I need suggestions on an Overnight/Early Morning Smoke vs. Reheating my ribs.

rbranstner

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Oct 18, 2007

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West Fargo, ND / Northern MN

• May 3, 2011

• #1

Well it's my wife's college graduation next weekend and we are going to have some people over after the ceremony to eat. I am going to smoke up some pulled pork and ribs to go along with some side salads. I am going to smoke the pulled pork this weekend so I don't have to mess with it that day but my question is what do you think about my ribs. The ceremony is at 10AM on Friday and I have to leave the house around 9:15 AM so to get my 2-2-1 in for baby backs I would need to have them on the smoker by around 3:30 AM so I could get 5 hours in the smoker and have a bit of time to clean up before I leave. I know my body is going to like me much better if I just smoke them Thursday night and reheat on Friday. I don't want to be all tired out for the big gathering but I also don't want my ribs to be dry and average. I know I can reheat them on Friday but I have never done it so I don't know what the results will be like. I was thinking about leaving the racks whole then just throw them on the grill or in the oven on low heat to warm them up them cut them and put them in a warming dish to serve. What would you do?

 

scarbelly

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Jul 26, 2009

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• May 3, 2011

• #2

First off Ross, congratulations to your wife!!

If I was doing this I would cook them and chill them. I would wrap in plastic wrap to keep the moisture as foil allows some air to get to them. Then on Friday - toss them on the grill to warm up.

I might let them sit out for 20-30 min to warm up a bit.

I have a really easy and great coleslaw recipe from Bobby Flay that everyone raves about if you need it and a tater salad that had chopped salami and ham if you need any sides. Send me a PM if you want them  

 

SmokinAl

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• May 3, 2011

• #3

I zap them in the microwave all the time. They come out nice & juicy.

 

shooter1

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Oct 30, 2009

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Lutz, Florida

• May 3, 2011

• #4

First off Congrats to your wife!

I'm with Scar on this Ross, make em the night before and get some sleep. I am like you and want the food to be the best when I am serving but I have also learned that killing yourself to get everything done is no good in the long run. You end up exhausted and if anything goes wrong or takes a little longer you miss out on all the fun. They will re-heat just fine and everyone will think you cooked them that day. I have nuked them, warmed them on the grill, and in the oven on very low heat and no one was the wiser. Just my 2¢, Good Luck!

 

rbranstner

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Oct 18, 2007

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West Fargo, ND / Northern MN

• May 3, 2011

• #5

I think I am definitely going to cook them on Thursday night and just reheat on Friday.Now I'm just trying to figure out which method to use to reheat. I have nuked them before but that's usually when I just have a few left over.

 

eman

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• May 3, 2011

• #6

If you have a vacu sealer ,seal them up and fridge after they cool a bit then drop the whole pkg. in simmering water to reheat

 

Bearcarver

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• May 3, 2011

• #7

All good ways above.

Mrs Bear & I are big nukulator users, but we cut them apart & only heat a few pieces at a time that we are going to eat.

I don't know how many full ribs you're doing, but if it's more than 2 or 3 racks, I'd lean more toward the heating on the grill or Eman's method.

Bear

 

miamirick

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Sep 28, 2009

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plantation fl

• May 3, 2011

• #8

why not do a 2-2 on the smoker to get em right the finish em on the grill after the ceremony   that way you get the grill aroma while the guests are there instead of them seeing you zap em

also you can get a little crust with the flames

 

disbe81

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Nov 1, 2009

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Atlanta, Ga

• May 3, 2011

• #9

I always do my smoking the day before we eat. After i let it rest for an hour or so, i wrap everything in foil and throw it in the fridge. The next day about an hour before serving i will reheat it in the oven at about 300 degrees until it is hot. I do not pull my pork until i reheat it the next day but that isnt too much work.

 

raptor700

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Crestview, Florida

• May 3, 2011

• #10

miamirick said:

why not do a 2-2 on the smoker to get em right the finish em on the grill after the ceremony   that way you get the grill aroma while the guests are there instead of them seeing you zap em

also you can get a little crust with the flames

Click to expand...

Took the words right out of my mouth Rick,

 

sqwib

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Sep 25, 2007

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• May 4, 2011

• #11

Ross this is what I would do: Cook them Thursday, a modified 3 - 2 -1

2 hours 45 minutes

1 hour 30 minutes

45 minutes at 225 - 230 °

Place in a steamer pan and coat ribs real well, wrap plastic wrap over top and foil the top.

Remove from Refrigerator, peel back the plastic wrap and foil, slice ribs , place ribs back in the steamer pan recover and add boiling water to the water pan and light your sternos.

They will keep a good part of the day. You will need a good 3 hours reheating this way.

supplies needed steamer pan/Chauffing Dish

 

Last edited: May 4, 2011

dirtworldmike

Meat Mopper

Sep 25, 2009

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roaming shores, ohio

• May 4, 2011

• #12

The last batch of spares I did. I did a 3-2 on them, then vacume sealed em then froze them. Then when I want a rack I just thaw and finish and sauce on the gas grill. 

I'm getting to the point that I smoke/ Q just about all the Q meat we buy first, then freeze it.  I think it turns out better than freezing it first then thawing and smoking.

I've got a pretty good stash of finished Q in the freezer. So when we want Q we got quick, fast and in a hurry! LOL

 

oldschoolbbq

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Jul 16, 2008

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NW Ohio - outside Toledo

• May 4, 2011

• #13

  Rbranster, here's how I fly.Ya can't do it all at once! So, do it in series,either in one day/night cook;or break it up into two days.As you know a lot of people don't know what good "Q" is,do the briskets and wrap them to place in the cooler a day or so before; then do the Butts and same thing to them.

Day of ceremony, get up early and heat Briskys and Butts in Oven and pack in a cooler,still wrapped in foil as you left them;they take about 2 hrs. on 225*to 250*F.

  After the Graduation(and by the way congratulations)just pull the out and serve. You can't go wrong(unless you forget the oven

and that would be a sin-for you.LOL

  The main thing is to have your stuff(nicely put),in order a day before, then you can enjoy the party too!

  Oh, if you can get a slicer,the plates look better, instead of my usual Bohemian manner.And only slice one Brisket at a time to save the juices.The Pork can set in a Crock Pot and will be fine.

Hope it goes well, and...

 

oldschoolbbq

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NW Ohio - outside Toledo

• May 4, 2011

• #14

Opps,my bad

I thought you were doing Brisky;The Ribs will do good that way too,just get them a (little )under done and the oven time will finish them and you can sit down and rest.

what ever you do ,have fun and,