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Freezing seasoned ribs?

Old 12-28-2014, 04:28 AM
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Default Freezing seasoned ribs?

I had dry rubbed my baby back ribs to throw on my new XL BGE this afternoon, and lucky me caught the virus my 4 year old has. So, I don't want 2 racks of trimmed beautiful ribs to go to waste, can I freeze then with the rub still on them? Or are they a goner? I'm not going to waste 3-5 hours cooking them feeling like this.

Thanks
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Old 12-28-2014, 04:34 AM
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You can freeze them if they were not previously frozen. If they were then cook them and THEN freeze them..
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Old 12-28-2014, 05:58 AM
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You can re-freeze meat. Common misconception


And many times when I vacu-seal my stuff I preseason so when it does thaw it gets the flavor in.
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Old 12-28-2014, 07:00 AM
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Don't freeze just meat. Always use a liquid. It protects the meat from becoming freezer burned and losing moisture. In this case I would use apple juice if possible. I do this all the time with prime rib, and for that use beef broth, for example. The liquid will take the hit of the freezer burn, protecting the meat from it.
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Old 12-28-2014, 07:06 AM
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Originally Posted by TorFed View Post
Don't freeze just meat. Always use a liquid. It protects the meat from becoming freezer burned and losing moisture. In this case I would use apple juice if possible. I do this all the time with prime rib, and for that use beef broth, for example. The liquid will take the hit of the freezer burn, protecting the meat from it.

I disagree; I have frozen just meat in freezer paper and never had an issue.
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Old 12-28-2014, 07:44 AM
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As long as you freeze meat correctly, it can be done cooked or raw, seasoned or not, dry or wet. I will state that wet will stay moist better.
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Old 12-28-2014, 08:16 AM
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Originally Posted by UT_VOLS13 View Post
I disagree; I have frozen just meat in freezer paper and never had an issue.
Next time try one dry, and one wet, and tell me honestly there is no taste difference. If you don't have a sensitive palate, than there may not be. To those that do, however, there is a massive difference.
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Old 12-28-2014, 08:32 AM
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A lot of this freeze or not freeze, wet, dry, seasoned or not also depends on how long it will be frozen for. If a week or two It really doesn't matter
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Old 12-28-2014, 12:06 PM
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Wrap them in plastic wrap first, then freezer wrap. You won't know they had been froze.
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Old 12-28-2014, 12:15 PM
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Originally Posted by TorFed View Post
Next time try one dry, and one wet, and tell me honestly there is no taste difference. If you don't have a sensitive palate, than there may not be. To those that do, however, there is a massive difference.
properly prepped and frozen you should get no freezer burn.
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Old 12-28-2014, 12:21 PM
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http://stilltasty.com/questions/index/1/page:1
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Old 12-28-2014, 05:26 PM
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Originally Posted by A_Frayed_Knot View Post
properly prepped and frozen you should get no freezer burn.
The very nature of the freezing process will at the very least draw moisture form the center of the meat, towards its surface.
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Old 12-29-2014, 07:22 AM
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it actually breaks the cell membrane of the meat in question allowing water to be released form the cell - thus why fish freezes more poorly than beef.
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Old 12-29-2014, 07:27 AM
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I would have tossed them in the oven and smoked another rack when I was better.
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