How to reheat our BBQ
Ribs, tri-tip, brisket and smoked chicken taste best reheated low and slow: covered, with a little moisture, in a 325°F oven until the center reaches 165°F. Here's how to do each one, plus the safe temperatures for cooking raw meat from our butcher case.
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Reheating our BBQ, item by item
For food that was chilled safely. If we gave you different instructions with a special order, follow those.
How do I reheat BBQ ribs?
Heat the oven to 325°F. Put the ribs meat-side up in an oven-safe dish, add a splash of water or broth, and cover tightly with foil. Heat until the center reaches 165°F. Uncover for the last few minutes if you want the outside drier.
How do I reheat tri-tip or brisket?
Heat the oven to 325°F. Keep any juices with the meat. If it's sliced, overlap the slices in a covered dish so the edges don't dry out. Add a little broth or water if needed and heat to 165°F.
How do I reheat smoked chicken?
Place the chicken in a covered oven-safe dish with a splash of water or broth. Reheat at 325°F and check the thickest part with a food thermometer. It should reach 165°F.
How do I reheat mac & cheese?
Put it in a covered oven-safe dish, stir in a splash of milk or water, and heat at 325°F. Stir once while warming and heat throughout to 165°F.
Can I use the microwave?
Yes, for smaller portions. Cover the dish, add a splash of water or broth, and stir or turn the food partway through so it heats evenly. Let it stand a minute, then check that it reaches 165°F.
How long do BBQ leftovers keep?
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. For longer storage, freeze them; thaw in the refrigerator before reheating.
Cooking raw meat safely
Use a food thermometer in the thickest part. Color alone isn't a reliable safety check.
| What you're cooking | Minimum internal temp |
|---|---|
| Beef, pork or lamb steaks, chops & roasts | 145°F + 3-min rest |
| Ground meat & sausage | 160°F |
| Chicken & turkey | 165°F |
| Leftovers | 165°F |