Freeze after brining?

[Skelly]

I prepped too much food for the small group I'm feeding... I was wondering if I could freeze a rack of ribs AND/OR some chicken quarters that had been dry brining for ~24 hours.

I got a little excited at the store, then may have had a couple drinks before brining, so I forgot to separate some to freeze until the salt was on it.

[Mr. Bones]

Yup. It'll be jus' fine.

[Skelly]

Thanks Mr. Bones .. I don't know why I was worried about it, but I've learned not to make assumptions.

[Mr. Bones]

Skelly
Anytime, No Problem!
Th' only stupid questions are th' one we don't ask...
We both know where ASSumptions lead, yes?

[JPGators17]

What Mr. Bones said. I recently bought a 2 pack of pork butts, brined and rubbed them, cooked one, vaccumed sealed the other and stuck it in the freezer. Makes the next butt cook that much easier.

[Ernest]

My freezer is full of dry brined goodies. I do that purposely too.
You'll be just fine.

[Skelly]

Awesome, thanks guys! I actually think I'm just gonna start doing that every time I buy meat then. Then when you thaw, all you gotta do is rub with your flavor & burn that sucker.

[EdF]

And a lot of the time, you don't even need to thaw!

[Skelly]

Well EdF that would be a new one on me... I'm assuming thinner stuff like ribs as opposed to butts and briskets?

[EdF]

You can do thicker meat too - just cook it longer. Assuming low and slow here.