The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 07-16-2013, 10:15 AM   #1
CharredApron
Babbling Farker

 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Default Ribs leftover, what to do?

I went to our new Restaurant Depo on Saturday and couldn't resist buying a cryovaced pack of St.Louis Ribs. They were packed 3 racks per bag. They were labeled as frozen but the price was too good to resist. I smoked them the other night and only ate 1 rack. I have to do something with the leftovers today. I was thinking about making a pot of chili from them. They are not sauced. Can they be frozen and thawed again, without tasting like chit? Food safety wise I know it's ok to freeze them, but I don't know how they hold up to thawing again. Any thoughts, experience, ideas, etc. I know that it's a sin to have left over ribs, so I will due my penance after I figure out what to do with these babies.

Thanks,
Jed
__________________
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
CharredApron is offline   Reply With Quote




Old 07-16-2013, 10:31 AM   #2
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron
Default

We freeze ribs all of the time. I use my Foodsaver and the roll material and make a bag long enough to hold a full rack, vac-u-suck and freeze. You can then reheat them in boiling water, in the oven or in the smoker. grill.

As fas as using the leftovers now, I've put the meat into a pot of beans before and used it like pulled pork in enchiladas, pizzas, etc. I have tried using left over pulled pork in chili and didn't like the texture. I suspect ribs may be the same, but it's work a try.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

2018 Chicago Area Mid-Winter Lunch!!!

The Naked Fatty!

4x Hunsaker Cans/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is online now   Reply With Quote


Thanks from:--->
Old 07-16-2013, 10:35 AM   #3
legendaryhog
is One Chatty Farker
 
Join Date: 03-08-13
Location: LawrenceFarkingKansas
Default

Whenever I do spare ribs (I usually do the whole thing and don't St. Louis them). I am left over with the sternum or a few riblets, etc. I stick them in the freezer and then when I make spaghetti sauce (ragu) I throw the ribs pieces in, bone and all.

Simmer this for hours and you will have a sauce that is got an incredible depth of flavor and a smoky undercurrent. Also, those rib meat pieces will just disintegrate into your sauce giving it little tiny pieces of smoky pork throughout. As well, the bones will give your sauce great body.

Let it go for a few hours at a simmer, then when the bones start to almost look "bendy" and getting translucent (they are breaking down and the collagen is tuning into gelatin) give it a taste. If it is to your liking fish out the bones and enjoy. You will never be able to eat ragu without doing this again.
__________________
-jeremiah
LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30"

some say he's dead...some say he never will be.
legendaryhog is offline   Reply With Quote


Thanks from:--->
Old 07-16-2013, 10:49 AM   #4
deguerre
somebody shut me the fark up.

 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

^^^^^ Personally, I've pulled the meat off leftover ribs for BBQ spaghetti a few times in the past, I will admit.
__________________
Guerry
[FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT]
[FONT=Book Antiqua][B]Avatar by Northwest BBQ
[/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote


Thanks from:--->
Old 07-16-2013, 10:52 AM   #5
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach, VA
Default

If you have a vacuum sealer you can do that and freeze them. Or you can wrap in plastic wrap, then wrap in foil and freeze. Bring them up to temperature gently by putting in an oven at a low temperature (I do 275 degrees until they are warm all the way through)
__________________
~Ren~
"D-Canoe" Club Founding Member 2017
Sublime Smoke Barbecue - Follow us on Facebook
Weber Performer
Sublime Smoke UDS
RedBox Smoker
Lay Man Pitmaster IQ 110 w/ rainbox

Superest Fasterest Blue Thermapen
aawa is offline   Reply With Quote


Thanks from:--->
Old 07-16-2013, 11:36 AM   #6
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

I'd eat 'em cold just like left over fried Chicken.... hey there ya go deep fry 'em. If you never had a Deep fried rib I equate it to discovering what wimen are really good for and some are really good at.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Thanks from:--->
Old 07-16-2013, 11:39 AM   #7
SmokerKing
is One Chatty Farker
 
SmokerKing's Avatar
 
Join Date: 09-07-10
Location: Sunny AZ
Default

Mac, cheese with rib meat
SmokerKing is online now   Reply With Quote


Thanks from:--->
Old 07-16-2013, 11:40 AM   #8
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Default

In addition to everybody's suggestions, boned out, they make a great sandwich ala Sonny Bryan's in Dallas back in the day.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Thanks from:--->
Old 07-16-2013, 11:43 AM   #9
legendaryhog
is One Chatty Farker
 
Join Date: 03-08-13
Location: LawrenceFarkingKansas
Default

Quote:
Originally Posted by Bludawg View Post
I'd eat 'em cold just like left over fried Chicken.... hey there ya go deep fry 'em. If you never had a Deep fried rib I equate it to discovering what wimen are really good for and some are really good at.
I have never had this. Are they breaded or just tossed in the oil or what?
__________________
-jeremiah
LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30"

some say he's dead...some say he never will be.
legendaryhog is offline   Reply With Quote


Old 07-16-2013, 11:47 AM   #10
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Beer batter.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Thanks from:--->
Old 07-16-2013, 12:08 PM   #11
El Ropo
Babbling Farker

 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
Default

I've been dicing up leftover rib meat to use in place of bacon or sausage in my omelets. Tastes great.
__________________
Rescued 22.5" OTS. SJS Mini-WSM. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Thanks from:--->
Old 07-16-2013, 12:20 PM   #12
Teamfour
is Blowin Smoke!

 
Join Date: 07-13-12
Location: Sterling, VA
Default

My wife and I smoke three racks all the time for the two of us. They never last more than two days. We eat them cold right out of the fridge.
__________________
BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
KCBS CBJ
Teamfour is offline   Reply With Quote


Thanks from:--->
Old 07-16-2013, 12:24 PM   #13
Untraceable
Babbling Farker
 
Join Date: 05-19-11
Location: EAD
Default

Quote:
Originally Posted by Bludawg View Post
I'd eat 'em cold just like left over fried Chicken.... hey there ya go deep fry 'em. If you never had a Deep fried rib I equate it to discovering what wimen are really good for and some are really good at.
every try eating 2 at a time?
Untraceable is online now   Reply With Quote


Thanks from:--->
Old 07-16-2013, 02:32 PM   #14
mep
Full Fledged Farker
 
mep's Avatar
 
Join Date: 06-11-13
Location: Kansas City, MO
Default

I usually will freeze a rack of ribs wrapped in heavy foil. Then let it thaw in the refrigerator and put it in the oven at 225 and let them warm up for about an hour. They might be a little overdone but they still taste great.
mep is offline   Reply With Quote


Thanks from:--->
Old 07-16-2013, 02:40 PM   #15
code3rrt
Babbling Farker
 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Default

I've Vacusucked them in bags of 2-3 ribs each and froze them for lunches. Then I just throw them in the microwave at work and they come out pretty good.

KC
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:
code3rrt is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 03:31 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts