cooking ribs ahead of time...

Discussion in 'Pork' started by rwb56, Jun 13, 2016.

  1. rwb56

    rwb56 Newbie

    Hosting the fathers day cookout this year... Don't feel like getting up at 4am on Sunday to start cooking ribs so was going to do them on Thursday my day off and then just heat them up Sunday morning along with chicken wings I was going to do ahead of time.

    Ribs will be smoked with a dry rub and I serve sauce on the side for those that want it.

    What's the best way to reheat them in the oven?

    Plan was to cut the them up sunday morning when they're cold, then I was thinking throw them in foil, wrap/cover it and put it in at 200 degrees for an hour plus.... my thought is it's a slow heat and a slow process, also if people are late it almost works as just a warming drawer and "shouldn't" dry them out?

    am I right? wrong? crazy? better ideas from experience?

    Thank you in advance for any help/advice!
  2. uncle eddie

    uncle eddie Smoking Fanatic SMF Premier Member

    Ribs typically take 5.5 to 6 hours for unless you are planning to dine at 10 AM, you may want to reconsider.

    Look up 3:2:1 ribs (3 hours smoke, 2 hours wrapped, 1 hour back in smoker unwrapped) for fall off the bone ribs.  This method is super easy to do, especially if we have company coming at a set time.  However, sometimes I prefer 180:90:60 (all in minutes) so the ribs are just a bit firmer but still easy to pull from the bone with a tiny bit of effort. 

    As for reheating ribs smoked on Thursday the following Sunday- I would be a bit concerned with storing in the fridge for 3 days before serving. However, reheated smoked ribs have a great flavor too.
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Reheating in the oven is fine but use 325°F to warm quickly then turn it down to hold. Another common method is to use a Grill. Firms up the bark and caramelizes any sauce adding a lot of flavor....JJ
  4. sauced

    sauced Master of the Pit

    I do the my ribs the day before and put whole slabs into refrig overnight. Next day I slice them while cold, easy to slice and ribs will not fall apart. When ready to eat, put them on the grill as needed. Taste is great. I do the wings that day, takes about 2 hours in smoker. I inject the wings with a mix of butter, hot sauce and cajun seasoning. Then coat the out side of the wings wit little oils and lightly dust with a rub. Use apple and or cherry wood for 2 hours....and watch out!!! 

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