Superbowl Ribs made a head of time. What’s your best reheat tips to keep them juicy?
Superbowl Ribs made a head of time. What’s your best reheat tips to keep them juicy?
by Randi_Butternubs_3
14 Comments
Odd_String1181
Sous vide
rollinfun
Seal completely in oven pan with thick foil even two layers possibly. Put small amount of water in pan and let it cook/steam to temp.
King-Sparkalot
Looks great. Top with pats of butter, spray with ACV & wrap in foil. Heat for an hour at 250 before serving.
Bearspoole
I’ll wrap them in foil meat side down and drop a bit of butter in there. Pop em back in the smoker or oven at 250 for 45-60 minutes
nivlaccwt
sous vide
kell27841
Has anyone tried the cooler (with towels) trick with ribs?
Works great on brisket, just never with ribs
DirtyWhiteTrousers
Beef stock and butter liberally brushed on, wrapped up and stuck in the oven at 250.
scooch57
Vacuum seal and boil in the bag. 👍😋
LateMajor8775
Sous vide is the way to go
BrevitysLazyCousin
I made a couple of racks for dinner the other night but we only got through one. Couple days later, I sliced up the other one and put them back on the grill just long enough to warm them up and caramelize some sauce on all four sides of each rib. A bit unconventional but they came together really nice.
turribledood
Sous vide ez pz
twilight-actual
Wrap. Heat with temps no higher than 170. Do not steam them.
coooyon
On my cars manifold wrapped in foil en route to the party
14 Comments
Sous vide
Seal completely in oven pan with thick foil even two layers possibly. Put small amount of water in pan and let it cook/steam to temp.
Looks great. Top with pats of butter, spray with ACV & wrap in foil. Heat for an hour at 250 before serving.
I’ll wrap them in foil meat side down and drop a bit of butter in there. Pop em back in the smoker or oven at 250 for 45-60 minutes
sous vide
Has anyone tried the cooler (with towels) trick with ribs?
Works great on brisket, just never with ribs
Beef stock and butter liberally brushed on, wrapped up and stuck in the oven at 250.
Vacuum seal and boil in the bag. 👍😋
Sous vide is the way to go
I made a couple of racks for dinner the other night but we only got through one. Couple days later, I sliced up the other one and put them back on the grill just long enough to warm them up and caramelize some sauce on all four sides of each rib. A bit unconventional but they came together really nice.
Sous vide ez pz
Wrap. Heat with temps no higher than 170. Do not steam them.
On my cars manifold wrapped in foil en route to the party
Not making them ahead of time.