Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

vac pac n freeze smoked wibs?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    vac pac n freeze smoked wibs?

    I’m going on a trip in our tiny rv, thought I would smoke some wibs n vac pac n freeze em jus like the pulled pork vac n freeze pacs.
    I know all you guys eat every last wib the day ya cook it but thought maybe there’s an outlier here who could tell me I’m gonna luv it?
    Attached Files

    #2
    That’s a lot of smoke!

    i don’t have any experience vac packing ribs but I don’t doubt they be delish. Especially with a sous vide reheat if available!

    Comment


      #3
      good eye, we had a little situation with the smoke....
      all good now though

      Comment


        #4
        Think you’ll be good especially if you have the sous vide.

        Enjoy your trip!

        Comment


          #5
          It'll work jus fine, good eats on th Trail, Brother!

          Comment


            #6
            I do this every time I cook ribs. I by mine at Costco and they are packed as a pack of three racks. With just me and my wife we always have two racks left over. I split them into half racks, vac seal, and freeze. Reheat via Sous Vide. Yummy every time. But various other ways to reheat. Foil wrap and in the oven or smoker works great too.

            Comment


              #7
              You're gonna luv it. I do it all the time because it just is not worth cooking enough ribs for just my wife and I. Keep them in their vacpac (important) and drop in some boiling water to heat up. Best way for RVing - next to the real process!

              Comment


                #8
                Ya got my attention! Where ya goin?

                Comment


                • smokenoob
                  smokenoob commented
                  Editing a comment
                  goin’ to peanut country to a farm near Jimmy’s place. We camp, BBQ, and attempt to fly things with our feet on the ground.
                  Somehow, moonshine always finds it’s way into the mix....

                #9
                Ditto what the other guys are saying -- it works fine. I reheat gently and only enough to take the chill off -- getting ribs really hot seems to make them less tasty and more dry. I will even reheat in the microwave right in the vacuum bag.

                Comment


                • treesmacker
                  treesmacker commented
                  Editing a comment
                  Yep, in the microwave works in the vac bag... I drop the sealed frozen bag in warm water to thaw, then punch a hole in it and gently heat. I do this for pre-cooked breakfast sausages also - works great, and quick!

                #10
                Thanks for all the comments! I don’t have sous vide but do have a microwave and boiling water. I’ve done it both ways on pulled pork with good results. Always did one rack at a time for wife and I so if this has good results will up it to two racks and vacpac the second one!

                Comment


                  #11
                  Good to go but make sure any sharp points, if any, are protected so they don't poke a hole in the bagging material. And yes, sous vide to reheat is the right option. iI using a Food Saver or similar, I suggest double bagging to better prevent seal failure or sharp edge damage especially if sous vide reheat is what you choose to do. $0.02

                  Comment


                  • smokenoob
                    smokenoob commented
                    Editing a comment
                    Ah, good to know. I already single vacpaced them and put in freezer. Should I add another vacpac to the frozen wibs?

                  • Bighorn Dave
                    Bighorn Dave commented
                    Editing a comment
                    smokenoob; you can but I would do that just before giving them a sous vide bath. If already frozen there really is no reason to do so now.

                  #12
                  Sometimes I will vac seal them, sometimes I will strip the meat from the bones, them seal that up and use it for later cooking ideas. That rib meat is fantastic stuff, even off the bone.

                  Comment


                  • Spinaker
                    Spinaker commented
                    Editing a comment
                    oooooh, that is a great call! Skip

                  • smokenoob
                    smokenoob commented
                    Editing a comment
                    makes me wanna go thaw them right now!

                  • Spinaker
                    Spinaker commented
                    Editing a comment
                    hahaha, that was my thought exactly! I was thinking if I had any ribs in my freezer. smokenoob

                  #13
                  Reheat them in the microwave with a damp paper towel for about a minute at 60%. I’ve done it dozens of times, it works great.

                  Comment


                  • Mosca
                    Mosca commented
                    Editing a comment
                    Take a paper towel or two, wet them, then wring them out and straighten them. The little bit of steam from the paper towels keeps the ribs from drying out, but it’s not enough to soften the bark.

                  • smokenoob
                    smokenoob commented
                    Editing a comment
                    Mosca so you remove them from the vacpac and microwave on damp paper towel? covered with the microwave plate topper to?

                  • Mosca
                    Mosca commented
                    Editing a comment
                    Let them thaw in the fridge first. Take them out of the vac pack. Put them on a plate and top them with the damp paper towel(s). Nuke for 30 seconds on high, or 60 seconds on 60%. If you nuke on high, check them, they might need another 10-15 seconds.

                    I think it’s the only way I’ve ever reheated ribs. I don’t remember doing it any other way. I might have sous vided them once, but this is easier.
                    Last edited by Mosca; April 14, 2021, 09:58 PM.

                  #14
                  I don't see why not. Could you maybe do a follow up to let us know how they turned out?

                  Comment

                  Announcement

                  Collapse
                  No announcement yet.
                  Working...
                  X
                  false
                  0
                  Guest
                  500
                  ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                  false
                  false
                  {"count":0,"link":"/forum/announcements/","debug":""}
                  Yes
                  Rubs Promo

                  Spotlight

                  These are not ads or paid placements. These are some of our favorite tools and toys.

                  These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                  Use Our Links To Help Keep Us Alive

                  A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                  Compact Powerful Sear Machine For Your Next Tailgater


                  Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                  Click here to read our detailed review and to order


                  The Good-One Is A Superb Grill And A Superb Smoker All In One


                  The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                  Click here to read ourcomplete review

                   

                  Comprehensive Temperature Magnet With 80+ Important Temps

                  Amazingribs.com temperature magnet
                  Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                  Click here to order.


                  The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                  kamado grill
                  Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                  Click here for our article on this exciting cooker


                  Our Favorite Backyard Smoker

                  The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                  Click here for our review of this superb smoker



                  Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                  Click here to see our list of Gold Medal Gifts


                  The Pit Barrel Cooker May Be Too Easy


                  The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                  Click here to read our detailed review and the raves from people who own them