Pretty sure this has been asked and answered multiple times on the OB but search on mobile sux so apologies in advance.

Smoking some Dino ribs Friday AM and heading out to camp site that afternoon.

Bbq ribs to be consumed Sat evening.

Do I smoke, wrap, put in a cooler with ice and then reheat in the cooler with warm water Saturday?

Campsite will have a fire and a black stone type grill and access to water.

Recommendations OB??

Reheating with warm water is a probably the best option based on what you mentioned. Do you have a vacuum sealer? If so, I would vacuum seal them after cooking and letting them rest. Then fill cooler up with hot water at camp, and put the vacuum sealed bag of ribs in the water. Or get big gallon sized ziplock bags.

I do have a vac sealer but kinda trying to keep from cutting into the big 3 rib plate in order to keep them juicy. I don't think they'll fit. I guess I could just cut 1 and leave the other 2 sections intact.

Then go with the biggest ziplock bags you can find. I am pretty sure there are 2 gallon ziplock bags.

I actually have a similar question…

Taking pork belly burnt ends to friends. What is best way to reheat these? Oven?

La Fours said:

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Then go with the biggest ziplock bags you can find. I am pretty sure there are 2 gallon ziplock bags.

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May have found the solution: turkey brine bags

Who knows but certainly big enough. It's either that or really big zip locks for sweaters and such.

Oven should be fine. I'd heat it up at home and take to the party already warm. Or at least start heating it up at home and finish at your friend's house. Depends on how low of a temp your oven and your friend's will do.

Turkey brine bags should work just fine.

Travel time will be too long to heat at home. Will have plenty of time there though. Can I just heat coverd in foil on low (200-250) till warm? I would think once liquid gets hot it will speed things up

That will work.

This is my method with brisket and ribs.

After cooking them I let them cool down then transfer them into an aluminum pan and place them in the refrigerator. The next day it is easy for me to reheat over a fire or in an oven. You can take some water and add it to the pan to maintain the moisture.

Look up Alton browns show about braised short ribs. According to that, you won't get them hot enough in water to re geletanize the collagen.

Foil over the fire is the way to go.

Horse with No Name said:

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Look up Alton browns show about braised short ribs. According to that, you won't get them hot enough in water to re geletanize the collagen.

Foil over the fire is the way to go.

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Found results for his ribeye, baby back ribs, beef stew, but could not find one for braised beef ribs. However I don't doubt you're statement above.

So how warm do you go on the reheat? What's the target temp? I was thinking 140 or so??

This is from memory, so I reserve the right be wrong…

Seems like collagen initially breaks down at 200, the first cook. After chilling and resetting, it has to get even hotter to gelatinize, maybe 205?

That's not say they won't be tasty at 140, but I'd still heat on the fire.

Wrap vacuum seal and put on ice...sous vide around 150-160 5-10 hrs until ready to slice.

Agree with both of y'all. Thinking I'll warm them up in a bath in the brine bag and then do a quick finish over coals for the bark.