![]() Heat the unwrapped ribs for another 5-10 minutes. Now is the time to add a layer of your favorite barbecue sauce, if you’d like. When they’re hot enough, remove the wrapper. Use the reserved cooking juices to baste the ribs if they seem too dry at any point while reheating. If it hasn’t, continue to heat the ribs until they’ve hit that temp, testing every 5 minutes. Probe the rack with an instant-read thermometer to see if it’s reached an internal temp of 145 degrees. If you haven’t already wrapped them in foil, do so now.Ĭlose the lid and heat the ribs for 15-20 minutes. When it’s ready, place the ribs on the grilling grate without removing the foil wrapper. That will give the unit plenty of time to heat up. You should fire up the smoker about 1 hour before you plan to serve the ribs. Refrigerate the ribs and cooking juices until you’re ready to reheat them for serving. This is a good option if you want to divide the racks into smaller portions beforehand.ġ0. ![]() Force as much air as you can out of the bags before sealing them. Reserve any cooking juices that have collected on the plate and store separately in a lidded container.Īlternatively, you can seal the ribs tightly in sturdy zip-top bags. Remove the ribs from the smoker and let them cool completely on a plate before wrapping them in another double layer of foil. The ribs are done when they’ve achieved an internal temperature of 195 degrees. Place them back in the smoker to finish cooking. Take the ribs off the heat and remove the wrapper. Baby back ribs should cook for just 1 hour more before you move on to the next step.Ĩ. Louis-style ribs, let them cook for another 2 hours. Set the wrapped ribs back on the grilling grate. It also permits smoke flavor to enter the package.ħ. The paper will allow some of the steam to escape, keeping the ribs from getting soggy. You can also use butcher paper instead of aluminum foil. Remove the ribs from the smoker and wrap them in the prepared foil. Prepare a double layer of aluminum foil, drizzling the inside with honey, olive oil, melted butter, or a combination.Ħ. Close the lid and let the ribs smoke undisturbed for 3 hours.ĥ. Once it’s hot enough, set the ribs directly on the grilling grate with the bone side facing down.Ĥ. We’ve tried it both ways and haven’t noticed a marked difference in terms of flavor.ģ. It’s fine to apply the rub just 15 minutes in advance if you’re short on time. Set the ribs aside in the fridge overnight, or until you’re ready to cook them. If you’d like to keep things simple, just season the ribs with a mixture of kosher salt and freshly ground black pepper.Ģ. Prepare your favorite seasoning rub and apply it to the ribs as outlined above. We’ll cover that step in How To Reheat Pre-Cooked Ribs, below.ġ. Note that while we recommend cooking the ribs to 195 degrees, we’ve skipped the optional step of adding barbecue sauce at the end. ![]() Here’s our step-by-step guide on smoking ribs in advance. Although the salt in the rub will allow the ribs to retain moisture as they cook, it can dry out the meat if you leave it on too long. Try not to leave the dry rub on the ribs for longer than 12 hours prior to smoking. Just be careful when removing the wrapper, or you might take a layer of seasoning rub with it. If you’d like, wrap the ribs in plastic wrap before adding them to the fridge. Set the ribs on a rimmed baking sheet and place them on the bottom shelf of the fridge, toward the back. While it’s not necessary to apply it so far in advance, it can save you time on the day of the cook.Īpply the rub, using a thin layer of prepared mustard to help the mixture stick to the meat. Can I Add The Seasoning Rub The Day Before?Įven if you aren’t planning to cook the ribs a day in advance, you can leave the seasoning rub on overnight. This step will help them retain plenty of moisture while providing an extra boost of flavor. That way, you can use the liquid to baste the ribs as you reheat them. Try to store any leftover cooking juices separately. They should still be safe to eat if you save them for one more day, but the texture might start to deteriorate. If you’re making smoked ribs in advance, try to serve them within 3 days. As is the case with most braised meat dishes, the flavors will have a chance to develop during the storage period.Ĭooked ribs should keep for 3 to 4 days in the fridge. It can actually work in your favor to smoke the ribs a day or two in advance. When you’re ready to serve them, reheat at 350 degrees Fahrenheit for 15-20 minutes, then slather with sauce, if desired. We would suggest skipping the barbecue sauce until it’s time to reheat the ribs. To cook ribs in advance, prepare them as you normally would. 7 The Bottom Line How To Cook Ribs The Day Before
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