![SmokinAl](/data/avatars/s/29/29268.jpg?1507075025)
I looked up
![SmokinAl](/data/avatars/s/29/29268.jpg?1507075025)
Had to try this! FROZEN RIBS???
OK, last night I watched a video on YouTube that did a comparison cook. They took 3 filet mignons & 1 was room temp, 1 was refrigerated, & 1 was frozen. They cooked them exactly the same & took them to the same IT. The takeaway was that the frozen steak was more tender & juicy than the other 2...
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FWIW - the ribs thawed in about 30 minutes in my MES40 set at 250F (temp verified). We will do this again as I can see no downside other than trimming the ribs after the cook instead of before. Here are the pics.
Straight from the deep freeze...
Seasoned....
butter and more seasoning before wrapping...
Unwrapped with 30 minutes to go in the smoker.
Done! We always do sauce on the side.