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smoking some ribs tonight - question about storage

post #1 of 17
Thread Starter 

smoking some ribs tonight. have 4 slabs in the smoker.i'm 2 hours in.

and will be smoking a pork shoulder tomorrow.

 

I am smoking them in advance b/c i'm taking them with us on vacation starting saturday.

It will be sunday and monday before we eat them.

 

my question is, how should i store them until then. should i freeze them? or simply wrap in aluminum foil and put in the fridge?

 

just some info on my process. used a store bought rub with some extra salt and pepper.

at hour one, and hour two. i used some apple juice on them.

to complement the apple juice I decided to use apple chips for smoke.

i'll add additional notes as i go.

 

thanks. - James

 

before pic

37632_414011531655_718731655_4816024_5257678_n.jpg

 

 

 

Hour#2

34767_414033666655_718731655_4816326_3875321_n.jpg

post #2 of 17
Thread Starter 

FYI the temp at hour 2 was 250.

 

this is only my second time smoking ribs so i'm still in the learning curve for heat control.

post #3 of 17

your ribs were at 250 or the smoker?

post #4 of 17
Thread Starter 

the smoker.

post #5 of 17

You can just put em in the fridge .

 if you have vacum sealer ,seal them and you can reheat in boiling water.

 if not wrap in foil w some apple juice and reheat in 200 degree oven.

 same w/ pulled pork seal or in foil w/ some finishing sauce.

post #6 of 17
Thread Starter 

awesome. thx. \m/

post #7 of 17
Thread Starter 

Hour 3

38912_414057811655_718731655_4816832_5900633_n.jpg

 

 

W/ Brown Suga and Butta

35332_414057961655_718731655_4816833_7644545_n.jpg

 

 

 

 

 

 

 

FINAL

38947_414107856655_718731655_4817833_7585127_n.jpg

post #8 of 17

Look good, have fun on vacation!

post #9 of 17
Thread Starter 

Thanks!!

 

have an 8lb pork shoulder on now \m/

post #10 of 17
Thread Starter 

rubbed with yellow mustard, garlic salt, pepper, parsley and a lawrey's pork rub

 

 

 

38079_414224661655_718731655_4820845_3113268_n.jpg

post #11 of 17

That is going to smoke up real nice I bet. 

post #12 of 17

Well your ribs look fabulous and I would agree with Bob (eman) and just keep them  in the refrig till your ready to re-heat. Now for re-heating I would if you have capabilities to a pasta pot or steamer pot I would use that to re-heat your food. Now it wouldn't let the meat dry out and to me it enhances the smokey flavor.

post #13 of 17

I would just vacuum pack if you have one.  Wrap in foil with a touch of water or apple juice to reheat.  The food looks great.

post #14 of 17

Ribs look great. Thanks for the pics!!

post #15 of 17

I am in love with the final ribs. How did they taste??

post #16 of 17
That's alot of brown sugar! I bet those'll sweet as pie
post #17 of 17

i've never seen the brown sugar and butter when wrapping...how'd that come out?

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