Apartment Ribs - Holding

If I wanted to make the apartment ribs, with the awesome bark from that dry rub, but hold it, can anyone recommend a stage at which I should ice down?

For example, should I ice down from the water bath, chill, and when I'm ready to eat use the molasses and spice rub?

Should I take it all the way to the end, create the bark, chill, then reheat in a hot oven?

Find more posts tagged with

Recipes Q's

Comments

Brandon_Byrd_40557

I do this frequently. The best way is to chill them after the initial cooking step. They'll hold almost forever in a cold fridge, since they've been pasteurized. (If you're using vacuum bags, that is... Ziplocks don't work like that). I retherm them at 130F for 30 minutes or so before the final step with the rub and glaze. This makes them easier to unbag and clean the junk off of them.

Lou_34544

Thanks so much. Great to know.

Huilopanich_1255429

I apologize if my comment will be inappropriate as I just wanted to suggest to you that for the apartment ribs the best way is to chill them after the initial cooking step as the user from above suggested to you. We are currently living in a tiny apartment and I like cooking apartment ribs but our kitchen is so small so it makes cooking the ribs almost impossible. I am so glad that we are moving soon to private park apartments peter cooper village as there will be a very big kitchen and I finally will be able to cook properly the apartment ribs as there will be plenty of space there.