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Smoking ribs the day before?

post #1 of 12
Thread Starter 
I've gotten so spoiled with the taste of meat outta the smoker that I wanna have it so much! Only problem is work gets in the way lol. Would I be able to smoke a rack of ribs the night before, then throw them on the grill the next night when I get home from work? My wife doesn't wanna learn how to use the smoker
post #2 of 12

It would work better if you were to vacuum seal them the heat in hot water. They would be as good as when they were smoked. I often smoke a lot more than I need then freeze for later that way.

Happy smoken.

David

post #3 of 12

I typically smoke three racks of spare ribs for just my wife and I, plenty so we'll have leftovers.  She usually eats 3-4 ribs.  I usually eat 4-6.  Most racks have 12-13 ribs. Although they are best right off the smoker, on the following nights and/or lunches we just cut what we need from the leftovers and nuke 'em.        

post #4 of 12


I almost always end up with left over ribs. I like to smoke 3-4 slabs at a time and invite the grandkids over for a "fingerlickin" night.

With leftovers I need to agree with mule. I have refrigerated them and then nuked 'em and they are edible but they do get a little tougher that way. Also, the heat gets uneven where the sauce is piping hot but theribs are still cool, etc. etc.  If you have a vacuum sealer this would be the best way. When you want them fill your sink with the hottest water you can and let the bag of ribs sit in the sink for 30 minutes. You will think you just finished smoken..............

post #5 of 12
Quote:
Originally Posted by Slipaway View Post
 


I almost always end up with left over ribs. I like to smoke 3-4 slabs at a time and invite the grandkids over for a "fingerlickin" night.

With leftovers I need to agree with mule. I have refrigerated them and then nuked 'em and they are edible but they do get a little tougher that way. Also, the heat gets uneven where the sauce is piping hot but theribs are still cool, etc. etc.  If you have a vacuum sealer this would be the best way. When you want them fill your sink with the hottest water you can and let the bag of ribs sit in the sink for 30 minutes. You will think you just finished smoken..............


When you use this method, do you thaw in the frig and then to the hot water bath or straight from freezer to hot water?

post #6 of 12


Yes, I usually let them thaw for a day in the refrigerator and then in the hot water. They will not be completely thawed after 1 day in the fridge but I find that this works fine. May need to change water depending on how marge your sink is and how large the rib package is. When they feel VERY warm to hot they are ready.

This has worked for me.

post #7 of 12

If you cut them up and vac seal portions you can take them right from the freezer to the water. The trick is to get the water to about 160 degrees. You don't want boiling water as the seal will fail and you will end up with boiled ribs. Been there done that. Even better is a counter top turkey roaster or steam tray. They are cheap and it is easy to get the temp of the water just right. You can also use it once you get into making your own sausage to poach them to temp after smoking. Lots of us do it this way. I think I got mine for twenty bucks on sale and have used it for years.

post #8 of 12

Most smoked pork products do ok in the microwave. I have started vacuum sealing, freezing, then reheating in hot water (although I use my sous-vide machine which gets more complicated than using your sink). I reheat in the hot water till they are hot but not hot enough to start the cooking process again (roughly 130-140 degrees). 

post #9 of 12

They are fine reheated the next day and even frozen and reheated at a later date. I vac pack mine if I am using them later and then simply let them thaw (if frozen) and wrap them in tin foil and place in the oven at ~90 C (200 F) for about 40 minutes. They turn out great.

post #10 of 12

Its all good to freeze and eat at a later time, I always try to cut me a piece of brisket off and hide it in the freezer. Pulled pork, Rubs it all does well

 

Gary

post #11 of 12

Leftover ribs? What a novel idea.......

post #12 of 12

I'll even pitch the idea that the smoke flavor is more complete the next day. 

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