How to reheat Wibs?

[FireMan]

First off let’s get sumthin straight here, ya weheat Wibs. Got that? I don’t have the patience or time fer all that wrappin & ovenin stuff. I nuke em or chomp em cold, yessir.
Commendations are in store. Ya got the WIBs part right, yessir.

[ComfortablyNumb]

smokenoob Nope, I wipe my hands off on my pant legs. Doesn't everybody?

[holehogg]

If I don't eat them cold which is most of the time, I'll nuke. I had a bad experience using the oven once and was all my own doing.
The MW is easy and convenient.

[mgaretz]

I reheat mine in the oven at 375F for 10-12 minutes.

[smokenoob]

I think eating leftovers is a "learned" thing, my mom loved leftover chicken cold so I have been eating leftover chicken cold all my life. Today I thought what the heck, let’s try the microwave........I was pretty darn good!

My dad always ate a piece of swiss cheese while he made a sandwich with swiss cheese, seems I do that to. And I will continue to!

mom never made ribs......so here I am, lost in the pit......

[smokenoob]

yes, but you do have to clean the refrigerator door handles though!

[ComfortablyNumb]

I reheat them to a perfect 98.6F by standing in front of the refrigerator and eating them straight off the shelf. Same with pizza. Saves time and washing dishes.

[smokenoob]

Mosca good point there.........but if I cook, she cleans!

[Hulagn1971]

Microwave.

[Mosca]

In favor of the microwave: your ribs are ready in a minute or two, with no extra clean up.

All methods mentioned work well. Microwaving is also efficient.

[smokenoob]

may need to do blind test, uwave vs crutch
will report back

[smokenoob]

somehow I knew that one was comin’
I’m Irish, not Sveed....lol!

[shify]

I wrap in foil, no liquid, at put in a 300 deg oven till warmed. Then add a thin layer of sauce and put under broiler for 30-60 seconds to re-bark it. Sometimes I do a second glaze, sometimes not

[Brewmaster]

sous vide

[N227GB]

A few years ago I was in Houston. I had some leftovers that I was reheating in the microwave in the little convenience "store" adjacent to the hotel front desk. A fellow walking by said to me "You're not putting BBQ in the microwave, are you?" I thought I might get deported from Texas.

At home, I do what the big-name joints advise that charge $$$ to ship you BBQ packed in dry ice. Slowly reheat a vacuum-packed bag in a pot of simmering water.