I usually plan on at least one pound of ribs per person (remember that about half a slab is bone), but I usually cook more so there will be leftovers. Some go home with my guests, and some I hoard. Here's how to freeze ribs and reheat leftovers.
If you plan to eat leftover ribs in a 3-4 days, wrap them tightly in plastic wrap and refrigerate. If you don't plan to eat them in 3-4 days, freeze them.
To freeze meat and veggies, wrap them tightly in plastic wrap or use a vacuum sealing device. When you plan to eat them, thaw in the refrigerator. This could take 6-8 hours.
When you are ready to cook, remove plastic wrap. Here's how to re-heat:
Indoor oven. Paint the meat with sauce on both sides. Wrap the meat in two layers of foil being careful not to puncture the foil. Place the foil wrapped fully thawed meat in a baking pan or cookie tray. Heat oven to 250F. Any hotter and the meat will shrink and get tough. Bake in foil on middle rack for one hour. Unwrap and broil on one side for 5-10 minutes with the door open and the light on until sauce begins to bubble. We leave the door open so the thermostat will not turn off the broiler. Do not walk away from the oven because sauce can go from bubbly to carbon black in minutes. Turn the ribs over and broil for a few more minutes until sauce is bubbly.
Gas grill. If you don't have a good oven thermometer, get one. Paint the meat on both sides with sauce. Heat grill to 250F with the lid closed. On a gas grill this is probably about medium. Bake in the foil for about one hour. Unwrap and grill directly over flames for 5-10 minutes on each side until bubbly. Watch them so they don't burn.
Charcoal grill. Start about 20 briquettes in a chimney, and when they are white, push them to one side for indirect heating. Same procedure as above.
This page was revised 1/27/2009
Important Info About This Website
AmazingRibs.com is all about the Zen of Barbecue, cooking ribs, and all kinds of BBQ recipes and techniques: Barbecue baby back ribs, spare ribs, pulled pork, beef brisket, chicken, smoked turkey, steak, lamb, barbecue sauces, rubs, and great side dishes, with the net's best buying guide to barbecue smokers and cookers. It is written, illustrated, and coded solely by Craig "Meathead" Goldwyn.
About links on this site. Other than clearly marked ads, links and recommendations on this site are all products, services, and websites I truly admire, and are never paid endorsements. Your suggestions are always welcome. If you would like me to link to your website, click here to read my links policy first.
Product Reviews and Meathead's Hot Stuff Awards. Meathead's Hot Stuff Awards are highly recommended products that I have tested personally or that have been tested by reliable sources. Awards are based on features, quality, and value. Rest assured that when I recommend a product, it is really because I like it, not because someone has paid me to say so or because the company is an advertiser or sponsor. I purchase most products I review although occasionally suppliers send me samples.
My Privacy Promise.I promise to never sell or distribute any info about you individually without your express permission, and I promise not to, ahem, pepper you with email or make you eat spam. Click here for more about my privacy promise.
Buy Meathead some meat so he can work up some new recipes.
With a $15 donation he'll send you a very cool embroidered iron-on patch.
With a $25 donation you'll get a 100% cotton, brushed twill, adjustable, low profile cap with the patch sewn on. I'll even toss in a small bag of BBQ'rs Delight wood smoke pellets.
GrillGrates Take Your Grill Into the Infrared Zone
GrillGrates are the best new product I have tested in years and the best thing to happen to beef since salt and pepper.
They sit on top of your current grill's grates. The hard anodized aircraft grade aluminum rail tops are flat and wide and make perfect dark crunchy grill marks. The base superheats yet eliminates hot spots and blocks flareups. This is the same concept behind the expensive new infrared grills.
Juices drip in the valleys between the rails and are vaporized and penetrate the meat enhancing flavor. I throw wood between the rails and they impart a delicate smoke flavor. I have made my best steaks and burgers ever with Grill Grates. This is a really great new product! Click here to read more and for ordering info.
The Smokenator
If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to get steakhouse steaks. Click here to read more and for ordering info.
. When you plan to eat them, thaw in the refrigerator. This could take 6-8 hours.
Product Reviews and Meathead's Hot Stuff Awards. Meathead's Hot Stuff Awards are highly recommended products that I have tested personally or that have been tested by reliable sources. Awards are based on features, quality, and value. Rest assured that when I recommend a product, it is really because I like it, not because someone has paid me to say so or because the company is an advertiser or sponsor. I purchase most products I review although occasionally suppliers send me samples.
With a $15 donation he'll send you a very cool embroidered iron-on patch.
or the 
from Amazon.
