Vacume sealing ribs

[LarryO1947]

I usually buy my ribs at BJ's when they are on sale. I buy the pkg's with two racks in a package. On average I buy 3 or 4 pkg's. I then cut the ribs in half so I can vacume seal them and freeze them. My question is...does anybody cook 3 or 4 racks, then vacume seal them and freeze them? Curious if the flavor etc. is still good after doing it this way. Thanks in advance for your replies. 

[hikerman]

I usually buy my ribs at BJ's when they are on sale. I buy the pkg's with two racks in a package. On average I buy 3 or 4 pkg's. I then cut the ribs in half so I can vacume seal them and freeze them. My question is...does anybody cook 3 or 4 racks, then vacume seal them and freeze them? Curious if the flavor etc. is still good after doing it this way. Thanks in advance for your replies. 

I have done this several times and reheat frozen ribs using my sous vide circulator. The flavor is the same, and the texture is very close. A little time on grill or under broiler to finish brings back to the original taste and texture. In lieu of a sous vide device, hot water in a cooler can do the same.

[HighOnSmoke]

I usually buy my ribs at BJ's when they are on sale. I buy the pkg's with two racks in a package. On average I buy 3 or 4 pkg's. I then cut the ribs in half so I can vacume seal them and freeze them. My question is...does anybody cook 3 or 4 racks, then vacume seal them and freeze them? Curious if the flavor etc. is still good after doing it this way. Thanks in advance for your replies. 

I have done this several times and reheat frozen ribs using my sous vide circulator. The flavor is the same, and the texture is very close. A little time on grill or under broiler to finish brings back to the original taste and texture. In lieu of a sous vide device, hot water in a cooler can do the same.

I do the same! Could barely tell the difference.

[TMB]

Did this one time and had good results.    May need to do this before my knee surgery so Kimmie won't cook

[LarryO1947]

Did this one time and had good results.    May need to do this before my knee surgery so Kimmie won't cook

Good luck with the knee surgery.

[Savannahsmoker]

I do the ribs ahead of time, vac pac and freeze. When we want to east I Sous Vide to thaw out and on the smoker to set the sauce.

I intentionally under cook the ribs so we can Sous Vide and finish on the smoker Sunday.

I rubbed the ribs the day before and next day smoked the ribs, cooked wrapped in foil and than added some sauce.


Sweetie vacuum packed the four racks for the freezer.


On the dinner day we will Sous Vide the ribs and finish on the Grid Iron to set the sauce.

Four Racks of Frozen Vac Pack Baby Back Ribs minus a couple used in testing are in a bucket of water with the Sous Vide Joule machine running. I would say I am more thawing out than Sous Vide the ribs.  Next back in the smoker to set the sauce.
 

ext it was in the Grid Iron to set the sauce.

Sweetie getting seconds:


Not as much smoke ring as I am used to. 


Family said the ribs came out about as good as cooking straight through so I will use this method again for noon dinners.

[ClimberDave]

I usually buy my ribs at BJ's when they are on sale. I buy the pkg's with two racks in a package. On average I buy 3 or 4 pkg's. I then cut the ribs in half so I can vacume seal them and freeze them. My question is...does anybody cook 3 or 4 racks, then vacume seal them and freeze them? Curious if the flavor etc. is still good after doing it this way. Thanks in advance for your replies. 

I have done this several times and reheat frozen ribs using my sous vide circulator. The flavor is the same, and the texture is very close. A little time on grill or under broiler to finish brings back to the original taste and texture. In lieu of a sous vide device, hot water in a cooler can do the same.

Ditto!

[LarryO1947]

Thanks, Savannahsmoker. I would be going back for seconds on those ribs, as well. 

[Savannahsmoker]

Thanks, Savannahsmoker. I would be going back for seconds on those ribs, as well. 

You are welcome and I hope to see your ribs post soon.

[Ka Honu]

I usually do pretty much like Sav says. Makes it easy to have great ribs when you want them instead of when you want to spend hours cooking.

[Jaxon]

What they said...

good results every time

I rarely cook one rack at a time, even for only the two of .  The spare rack of spares spares me the time of cookin' more spares later.

[tomcrete1]

Thanks, Savannahsmoker. I would be going back for seconds on those ribs, as well. 

Wow!,never thought of that! I haven't bought on of those fancy water heaters yet.

[jimsbarbecue]

Another one that does the same

[Roget]

I always smoke  at least 2 racks at a time, but they never make it to the freezer.
V & I eat them for 2 or 3 dinners in a row.