Wrap in PLASTIC WRAP FIRST THEN WRAP IN HEAVY FOIL
. Meat will not brown any more then when you put it in, The wrap locks in the moisture and creates a damp moist heat instead of roasting, which is a dry heat. In actuality you are using part steam to reheat the rib. Never had a problem or a return with this method.
I had 2 or 3 alto shams plus cambros, portable stoves 1 4 burner 1 6 burner gas pastry stove portable ice cream freezers and so on , Everything on wheels , All dishes wrapped in plastic wrap 10 per package shipped in milk boxes
for $55.00 for 12 meals each =$4.58 per person a 1/4 lb burger and fries with lettuce and tomato condiments, pickle and onion will cost approx. $2.25 to 2.50 so you figure if it pays to do this. I wouldn't waste my time. 1 decent frank and beans, cole slaw condiments =$1.50 cost
I handle reheats like this I first cook in an alto sham till rare
,During service I kept it under a heat lamp about 7 or 8 inches above.
When finished I rapidly cool in freezer then refrigerate till next day.
Then take it out wrap in plastic wrap first ,then wrap in heavy weight foil
, Put in a 200-250 degree oven the next day for about 2 1/2 to 3 hours .It always comes out perfect. every time.