- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Freezing Ribs
Posted on 4/15/22 at 6:12 am
Posted on 4/15/22 at 6:12 am
Anytime I smoke butts or ribs, I always cook enough to freeze for leftover meals.
I’ve been having issues with freezing racks of ribs using Foodsaver quart rolls. Sometimes a bone will puncture the bag and cause it to lose its seal.
Any better way to freeze cooked racks of ribs? Saran wrap and then thick foil? Or is there something I can put over the bones to keep from puncturing the bags?
I’ve been having issues with freezing racks of ribs using Foodsaver quart rolls. Sometimes a bone will puncture the bag and cause it to lose its seal.
Any better way to freeze cooked racks of ribs? Saran wrap and then thick foil? Or is there something I can put over the bones to keep from puncturing the bags?
2
Posted on 4/15/22 at 7:05 am to Tear It Up
I freeze half racks and haven’t had any problems. Wouldn’t you know if you had a bad seal right away so you could do it over with a new bag?
I’ve frozen things by wrapping them tightly in plastic wrap then wrapping them in tin foil, then putting that in zip lock freezer bags. Mainly smoked sausages and ham hocks. I figure rib bones would be just as likely to poke through the tin foil. I suppose the secret is not to leave them in the freezer too long. But if I freeze a half rack of smoked ribs in a vacuum sealed bag, I’ll take it frozen and put it in a pot of boiling water for 40 minutes and it comes out perfect. It’s very convenient.
I’ve frozen things by wrapping them tightly in plastic wrap then wrapping them in tin foil, then putting that in zip lock freezer bags. Mainly smoked sausages and ham hocks. I figure rib bones would be just as likely to poke through the tin foil. I suppose the secret is not to leave them in the freezer too long. But if I freeze a half rack of smoked ribs in a vacuum sealed bag, I’ll take it frozen and put it in a pot of boiling water for 40 minutes and it comes out perfect. It’s very convenient.
Posted on 4/15/22 at 7:37 am to Treacherous Cretin
quote:
Wouldn’t you know if you had a bad seal right away so you could do it over with a new bag?
I do realize it gets punctured after sealing the bags- it sucks having to rebag them several times before getting a good deal and no puncture.
I might try doing half racks instead.
I always like to reheat mine in the oven at 250° wrapped in foil with a little apple cider vinegar sprayed on them.
Posted on 4/15/22 at 8:09 am to Tear It Up
Have you tried butcher paper or freezer paper and then vacuum sealing?
Could still use the boil n' eat method of reheating using freezer paper at least.
Could still use the boil n' eat method of reheating using freezer paper at least.
Posted on 4/15/22 at 8:32 am to Tear It Up
I do half racks as well. Never had an issue. This is St. Louis style though, are you doing baby backs? Might puncture easier since they curve so much.
Posted on 4/15/22 at 12:07 pm to RonFNSwanson
Half racks and 4 mill bags so when I want to reheat then they go in a pot of water/sous vide and then the oven or pit if it is light for a few minutes to dry the exterior off if it needs it.
Posted on 4/15/22 at 2:23 pm to RonFNSwanson
quote:
This is St. Louis style though, are you doing baby backs? Might puncture easier since they curve so much.
I think that’s what the issue is- I cook both St Louis style (for myself) and babybacks (for the wife). It the baby backs that cause me issues.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News