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-   -   Ribs for the winter (http://www.bbq-brethren.com/forum/showthread.php?t=113659)

sincitydisciple01 08-13-2011 11:39 PM

Ribs for the winter
 
My inlaws asked if I would do some ribs for them next time I cook, so they can freeze them and eat in the winter. They still have a few months to go, but I was wondering about glazing ribs that are going to be vac sealed and frozen. Is it even worth doing? I'm wondering if it's going to be more of a mess than it's worth, or if they glaze (or sauce) will simply overwhelm the ribs over time. Any thoughts? thanks!

tmehlhorn 08-14-2011 01:25 AM

Vac sealing stuff you freeze is def. the way to go. Alot of sauces and stuff never taste the same after freezing. My thought to get best product in the end would be to just smoke them dry. I would even skip the seasoning and stuff. Then when they eat them later they can season and/or sauce them when they reheat. This stuff being fresh will help with the flavor of the reheated product. JMO

blue ox 08-14-2011 03:06 AM

I have vac sealed smoked/sauced ribs then reheated many months later and they came out great. Not as good as freshly cooked of course.

cameraman 08-14-2011 05:36 AM

My intuition says dry rub then glaze when reheating.

Garyclaw 08-14-2011 07:16 AM

^^^^What cameraman said.

Mitch 08-14-2011 07:27 AM

Quote:

Originally Posted by blue ox (Post 1749257)
I have vac sealed smoked/sauced ribs then reheated many months later and they came out great. Not as good as freshly cooked of course.

+ 1

But most people can't tell the difference. Therefore the Famous D`s in town stays open. :doh:

swibirun 08-14-2011 09:49 AM

When we do this, I just do a light coating of sauce so they are almost dry. Then when reheating, I take them out of the bag, wrap in foil and warm up at 275f. Then take out of foil, sauce and put back in 350f oven to finish.

It works. Not the same, but it works.


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