What to do with couple of rib roasts

[Mr Eegees]

Bought a couple of rib roast on sale today at Kroger’s, I plan to vacuum seal but should I season them first or just seal and put them away?
Thx

[RonB]

I like to dry brine before freezing so I can save that time on the back end.

[Bob K]

Agree. Doing this is especially helpful for sous vide. Dry brine and vac seal. Then pop it right into the bath from freezer.

[TripleB]

Bob K - how long do you dry brine for before you vac seal?

[Bob K]

TripleB at least 4 hours but 95% of the time I just stick it in the fridge overnight, loosely covered with plastic wrap. (I know lots of folks recommend leaving it uncovered but to me it seems like that loses moisture unnecessarily, so I keep it covered.) Now I'm wondering if that's necessary, as in, would the salt continue to penetrate as it slowly freezes? Probably not as much as you need water for the salt to travel through the meat. Interesting question though..

[barelfly]

Umai Dry bags. Dry age one of them and vac seal the other. Depending on size, would be fun to cook and eat both for a great comparison!

[Mosca]

I never season mine before sealing and freezing. I don’t have anything against it, but for me it helps that I don’t have to remember what I did to it, and it lets me go any direction with it at a later date.

[texastweeter]

How big? If big enough, dry age them for steaks.

[jgreen]

I often, but not always, dry brine before vac sealing. Seems to work well. Just make sure you label it as brined so you don’t accidentally do it again when you thaw it.

[Mr Eegees]

Okay guys should I season it before Sous vide or before the grill?

[Donw]

I would brine before sous vide. Give it enough time before going in the bath to let it do its magic. If you are going to use a rub that contains a lot of salt when in the final cooker then just cut back on the amount you use when dry brining.

[DaveD]

Does salt still penetrate the meat when it's frozen? It'll have a short time while the meat is cooling down before it freezes, but that's hard to predict or control. I never bother with it when vac sealing, and I don't typically go from the freezer to the SV either, I thaw out, dry brine, then hit it with some simple garlic & pepper for the SV step, and some kind of low- or no-salt rub for the sear.

[Grillin Dad]

Not to sound like a creeper, but I dig the new avatar. That's a sweet new setup!

[DaveD]

Grillin Dad Not creepy at all! The other day I realized that my original avatar is overtaken by events, things don't look like that anymore, so it was time for an update