I bought a bulk pack of ribs for 1.99/lb. today. I want to freeze
some, but am not sure if I should put the dry rub on before freezing??
Anyone?

tia.......Sharon

biig wrote:
>
> I bought a bulk pack of ribs for 1.99/lb. today. I want to freeze
> some, but am not sure if I should put the dry rub on before freezing??
> Anyone?
>
> tia.......Sharon

I wouldn't recommend putting the dry rub on before freezing. My
experience has been that putting dry rub on the meat long before it's
cooked makes the meat a little 'funky' somehow texture-wise. But,
that's my own personal experience. Perhaps the dry rub starts a curing
process that changes the texture of the meat? I don't know, but that's
my guess.

Sky

biig wrote:
> I bought a bulk pack of ribs for 1.99/lb. today. I want to freeze
> some, but am not sure if I should put the dry rub on before freezing??
> Anyone?

NO!!

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

Dave Bugg wrote:
> biig wrote:
>> I bought a bulk pack of ribs for 1.99/lb. today. I want to freeze
>> some, but am not sure if I should put the dry rub on before
>> freezing?? Anyone?
>
> NO!!

And a resounding NO!! to go along with Dave's.

I guess that's a no.....LOL....it was just a thought.....Sharon

"biig" > wrote

> I guess that's a no.....LOL....it was just a thought.....Sharon

I think putting the dry rub on the ribs before you freeze
them is a bad idea. Just my .02.

nancy

biig wrote:
>
> I guess that's a no.....LOL....it was just a thought.....Sharon

For what purpose though?
I mean, did you hope to save time or perhaps hope that the flavors would
intensify?

Goomba38 wrote:
>
> biig wrote:
> >
> > I guess that's a no.....LOL....it was just a thought.....Sharon
>
> For what purpose though?
> I mean, did you hope to save time or perhaps hope that the flavors would
> intensify?

One time cleanup. I like to be able to take something out of the
freezer and thaw in the cooking pan. I have a chronic condition and
sometimes just don't feel up to preparation. Also, DH and I are both
diabetic and need meals at regular time, so it's nice to be able to put
a meal on with little prep/cleanup. ....Sharon

biig > wrote:
> * I bought a bulk pack of ribs for 1.99/lb. today. *I want to freeze
> some, but am not sure if I should put the dry rub on before freezing??
> Anyone?

Dry rub, eh... at least I know you're not going to boil them, whew!

If the rub doesn't contain much salt I don't see whe not... but why
can't you save the dry rub to apply after you defrost.

How many pounds? If like five pounds or so why not simply cook them
all... ribs shrink a lot and they're mostly bone... I figure about 2
pounds per serving, a full rack feeds two. Ribs reheat well in the
nuker and you can freeze cooked ribs. I know I would definitely cook
them all, if they're good they'll definitely get eaten.

Sheldon

biig wrote:
>
> I bought a bulk pack of ribs for 1.99/lb. today. I want to freeze
> some, but am not sure if I should put the dry rub on before freezing??
> Anyone?


I don't see much point in that. I usually do a dry rub with ribs just
before I stick them in the oven.

On Mar 23, 11:36 am, biig > wrote:
> I bought a bulk pack of ribs for 1.99/lb. today. I want to freeze
> some, but am not sure if I should put the dry rub on before freezing??
> Anyone?

Why would you want to do that? You're obviously not going to cook
them soon, so how can you know what you want to do with them? If
eventually you want to use a dry rub what would be wrong with thawing
the ribs and then applying it?

I'm going to the Asian market for a 25-lb. bag of rice. Think I'll
pick up some spareribs and have them cut into short lengths by the
butcher's band saw. Then I'll decide tonight or tomorrow whether to
do black beans and garlic or sweet and sour or tomato curry......-aem

On Mar 23, 5:23�pm, "aem" > wrote:
> On Mar 23, 11:36 am, biig > wrote:
>
> > * I bought a bulk pack of ribs for 1.99/lb. today. *I want to freeze
> > some, but am not sure if I should put the dry rub on before freezing??
> > Anyone?
>
> Why would you want to do that? *You're obviously not going to cook
> them soon, so how can you know what you want to do with them? *If
> eventually you want to use a dry rub what would be wrong with thawing
> the ribs and then applying it?
>
> I'm going to the Asian market for a 25-lb. bag of rice. *Think I'll
> pick up some spareribs and have them cut into short lengths by the
> butcher's band saw. *

I wouldn't. Your ribs will be loaded with bone chips, blech. It's
easy to cut through pork rib bones with a cleaver, in fact I make
riblets with the heavy portion of a large chef's knife, slices right
through, cleanly. A Chinese knife is perfect for that chore, that's
how ribs are cut at Chinese restaurants.

Any time you buy meat that has been sawn through its bones make sure
to wash it well before cooking... restaurants are notorious for
serving filthy meat...I've sent back many a porterhouse because it was
loaded with bone fragments.

Sheldon Cleanmeat

On Mar 24, 6:45 am, "Sheldon" > wrote:
> On Mar 23, 5:23?pm, "aem" > wrote:
> [snips]
> > I'm going to the Asian market for a 25-lb. bag of rice. ?Think I'll
> > pick up some spareribs and have them cut into short lengths by the
> > butcher's band saw. ?
>
> I wouldn't. Your ribs will be loaded with bone chips, blech. It's
> easy to cut through pork rib bones with a cleaver, in fact I make
> riblets with the heavy portion of a large chef's knife, slices right
> through, cleanly. A Chinese knife is perfect for that chore, that's
> how ribs are cut at Chinese restaurants.

Well, yes and no. I don't find it easy to cut through rib bones with
a cleaver. When I do it I get at least as many bone chips as the saw
produces. I do a lot of my own cutting up of meat and poultry, but
this is a case where I prefer to let the butcher do the hard part.

> Any time you buy meat that has been sawn through its bones make sure
> to wash it well before cooking.

That's what I do. I rinse the ribs and dry each piece individually,
so that few if any chips get through.

... restaurants are notorious for
> serving filthy meat...I've sent back many a porterhouse because it was
> loaded with bone fragments.

Never had that experience. -aem

"aem" wrote:
> "Sheldon" wrote:
> > "aem" wrote:
> > * [snips]
> > > ?Think I'll
> > > pick up some spareribs and have them cut into short lengths by the
> > > butcher's band saw. ?
>
> > I wouldn't. *Your ribs will be loaded with bone chips, blech. It's
> > easy to cut through pork rib bones with a cleaver, in fact I make
> > riblets with the heavy portion of a large chef's knife, slices right
> > through, cleanly. *A Chinese knife is perfect for that chore, that's
> > how ribs are cut at Chinese restaurants.
>
> Well, yes and no. *I don't find it easy to cut through rib bones with
> a cleaver. *When I do it I get at least as many bone chips as the saw
> produces. *I do a lot of my own cutting up of meat and poultry, but
> this is a case where I prefer to let the butcher do the hard part.

No need to whack it, just apply pressure and slice through with a
stout knife... a good butcher would never band saw pork ribs to make
riblets... the cleaver is applied firmly and then gently tapped
through with a wooden club, no whacking soft bone... chickens are
quartered the same. It's very rare you'll see a butcher whack
anything with a cleaver, you think they want to destroy a three
thousand dollar block... and they don't have that good an aim... plus
whacking through bone is dangerous. A cleaver is not supposed to be
wielded like an axe.

Pork rib bones are thin, soft, and hollow, actually easier to slice
through than chicken bones. I use the rear portion of my 10" chefs
knife. You're only going to cut each rib twice, through the narrow
end portion. And it's only the first 2-3 ribs that will present any
resistance, the distal portion tapers off to practically no bone at
all. I've sliced through winter squash that's tougher than pork
ribs. Really, all you need do is with one hand place the knife where
you want to sever, place the palm of your other hand on the back of
your knife and PUSH!

You gotta stop whacking your pork. hehe

Sheldon