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Prepping Ribs in Advance

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    Prepping Ribs in Advance

    I have a guys weekend planned at a cabin with no running water. I want to get as much done ahead of time to save the mess. Has anyone prepped (membrane off, trim, and put on rub) BB Ribs on a Wednesday then waited until Friday to smoke. Was thinking I could use food saver to package them. Would this be too long for ribs? What about Chicken?

    #2
    As long as you keep everything refrigerated or in an ice chest I don't see why not.

    Welcome to the Pit !!

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      #3
      Welcome stevempark Yes you can. I have done it 3 or 4 times.

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        #4
        Welcome from Indiana!

        As long as they don’t go past expiration date and you refrigerate you should be good. I would take some extra rub with you to touch them up before you cook them.

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        • DWCowles
          DWCowles commented
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          +1

        #5
        Yep, no issues with that at all. For big holiday cooks in the summer, I've prepped lots of meat one to two days in advance, including applying dry rubs. I would most definitely do what you are planning. Heck, I put my steaks in foodsaver bags with Montreal steak seasoning on them, so that I can pop them into the sous vide right out of the deep freeze!

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          #6
          Thank you everyone - I was really hoping those would be the replies! I can't wait to just cut open and into the smoke. Thanks for the feedback.

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            #7
            Welcome to The Pit.

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              #8
              Howdy from Kansas Territory, Welcome to Th Pit!
              Glad to have ya here!
              Looks like ya got some good advice above, so prep away, an enjoy yer guys weekend!

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