| Community > Butchering, Cooking, Recipes |
| Is it ever NOT a good time for ribs? |
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| trophyhunt:
--- Quote from: Taco280AI on July 06, 2021, 09:30:30 AM ---Did Traeger 3-2-1 baby backs the other day --- End quote --- So easy and so damn good! We started buying the pre seasoned ribs from Costco, really good ! |
| Stein:
--- Quote from: logola512c on July 06, 2021, 09:26:14 AM ---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? --- End quote --- I steam them to warm them up, works much better than the microwave and worth the effort. |
| pianoman9701:
--- Quote from: Stein on July 06, 2021, 10:06:51 AM --- --- Quote from: logola512c on July 06, 2021, 09:26:14 AM ---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? --- End quote --- I steam them to warm them up, works much better than the microwave and worth the effort. --- End quote --- 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:
--- Quote from: pianoman9701 on July 06, 2021, 10:28:20 AM --- --- Quote from: Stein on July 06, 2021, 10:06:51 AM --- --- Quote from: logola512c on July 06, 2021, 09:26:14 AM ---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? --- End quote --- I steam them to warm them up, works much better than the microwave and worth the effort. --- End quote --- 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. --- End quote --- 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:
--- Quote from: pianoman9701 on July 06, 2021, 09:39:06 AM --- --- Quote from: Taco280AI on July 06, 2021, 09:30:30 AM ---Did Traeger 3-2-1 baby backs the other day --- End quote --- 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. --- End quote --- 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. |
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