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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







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




W/ Brown Suga and Butta











post #8 of 17

Look good, have fun on vacation!

post #9 of 17
Thread Starter 



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





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'd that come out?

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