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Thread: Best way to reheat vac'd RIBS ?

  1. #1
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    Best way to reheat vac'd RIBS ?

    So I'm trying to figure out the best way to reheat BB ribs. I was thinking use the simmer in hot water technique like I'll do the pulled pork...then I thought a finnish on the grill at 350-375 with sauce might be good.

    What works for you?
    Peach Kissed Q

  2. #2
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    Sous Vide followed by a quick sear.

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    to be clear, these ribs will be smoked and foiled on WSM then vaccu=sealed.
    no plans for sous vide.

    [SIZE=1]- - - Updated - - -[/SIZE]

    to be clear, these ribs will be smoked and foiled on WSM then vaccu=sealed.
    no plans for sous vide.
    Peach Kissed Q

  4. #4
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    I have used techniques like you mention with good results. If I know ahead of time that I will be reheating ribs I do not cook them to completion initially. This allows them to finish cooking when reheated without becoming over cooked.
    Smokin and Grillin my way of Chillin
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    TVWBB Fan KE Quist's Avatar
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    This may be the wrong result for you, but I usually just do a *very* light sauce glaze on one side, then into the toaster oven about 150F until I warmed, 5-10 minutes.
    (AH)-Black, ThermaPen Classic-Red, Weber 6707 Deluxe Tool Set, Weber 6645 Travel Tool Set, Weber 6469 Premium Grilling Rack

  6. #6
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    Not best, but i pop in microwave in vac seal, poke holes.
    Couple minutes

    Damn the bones get hot though....

  7. #7
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    reheating ribs ive done oven at 400, grill until hot and microwave with paper towel tented over them for minute and half with ribs brushed with sauce...i prefer the microwave most of the time, the bark doesnt get dried out further
    18 WSM <>JUMBO JOE <>PERFORMER 22-1/2

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    You asked about reheat not cooking, souse vid is the best way to get the water hot enuff to reheat without getting too hot and unsealing a bag. better than trying to boil water and risk water logging your food. no mention was made of cooking with it.

  9. #9
    TVWBB Pro J Hasselberger's Avatar
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    I've reheated foil-wrapped ribs in the oven, but they emerged too mushy. I've par-cooked them, knowing that I'd reheat them indirect on the grill with a little sauce glaze and got much better results. Sous vide at 140-150 seems like a good idea if they are fully cooked in the vac bag. If you simmer them bagged in water, you might want to monitor the water temp so that you don't start cooking them again. If I'm reheating a half-rack or less, I just nuke them for a couple of minutes.

    Jeff
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  10. #10
    TVWBB Hall of Fame timothy's Avatar
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    If frozen? Obviously defrost, then into a pot of simmering water.
    Turn off the heat, cover and let sit for an hour.
    I do that on all my vac packed food and it usually is pretty close to serving temps when done.

    Tim
    Different smokes for different folks. Wish the Dollar Store sold gas!

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