Is it ok to vac seal and freeze while wrapped in foil?

[realdocBBQ]

I made bacon ribs today and they are individually glazed and tightly wrapped in foil. Each large one will feed a person, or I have 2 smaller ones together in a couple of packs.

Can I just press that foil down tightly and slip them in a vac seal bag and seal them up? I don't want to unwrap and repackage, but I will once they cool and the sauce/glaze solidifies, etc. if the foil being next to the meat will cause issues. I don't anticipate these being in the freezer a long time - coupla weeks at most, i don't think they'll last any longer than that. lol

I've just never vac sealed something already wrapped in foil, I just don't know if the metal foil will react with the meat or something.

[DTro]

My kids say don't do it, and I don't.... usually. My mom pulled things from the freezer wrapped in foil and dropped them right in the oven. Following...

[Skip]

I had a cooked brisket wrapped in foil in the freezer and when I took it out some of the foil stuck to the meat. I wouldn't leave it in foil before vac sealing. Just my opinion.

[Ace]

+1 (Foil Rot) 😉

[Mosca]

Same. Not a good idea at all. You could wrap in Saran Wrap, though, or a Glad bag. I do that often.

[DavidNorcross]

I wouldn’t. I dont really have a reason other than the bag itself seems to be enough.

[Hulagn1971]

I probably wouldn't do it. Especially after reading Skip experience.

[mrteddyprincess]

Okay, I'll play the other side. This is one rack of ribs in an entire life of BBQ. So why not just try it this once and see how you like it? (You know that sauce is going to come off anyway when you boil them...)

B

[Finster]

lol

[MBMorgan]

IMHO ... nope! Wrap/seal in non-reactive materials only. There's a high likelihood that a sauce or glaze will be at least somewhat acidic and therefore not exactly foil-friendly.

[realdocBBQ]

That is a good point. The acidity of the sauce and glaze would most surely react with the foil. Didn't think of that. For a short time (they're wrapped and in the fridge now) it's probably ok, but not in the long term.

[Davek8282]

glad I read all the comments before commenting I was about to post almost identical advice for the same reasons.

[wu7y]

One of my many "rules of life" is: If you have to ask if you should be doing any particular thing, you probably shouldn't.

I agree that the possible reaction between foil and a sauce makes this risky.

[bbqLuv]

Bacon Ribs in om my Todo list.
Share recipe? Thank you

[realdocBBQ]

Evan Leroy cooking bacon ribs at home on the Traeger.

Annnnnn lookie HERE!

Bradley Robinson (Chud's BBQ) put out a video on this AN HOUR AGO! lol Gonna have to watch that one today, too!

It's definitely becoming a craze.

I will say, I don't know that you really NEED bone-in pork belly for this. If you find a super thick, super nice and fatty rack of St. Louis ribs, then DO IT. If you find a super thick but more-muscle-than-fat pork belly? DO IT. I'd say anything in the 75/25 range of meat to fat ratio. Doing it with a 'normal' 50/50 pork belly might be fine, nothing wrong with it, but I want something with a little more substance and slightly less fat. That's just me. The meat cures, the fat, not so much.

But I'd DEFINITELY recommend giving it a try sometime! It is incredible!