We freeze our smoked ribs all the time as we can never finish them all. All
I do is sit them on the counter till they defrost. Have left them out all
day. I'm not a fanatic when it comes to all the paranoia about bacteria,
etc. Have never had a problem. Then just heat up our grill and warm them up
or put them in the oven in foil until they are warm. Taste delicious.

"Steve Wertz" > wrote in message
...
> On 6 Jan 2004 12:52:21 -0800, (Erica) wrote:
>
> >When I was in Memphis, I went to a restaurant, Interstate Barbecue,
> >that had hands-down the best barbecue I have ever eaten. I noticed on
> >the menu that they ship worldwide, so for Christmas I sent my Dad a
> >full slab of pork ribs and a bottle of sauce via
> >http://www.jimneelysinterstatebarbec.../delivery.html . He said
> >that they arrived frozen and packed in dry ice, and thus he still
> >hasn't eaten them because he is not sure how to defrost and reheat
> >them. He is thinking about using a grill. Any suggestions?
>
> No grill.
>
> Thaw in the fridge, let sit at room temp for an hour, then pop them in
> the oven at 275F for 15 minutes loosely covered with foil.
>
> -sw