My buddy, Al over on the Smoking Meat Boards posted he expertise some time again on how he positioned some frozen ribs within the smoker to see how they’d prove. He was in a rush for some child again ribs and didn’t have time to thaw them out like typical.
They turned out actually good regardless of being frozen and, after all, this obtained my consideration and I simply needed to strive it.
Like Al, I had nice success with this and figured I would share it with you.
I need to present you precisely how Al did his however I will additionally present you some choices that you’ve got with this the place related.
Al has been so form to provide me permission to make use of a few of his unique pictures for this.
Let’s get into this!
- Prep Time: 5 minutes
- Cook dinner Time: x hours
- Smoker Temp: 225°F (107°C)
- Meat End Temp: 195°F (91°C)
- Advocate Wooden: Hickory or Pecan
It is round 10 AM and your higher half desires some pork ribs actual dangerous. This is the issue.. they’re within the deepest a part of the freezer and frozen stable.
Usually you’d should set them within the fridge and allow them to thaw in a single day or finest case situation, place them within the sink with some chilly water and spend the subsequent couple of hours letting them thaw whilst you change the water out each half-hour.
Cooking them frozen permits you to get them began cooking straight away and cooks them whereas they thaw so that they nonetheless find yourself getting accomplished in round 5-6 hours relying on whether or not they’re child backs or spares.
In following Al’s directions, I did some with mustard and a few with out and the seasoning sticks okay with out the mustard binder. I desire to make use of mustard but it surely’s your name on that.
Apply simply sufficient to assist the rub to stay and also you’re good to go.
Remember to get each side and the perimeters.
Al cooks his ribs with simply salt and pepper and you are able to do the identical if you happen to desire. I like to make use of my unique rub on the ribs for a nicely balanced candy and spicy taste with not an excessive amount of salt.
Add the seasoning to each side and get the perimeters of the ribs wherever you may for good measure.
Arrange your smoker for cooking at about 250°F (121°C) if potential. Al used his Lang for cooking these.
When the smoker is scorching and prepared, place the rack of ribs immediately on the grate.
Allow them to be for about 2 hours or till they attain an inner temperature of 160°F (71°C).
Notice: in case you are cooking spares/St. Louis Type pork ribs, it could be nearer to three hours.
Wrapping the ribs in foil after they attain 160°F (71°C) is unquestionably non-obligatory however if you happen to like ribs to be actually tender, it is extremely advisable.
To wrap these, Al lays out a big piece of foil on the desk or chopping board.
He then pours about ¼ cup ACV (apple cider vinegar), ¼ cup brown sugar, ¼ cup honey, ½ stick of butter minimize into equally sized pats and about ½ cup of barbecue sauce.
I like to recommend my unique barbecue sauce in case you have it.
Lay the ribs meaty aspect down on prime of that concoction and wrap the foil tightly across the ribs. I like to make use of a double layer of HD foil to ensure the steam doesn’t get out.
Place the wrapped child again ribs again into the smoker for about 2 hours. You can too use the oven if that’s extra handy since this step is all concerning the warmth and since they’re all wrapped up, the smoke shouldn’t be having an impact.
At this level, he removes the ribs from the foil..
After resisting the urge to eat one straight away, sauces them up and locations them on the gasoline grill on excessive warmth (600°F) to burn off the membrane* and caramelize or “set” the sauce.
*I are inclined to take away the membrane on my ribs earlier than including mustard and seasoning however Al leaves the membrane on as he feels it helps to carry within the moisture whereas they prepare dinner.
When the sauce is ready, they’re able to slice and eat.
Slice up them ribs and be amazed at how frozen ribs might be positioned into the smoker and prove this wonderful.
I’ve tried this a number of instances since Al posted about this and so they prove nice each time. I’ve cooked them on the grate with no wrap, I’ve cooked them utilizing the 2-2-1 technique wrapped in foil and they’re simply plain good.
The frozen side doesn’t hurt them in any approach and, if something, it appears to extend the moisture and creates a greater smoke ring.
Give these a attempt to I would LOVE to listen to what you assume.
By the way in which, if you happen to wanna see Al’s unique publish, you may see that over on the discussion board.
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