Re-heating ribs

[PitBossMikey]

Okay just a quick question... Due to being extremely busy on the 4th of July with my 4H kids being in the parade I am planning on pre-cooking 4 racks of baby backs on my UDS the evening before. We are having a big family cookout around 2 p.m. on the 4th. Would you cook them all the way up to 205 internal the night before and put my sauce glaze on them and then put them back on the drum to heat them up before eating the next day or would you wait to put the glaze on them right before reheating them? I've never tried pre-cooking stuff like this before so this is kind of new territory for me

 

[SmokinVOLfan]

I would cook them all the way to whatever your target temp is go ahead and sauce them and everything and pull them off and let them cool off. Wrap them in foil and into the fridge. On the 4th put the ribs in the foil into the oven or even fire the smoker back up 225 or so and they will heat back up nicely.

 

[solman]

lately my favorite way to reheat ribs is on the grill over blazing coals. i put it bone side down first, and then a quick sear on the meat side. i don't sauce, but if i did, i'd put the sauce on last while it's on the grill.

and since the grill is lit, you can use it to cook up some burgers and dogs, in case anyone doesn't want ribs. win-win. :)

 

[Hawging It]

I have been reheating pork ribs for many years. I always cook more racks than needed then vac pack and freeze the extra racks. I just defrosted 2 racks that had been frozen since February. Vac packing will keep them perfect for months and they end up just like right off the stick burner. I put the vac packed ribs in fridge to defrost overnight. Once defrosted wrap tight in aluminum foil. Preheat your oven to 225. Place in oven go about 45 minutes. You can check a rack before 45 minutes to see if they are hot enough. Most of the time I apply my sauce after they are ready to serve. You can also apply before you put in oven or you can open the foil after several minutes apply sauce and leave foil open. It’s a perfect way to reheat ribs. Fully cook your ribs. Cool to room temp. Put in fridge then reheat per above directions. Every one will be happy happy happy and will never know they were reheated.

 

[zwiller]

Welcome fellow buckeye. Ever had Damon's ribs? The signature taste is from grilling.

I NEVER eat food off the smoker and reheat later with great success. I am with solman and use the grill. For ribs take to 200F, place in pan and foil, cool/temp will climb to 205F ish and then to fridge once cool. I don't like a lot of charred sugar so I sauce later on the grill. I use med high heat and grill a few minutes until I can tell it's warm and then sauce.

 

[SlickRockStones]

I’m with Solman. Reheat on hot grill with sauce. I’ve even cut up thawed ribs, sauced and chucked them on the gasser to set the sauce and get a little char. They were incredible.

 

[smokerjim]

I always cook my ribs a day or two ahead time and reheat, to reheat them I put them in foil pans with a little water or apple juice cover them and bake at 230 until hot, usually around 40-50 minutes.