I found some short ribs at a local grocery I don't normally go to - it's 30 min from home and out of the way. I dry brined them and then couldn't cook 'em, so I froze them. Fast forward several weeks and I took them out of the freezer andput them in the refrigerator. Again I had to freeze them because I didn't have time to cook them. Well, I finally got to 'em last week
I was worried how freezing several times would affect them, but I shouldn't have worried because they came out great. The rub is low sodium Montreal Steak Seasoning.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
by dry brining, even thought the cells ruptured due to multiple freezing, it was able to maintain its moisture. Dry brining with salt retains moisture around the cells, phosphates drive the moisture INTO the cells (from what I understand, I don't use them currently, but am thinking about it). On accident you did the exact thing you needed to in that situation! Congrats, and YUM those look good. Beef ribs to ME are the best there is (close second to a good brisket). BTW what is that rub, Montreal steak seasoning?
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Looks awesome! IMO: the "deleterious" aspects of freezing (&/or refreezing) are vastly over exaggerated!!! I do it fairly frequently with no appreciable downside. Cook on!!! Enjoy!
Last edited by HorseDoctor; November 5, 2017, 06:40 PM.
Reason: typo
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
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