Still trying to get an answer regarding using ribs that have been frozen before smoking. Anyone tried them?
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Hook I must of missed the previous post (or no one has any thoughts about frozen meat)
Most of the stuff you buy in the stores was frozen at one point.
Use frozen cryovacs of 3 all the time and I have no problem with them.
When in doubt, just thaw them try them and see if you like them. It's not rocket science, half the fun with Q is experimenting and frozen meat is just one of those things you might want to experiment on.
I know some people swear they won't ever cook meat that's been frozen and some say they prefer it.
You'll have to be the judge.
Most of the stuff you buy in the stores was frozen at one point.
Use frozen cryovacs of 3 all the time and I have no problem with them.
When in doubt, just thaw them try them and see if you like them. It's not rocket science, half the fun with Q is experimenting and frozen meat is just one of those things you might want to experiment on.
I know some people swear they won't ever cook meat that's been frozen and some say they prefer it.
You'll have to be the judge.
I usually freeze all my ribs for storage before cooking them. So... what was the question Mr Hook? hehe
bob
bob
There are some thoughts about thawed ribs taking a little longer to tender.
This also may tie into injected,etc.
Given the choice,we would like fresh,all else being equal.
This also may tie into injected,etc.
Given the choice,we would like fresh,all else being equal.
Thanks guys.
I forgot to mention the reason I asked.
I've been offered several frozen slabs in return for smoking them and then sharing. I didn't want any surprises if I accept.
Thnx again.
I forgot to mention the reason I asked.
I've been offered several frozen slabs in return for smoking them and then sharing. I didn't want any surprises if I accept.
Thnx again.
Go for the gusto.
Ship em North Hook, I'll take free ribs!!!
Some breeds of hogs, the Hampshire in particular, can carry the "n" gene which causes it to purge it's moisture when thawed.
Although it is rare, it can show up. Hamps are very lean and desirable to the packer, so they are used in many breeding rotations.
Pork is chilled to 29F, which is considered "fresh". Here in Minnesota I always thought <32F was was frozen.
The majority of the pork we cook for catering is, or has been frozen, without any problems, but we have eliminated the Hampshire breed from our herd.
Good Luck! Roger
Although it is rare, it can show up. Hamps are very lean and desirable to the packer, so they are used in many breeding rotations.
Pork is chilled to 29F, which is considered "fresh". Here in Minnesota I always thought <32F was was frozen.
The majority of the pork we cook for catering is, or has been frozen, without any problems, but we have eliminated the Hampshire breed from our herd.
Good Luck! Roger
In Germany I can only get frozen baby back ribs through the military. Just thaw them and you will be fine. Take the membrane off, apply the rub and smoke after the ribs come up to room temperature. I use a Weber rib rack and I can get 12 slabs in my 009. I put them on the top and bottom shelf. It only takes me about 3 hours for baby backs.
If you get pork loin ribs, cut them St. Louis style. Let us know how they turn out.
If you get pork loin ribs, cut them St. Louis style. Let us know how they turn out.