Question about Pork Ribs for tomorrow.

Discussion in 'Pork' started by meltyface, Sep 6, 2009.

  1. I am supposed to be bringing some pork spareribs to a buddy's house tomorrow. I was wondering if there is anyway I can knock out most of the smoke today/tonight and finish it up tomorrow without losing the tenderness and taste of the ribs.

    I was thinking about doing the 3-2-1 method and just pulling them off the smoker after the 2 hour foiling, and then doing the 1 hour cook tomorrow. That way the food will be hot, and I can put some sauce on them. I'm just not sure how well that will work.
  2. the dude abides

    the dude abides Master of the Pit OTBS Member

    You can reheat them in a glass cassarole type dish covered in foil in the oven at about 300*. They may loose some of their texture. But better that than no ribs at all, right?
  3. Hey does anyone know the internal temps for the 3-2-1 for pork ribs. I know at the "3" hour mark the visual cue is the meat starting to seperate, but is there a temperature that corispondes to each step?

    And thx for the tip dude!
  4. smokin' dick

    smokin' dick Smoking Fanatic

    Probably too late for a timely answer, but here goes.
    Friday I did 24 racks of baby backs for a gathering on Saturday and cooked them the way you want to. 5 hours in the smoker on Friday, coolered for a bit then into the fridge overnight. Saturday they went back into the cooker for re-heating. Could have used an oven at this point, but the smokers are a better show. They came out great. Tasty and tender. Not competition quality, but most folks don't like 'em that way anyway. Good luck. I wasn't too sure how this would work either but now I know!
    Also you probably don't want to use foil on the re-heat. That'll make for mushy ribs.
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I have found a new way to re-heat things (ok newto me) I take a pasta pot and steam things hot. It doesn't take long at all and it seems to add alittle moisture back into the meat also. So give it a try if you have never heard of it.
  6. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    I reheat mine all the time. Just cook them to however you like, cool and refridgerate. Warm whole or individual. Works for me...

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