Cooked ribs freezing question.

[Mosca]

In addition to the chicken, I made a rack of spares and baby backs Saturday, at the cooking class. There is no way the two of us are getting to all this food.

I made the chicken into chicken salad (nothing fancy: mayo, celery, shallot, Dijon). The ribs have been cut into individual ribs, and I carried them home in a Yeti cooler with gel packs in the bottom; 2 1/2 hour drive. They were still warm when I got home. Maybe 100°.

What do you think, okay to vacuum seal and freeze, 4 rib portions? If there was nobody to ask, I’d just do it.

[Spinaker]

Vac seal and freeze. Save for later. Carry on.

[Bob's BBQ]

I've frozen extra ribs in the past and they thaw and reheat great.

[JHB]

Agreed. I’ve also had good luck freezing ribs.

[jfmorris]

I vacuum seal cooked ribs as leftovers all the time, and nuke them for my lunch or a quick dinner as needed... just go 50% power to defrost for a few minutes before cranking it any higher, if reheating from frozen in a microwave...

[Mosca]

To clarify: I’m fine with freezing cooked ribs, I have some in the freezer right now. It’s the timing that I’m thinking about: a little over 3 hours from off the heat until in the fridge. I think 4 hours is what most people say, but I want to be sure. My guts have been scrambled enough over the last week (different story).

[jfmorris]

If I were to do something like that in the future, and expected to transport the meat, I almost think I would just ice it down in the cooler, rather than try to keep it warm on the ride home...

[Mosca]

Yeah, I think so too.

[J-Melt]

I think you are good. I just took a food safety test and it was somewhere between 2 and 4 hours in the danger zone depending on the application. They have gotten more lax over the last 10 years. Used to be hard 2 hours, now they nuance it.

[smokenoob]

vac pac —-> freezer—-> sous vide—-> 😛😛😛

[DaveD]

Absolutely, sous vide >>>>>>>>>>>>>>>>>>> microwave for reheating any meat!

[cooperhud]

Freeze a small cube of frozen chicken stock (ice tray)and put the cube in the vacuum bag with the ribs. To reheat, place the sealed freezer bag in a microwave. Remember it is already cooked and you only need to warm to your desired temp. After things are warmed enough, open the bag and enjoy nice juicey ribs. I am using this on ribs and brisket (beef broth) with great results.

[bbqLuv]

Almost all the nasties die with time and temperature. At 145*F it takes a few minutes.
If that helps.

[Mosca]

Thanks, it does!

[BFlynn]

I'll vacuum seal and freeze leftovers. Within a couple weeks they reheat ok.
longer than than and I'll slice the meat off the bone and pan fry like bacon, or throw in a pot of whatever I'm cooking