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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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04-20-2013, 02:20 PM
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#1 |
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On the road to being a farker
Join Date: 03-17-11
Location: Allentown PA
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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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04-20-2013, 02:24 PM
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#2 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Why are you trying to freeze the ribs slowly?
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-20-2013, 02:41 PM
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#3 |
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Babbling Farker
  
Join Date: 07-22-05
Location: Long Island, NY
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Are they enhanced? (Factory brine)
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GRIM REAPER SMOKERS - "BBQ To Die For" ™ "Founders Club" Operation BBQ Relief Weber Smokey Mountain x 3 Weber Genesis Silver x 2 Weber One Touch Gold Weber Performer x 2 Weber Smokey Joe Bottle of Absolut Bottle of Beer Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." © |
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04-20-2013, 05:01 PM
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#4 | |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
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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04-20-2013, 05:18 PM
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#5 |
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somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Mine always freeze overnight.
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04-20-2013, 05:36 PM
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#6 |
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On the road to being a farker
Join Date: 03-17-11
Location: Allentown PA
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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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04-20-2013, 05:38 PM
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#7 |
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Babbling Farker
Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
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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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Joe Falcon MK V gaseous grill w/Grill Grates, OK Joe Longhorn w/ vertical - now gone, Char Griller Akorn, Camp Chef PG24SG, Weber 22" OTG w/SNS components |
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04-20-2013, 05:39 PM
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#8 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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