St Louis ribs

I do a lot of ribs for people. Many want to eat them later, so I seal in vacum sealer bags (entire racks in 8 inch wide bags) and they freeze them. They either warm them up in a pan of warm water on the stove in thier plastic, or take them out of the bag and microwave or conventionally warm them in an oven.

I've never had any complaints. I always cook mine to the very brink of doneness, so warming them up does not overcook them. I've even got one guy who thaws his, puts them on his gas grill with sauce and all his friends think HE makes the best ribs in the world. Lots of options. I use a FEC so I have plenty of volume (up to 40 racks) at a time.

Too tag on with Chaplain, if you are using a rub that has HOT(red) pepper in it, I've noticed that when warming them up, they tend to have a little more heat to them. I haven't noticed this with black pepper.

If you are going to vacuum seal your ribs, make sure they have reached a cold temp first (40). Vacuum sealing hot items cause bad microorganism things to happen.

wow, didn't know that about the hot sealing germs thing. What's the science behind it? They get frigerated (normally frozen) right after VCing. Is this OK? Thanks. Maybe this is something I will learn in the food safety course.

thank's for the suggestions

In an oxygen-poor environment, Anaerobic organisms can proliferate, potentially causing food safety problems.