Originally Posted by pjcd
Has anyone ever vacuum sealed cooked ribs, froze them and then served them some months later??? How did they hold up? I've done it that way with pulled pork, and it holds up fine, just boil the pork in the sealed bag, comes out really moist.
I Food Saver bag all the racks of ribs we cook and dont sell at farmers markets we do. I seal & freeze the whole rack. When I am ready to use them, I thaw them out, wrap in foil, add a little apple juice, some of our sauce and put them in the smoker for about 45 minutes. They come out great, sometimes they are more tender & fall off the bone than usual, but a lot of folks love them that way. Just dont leave in the smoker too long, they wil turn to mush.
Wrorks well for us