I am wanting to do 3 racks of baby back ribs for company that is coming and would like to smoke the night before to avoid the rush the next day. I have decided on a Malcom Reed technique.
My question is.
Would it be acceptable to cook the night before, refrigerate, and rewarm the next afternoon?
Any tricks or techniques to rewarming if it is possible?
I am willing to cook same day if the results are better. Just trying to save time.
Thank you.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I am giving ribs as a Christmas gift to a couple of family members this year. I will cooked them Christmas eve, vacuum seal, freeze and hand them over on Christmas day. Ordinarily, I would never do this, but these family members would rather reheat my ribs than have none at all.
On to my question: how should I instruct
Also a specific sous vide rib reheating method is mentioned here:
I'm reheating some spare ribs that have been smoked and frozen. They are in the fridge now. I plan on putting them in the sous vide to thaw and heat them for dinner. Is it possible to over cook the ribs in the sous vide bath? How long should I have them in the bath before dinner? What temp do you reheat them at?
Thanks.
I wrap in foil, fridge, then reheat at 200 for 3-4 hours in the morning to be ready by lunch. Sometimes I bump it to 250 the last 20 minutes or so if I don't think I had em in the oven long enough. Never had an issue with 'em being dry or anything. Though sometimes the glaze will try to stick to the foil if the oven is running a little hot.
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