Advice please, how to preserve smoked ribs overnight.

[Oceantoad]

Fellow stick burners and meat moppers, I have a question for you. I smoked 6 slabs of St. Louis style ribs for a mothers day dinner tomorrow. I just pulled them off the grill. I'm letting them cool before sticking in the fridge overnight. Tomorrow, what temp should I set the oven to reheat them and for how long? 300 degrees until warmed all the way through? 250? 400? For all the meats I have smoked over the last year, I have never had to reheat. We just grilled and gobbled it down, in fact, there has never ben any leftovers. This was a grill ahead of time and serve the next day. Suggestions?

 

[DieselTech]

Fellow stick burners and meat moppers, I have a question for you. I smoked 6 slabs of St. Louis style ribs for a mothers day dinner tomorrow. I just pulled them off the grill. I'm letting them cool before sticking in the fridge overnight. Tomorrow, what temp should I set the oven to reheat them and for how long? 300 degrees until warmed all the way through? 250? 400? For all the meats I have smoked over the last year, I have never had to reheat. We just grilled and gobbled it down, in fact, there has never ben any leftovers. This was a grill ahead of time and serve the next day. Suggestions?

Idk but I've been reading on this. & what I've read says to tightly wrap in tin foil & heat at 250°f. The time for a rack of ribs to warm up I'm unsure.

I reheated a half a rack today at 250°f for 30 minutes & they were warm, but not piping hot.

 

[chopsaw]

I do 90% of my ribs ahead of time . If I don't go back on the grill , I'll use the oven at a lower temp like 225 / 250 . I don't wrap .
My go to now is to cut into singles ( after smoked and in the fridge ) then into a pan and cover with sauce . Put on the gas grill until the sauce bubbles . Then I pull them out a few at a time , grill them a bit and back in the sauce . Not suggesting you do that this time around though . Might be an experiment for another day .

 

[BigW.]

Well, what did you do and how did it turn out? I wrap the leftover ribs in foil. Then for reheat I'll toss them back on grill to reheat still in foil. I'll unwrap after 15 -20 minutes then put them back on the grill for a couple minutes. Since ribs are thin, they should reheat quickly no matter how you do it.

 

[forktender]

I do ribs in advance all the time as well. When they come off the smoker, I wrap them in plastic wrap then foil, then toss them on top of an ice bed in a cooler to cool them down quickly. To reheat them, I either use the grill at 300* with the plastic wrap and foil still on them for 30 minutes. Then turn off the heat, unwrap and place them on a baking rack back in the oven or smoker until they are up to temp with the hold over heat in the oven or smoker. You can't tell they were reheated.

 

[millerbuilds]

Depending on the amount of time, I will either wrap them and put in a cooler (less than 6 hours). If it will be overnight, I vacuum pack them and toss them in the fridge. When ready to serve I now use a Sous Vide to bring them back to temp for eating, if my smoker is still running I will toss them back on after Sous Vide to "tighten" them up for 10-20 minutes. Before I had the Sous Vide, I would toss the package in boiling water for 10 minutes and have been known to toss them on the gasser to get a slight char/tighten them up.

Both ways work great.

- Jason