Has anyone frozen pork ribs ...

DobieDad

... once they have been cooked?[p]Yesterday I cooked 3 slabs of St Louis-style ribs with drbbq's Big-Time Barbecue Rub. Just did them indirect at 300*F grid temp for four hours with the Guru doin' all the hard work for me. Came our superb. Didn't even sauce them... just scarfed them up![p]I usually cook more than we eat, as leftovers are always welcome. But this weekend I'm doing a lot more Egging and probably won't get around to them. I've often frozen and vacuum packed pulled pork, and find it a real quick-meal treat in the middle of a busy week.[p]Think the same thing can be done with ribs????[p]Thanks for your thoughts, and everybody have a great and safe 4th![p]DobieDad[p]

Unknown

DobieDad,[p]No problem. I do that all the time when I cook a load of ribs and then have them already done when a customer wants some. I do keep them in the deep freeze though.[p]John

DobieDad

RibDog,[p]Thanks for the info![p]What is the best way to reheat for best texture?[p]Rodger

Unknown

DobieDad,[p]I just defrost mine and throw them back in the smoker for a while and then glaze them again once they reached temp.[p]If you vacuum pack them, you could also just drop them in a large pot of boiling water for a short while. Hope I don't offend anyone with this comment.[p]John