Dry brine question.

[FrugalQ]

Ok so I found some good looking baby backs for $1.99lb. The truck had just came in and EVERY rack they had is still frozen. I'm wanting to dry brine them tonight for a first cook on the SNS w/DNG tomorrow. So, Can I dry brine a frozen rack?

[1Bigg_ER]

I've never done that. Can you defrost in cold water in a cooler? Shouldn't take that long.

[Hub]

Yes, you can rub or dry brine ribs in a frozen state but the impact will be lessened.  The good news is that ribs thaw very quickly.  Unwrap them, put them on papers or foil on the counter and let them sit at room temperature for an hour or two -- no more.  Wipe off excess moisture before adding the rub or brine, then refrigerate until you're ready to cook them.

I keep my stock of ribs in my deep freeze and thaw racks as needed.  They're usually 2/3rds thawed out in two hours on my marble countertop.  Usually, I do this the day before I'm cooking because I don't dry brine and avoid rubs until just before the cook to cut down on the skin effect the salt causes.

Hub   

[TentHunteR]

If you prefer dry brining, then dry brine away!  The salt should actually help to thaw the ribs out.

Having said that, I do the same as Hub mentioned. I thaw ribs out first (if frozen), and wait until shortly before putting them on the smoker to apply rub.

[1Bigg_ER]

You should dry brine and freeze. Then you won't need to thaw before smoking.
Toss 'em on the smoker straight from the freezer

[FrugalQ]

Thanks for all the answers. I did end up dry brining a semi frozen rack. Seemed to work great. About 15 hours then rubbed and smoked. Came out great. Post to come soon.