Charlie L
TVWBB Super Fan
Cooking Ribs in advance and reheating
We have a busy memorial day weekend coming up & I would love to cook some ribs for a BBQ on Monday afternoon but I won’t be home to fire up the smoker that day. The only day I have free to cook is Friday (3 days prior to event).
I have done pulled pork in advance, and reheated well, but I have never done ribs to serve for guests in advance. Is it possible to serve good quality ribs that were cooked in advance? Is three days in the fridge too long? Will they get mushy or dry out? Should i freeze for two days and then thaw and reheat?
I vacuum seal, freeze, and reheat by simmering all the time to serve myself but never for guests. The simmer in bag reheat isn’t the most appetizing view even though we all know it works well.
Any recommendations?
*Cross posting on WKC and TVWBB to get the most info from all the pros.*
We have a busy memorial day weekend coming up & I would love to cook some ribs for a BBQ on Monday afternoon but I won’t be home to fire up the smoker that day. The only day I have free to cook is Friday (3 days prior to event).
I have done pulled pork in advance, and reheated well, but I have never done ribs to serve for guests in advance. Is it possible to serve good quality ribs that were cooked in advance? Is three days in the fridge too long? Will they get mushy or dry out? Should i freeze for two days and then thaw and reheat?
I vacuum seal, freeze, and reheat by simmering all the time to serve myself but never for guests. The simmer in bag reheat isn’t the most appetizing view even though we all know it works well.
Any recommendations?
*Cross posting on WKC and TVWBB to get the most info from all the pros.*