Is it ever NOT a good time for ribs?

[Kc_Kracker]

Eating leftovers for breakfast, and lunch, and dinner 

[trophyhunt]

mmmm prob my favorite meal!!

[Crunchy]

Missing the baked beans and potato salad to finish it off.

[Kc_Kracker]

Missing the baked beans and potato salad to finish it off.

sadly cant have beans but salad yes!

[wadu1]

Corn bread and butter milk for breakfast ribs. My ribs on Mother's day.

[Magnum_Willys]

Corn bread and butter milk for breakfast ribs. My ribs on Mother's day.

Yum!

[logola512c]

It's always time for fresh-off-the-grill ribs, or even fresh-out-of-the-oven ribs, but I always find them a little dry the day after.  Any secrets for keeping the leftovers from drying out?

[pianoman9701]

I smoked a St. Louis rack in the Weber Tallboy for about three hours and then steam-finished in the oven for 30 minutes (foil-covered pan). They came out really juicy with a good smoke and fell off the bone. Your ribs look fantastic, KC.

[Taco280AI]

Did Traeger 3-2-1 baby backs the other day

[pianoman9701]

Did Traeger 3-2-1 baby backs the other day

r

I'd love to get an expensive smoker but I have two problems - the space to keep it without leaving it outside in the elements, and I'm frikkin cheap. I look at the cost and think mortgage payment.

[trophyhunt]

Did Traeger 3-2-1 baby backs the other day

So easy and so damn good!  We started buying the pre seasoned ribs from Costco, really good !
 

[Stein]

It's always time for fresh-off-the-grill ribs, or even fresh-out-of-the-oven ribs, but I always find them a little dry the day after.  Any secrets for keeping the leftovers from drying out?

I steam them to warm them up, works much better than the microwave and worth the effort.

[pianoman9701]

It's always time for fresh-off-the-grill ribs, or even fresh-out-of-the-oven ribs, but I always find them a little dry the day after.  Any secrets for keeping the leftovers from drying out?

I steam them to warm them up, works much better than the microwave and worth the effort.

If you have frozen leftover ribs that you plan for a future meal, reheating them sous vide won't further cook or dry them out. It takes about an hour or two. Microwaving and steaming can render fat and dry them out. I do this with ribs and beef (ribeye, smoked brisket, extra steaks). No need to pre-thaw. Water temp 125F.

[logola512c]

It's always time for fresh-off-the-grill ribs, or even fresh-out-of-the-oven ribs, but I always find them a little dry the day after.  Any secrets for keeping the leftovers from drying out?

I steam them to warm them up, works much better than the microwave and worth the effort.

If you have frozen leftover ribs that you plan for a future meal, reheating them sous vide won't further cook or dry them out. It takes about an hour or two. Microwaving and steaming can render fat and dry them out. I do this with ribs and beef (ribeye, smoked brisket, extra steaks). No need to pre-thaw. Water temp 125F.

Nice!  Another use for the sous vide, which I am a big fan of.  My recent sous vide experiment was pork chops, which came out super moist, with a quick grill sear for looks. 

[Taco280AI]

Did Traeger 3-2-1 baby backs the other day

r

I'd love to get an expensive smoker but I have two problems - the space to keep it without leaving it outside in the elements, and I'm frikkin cheap. I look at the cost and think mortgage payment.

I hesitated on getting one for years, then got one 40% off for a scratch and dent sale. There was one tiny dent on the back that I never even see. And I keep mine in the garage when not in use.

[pianoman9701]

Did Traeger 3-2-1 baby backs the other day

r

I'd love to get an expensive smoker but I have two problems - the space to keep it without leaving it outside in the elements, and I'm frikkin cheap. I look at the cost and think mortgage payment.

I hesitated on getting one for years, then got one 40% off for a scratch and dent sale. There was one tiny dent on the back that I never even see.

I just have nowhere to put it without leaving it outside.

[Jpmiller]

Did Traeger 3-2-1 baby backs the other day

r



I'd love to get an expensive smoker but I have two problems - the space to keep it without leaving it outside in the elements, and I'm frikkin cheap. I look at the cost and think mortgage payment.

I hesitated on getting one for years, then got one 40% off for a scratch and dent sale. There was one tiny dent on the back that I never even see.

I just have nowhere to put it without leaving it outside.

I bought one of their covers for it and mine has set outside for years with no issues. 

[Sutherland]

  don't let that hold you back. I'm so glad I bought mine a few years back. I use it all the time!

[pianoman9701]

don't let that hold you back. I'm so glad I bought mine a few years back. I use it all the time!

God I want one bad...and I'm wicked cheap (insert Boston accent here), too. 

[Jpmiller]

don't let that hold you back. I'm so glad I bought mine a few years back. I use it all the time!

God I want one bad...and I'm wicked cheap (insert Boston accent here), too. 

It's so simple I find it use it way more than I thought. I figured it'd be good for roasts and whatnot a few times a month but we probably fire it up two or three times a week. Put it somewhere you can see from a commonly used window, there's not alot more satisfying that watching smoke billow out of those things.

[Taco280AI]

I cooked my turkey on it last fall. It's worth it

[wadu1]

I've done a black-tail hind quarter, wrapped some bacon on it. Served it a game banquet, I was asked where the other quarter was, I might do one but not both.

[HAGEMANIAC]

It's always time for fresh-off-the-grill ribs, or even fresh-out-of-the-oven ribs, but I always find them a little dry the day after.  Any secrets for keeping the leftovers from drying out?

Reheating very slowly in the oven wrapped in foil with a little liquid has always done pretty well for me.  Can't duplicate that fresh off the smoker rib though for sure.

[HAGEMANIAC]

 

[pianoman9701]

That looks really good, Mr. Maniac!