We're serving Beef Short Ribs as per these instructions tomorrow night - http://amazingribs.com/recipes/beef/BBQ_beef_ribs.html.
I wanted to smoke them & cook them through fully on the weekend, but ran out of time... They were cooking for over 8 hours, but only reached 180F - 185F before I had to go out. They had been in the oven to finish, so I left them in there with the power off for a few hours.
They will have kept cooking, but I'm pretty sure they would have never reached 203F - so I'm concerned that the fat won't have rendered / melted.
They're in the fridge waiting to be re-heated for dinner (wrapped tightly in clingfilm) - and we will need to use an oven to reheat them. The question is, do I:
1. Reheat them in the oven as per http://amazingribs.com/tips_and_tech...over_ribs.html, in foil with water at 225F until they hit 155F
2. Cook them at a higher temp and/or cook them to a higher internal temp to get more fat rendered
3. Something else.
Thanks in advance!
I wanted to smoke them & cook them through fully on the weekend, but ran out of time... They were cooking for over 8 hours, but only reached 180F - 185F before I had to go out. They had been in the oven to finish, so I left them in there with the power off for a few hours.
They will have kept cooking, but I'm pretty sure they would have never reached 203F - so I'm concerned that the fat won't have rendered / melted.
They're in the fridge waiting to be re-heated for dinner (wrapped tightly in clingfilm) - and we will need to use an oven to reheat them. The question is, do I:
1. Reheat them in the oven as per http://amazingribs.com/tips_and_tech...over_ribs.html, in foil with water at 225F until they hit 155F
2. Cook them at a higher temp and/or cook them to a higher internal temp to get more fat rendered
3. Something else.
Thanks in advance!
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