Re-heating Ribs

[zupanj]

I have a rack of ribs left over from the weekend and want to heat them up to serve this evening. I think 170 degrees F would be the appropriate temperature for about 30 min wrapped in foil to warm them. Is that too hot? What do you guys think is a good way to do this without drying out the ribs?

[Lynn Dollar]

Sous vide. That's how we reheat everything. Set it for 145.

Whether in the oven or microwave, its hard to reheat without cooking them some more. But the sous vide does it just right.

[DaveD]

Plus one billion for SV. I won't ever reheat smoked meat any other way again.

[jfmorris]

Not everyone has a sous-vide machine to reheat stuff with... I have one, but rarely use it for that purpose.

I've reheated many ribs over the decades. Most were individual bones, and I just put them on a plate in the microwave for a minute or two.

However, recently I came across a full slab of ribs that I had smoked and vacuum sealed in their foil wrap in the deep freeze. I reheated them in the foil from frozen at 225 for a little over an hour, and they were perfect. I would try your 30 minute reheat in the oven, in the foil, and see how they are. I am not sure that 170 will get them there quickly, but it will certainly get them reheated gently. You might try 200 or 225, and check sooner.

[Donw]

I have always reheated using the oven method. However, after reading about it here I just microwaved my last batch. I placed them on a plate, covered them with a paper towel, and nuked them for a few minutes. They turned out great and still juicy. I will leave it to the old hands at this method to fill in all the details of this method.

[Jerod Broussard]

Microwave. I cook multiple slabs ahead, chill, slice, all to be reheated in the Microwave by other folks and myself.

[Ace]

Yes... Microwave here also.

[mgaretz]

375F in the oven for 15 minutes, not covered.

[Huskee]

I microwave if they're sliced. Can't beat the ease of use there IMO.

[Mosca]

Microwave. I cover with a damp paper towel. They heat pretty quickly, I start with 30 seconds for every 2 ribs.

[Lynn Dollar]

Once you go sous vide, you'll never go back.

And immersion circulators are getting really cheap, a good Anova can be had for $50.

It does need to be complimented with a vac sealer, but hey, who of us that do a lot of barbecue don't have a vac sealer ?

[ItsAllGoneToTheDogs]

A few bones, nuker is fine. A full rack I like a splash of apple juice and tight foil and the oven. 300ish for 30ish minutes works, as does low (usually 170) for a few hours before lunch does the trick for me.

[DaveD]

Whomever I get as my secret Santa victim this year is probably gonna get a sous vide, if they don't already have one. Just saying.

[Santamarina]

I’m in the same camp as all above, but I’ll toss out another idea that’s worked for me…

Airfryer!

[briano52]

I know, I am spoiled. I have a steam oven. I built a new house recently and chose to put it a plumbed steam oven in place of a Microwave. Cost me a bunch, but I am so happy with the steam oven that I don't miss having a microwave. The steam oven reheats foods a little slower (about 12-15 minutes) than a microwave, but the food comes out moist and delicious. I now use a lot more of my leftovers and take-outs than I ever did before. And they reheat tasty and moist!

Also, when I vacuum seal leftover ribs, I often reheat them in simmering water for about 15-20 minutes. Works well and keeps the ribs moister than with an oven. Time to reheat sealed ribs in water varies with the size of the package.

[Finster]

I do a poor man's sous vide.... vac seal bag in simmering water for 10 minutes. 15-20 minutes if starting from frozen.
I do this for all of my smoked meats..

[Smoker_Boy]

Microwave at 50% power.