BBQ REHEATING INSTRUCTIONS
KEEPING BBQ WARM FOR A FEW HOURS UNTIL SERVING
Place trays in 140 degree oven after adding ½ cup water to each tray (fold back a corner of the foil to add water). Keep wrapped the way you picked them up- do not remove either the foil or plastic wrap. The plastic wrap is safe and will help keep the food moist. 140 degrees is the same temperature restaurants must hold cooked food at prior to serving.
STOVETOP REHEATING
This heating method is not recommended for ribs. Place contents of cold half tray into a large stockpot. Add ½-1 cup water. Put lid on, and set on medium heat. Stir frequently and check temperature every 10 minutes with instant read thermometer. Turn off heat as soon as meat gets to 165 degrees (temperature restaurants must reheat food to in order to kill potential pathogens). Remove from heat and serve, OR place back in foil half tray, recover with plastic wrap and foil, and place in 140 degree oven to hold until serving.
OVEN REHEATING
This method is recommended for ribs. Place cold trays in 250 degree oven. Keep foil and plastic wrap on trays. Add ½ cup water to each tray (fold back corner foil to add water). Check temperature with an instant read thermometer about every 15 minutes after the first hour. Depending on your oven and number of trays this can take up to 3 hours.
RIB REHEATING ON GAS GRILL
Set rack of ribs bone side down on grill at medium heat and close lid. Let ribs warm up 6-7 minutes. Then generously apply HUBBAS SWEET SAUCE to meat side (side facing up) of ribs, and close lid. Check after 6-7 minutes to make sure sauce has caramelized and remove ribs. Allow to cool for a few minutes before cutting them.
KEEPING BBQ WARM FOR A FEW HOURS UNTIL SERVING
Place trays in 140 degree oven after adding ½ cup water to each tray (fold back a corner of the foil to add water). Keep wrapped the way you picked them up- do not remove either the foil or plastic wrap. The plastic wrap is safe and will help keep the food moist. 140 degrees is the same temperature restaurants must hold cooked food at prior to serving.
STOVETOP REHEATING
This heating method is not recommended for ribs. Place contents of cold half tray into a large stockpot. Add ½-1 cup water. Put lid on, and set on medium heat. Stir frequently and check temperature every 10 minutes with instant read thermometer. Turn off heat as soon as meat gets to 165 degrees (temperature restaurants must reheat food to in order to kill potential pathogens). Remove from heat and serve, OR place back in foil half tray, recover with plastic wrap and foil, and place in 140 degree oven to hold until serving.
OVEN REHEATING
This method is recommended for ribs. Place cold trays in 250 degree oven. Keep foil and plastic wrap on trays. Add ½ cup water to each tray (fold back corner foil to add water). Check temperature with an instant read thermometer about every 15 minutes after the first hour. Depending on your oven and number of trays this can take up to 3 hours.
RIB REHEATING ON GAS GRILL
Set rack of ribs bone side down on grill at medium heat and close lid. Let ribs warm up 6-7 minutes. Then generously apply HUBBAS SWEET SAUCE to meat side (side facing up) of ribs, and close lid. Check after 6-7 minutes to make sure sauce has caramelized and remove ribs. Allow to cool for a few minutes before cutting them.