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

"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?


Just freeze them well wrapped or vacuum sealed and they will be just fine.
No sauce needed. I always stock up the freezer with smoked meats
(previously frozen and fresh) for the winter.

One rack feeds your entire family?

"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

On 21-Oct-2006, "Bo Hica" > wrote:

> 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

I freeze spares in Vac Bags regularly Bo. Reheat in the sealed bag in
a pot of water until the bag begins to expand from internal steam.
Result is moist product with near original texture. I've had some stuff
stored that way for over a year and it's still good.

--
Brick(Youth is wasted on young people)

"Edwin Pawlowski" > wrote in message
. com...
>
> Just freeze them well wrapped or vacuum sealed and they will be just fine.
> No sauce needed. I always stock up the freezer with smoked meats
> (previously frozen and fresh) for the winter.
>
> One rack feeds your entire family?
>


Thanks for all the replies - I figured it'd be OK based on the pulled pork
experience - and I'll go without the sauce. One rack won't do for the 3 of
us, but a rack and a half will. If I cook all and freeze half we'll be just
right for 2 meals.

-Bo