover the ribs lightly with the "sauce of the day" or what ever you will use at the end. Not too much as you don’t want to over do and steam the ribs. I then put the covered alum pans in the a Direct Egg setup and rotate top to bottom every 15 minutes to keep the ribs from burning, for an hour or so. I remove the covered pans and let them rest on the counter for about an hour. Next into the refrigerator they go till the day of grilling. On that day of grilling I set the house oven to 175 and just warm the ribs up for about an hour or less, just enough so the harden fat melts. Transport these to your final grilling spot. Now the ribs are ready for the final grilling and saucing. Just grill and sauce the ribs as needed. Like I said I have done this before and days ahead, the most I did were 18 racks over 3 days.
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    I cook as normal, sauce and cut. Aluminum pan with apple juice in the bottom, cover with foil and reheat at 250 in the oven. You have other options, like what Wess mentioned. You should be good to go.

    Mike
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    I don't know how they could possibly get a smoke ring or smoke flavor that way.
    As far as the 5 hour wait, you have to anticipate and hope. :)
    Reheating in a crock pot would be a good idea.

    Mike
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  • civil eggineer
    civil eggineer Posts: 1,547
    I watched a show for Apple Bee's or another large chain that did them this way. In fact the chain's main food item was ribs. Can't think of the name.

    They placed them in a pan with juice and tightly wrapped in foil. Then cooked in an oven for 3 to 4 hours at 300 degrees. Then they finished them on the grill when an order was placed. Maybe it was all a dream.....
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Maybe a nightmare. :) I will just keep par boiling mine.

    Mike
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  • BDogD
    BDogD Posts: 14
    Car Wash Mike wrote:
    Maybe a nightmare. :) I will just keep par boiling mine.

    Mike

    :laugh:
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  • crghc98
    crghc98 Posts: 1,006
    Texas Roadhouse...
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