After the BBQ — using up leftovers, storing rub & cleaning the BBQ

The guests have left, the coals are extinguished. But there's still half a pulled pork, an open bag of rub, and a grill that needs cleaning. Here's what you do.

Using leftovers — the best day 2 dishes

Pulled pork leftovers

Pulled pork only gets better the next day — the flavors continue to develop. Here's what you can do with it:

  • Pulled pork tacos — heat in a pan with a splash of apple cider vinegar, serve in tortillas with coleslaw and jalapeño
  • Pulled pork sandwich — on a brioche bun with coleslaw and a little BBQ sauce
  • Pulled pork pasta — stir into a tomato sauce with pasta, sprinkle with grated cheese
  • Pulled pork omelet — surprisingly good for breakfast with egg, onion, and bell pepper

Spare rib leftovers

  • Reheat in the oven — wrap in aluminum foil, 20 minutes at 160°C (320°F). Add a splash of water to prevent drying out.
  • Rib-meat sandwich — remove the meat from the bone, serve on bread with mustard and pickles
  • Make broth — simmer the bones for a rich BBQ broth as a base for soup or sauce

Chicken leftovers

  • Chicken salad — shred the meat, mix with mayonnaise, celery, and a little lemon
  • Chicken wrap — with hummus, grilled vegetables, and arugula
  • Chicken soup — make broth from the carcasses, add vegetables and noodles

Storage: up to 3 days in the refrigerator. Do not refreeze chicken if it has already been reheated.

Vegetable leftovers

  • Grilled vegetable salad — with olive oil, lemon, and feta
  • Vegetable wrap — with hummus and fresh herbs
  • Soup — blend grilled bell peppers and tomatoes into a smoky soup

Storing smoked meat — how long and how?

Proper storage is the difference between a great day 2 lunch and food waste.

  • Refrigerator: smoked meat (pulled pork, brisket, spareribs) lasts 3–4 days in a well-sealed container or wrapped in cling film
  • Freezer: 2–3 months with good packaging — vacuum sealing is best, otherwise double-wrap in cling film and then in a freezer bag
  • Portion for freezing: freeze in portions so you only thaw what you need
  • Label: write the date and type of meat on the packaging — after 2 weeks in the freezer, everything looks the same
  • Thawing: always in the refrigerator, not on the counter — allow 24 hours per kg (2.2 lbs)

Reheating BBQ leftovers — without drying out

The biggest mistake when reheating: too fast and too hot. Smoked meat dries out quickly at high temperatures.

  • Oven at 140–160°C (285–320°F) — wrap the meat in aluminum foil with a splash of broth, apple juice, or water. 20–30 minutes for spareribs and pulled pork.
  • Sous-vide — the best method for pulled pork and brisket. Seal in a vacuum bag and heat at 65°C (149°F) for 45–60 minutes. Perfect results, no drying out.
  • Microwave — fastest option but risk of drying out. Always use a lid and add a small splash of water. Low power (60–70%), in short intervals.
  • Pan over low heat — good for pulled pork. Add a little broth or BBQ sauce and heat gently, stirring occasionally.
  • BBQ itself — brief reheating over indirect heat at 140°C (285°F) gives the best flavor and makes the bark crispy again.

Storing rub after opening

An open bag of rub stores excellently if done correctly. The enemies of spices are: moisture, light, and heat.

  • Close the bag tightly — use a clothespin or transfer the rub to an airtight jar
  • Store in a cool, dark place — a kitchen cabinet is perfect, not next to the stove
  • Never use wet hands in the bag — moisture causes clumping and accelerates spoilage
  • Shelf life: at least 12 months after opening with proper storage
  • Clumping is not a problem — this is due to brown sugar or salt. Break up the clumps with a fork, the flavor is unchanged

Cleaning your BBQ

→ Comprehensive guide: Cleaning your BBQ step by step

Immediately after grilling (when the BBQ is still warm)

  • Use a sturdy grill brush to clean the grates while they are still warm
  • Let the coals fully extinguish before closing the lid
  • Remove the ash pan if it is full

Storing for winter

  • Thoroughly clean the BBQ before storing it
  • Coat the grates with a thin layer of vegetable oil to prevent rust
  • Store under a cover or indoors if possible
  • Remove the gas hose for a gas barbecue

Share your BBQ photos

Did you create something beautiful? Share your photo and get 15% off your next order.

→ How to share your BBQ photo for 15% discount
→ View BBQ photos from our community

Rub out — time for a new order

If your bag is empty, you know what to do:

Or save with the Starter Pack — choose 3 rubs.

More BBQ knowledge