- Jun 12, 2017
- 67
- 11
I'm going to try doing some ribs on my clearance MB portable gasser I picked up.
Thought was to prep on Thursday, leaving Friday, probably cooking on Saturday. The questions are, how will the ribs end up after being in the rub that long. I usually just prep the night before, not a couple days. They would either be in just plastic wrap, or I could also vac seal them after rubbing. Or just heat seal in a foodsaver bag with no vacuum. Hoping to do as little on site prep as it's a tent site with no electricity hopefully it has water, but might not.
Second thing is getting to the campground. They will need to be cut up into half racks at least to fit in the tiny smoker, so even wrapped they'd probably fit in an aluminum half pan. Would they hold that long with just ice in a dedicated food cooler? Or should I go with dry ice? I'd prefer they didn't freeze from dry ice, I've never used it for anything, so don't know if it gets temps low with the freezing. If rather not freeze at all, just do they aren't still frozen when it comes time to cook, but freezing on Thursday night after I rub is an idea, hoping it without thaw in time. Again something I've never done is freeze after rubbing.
Who knew it was all this planning, at home I just do what I do and don't think ahead very far. I usually don't go through all this for camping, but it was a special request.
Thought was to prep on Thursday, leaving Friday, probably cooking on Saturday. The questions are, how will the ribs end up after being in the rub that long. I usually just prep the night before, not a couple days. They would either be in just plastic wrap, or I could also vac seal them after rubbing. Or just heat seal in a foodsaver bag with no vacuum. Hoping to do as little on site prep as it's a tent site with no electricity hopefully it has water, but might not.
Second thing is getting to the campground. They will need to be cut up into half racks at least to fit in the tiny smoker, so even wrapped they'd probably fit in an aluminum half pan. Would they hold that long with just ice in a dedicated food cooler? Or should I go with dry ice? I'd prefer they didn't freeze from dry ice, I've never used it for anything, so don't know if it gets temps low with the freezing. If rather not freeze at all, just do they aren't still frozen when it comes time to cook, but freezing on Thursday night after I rub is an idea, hoping it without thaw in time. Again something I've never done is freeze after rubbing.
Who knew it was all this planning, at home I just do what I do and don't think ahead very far. I usually don't go through all this for camping, but it was a special request.
