Freeze cooked Ribs...

Food Saver works great! I think CS should throw one in w/every purchase. I always cook extra's whenever possible and then vacuum seal it up w/FS. FS says products will stay for up to 2 years if properly sealed.

Nice... thanks, I think i'll try that...

Hey Don!

What I do is remove the meat from the bones first. Then weigh out in 1 pound increments and seal and freeze.

This way you can use the meat in other recipes that call for smoked pork. You will also remove the risk of the seal breaking because of sharp bones.

Stogie, that's a clever suggestion.

Smokin Okie is fond of saying "fresh is best." I did some ribs over x-mas and froze them, using Food Saver. Then, almost immediately (!) we ate them. Dang! They definitely lost a bit of the smoky flavor. That stuff is potent, but frail.

Somehow, they all got 'et anyhow, but I thought it was interesting. Don't know if that is common observation around the World of Que?

One reason I came to doing this(besides the "frozen taste") is the fact that the FS bags are so darned expensive. By removing the meat, I can use their quart sized bags instead of cutting a custom bag and having loads of wasted space.

I use the rib meat mainly as a seasoned meat in the following dishes.....

Mexican food - almost every single Mexican food can be made with this...quesadillas, Tamales, Tacos, burritos, etc.

Also use in baked beans, green chili, etc.

You can even use the meatless bones for making pork stock. I have done this in the past but now find the soup bases are very good and much easier to make.

How does brisket come out after frozen?

Excellent.

Freeze it in as large a chunks as you can.

Fresh is best, but Foodsaver Frozen is great too.

Like Stogie (hey Stogie, long time!) I also weigh out portions and freeze them.

I take 1lb of pulled pork, put it in a FS bag, add some Finishing Sauce and let it set for a few minutes. This allows the juice to absorb into the meat. Then I seal. yes, it can be "tricky" to say the least trying to FS something juicy, but if I can do it you can too.

Then, when it's time to thaw, I pop it into boiling water (the bag, not the pork, yuck) and with the extra sauce that added, it comes out like the first time.

I've done full ribs (got a great deal on the big bags at Sam's) but I only keep a rack or two that way. And I reuse that bag for more ribs.

Smokin'

I do it the same exact way as Smokin'.

I put a clothes pin on the sauced pork in the FS bag,or even brisket and freeze for 1- 1.5 hrs.

Then, I run it through the machine and maybe use a paper towel at the seam to pick up a small amount of liquid.

My wife taught me to set the timer and check it,so I don't forget it.

Something about
"ol timers" or cold beer,I forget what she meant.

Geez Tom, I knew there was some reason we "kept you around." That's a great idea, tell you wife THANKS.

Smokin'