|Banner advertisements by bbqads.com|
Should the baby back ribs be smoked so they "fall off the bone" or be taken out of the pit before that time?? I have heard it both ways. Which way will keep them more moist. We smoke them low and slow with the dry rub on(at the beginning. Then they are put in the walk in cooler(w/ plastic wrap on each slab) Then the next day they are reheated in a microwave(I think) And then put on the steam table..Will they lose flavor by being microwaved? How else can we get them back to temp. while the plastic stays on. Chef says plastic has to stay on so we can't heat them in the oven. I know in a perfect world they would come out of the pit and right onto the plate but that is not possible in our restaurant. Should a microwave ever be used to reheat the meat(baby backs, pulled pork, brisket, or chicken breast)??? I would think that would dry out the meat and lose its flavor...Please help!!
The BBQ Forum Home Page