Making the baby backs ahead of time and freezing them

[bocaboy]

I have had great success with smoking a couple racks of babybacks , letting them cool, then immediately sealing them in a vacuum sealer and freezing them. To serve, I let them come to room temperature, then either put them on the grill to warm up (indirect method) or putting them in a 230 degree oven until they're up to serving temp, usually about 45 minutes.

I've used this method many times when I'm having a large gathering and trying to get ahead of the cooking curve. I am amazed at how well this method works. If possible, the flavor is even better the "second day" when they're defrosted and reheated. This method also works well for small households that love ribs but can't eat a whole rack at a time.

So I suspect I'm going to be somewhat berated with this discussion, but I want to see if anyone else out there does this and get your thoughts.

[DaveD]

The only nit I would pick is letting it come to room temp. You have a food safety risk there that you need not take. Doubt very much that letting it warm like that before reheating makes any difference in how they come out, so it would be an easy risk to avoid.

Other than that this sounds like a great approach for ya! You must have excellent willpower to not devour the baby backs as soon as they're ready though!

[bocaboy]

Good point, Dave. I usually defrost them overnight in the fridge then give them an hour at room temp. I don't think bacteria can form with that method, but your point is well taken.

[captainlee]

When we just reheat ribs for the following dinner i always notice an increased smoke flavor too. I have never thought to freeze ribs. Why not, we freeze pork butt and brisket. I'll have to give this a try.

[bocaboy]

If you own a vacuum sealer, use it to store the ribs. It definitely keeps them in better shape than a plain plastic bag. If you are using a regular freezer bag, be sure to squeeze as much of the air out of it you can.

[captainlee]

Thanks, we do have a vacuum sealer.

[Jfrosty27]

I do this all the time. It’s just me and wifey and she eats like a bird. But I figure it takes the same amount of fuel to to smoke multiple racks as it does for a single rack. So I do two or three and freeze what we don’t eat right off in half rack portions for a future meal. IMO they taste the same as right off the cooker. 👍👌

[bocaboy]

We share the same size households!

[Murdy]

That describes my household as well, and my method of dealing with rib leftovers, vacuum pack and freeze, we typically reheat gently in the oven.

[Mosca]

I’ve done this as well. We aren’t cooking for a restaurant, after all, these are home kitchens and decks, and there is are home economics to consider.

[smokenoob]

I smoke a few racks of ribs, serve some, the rest go in the warming drawer or oven at 175° covered until served ribs are eaten, then uneaten ribs are vacpacked and frozen.

Frozen vacpacked ribs are dropped into sous vide at 180° for 1.5 hours. They come out pretty darn good! If I had to do a large group I guess I would simmer the frozen vacpacks of ribs in a big pot of water of just time them fresh off the smoker.

bottom line: I agree frozen smoked wibs are pretty darn good!

[DaveD]

SV for reheating smoked meat is fantastic! Definitely our SOP.

[randy.56]

Smoked 4 baby backs early this week for next week. I leave them in the frozen vacuum packed bag and warm the up in water. Medium heat about 1/2 hour before serving.

[acorgihouse]

I am lazy, so like to pre-make things I can knock off weekday dinners pretty fast. I've smoked them, then cut into one or two person portions and vacuum sealed/frozen. In an early morning haze, I can throw in a vat of ice water, turn on the sous vide (Anova) by my phone a couple hours before coming home, and have them warm and ready to just get a hot kind of searish on the grill when I get home. I agree, the smoke seems a bit more pronounced, not a problem here.

[smokenoob]

creative 🏆

[mrteddyprincess]

I don't think you're crazy at all and I do this too. Not so much with ribs but with brisket. That whole planning for guests to arrive at the exact time my jiggly, probe tender brisket has been resting in the cooler routine got old. I cook brisket, rest it, cool it, slice it, vacuum seal it cold, and then warm it up when I want brisket or burnt ends. It works really well. I have two briskets and two pork shoulders on my offset right now that I'm cooking for the holidays and it's all getting vacuum packed tomorrow.

[bbqLuv]

Berated, I don't think so. I call it the Post BBQ Reheat. Or PBR ribs.
That sounds good to me. I reheat ribs in the microwave on Power lever 4 with good results.
Ribs never last more than a couple of days.

[djl]

I do this for tailgating (usually wings, because it’s the Bills)… I smoke the day before, and then warm them up on my smokey joe. Now if I start freezing some ribs for a few home games I will need another portable grill… Gee thanks! WhT a great idea

[Skip]

With just two in the house we do similar things with all sorts of meals bocaboy. Good of you to post it as a reminder during these Holidays when there are several leftovers. If you like Stuffed Peppers try some of that leftover rib meat in the pepper recipe! Vac Sealers for the win!

[shify]

I do this often except I typically reheat via SV. From frozen, less than an hour at 145 degrees to reheat and then pass it under the broiler or on the grill for a min or two with a thin glaze of sauce to re-crisp it up. Not sure I'd call it better than right off the PBC but pretty dang good

[Santamarina]

SV is my preferred method for reheating leftovers (barbecue or otherwise). Even without a SV engine just drop them in a pot of hot water (just below simmer if you don’t have SV or an instant read thermo).

This is also how we do a lot of food for camping. Pre-cook meals at home with all the conveniences of a full kitchen/smoker/grill and vac seal. At the camp site all you need is a pot of hot water!

[bocaboy]

I thought I'd add one more point to packing the ribs with a vacuum sealer. I've found if the ribs are still warm, the sealing process will cause fat to be extracted from the ribs during the sealing process and flow towards the top of the bag as it's sealing.

What I think works better is to put the ribs inside the sealing bags, refrigerate them for an hour or two until they're cold, then seal them. The fat stays in the ribs, not in the bag, and helps when they're reheated.

I really like the sous vide idea that several members are using. The method I've used is to put them into the oven, covered with foil, at 275° for an hour and they're perfect. Check them at 35-45 minutes to see if they're warm enough since all ovens are different.