Leftover Ribs & Beans

[smoker pete]

The beauty of leftover ribs is that if you vacuum seal them properly you can enjoy them many months later. When I do St Louis ribs I always smoke 3 racks since I'll use the same amount of pellets for 3 as for 1. But seeing as there is only the two of us left we'll do good to eat half a rack between us. I therefore vacuum seal the rest in half rack increments. This half rack was from October and as you can see these ribs looked as inviting now as they did when they first came off the MAK.

Used the Instant Pot pressure cooker to cook up some pinto beans and baked a few corn bread muffins ... the rest, as they say, is history ... Good chow!!!

[Savannahsmoker]

Nothing wrong with that and I would eat it anytime.

[Subvet]

That looks mighty yummy.

You said: "The beauty of leftover ribs is that if you vacuum seal them properly you can enjoy them many months later."

What is the proper way to vacuum seal ribs properly to get these kind of results? Also how do you warm them up without drying out?  Thx

[Smokin Don]

That is some great looking chow!!! Don

[smoker pete]

That looks mighty yummy.

You said: "The beauty of leftover ribs is that if you vacuum seal them properly you can enjoy them many months later."

What is the proper way to vacuum seal ribs properly to get these kind of results? Also how do you warm them up without drying out?  Thx

I guess using a vacuum sealer is not really rocket science Subvet ... Place the food in a bag and seal it 

But the one thing that is important to remember is that cooked food must be cooled down to at least room temperature before vacuuming or you run the risk of bacterial growth.

I have found that I don't need to spend much time warming up the ribs. I just place them on a plate, add a few dashes of water, cover them with a damp paper towel, and nuke them for 1½ to 2 minutes. Just enough to take the chill off and melt what little fat is left. I presume/know there are better ways to reheat the ribs but in my case it's only a half a rack ... Bon Appétit

[Subvet]

You got me! 

I guess using a vacuum sealer is not really rocket science Subvet ... Place the food in a bag and seal it 

[smoker pete]

Sorry Subvet ... didn't mean to infer anything. Of course you know how to use a vacuum sealer. As I said it's important for the food to cool down prior to vacuum sealing.

[HighOnSmoke]

Looks great Pete! I will reheat ribs, pulled pork, etc with my Anova or Sous Vide Demi at about 140 for an hour or so. Comes out just the way they were cooked.

[tomcrete1]

Looks great Pete!

[Subvet]

Sorry Subvet ... didn't mean to infer anything. Of course you know how to use a vacuum sealer. As I said it's important for the food to cool down prior to vacuum sealing.

No offense taken. It cracked me up when I read that.
I usually freeze things about an hour before vac sealing. I've tried warming up the sealed pack in water on the stove as others on here do but it sprung a leak. Think I had the water too hot. Will gently try your nuke method next time. Thx.

[Hub]

It's a banquet 

Hub

[Big Dawg]

Looks really good, Pete ! ! !

I'm going to have to try this "leftover ribs" thing . . . . .




BD