![]() ![]() Turn on the broiler and cook for the remaining 5 minutes. Five minutes before the timer goes off, remove the foil from the ribs. Place the ribs in a baking pan and reheat for 20 to 30 minutes.ĥ. ![]() This will keep the sauce and juices from oozing out and the sugar in the sauce from burning.Ĥ. If there’s none left, your favorite BBQ sauce will do.ģ. Preheat the oven to 250 degrees Fahrenheit. Take the ribs out of the fridge 30 minutes before reheating to allow them to come to room temperature.Ģ. The meat will be tender and juicy, and the BBQ sauce will taste even better, too.ġ. Reheated in the oven at a low temperature for a long period, they’ll be as moist and delicious as the day you first had them. The oven is the perfect candidate for this method. ![]() That said, it makes sense that it also needs time to reheat as well. Think about it: it takes hours for ribs to achieve that perfect flavor and texture. When it comes to reheating ribs, may they be store-bought or homemade, low and slow is the way to go. If you want to achieve that fresh-off-the-grill taste, the best option is to reheat the leftovers in the oven. You’ve just accomplished such a remarkable feat!įortunately for you, the reward is more than satisfying: a few more segments of those mouthwatering ribs.Īs long as you reheat them properly, you won’t have to worry about tough and dry leftovers.įollow any of these seven methods, and those leftover ribs will be as phenomenal as they were fresh off the grill. If your family has managed to resist the urge of devouring the entire thing at dinner, congratulations. They’re absolutely finger-licking delicious. Serve with remaining barbecue sauce and preferred sides.They’re so tender, the meat falls off the bone.īathed in barbecue glaze, each bite has a wonderful balance of sweet, smoky, and savory. Let meat rest at least 15 minutes off the heat before slicing.Wrap the aluminum foil up to enclose the ribs, and place them back in your smoker for an additional 30 minutes. If using barbecue sauce, apply now with a basting brush. At 170☏ (75☌), remove the ribs from the smoker and place onto a large sheet of aluminum foil.Use a meat thermometer to gauge doneness. Cook time will vary based on the size and type of rib (baby backs will cook faster than spareribs).Smoke ribs for 3-5 hours, spraying each hour with water to keep the surface from drying out.Maintain the heat by adding additional charcoal as necessary.If this happens, open the smoker and clear the smoke out, waiting to close it until you’re able to achieve manageable smoke again. Too much wood may result in thick, gray smoke. Add a chunk or two of smoking wood to the firebox each half hour to create a stream of thin but visible smoke that is somewhat blue in appearance.Open the vents at both ends of the smoker. Place ribs directly on the grate of your cooking chamber and close the smoker. Place a metal pan filled with water at the end of the smoker’s cooking chamber closest to the firebox.Place ribs on a large sheet of aluminum foil and coat liberally with spice rub on all sides.Add the ginger, cayenne, garlic powder, paprika, minced garlic, onion powder, black pepper, and mustard powder in a medium bowl and mix thoroughly.Add to your firebox and preheat the smoker to roughly 225☏ (105☌), adding charcoal to the fire as necessary. #SMOKED RIBS REST TIME FULL#
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