Leftovers

When I cook ribs I only cook 1 or 2 racks and was wondering if you guys when cooking cook more then one meal at a time and how you keep the meat and reheat it later.

Thanks bones

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steven Simpkins:
When I cook ribs I only cook 1 or 2 racks and was wondering if you guys when cooking cook more then one meal at a time and how you keep the meat and reheat it later.

Thanks bones </div></BLOCKQUOTE>

I will keep cooked meat in the fridge no longer than 2 days. Is it safe after 2 days, sure in most cases, but I'm anal. If I know when I'm cooking that I'm gonna have alot leftover, I will vacuum seal and freeze what will not be eaten in 2 days.

If I'm firing up the smoker I always cook more for storage. I cool, vac seal and freeze. To reheat I thaw and reheat in just below boiling water. Almost as good as just off the smoker.

Leftovers? What is this word? Just kidding. The missus won't eat leftovers,so if there ARE any,we either send them home with a guest,or the guys at work love me come Monday morning!

i usually cook enough for leftovers usually on a saturday and sometimes on sunday depending how i feel. they are good for up to 4 or 5 days. smoke is a preserving agent along with salt. it is how food used to be preserved through a cold smoking method. when meat is cooked to safe temps it will keep around a week but i limit mine to 4 or 5 days.

i often take some to work for lunch and reheat in a common use microwave and make folks jealous microwave is my usual method for re-heating for myself. i will use my OTS or oven if i am re-heating for guests. i cant tell the diff tween using em but guest will give "ye olde fish eye" if you pull bbq out of a microwave...

What LarryR says. I keep it to well below boiling. Aroung 140-160 (water temp measured with instant read therm).