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How do you warm day old ribs?


 
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Paul Lai

TVWBB Super Fan
Warmed day old ribs and noticed that a lot was lost. The partial slab ribs were completely cooled, wrapped in foil, and stored in the fridge, then warmed at low heat (~250F) on a gas grill in the foil for 20mins and then opened for 5 mins to allow to dry off a bit. Then, taken off to rest about 5 mins and then cut.

I expected the seasoning to be dulled a bit and the bark to change from the "steaming" (er, foiling
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. But didn't expect the bite to toughen up and to lose the moist, tender meat. What's the right way?
 
they might not have been heated through.

I find they are just as tender on the reheat, if they are cooked through. heat will melt the fat and gelatin that solidified.

don't be afraid to hit them with heat. 250* for 25 min doesn't seem like enough. When you originally cooked them, assuming @ 250*, it probably took at least an hour to get to 140* internal. On the reheat you want to get to 140* relatively fast (partly because waiting low and slow for your dinner once is enough).
 
Hi Paul, I agree. A little "high" heat at 250 with a shot of apple juice in the foil for about 30 min.
 
Your message didn't say if it was for a large batch or for a single serving.

For Single Servings, I have learned to trust the "Reheat" cycle on my microwave:
(I have a GE with the steam sensor, which automatically regulates the power used over time.)

I put 'em on a plate
Drape with Plastic wrap (leave an end partially open)
Set microwave to "Reheat" and let it do its thing.
 
Ron: Thanks for the microwave idea. I usually find rewarming in the microwave toughens meat. I hope you're saying this isn't really the case, and that it works well.

My question was generic and was open for both single and multiple servings -- though my original thought was multiple servings.
 
I have put them in a glass dish with a little water and cover, then put them in the oven at 300 for 30 minutes. Seems to work.
 
Ron: Thanks for the microwave idea. I usually find rewarming in the microwave toughens meat. I hope you're saying this isn't really the case, and that it works well.
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I blast a rib or twon in the micro for a minute and never noticed a problem. however when I go this route I'm looking for a quick bbq fix rather than a good one.
 
Originally posted by Paul Lai:
The partial slab ribs were completely cooled, wrapped in foil, and stored in the fridge,
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How long were they out/cooled before wrapping in foil, then into the fridge. I'm wondering if they dried out while "cooling". I reheat ribs all the time in foil (one rack per foil pack), in the oven, at 250 ish for about 20-30 min just to warm. I always find they are just as good if not better than when they came off the WSM. I cook a lot of ribs to take to work for the guys, never had them dry out or toughen up?
 
I always find they are just as good if not better than when they came off the WSM. I cook a lot of ribs to take to work for the guys, never had them dry out or toughen up?
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say you do 3-2-1 ribs. I'll take them to the end of 2, load them in an aluminum pan, and set the covered pan on an ice bath. I'll reheat in an oven or grill and sauce, for the 1 step, a day or two or three later, and like Bryan says, no one's the wiser.
 
How long were they out/cooled before wrapping in foil, then into the fridge.
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The partial slab was the leftover from a previous meal, so got wrapped at the end of the meal -- say 1.5-2.0 hrs sitting out before re-wrapping and into a fridge.
 
I always hope there'll be some leftovers I can have for lunches for a few days. I just nuke 'em for two minutes, and they're fine. The meat softens a bit, but the flavour is just great.

If I were doing a whole batch, I'd use an oven or the grill and slowly bring them to heat.
 
I usually throw them on the gas grill over a medium heat and hit them with a spray of apple juice every 5-10 minutes till the meat pulls away from the bone with a little tug.
 
Thanks for tips. Very helpful.
Never used the reheat function on microwave either.

Usually use half power setting for defrosting stuff and some reheats.
 
Tell you the truth, I rarely have any left to reheat the next day.
On occasion, I'll take some to work for the boys in the shop, but how they reheat them (if they do), is up to them.
 
Had the last of the leftovers last night, and was surprised to find tender parts. I think some of the edges got over the (empty and foiled) water pan edge and dried out during smoking, and that's what turned me off. (Another reason to work on my placement technique or try a SL style trim. ;-)

Thanks to everyone for the input.
 
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