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Guest
Guest
I just got a WSM this past weekend and smoked a chicken, sausages, fish and ribs. Most of it was very tasty.
My question is this: what is the best way to cook, store and reheat ribs? I smoked the ribs this weekend basically using a variation of the 3-2-1 method. I smoked them for 3 hours, wrapped them in foil for 2 hours in the oven and then slathered them with sauce and seared them on my Weber gas grill for the last 15-20 min. to carmelize the BBQ Sauce.
I want to serve ribs for a bigger group but pre-cook the ribs, so I can relax. When everyone is ready to eat, I wanted to just pop them on the grill to re-heat.
Is the best method to smoke for 3 hours, foil for 2-3 hours then refridgerate or freeze; and when ready sauce & grill to re-heat for group? Does freezing effect taste much?
Thank you for your help.
My question is this: what is the best way to cook, store and reheat ribs? I smoked the ribs this weekend basically using a variation of the 3-2-1 method. I smoked them for 3 hours, wrapped them in foil for 2 hours in the oven and then slathered them with sauce and seared them on my Weber gas grill for the last 15-20 min. to carmelize the BBQ Sauce.
I want to serve ribs for a bigger group but pre-cook the ribs, so I can relax. When everyone is ready to eat, I wanted to just pop them on the grill to re-heat.
Is the best method to smoke for 3 hours, foil for 2-3 hours then refridgerate or freeze; and when ready sauce & grill to re-heat for group? Does freezing effect taste much?
Thank you for your help.