BBQ Tips

If by some miracle you haven’t eaten all the ribs you grilled over the weekend, you’ve probably stored them in the freezer for your next feast. Or perhaps you ordered way too many, and now the leftovers are sitting in your fridge, waiting for you to finish them.

But they’re no good frozen or cold — you have to reheat them. To do that properly involves a little bit of technique, and that’s exactly what we’ll cover in this article. Plus, we’ll discuss the ongoing baby back vs. spares debate and see if there’s a clear winner.

Photo Credit: Prayitno

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There are two situations that many of us find ourselves in come the weekend. Some are left with leftover pulled pork that can be used in delicious sandwiches the next day. Others have to cook way in advance in order to serve delicious pulled pork for a Sunday BBQ.

The question is, how do you properly reheat your pork, whether pulled or preserved whole, for the next day? There’s more than one way to do it. Some better than others, but you can use any traditional kitchen appliance and still maintain flavor, moisture, and tenderness.

It’s just a matter of using the right temperature, storing your pork properly before reheating it, and following some simple rules.

Photo Credit: Sarah Rose

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Everyone wants to put their own spin on grilling various meats. When it comes to ribs, a hotly debated topic is whether to boil ribs or not before grilling them. There are valid arguments for and against it.

Yet when it comes to making the best ribs you possibly can, boiling shouldn’t be anywhere near the conversation. Here’s why.

Why Do People Boil Ribs?

Let’s get one thing straight. There are many ways to cook ribs. Whatever methods result in quality ribs are considered good. But when it comes to boiling, lots of people remain unconvinced. Here’s why.

People tend to boil ribs first and then quickly grill them to finish them off in order to expedite the cooking process. Traditionally, ribs are cooked slow because slow cooking them helps tenderize the meat, while also enhancing the flavor.

Not everyone has hours to wait before their ribs cook. Hence why many prefer boiling or parboiling their ribs.

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When people get their first set of charcoal baskets they are often unsure about how to use them in their Weber kettle grills.  It turns out that there are five common ways to use the baskets depending upon what and how you want to cook.

The video below does a great job of showing some of the basic configurations for charcoal baskets.  Give the video a quick watch (don’t worry, it is short!) and then we can talk about the configurations in more detail.

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Almost everybody loves to eat slow smoked ribs and it turns out that they are pretty easy to make once you know how. I am going to walk you through a few different videos that show you exactly how to slow cook ribs on a Weber charcoal grill.

Here are four videos showing you how to cook ribs on a kettle.  The general steps are:

• Remove the membrane from the back of the ribs.
• Season the ribs on both sides
• Set up the grill to cook at 225-250F with indirect heat
• Cook the ribs for 3-6 hours

While the steps above sound simple there are a few tricks that you have to figure out along the way!  The biggest trick is that the temperature displayed on the lid thermometer does not represent the temperature at the grate where the ribs are cooking.  The lid thermometer will always be higher than the grate temperature by at least 75 degrees!

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