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