"Bo Hica" > wrote in message
.. .
> After smoking them I mean.
>
> I have 3 racks in the freezer now, in their original packaging (individual
> cryovac), bought "pretty much frozen" over the summer and put right in the
> deep freeze. My family only needs about a rack and a little for a meal if
> we're not having company, so I was considering putting all 3 racks on the
> WSM with a rub, no sauce mop, and then putting the excess (a rack and a
> half
> or so) into vacum seal bags (probably a half rack in each) and freezing
> the
> finished product for a quick meal sometime soon. I've done both tubs and
> vacum bags of pulled pork with fine results, so I assume it should be OK.
>
> Any thoughts on this? Will freezing this "previously frozen" meat be a
> problem? Should I add a little sauce for moisture retention?
>
> Thanks,
>
> - Bo
>
>
No, it won't at all. I frequently use frozen leftover baby backs and spares
to make my own choucroute garni, an Alsatian braised sauerkraut dish,
somewhat as in this recipe on Recipesource.com.
http://www.recipesource.com/main-dis...te-garni1.html
The ribs give a rich flavor to the dish. Depending on how much leftover ribs
you have, you can add sausage, ham, pork, andor preserved duck leg[confit].

Kent