Pork Smoke Ribs for 6hrs, then finish the next day in oven?

[Jeff C]

Hello, Traeger Community!

I love my 580, and have been smoking good pork baby-back ribs consistently, going 6 hours at 185 on the Traeger, and finishing for 2 hours in the oven at 250 covered, in a pan with apple juice/water.

What I would like some advice on, is smoking on a first day for those 6 hours, and then (possibly) refrigerating, and finishing in the oven the next day.

This isn't something I would be doing on a regular basis, but this weekend I have two batches for two different feedings, with some away-from-home time in between.
So, in your esteemed opinions, would this work out, compensating for the temp drop in refrigerating the ribs after smoking, before finishing in the oven the next day?

Or, would you recommend completely finishing the 8 hour cycle, then simply using the low-heat oven method of re-heating them the next day? (For re-heating, I put them in a covered container on a rack, over some water for about an hour at 200).

Thanks in advance!
Happy smoking!
-Jeff

 

[JPSBBQ]

I would complete the cook and reheat slowly. while I wouldn't use your particular technique, whatever works for you go with it. You don't need to heat them up to 250. they are best served at 160-180 or even less.

 

[JPSBBQ]

The best way is to vacuum seal and use a sous vide to reheat. I'm sure that is probably not in the cards for everyone.

 

[Slimpicker]

Or, would you recommend completely finishing the 8 hour cycle, then simply using the low-heat oven method of re-heating them the next day?

When I have leftovers they always taste better than the day you cooked them...
Mostly it's a trick on the nose, you get nose blind on cook day, but next day you imagine them tasting better.
So cook all the way, reheat isn't rocket science, to 180° and eat.