I’ve done pork loins and some here have experimented with butts with great results. I’ve even done chicken wings...but never a slab of ribs. Has anyone here in Amazing Ribs done this and if so how were the results?
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Has anyone smoked ribs from frozen?
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Club Member
- Jul 2016
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- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
I had intentions of doing this awhile back, but not yet. I have two slabs of SLC rubbed, wrapped and waiting in the deep freeze.
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Founding Member & Pit Barrel Cooker Queen
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Bringing this back up to the top.
I read today's email from Jeff Phillips at Smoking Meat dot com and he has this recipe for smoking a rack of frozen ribs:
My buddy and a long-time moderator, Al, over at the Smoking Meat Forums, posted a while back on how he placed some frozen ribs in the smoker to see how they
It's sort of interesting to me, since I've always been tempted to throw something frozen onto my kamado, kettle, or barrel smokers and see what happens.
In the last step, he "burns off the membrane" in a couple of minutes on a hot gas grill. Never heard of this. Wonder if it actually works.
I'm sure many of you here have smoked ribs from frozen. Any advice?
I know there is a topic or two somewhere on The Pit that addresses smoking pork butts from frozen, and Cooks Illustrated has a steaks-from-frozen video that's interesting too. I'm wondering about ribs though. Might have to try it just for fun.
Kathryn
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fzxdoc Yeah, I just went out there for old times sake. LOTs more ads.
I kinda graduated from Jeff’s flavor profiles and styles when I started with my offset. Been here ever since.
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I agree, Johnny Booth , I'm so accustomed to the AR/Pit vibe that I find Philips' recommendations and methods don't often fit into my wheelhouse any more. But every now and again he comes up with a recipe that really rings my chimes. So I scan his email newsletter for hidden gems whenever it arrives in my inbox.
Kathryn
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fzxdoc I don't see why you can't. I've cooked a lot of things from frozen, I do steaks like that all the time. It ends up with nicely browned outside and relatively rare-med rare inside. I've done salmon fillets from frozen, both grill and oven. I used to make chicken breasts from frozen frequently, about 20 years ago (I recall which house, which oven) where I came in late, hungry. Would take frozen solid chk brst, into baking dish, half oil half lemon juice and some capers poured over. Into oven, and while I changed clothes, looked at mail, let dogs out, cooked perfectly. Last weekend, I smoked a frozen corned beef. Cleaned out garage fridge and took few old things out, inc a corned beef I'm sure I bought last year's St. Pat's day on sale. I put on smoker Sun morning, pretty much frozen. Let cook until soft enough I could shove probe into it, and cooked till done. Was just right, ate a few bites and the rest is in fridge getting cold/solid so I can run through slicer. I will do that today, will take some pics when I do, but it's good and smoked outside, not overdone inside, perfect for Reubens (or, as I make, Reuben casserole without the bread.) Don't see why you couldn't do with any other piece of meat, as long as you are cooking more "low and slow", so the outside isn't overdone. Probe thermometer is our friend here.
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I was curious about the burning off the membrane part, too. Doesn't sound right to me without drying out the ribs.
I never wrap ribs, but that's not to say that I couldn't give them a wrap as directed in Philip's recipe for smoking frozen ribs.
Does your smoking-from-frozen adventures take longer than usual for the same cut of (thawed) meat?
K.
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bmillin The temp probe I mentioned. You cook to same internal temp (for corned beef> pastrami I tend to go to 200ish F).
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Hey fzxdoc, I don't have a fancy smoker, so no finely controlled temp. I just fire the thing up, and monkey with it along the way. I find it really does not seem to take any longer, no idea why. The corned beef I did Sunday took about the same amount of time as a thawed one, to get to same temp, but whether I consciously let it get hotter for longer, or coincidence, I don't know. I think, in hindsight, I let it get much hotter, for longer, knowing it was frozen. Need to write down at some point
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My butcher told me that you can thaw them with warm water if you intend to cook them that day. They thaw quickly
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fzxdoc - you can thaw in a bowl of water in the fridge if you are worried about food safety by leaving it out of the fridge. It will go almost as fast.
And I don't use warm water and frankly don't believe it would make that much of a difference even if I did. Within a few minutes that water will be cold regardless of how warm the water is when you started
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I’ve cooked ribs from frozen. The trick is getting the rub to stick. Any slather applied freezes pretty quickly.
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