On Mon, 03 Oct 2005 21:44:34 GMT, "Chris" >
wrote:
>
>"modom" > wrote in message
.. .
>>I made pork chops, okra and cole slaw.
>>
>> The chops were stunningly good. Nobody in Cow Hill ate better
>> tonight.
>
>I won't dispute that, they sound great!
>
Thanks. I loved them.
>>
>> And I've got a side of ribs out in the pit using up that good pecan
>> fire for tomorrow's dinner. That's the plan right now, anyway. The
>> ribs were rubbed with Mexene chili powder and brown sugar and got set
>> out in the pit about two hours ago. They should be ready by bed time.
>
>How do you heat up your ribs the next day? We smoked some ribs over the
>weekend, and I'm not sure of the best way to reheat. Usually I slather
>w/ sauce, cover, and cook in a 300 oven til heated through. Anybody
>have a better way?
>
>Thx,
>Chris
>
I'm about to try to solve that problem, myself. My current theory is
to let them come to room temperature and lightly sauce them and set
them out on the gas grill for a short while to make them warm and to
sear a crust of sauce on them. I find oven heating sometimes yields
an unpleasant fatty odor with ribs.


modom