- Feb 26, 2022
- 137
- 126
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?