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!
UDS x 2
Pitmaster iQue 110
Vertical offset Bandera knockoff
Damn near impossible to lose [COLOR=Lime]BRIGHT GREEN[/COLOR] superfast Thermapen
On Twitter @BigIronBBQ