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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-20-2013, 02:20 PM   #1
Elfmaze
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Default Ribs dont freeze at 32* or anywhere near

I have been slowly bringing the temp down a degree or two a day on these ribs trying to get them to freeze slowly. But i went from 35 to 27* with no sign of freezing. I'm now down to 24* and still not frozen. one rack is getting a bit of frost on it.

And I did check with a glass of water. Frozen solid. Ribs just dont freeze. I hope the three days i've spent trying to get them to freeze will not let them go bad.
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Unread 04-20-2013, 02:24 PM   #2
landarc
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Why are you trying to freeze the ribs slowly?
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Unread 04-20-2013, 02:41 PM   #3
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Are they enhanced? (Factory brine)
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Unread 04-20-2013, 05:01 PM   #4
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Quote:
Originally Posted by timzcardz View Post
Are they enhanced? (Factory brine)
^ +1

That was going to be my question, as any salt or salt solution will affect the freezing temperature of the ribs. I freeze ribs all the time with rock hard packages in my freezer.
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Unread 04-20-2013, 05:18 PM   #5
NorthwestBBQ
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Mine always freeze overnight.
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Unread 04-20-2013, 05:36 PM   #6
Elfmaze
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I was thinking of the rapid vs slow freezing and texture of meat, They were previously frozen and then thawed, then i freeze them again. Maby more playing with my controller.

But I was kinda interested in the result
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Unread 04-20-2013, 05:38 PM   #7
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Don't over think things. If you need them frozen again just freeze them so they don't spoil.
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Unread 04-20-2013, 05:39 PM   #8
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Everything I have been told is that the faster you freeze meat, the better it is. If they are brined, you will need to go colder than 24 degrees.
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