re-heated BBQ


 
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Mike Burnham

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I decided to make some country ribs on Saturday. I doused them with rub and smoked with hickory until they reached about 170°. They were OK.

Today I popped some in the oven at 300° until they were about 185° and they were awesome!

It always seems that my BBQ tastes better the next day either warmed in the oven or sauced and warmed up over direct heat. Anyone else notice this? Am I pulling the meat off the smoker too early in the first place the first time I cook?
 
Sounds like you're taking them off too early in the first place. I always check to see if I can twist a bone or if not that at least make sure the rack is floppy and easily separated.

How long were you cooking them? with babybacks I go a minimum of 5 hours (at about 250)and with spares at least an hour longer.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Burnham:
I decided to make some country ribs on Saturday. I doused them with rub and smoked with hickory until they reached about 170°. They were OK.

Today I popped some in the oven at 300° until they were about 185° and they were awesome!

It always seems that my BBQ tastes better the next day either warmed in the oven or sauced and warmed up over direct heat. Anyone else notice this? Am I pulling the meat off the smoker too early in the first place the first time I cook? </div></BLOCKQUOTE>
For country ribs, yes 170º is too early. They won't be as tender as you found out when you cooked them to 185º. As far as just tasting better, I find most reheated BBQ to taste better, seems like the smoke and rub really get into the meat after sitting a day or two and then heated back up. Ribs reheat very well as does pulled pork and brisket all vac sealed and re-heated in hot water for 20-30 minutes.
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Alton Brown had good segment on one of the shows with the scientific reason for why some things taste best the next day.

Unfortunately I do not recall all the specifics.
 
Especially Chili. I use the Bush Chili mix in a can. Add a pound of hamburger, 1/2 of an onion and 1/2 green pepper, both chopped. Combination can't be beat.
 
Also a can of diced tomatoes is needed. There are several flavors. I believe we use Texas style. I use to use the Louisiana style but can't find that no more.
 
I always make my BBQ sauce a day or more in advance. Seems to me it (and many other things) tastes much better after a few days.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">It always seems that my BBQ tastes better the next day either warmed in the oven or sauced and warmed up over direct heat. </div></BLOCKQUOTE>
As others have noted, the 170 was probably too early to pull. While the meat was fully cooked, the tenderness was most likely not there which adds to the perception of 'not the best country ribs I've ever tasted'. When you reheated, did you foil? The higher temp may have added additional browning which adds flavor. Browning the meat can cause the Maillard Reaction at higher temps.

The day after spaghetti/sauce issue is interesting. I agree that it generally tastes better. My .02 is that the flavors have more time to develop and there is generally some concentration of flavor due to water evaporation. Much like reducing a sauce intensifies flavor. I don't think the pasta itself improves with age.

Paul
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Burnham:
I doused them with rub and smoked with hickory until they reached about 170°. They were OK.

Am I pulling the meat off the smoker too early in the first place the first time I cook? </div></BLOCKQUOTE>

I am getting my first smoker for Christmas, but I've grilled ribs in the past. This comes back down to cooking by feel rather than temperature that many on this forum seem to preach. The temperature is important to tell you that the meat is safe to eat...but the ribs are done when the FEEL done. Use a fork, use your fingers, use something...you'll be able to tell when the meat is tender.
 
The issue wasn't tenderness. With a knife and fork this was not an issue. Now that I think about it in light of the posts, I believe its a combination of more fat rendering (causing little "chunks" of fat surrounded meat to develop) with more browning of the BBQ sauce.

I think the next time I smoke country ribs or any other smaller piece of meat (i.e. baby backs or spares) I will fire up the smokey joe and do a 5 minute high heat cook at the end. I've seen them do this on the Food network but just never seem to have time towards the end of the cook to do this step.

Usually it goes "is it f#$#ing ready yet?1!?!?!" says the wife, "its ready when its ready!!!!" says me.
 
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