Re-freeze Ribs?

[Dewesq55]

I agree with@l jfmorris on ½ rack per person for baby backs.

[JeffJ]

I got a vacuum-sealer for my birthday. I plan on using it for the leftover meat.

[DWCowles]

They sure look good!

[Omega-Man]

My mother taught me that you shouldn't refreeze meat. But, if you cook the defrosted meat you can then freeze when done. It has worked for me over the years.

[JeffJ]

I cooked all 4 of them. It took over 6 hours in the 26 + SnS and I felt that they should have gone a bit longer. This is what they looked like pre and post sauce:

[JeffJ]

jfmorris my wife has gotten me to cook make-ahead meat alongside a dinner. It works well and makes for healthier and more flavorful work lunches than going to Taco Bell.

[smokenoob]

eat the ribs, refreeze the dessert!

[jfmorris]

Yeah, I am talking with sides too. I meant if you were cooking another meat, 3 slabs would be enough. I would feel more comfortable cooking the 4 slabs for that many people myself. I'm smoking 6 slabs (3 loin back, 3 saint louis) and 4 whole chickens tomorrow. The ribs are for dinner, the chickens for the weekday meals.

[JeffJ]

We are also having baked beans, salad and dessert.

[Mr. Bones]

MBMorgan I also do that, an make stock with th bones Yum!

[jfmorris]

Personally, 3 slabs of baby backs is not much for 9 adults in my experience, even if its the super meaty "loin back" ribs I get from Sam's Club. The rule of thumb on ribs is usually about a half slab per person, which will average out for the woman that eats 3 bones, and the guy that eats 6 or 7.

Now if you are cooking something else with the ribs, 3 racks is plenty.

I've been known to consume left over ribs for lunch or dinner for several days in a row after a big cook, and they are fine as leftovers.

[MBMorgan]

Nate - I started doing that when I realized we basically never served frozen leftover ribs as "ribs". Instead, the rib meat is typically used in dishes like stir fries.

[JeffJ]

Thanks for the quick responses. I've done a little research and it is safe to refreeze them so long as they were defrosted in a cold environment, like a 'fridge. The problem with re-freezing is they lose some moisture in the process and I've become a cooking perfectionist so I can't have that. I am going to follow the advice of everyone here and just cook them all. From there, we'll make a determination as to what to do with the leftovers. Perhaps like MBMorgan said, remove the meat from the bones and freeze it. It would make a nice accompaniment to some chorizo and andouille for a nice, cajun breakfast hash (I've done this with leftover pulled pork).

[Nate]

I like the idea of trimming the meat off and freezing just it!

[MBMorgan]

Just cook'em all, serve only as much as will be needed for 9 people, then bag and freeze the remainder for future leftovers. I even go so far as to strip the meat from the unneeded ribs and bag/freeze that (saves room in the freezer).