Sunday Ribs....

[pinkmeat]

Well, I picked up some spares last week. Cooked half, and froze the other half. I can truly say I will never freeze them again. They have been in the fridge after the prep since 7am, and will go on the smoker about lunch time.

Half are prepped with mustard and Dave's Rib Rub, and the other rack I tried maple syrup and rub. I don't know how they'll be, but I thought I would try a sweeter base and see what happens. I may apply a little more syrup instead if saucing on the grill, but I'll update later.

 

[flash]

You sure love posting those pics side by side. Makes them hard to view that way. Place your first URL, then hit the space bar twice, then place the next URL, etc, etc. It will sure make it easier on us to view your post.

 

[sea_munky]

"Cooked half, and froze the other half. I can truly say I will never freeze them again."

Just curious...Did you have a sudden epiphany with regards to diferent taste after they've been frozen? Or is it cuz they were so yummy you should have just cooked them all and ate them up at once?

 

[pinkmeat]

Well we will see on the taste, it was just a total PITA defrosting them completely. I think with a 4-6 layover they'll be fine.

 

[flash]

Try vaccuum sealing them, they'll freeze up just fine and tast good too.

 

[pinkmeat]

Well I mainly use the Sam's 3 rack packs. The first one a week and half ago was used, the second was frozen until yesterday evening. They seem fine now that they are thawed and ready to go!

 

[pinkmeat]

Well, the first three is out of the way. NO basting, just wrapped in foil and stuck back on the smoker. I am gonna foil for 1.5, then finish for another 30-45min. Updates in a while....





Sorry no close-ups, had to enlist the wife's help...

 

[chef_boy812]

sounds good, I can't wait o hear about how the maple bones turn out.
good luck
smoke on!

 

[flash]

Those are some thick looking ribs

 

[norrell6]

I like to freeze my ribs. I usually only buy Baby backs, but we have a small family and 2 racks is enough for a meal. Always freeze the extra rack after I food saver it. To defrost, I just put the ribs in the bottom of the fridge for about 24 hrs. and they are good to go. By the way, your ribs are lookin real good. Can't wait for the final pics.

 

[pinkmeat]

Yeah, tell me about it. There was one rack in the pack that was really really small, but had a lot of boneless meat attached, I think that was them in the picture there. It was like a large hunk of trimmings still on the rib. If I had trimmed them "correctly," the ribs would have been tapered down to about 2in on the end, so I left that meat for a more appealing looking rack. The only thing I didn't like was that the "extra" meat wasn't quite rib tender.

 

[pinkmeat]

Here's the final view with a little succotash on the side. I ended up doing 3-1.5-45 for the cook time, then sauced for 10 min on the grill. Not my best, but not bad. The maple was dissapointing BTW...