- May 31, 2018
- 21
- 11
Hi all, I’ve been lurking for years and have gleaned some great advice but if anybody is feeling patient I could sure use some validation and help with a plan. I know this subject has been covered plenty of times before but I’m wondering about some specifics.
Planning on doing a few racks of babyback ribs as my dish-to-pass for a small grillout with co-workers. The party isn’t until Saturday afternoon. My debate is getting up early the same day to do them vs. using my leisurely day off tomorrow to get them done with no pressure, wrapping them with foil and somehow reheating them at the party.
I’m leaning towards the pre-cook (with 3-2-1 or 2-2-1 method as I’ve used before with good results) but very concerned about the reheat the next day. I want them to be the best ribs they can be (reheated) and especially don’t want to dry them out.
Considering taking them out of fridge an hour or two before the party to come to room temp, heating them up on grill still in foil (I prefer to serve them naked with sauce on the side).
Or is this stupid? Just want to do what I can to keep them moist. Even considering some sort of crockpot reheat and bringing them to the party that way. I appreciate any advice you can give me.
Sincerely,
Overthinking Ribs
P.S. just to clarify, because I know this might be suggested, in this limited timeframe I don’t have access to a vacuum sealer :(
Planning on doing a few racks of babyback ribs as my dish-to-pass for a small grillout with co-workers. The party isn’t until Saturday afternoon. My debate is getting up early the same day to do them vs. using my leisurely day off tomorrow to get them done with no pressure, wrapping them with foil and somehow reheating them at the party.
I’m leaning towards the pre-cook (with 3-2-1 or 2-2-1 method as I’ve used before with good results) but very concerned about the reheat the next day. I want them to be the best ribs they can be (reheated) and especially don’t want to dry them out.
Considering taking them out of fridge an hour or two before the party to come to room temp, heating them up on grill still in foil (I prefer to serve them naked with sauce on the side).
Or is this stupid? Just want to do what I can to keep them moist. Even considering some sort of crockpot reheat and bringing them to the party that way. I appreciate any advice you can give me.
Sincerely,
Overthinking Ribs
P.S. just to clarify, because I know this might be suggested, in this limited timeframe I don’t have access to a vacuum sealer :(