Freezing Raw Beef Ribs

[Dia]

I am thinking about buying and smoking Beef Plate Ribs. RD sells them, but to the best of my knowledge they come in 20lb cryovac packages.

Many of the articles and recipes on this website recommend fresh, not frozen ribs and protein for the best results. Ie; when thawing pork ribs there is a lot of liquid left in the package.

My questions-

1. What is the best way to wrap ribs for freezing? Short of a vacuum sealer, do you believe a 2 gallon Ziploc Freezer bag will be sufficent for each rack of beef plate ribs? Perhaps I shoild first wrap the ribs in plastic wrap and then the ziploc?

2. How long do you think the ribs will last in the freezer in the ziploc bags?

3. QualIty. Do you believe the quality will be inferior to a rack straight out of the cryovac with some rub applied and rested in the fridge for a few hours or overnight?

The ribs are a bit pricey so I want to know what I'm getting into before purchasing. Any other tips or suggestions are greatly appreciated. Thanks!

[Greygoose]

I’m no expert,,,but I do know if you get all the air out and seal up tightly and freeze ur good to go.
thaw over a day or 2 in the fridge and put them on the smoker I think you wouldn’t know the difference
my 2 cts
gotta keep the air out

[mountainsmoker]

Don't smoke any more than you want at a time. Wrapping with plastic wrap to eliminate air and then freezing in Ziiploc bags works well. I have held steaks and other meats 6 months that way. I do keep my freezer at 15 below 0 though. I have kept properly wrapped things at that temp for a year.

[Nuke em]

To get the air out submerge to just below the ziplock sealer then seal. It helps a lot.

[mountainsmoker]

Excellent point Nuke em

[Troutman]

Invest in a sealer, not expensive (although the bags get pricey)

[mountainsmoker]

I don't find one necessary I bought one but only use it once a year if that.

[Troutman]

So?

[texastweeter]

pick up a cheap one like the ziplock one. Use the offbrand bags. I don't use mine often, but when I do it is usually a godsend. Use it when we butcher out a cow, when I cold smoke large amounts (or any amount) of cheese. With 4 kids, leftovers are usually devoured the next day as lunch, or repurposed in side dishes.

[JeffJ]

Vac sealer is the way to go.

[klflowers]

I agree with vac sealer. I use mine on a regular basis.

[MBMorgan]

+1 on the Vac sealer suggestion. We’ve had one for several years and use it at least weekly.

[Troutman]

Not only does sealing extend your protein’s freezer time, if you take it frozen from the freezer you can put it directly into a sous vide bath. No worries over thawing and exposure to the unsafe zone. Tons of benefits.

[mountainsmoker]

How many of us have sous vide devices. We are home smokers not professionals. How many of your membership are going to buy one.

[Ahumadora]

I have a sous vide along with many others here and I am a hard core stick burner guy.

BBQ is dynamic just like cooking or a language.

[texastweeter]

mountainsmoker a LOT of ppl here have one. I am not one of them. I personally don't care for that method, but different strokes.

[Potkettleblack]

They are sold at Target and Walmart now. It's hardly a professional device anymore.

[Dia]

Which vacusealers do you recommend? Keep in mind I'm not hunting or buying a whole side of a cow, so I don't need a top of the line model. Also, the dimensions of a plate of beef ribs may require an extra-wide model.

[MBMorgan]

Foodsaver is a popular brand (there are others of course). If you feel the need for a chamber sealer, that’s a whole ‘nother ball game ... a bigger, heavier, and more expensive ball game.

[texastweeter]

ziplock. Super cheap has lasted me 3 years so far with never a problem. I use the offbrand (Walmart) bags.

[Troutman]

Potkettleblack Polarbear777 Someone else want to respond to this, I’ve had it.

[Potkettleblack]

Are you really asking me to advocate for SV with someone? Really?

[MBMorgan]

How many of us have sous vide devices. We are home smokers not professionals. How many of your membership are going to buy one.

You might be surprised:

https://pitmaster.amazingribs.com/fo...gram/sous-vide

https://amazingribs.com/searchresults/vide

[Polarbear777]

Vac sealer is best but if not going that route use a combination of aluminum foil AND plastic bags. Plastic bags alone won’t prevent freezer burn.

The vac sealer pulls out the air so freezer burn is less of a concern.

Should get 6 months. Ive gotten 12 with vac sealed stuff.