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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-25-2013, 01:35 PM
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#1 |
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On the road to being a farker
Join Date: 09-20-13
Location: Canada
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Rub then freeze: any reason not to?
Brethren,
I recently picked up two MASSIVE racks of baby back ribs. Realistically, I'm only gonna need one tonight. I figured I'd put the other in the freezer. But while I'm rubbing down the first, I might as well rub the second, right? Or is there a reason not to? Will it not freeze well? Thanks! |
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10-25-2013, 01:39 PM
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#2 |
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Quintessential Chatty Farker
  Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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1 word: Sodium
__________________
Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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10-25-2013, 01:40 PM
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#3 |
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On the road to being a farker
Join Date: 09-20-13
Location: Canada
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I might need a couple more words.
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10-25-2013, 01:42 PM
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#4 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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If your rub has a lot of salt in it the salt can cure the meat if left on for a long time.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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10-25-2013, 01:43 PM
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#5 |
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On the road to being a farker
Join Date: 09-20-13
Location: Canada
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Ah okay. Thanks!
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10-25-2013, 01:45 PM
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#6 |
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somebody shut me the fark up.
 
Join Date: 07-19-11
Location: In the Marsh
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In other words, it's not advised unless you want some BB Ham Ribs.
__________________
"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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10-25-2013, 01:46 PM
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#7 |
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On the road to being a farker
Join Date: 09-20-13
Location: Canada
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Sometimes I forget that chemical processes can still keep occurring even in the freezer and that it's not a time-suspension device...
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10-25-2013, 02:07 PM
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#8 |
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Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Most rubs are fairly heavy on salt. I do my own and cut way back, but even then something rubbed and left over-night starts down the hammy/cured path. I'm thinking frozen... Not good.
__________________
Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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10-25-2013, 02:20 PM
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#10 | |
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somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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Quote:
__________________
"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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10-25-2013, 02:36 PM
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#11 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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All true, but also when salt mixes with the liquids pulled from the cells of the meat and then re-absorbed, it will also lowers the temperature at which the meat will freeze at.
You can also cook the extras at 3/4 of the way done, quickly chill then vac-seal and freeze. Although they are not as good as fresh cook, they can still be an outstanding dinner. Just thaw and finish on a hot grill... |
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10-25-2013, 03:22 PM
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#12 |
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On the road to being a farker
Join Date: 09-20-13
Location: Canada
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I ended up freezing half and inviting one more friend over. Looking at them closely, they are MASSIVE and a whole rack should be more than enough for us!
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10-25-2013, 03:27 PM
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#13 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I eat a whole rack my self but that's me
 I would cook 'em both and freeze one if you must.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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10-25-2013, 03:57 PM
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#14 | |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
I think that is most of us that share that same appetite... I even steal a rib or two from my wife's plate most times. |
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10-25-2013, 04:02 PM
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#15 |
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On the road to being a farker
Join Date: 09-20-13
Location: Canada
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I may be in trouble :D
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