Jason in Dallas wrote:

> "JakBQuik" > wrote in message
My thinking is that 212F
> water will cook the ribs even more, and doggone it they were already
> perfectly cooked when I bagged them.

While I agree that boiling too long to warm the ribs
runs the risk of pushing them into overcooked, I look
at this way - cooking the ribs at 212F in a bag
is basically the same as cooking them at 212F in
the smoker without smoke. What's the difference
between "cooked just right" and "overcooked" when
they're in the smoker? It might not be that different
when they're simmering in a pot of water.

The one factor that I think mitigates this is I believe
boiling water imparts heat more efficiently than smoke
at the same temperature, but I don't have scientific
evidence to back it up. It probably depends on what
temperature you cook at in the first place, and
boiling water probably isn't any worse than a mild
heat spike in the fire.

So, my take is, if cooking with smoke has a 30 minute
window of "just right", you probably have 15 minutes
of margin when heating in the water if simmering gently.

I'm not saying you're doing anything wrong to heat very
gently; I prefer to re-warm things gently as well for
the same reason. My point here is that re-heating in
water probably is as forgiving as cooking with smoke
in the first place, no stress ;-)

Dana