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Reheating Beef Ribs

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  • Dewesq55
    Founding Member
    • Jul 2014
    • 1855
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

      Thermometer:​​​​​​
      Fireboard with Drive cable and 20 CFM fan
      ThermoWorks Mini Instant Read
      Lavaworks Thermowand Instant Read
      2 Maverick 733
      ThermoWorks IR-GUN-S Industrial Infrared Thermometer
      ThermoWorks ThermaPen Mk4 x 2
      Govee Bluetooth Thermometer

      Miscellaneous:
      Anova Sous Vide Immersion Circulator - 1st generation
      Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

      Favorite Spirit:
      Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

      Favorite Wine:
      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye steak

      Favorite Cuisine to Cook:
      Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

      Favorite Cuisine to Eat:
      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury

    Reheating Beef Ribs

    I made a 4 bone rack of chuck short ribs yesterday (pix in SUWYC) but Barbara came home violently ill from work and just went to bed. I ate one rib but now have 3 still in one piece to reheat (not sure if tonight or maybe tomorrow.) A google search turned up a recommendation for wrapping in foil with a 1/4 cup of water or broth and putting in a 225-250F oven until an IT of 165. This seems like a several hour proposition, especially coming directly from the fridge. I was wondering if anybody has any suggestions, or can tell me that my expectations of several hours at 225-250 are overblown.

    Thanks for any suggestions.
  • tbob4
    Charter Member
    • Nov 2014
    • 2291
    • Chico, CA
    • BBQ's
      _____________________
      California Custom Smokers Intensive Cooking Unit
      California Custom Smokers Meat Locker
      Santa Maria Grill
      Vision Grill

      Beer
      _______________________
      Sierra Nevada IPA

      Wood
      _______________________
      Almond
      Oak
      Madrone
      Cherry
      Peach
      Apple

    #2
    If you put them in the oven, in foil with some beef broth at that temp they will reheat much faster. I would add some onions. You can reheat in a crock pot, as well. Any reheating is much faster. On the other hand, if she came down with the same crud that my wife and I have had, don't worry about it. She isn't going to eat for a couple of days. My wife got it first and I went to the Dr. to get Tamiflu as soon as I felt ill. The swab showed that I didn't have the flu - just some mutant cold virus for which Tamiflu will not work. I had two subsequent days of 103 temp, coughing and a headache. On the positive side - I lost 6 pounds and was able to peruse the site with the computer instead of the iPhone because my wife slept 16 hours each day.

    Comment


    • Dewesq55
      Dewesq55 commented
      Editing a comment
      Thanks, and sorry you were ill. Barbara seems a lot better today, but now she has mostly lost her voice. It's a bad time for today since today is her mother's 85th birthday.

    • tbob4
      tbob4 commented
      Editing a comment
      I’m glad she is better! I’m banned from my folks’ house if I have a bug. One hospital stay with pneumonia was all it took for my mom to tell us all “I’m not doing that again so stay away if you are sick”
  • HouseHomey
    Club Member
    • May 2016
    • 5264
    • Huntington Beach, Ca. Surf City USA.
    • Equipment
      Primo Oval xl

      Slow n Sear (two)
      Drip n Griddle
      22" Weber Kettle
      26" Weber Kettle one touch
      Blackstone 36” Pro Series
      Sous vide machine
      Kitchen Aid
      Meat grinder
      sausage stuffer
      5 Crock Pots
      Akootrimonts
      Two chimneys (was 3 but rivets finally popped, down to 1)
      cast iron pans,
      Dutch ovens
      Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
      The help and preferences
      1 extra fridge and a deep chest freezer in the garage
      KBB
      FOGO
      A 9 year old princess foster child
      Patience and old patio furniture
      "Baby Girl" The cat

      Erik S.

    #3
    That’ll work or in a tightly covered pan. Some broth may fare better. Then use that in some rice or something.

    Comment

    • texastweeter
      Club Member
      • Jul 2017
      • 2895
      • Republic of Texas

      #4
      They will be good just about any way. Wrapped in a damp paper towel and nuked will suffice for a fast reheat.

      Comment


      • jfmorris
        jfmorris commented
        Editing a comment
        Yep, that's how I would roll on a reheat. I do it for pork ribs all the time.

      • texastweeter
        texastweeter commented
        Editing a comment
        jfmorris just heated up some pastrami slices same way. Made a killer sammich!
    • Red Man
      Club Member
      • May 2018
      • 1026
      • Western Washington

      #5
      I like sous vide for reheating most types of bbq.

      Comment

      • HawkerXP
        Club Member
        • Jul 2016
        • 5491
        • Virginia
        • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
          Thermopops
          Dot and Chef Alarm with probes
          Slo n Sear
          Cold beer

        #6
        I just reheated in micro, some shorties in a covered bowl with a little beef broth mixed with some of the collected drippings. Hmmmmm.

        Comment

        • Nate
          Former Member
          • Apr 2015
          • 3811
          • Quarantined

          #7
          MICROWAVE!

          Am I in the minority of people who mostly just use a microwave to reheat things?

          Come on.... Lazy People Unite!

          Comment


          • ComfortablyNumb
            ComfortablyNumb commented
            Editing a comment
            I eat them cold...now that's LAZY! ;-)
        • jfmorris
          Club Member
          • Nov 2017
          • 3011
          • Huntsville, Alabama
          • Jim Morris

            Cookers
            • Camp Chef FTG900 Flat Top Grill (2020)
            • Weber Genesis II E-410 w/ GrillGrates (2019)
            • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
            • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
            • King Kooker 94/90TKD 105K/60K dual burner patio stove
            • Lodge L8D03 5 quart dutch oven
            • Lodge L10SK3 12" skillet
            • Anova
            Thermometers
            • Thermoworks Smoke w/ Wifi Gateway
            • Thermoworks Dot
            • Thermoworks Thermapen Classic
            • Thermoworks RT600C
            Beverages
            • Whatever I brewed and have on tap!

          #8
          Microwave has my vote too! Just don't overdo it, maybe cut the power down to 50% or something if the ribs are really thick, so that it heats up a little slower. I've never done beef ribs, but microwave to reheat pork ribs all the time. Or steak, pulled pork, brisket.... we just fix our plates and nuke them with a paper towel to prevent splatters. Might not be the same as fresh off the pit, but its still plenty good.

          Comment

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          Meat-Up in Memphis 2021

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