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Unread 04-25-2012, 09:37 AM   #8
fingerlickin'
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When we go on our shore trip every year I always cook them about a week in advance and freeze them. I cook them until they were about 30 minutes from done. Then freeze them. I think I would freeze them even if it were only for 2 days rather than keep them in the refrigerator. The same principal as to why a flash frozen turkey is a lot of times a better product than a never frozen bird. The meat is frozen at the optimal point and instead of sitting on the shelf for a few days or in the fridge in this case. The ribs thaw fairly quickly so that shouldn't be a problem. You can always thaw them in cold water the morning of your party. I reheat mine on the grill but the oven would work fine as well. Sauce if you're into that thing gets applied the day of.

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