New problem for me

[half fast]

As simple as this may be, I've never ran into it in all my years of cooking.

I've been asked to do some ribs for an event in another town (approx 70 miles) on next Wednesday. However, I've also been asked if I could deliver them on Sunday before the event.

So here's the question .... How best to cook on Saturday, deliver on Sunday, and store/hold till Wednesday?

Not my favorite way of doing things, but it's what they want. Any ideas?

Regards,

[sj022698]

Did they specify how they were planning on or prefer to reheat them? Do they want them sauced?

I'm with you, not exactly the ideal situation but couldn't vac seal them? They could then be boiled. Or if they simply planned on throwing them in a pan with sauce/beer and simmer.

If they're dry ribs, that in my opinion would be more difficult.

Good Luck!

[Bluegrass BBQ]

How many racks?I have reheated mine different ways but it depends on what they have to reheat with. Using the 123 method, I have gone through steps 1 and 2 then cooled and refrigerated in the foil. Added a little juice just prior to reheating with foil closed then proceed to step 3 by adding some glaze and finishing them off. If they don't have the know how it will be pretty hard to get off the smoker ribs. Good luck.

[half fast]

I won't be there for the re-heating/serving on Wednesday. My guess is re-heating in the oven will be their best option. I can give them re-heat instructions for either chilled or frozen product, but considering the short time between cooking and serving, I'm just not sure which would be best.

Either way, I'm concerned my rep for ribs will go down the drain in this instance. Bummer...............

Why do I agree to do this kind of thing? Just hate to say "NO" I guess.

EDIT ADD: Looking at doing about 20 full racks. They'll have to be finished product when delivered.

Thanks,

[droller]

From your post I assume that once the ribs are delivered, it is their responsibility and that they will take it from there. Do they really expect you to drive another 140 miles on Saturday? For what?

Bag suck the ribs and tell them how to throw them into water to thaw/reheat, depending on how they are kept until Saturday.

[Zeeman]

Tell them to have plenty of sauce on hand. After warmed up, drowned them in da sauce. Ribs that old, bag sucked or not, are not near as good as rite off da pit (as ribs should be eaten).
z

[droller]

Tell them to have plenty of sauce on hand. After warmed up, drowned them in da sauce. Ribs that old, bag sucked or not, are not near as good as rite off da pit (as ribs should be eaten).
z


Zeeman, he's gotta cook on Saturday, deliver on Sunday, and the ribs will be held on site until Wednesday. How do you think they should be held? And will sauce cover up the fact that they are not just off the smoker? I think that bag sucking them and holding them in the fridge or even bag sucking them and freezing them is better than just holding holding them in the fridge.

[Bad Santa]

However they're reheated, I would bag suck 'em really well, just for the fact that they won't be exposed to the air and lose their flavor any faster. I would keep them well chilled, aprox. 36 degrees and reheat in bags with boiling water. They just have to make sure the integrity of the bag is intact before dunking in the water.

Just know half fast, that you are the one who might end up taking the bows or the brunt of the jeers, cause once you hand those ribs over to the other party you'll have no control over what happens to them. Might consider having something stating that in writing or giving them handling/reheating instructions and a disclaimer just to CYA.

[SoEzzy]

I would under cook them by 45 - 60 minutes then stack them in foil pans you can get 8 or 9 racks in a pan, then lid them with foil.

Instructions for reheating, include a 250 F oven and 1 1/4 hours, as they are in their pans, take off the foil lid the last 15 minutes.

This way they aren't cooked fully then over cooked by the re-heat.

[texasbill]

I would cook them on Tues evening and get them finished early in the morn on Wednesday and drive them over there. If they want them for Wednesday night then I would finish them in time to drive them there. Do not leave pork in the hands of others to protect yourself.

Bill

[david brace]

I kinda agree with Bill about doing them real close to the due date. If this is a paying gig, just try to see the dollar sign in the distance when you gotta get up real early to finish them.

And 70 miles is not that far at all. Most people can get here in under an hour :shock: ...for me, it's about 1 1/2 hrs drive. :D

??

[Bluegrass BBQ]

Woodman, I'll bet the undertaker couldn't wipe the smile off of your face after seeing DB's post.

[half fast]

I really appreciate all the replies so far, but I don't think I made my situation clear. Unfortunately I do not have the option of cooking late at night, early in the morning, or any other time any closer to the Wednesday shindig than Sunday. I'm booked solid Mon, Tues, Wed, and Thursday of that week.

When I told them that, they insisted if I would cook for them on Saturday or Sunday, they would take care of the re-heating and serving, etc. They just wanted my ribs.

So, being the soft hearted/headed dumbass I apparently am, I agreed to cook Saturday and deliver on Sunday. It's for friends and I know they will stick up for me as to why the ribs may not be as good as if they were fresh off the pit, but there will be some who don't know me and will say "Yeh, right"! I'll just have to live with that possibility for now, but I still am undecided how best to deliver them on Sunday, chilled or frozen.

I'm leaning right now to just chilling them Saturday night. That means they'll be refrigerated Sun, Mon, Tues, and half the day Wednesday. I don't think there should be any health issues and I think the re-heated product will be better than if frozen and then thawed in that short a time.

Whaday'all think?

Thanks,

[Papa Tom]

I agree......You will be vacuum bagging right?

[david brace]

Woodman, I'll bet the undertaker couldn't wipe the smile off of your face after seeing DB's post.

...don't encourage him...

?? (shhhhh)

[Big T]

Not that I have any personal experience here but my local supermarket sells ribs that are precooked and vacupac'd. They are not as good as right off the smoker but they are still tasty! I have bought them and frozen them to reheat later and they were not as good. Hey, this was before I started smoking myself! My vote would be to just suck them a little undercooked and deliver them chilled. From a preparation standpoint on their end they wont have to thaw them which is one less thing to plan for. I think they should be fine if kept really cold.

[half fast]

I guess all's well that ends well. My friend reported the ribs were great, even after being chilled from Sunday till Wednesday. Re-heat was done in an OOOOOOOOOvvvenn, and apparently came out OK.

I finally decided to vacuum bag 'em, chilled 'em in a stand alone fridge in the garage over night Saturday, put 'em in a good cooler for delivery ('bout a hour and a half drive), then back into a fridge till Wednesday. They took 'em out about noon, re-heated at about 250 for ???, and served.

Most everyone thought they were right off the cooker.

Thanks for all the replies and hints.

Regards,
half fast

[Papa Tom]

Bueno!!!!!!!!!