6.5 lb Rib Roast Thaw Time

[sandyut]

hi all, I picked up a 6.5ln rib roast on sale around the holidays. its been frozen since. the bones are already cut but still attached. I am planning to follow Bearcarver s instructions on cooking with bones removed. Found his list of Prime Rib cooks.. WOA!

I want to cook Saturday baring a freak change in the weather. 48 hours in the refer should be enough to thaw that thing out??? thoughts?

 

[SmokyMose]

hi all, I picked up a 6.5ln rib roast on sale around the holidays. its been frozen since. the bones are already cut but still attached. I am planning to follow Bearcarver s instructions on cooking with bones removed. Found his list of Prime Rib cooks.. WOA!

I want to cook Saturday baring a freak change in the weather. 48 hours in the refer should be enough to thaw that thing out??? thoughts?

Man I don't know about 48hrs. That's a pretty big cut but then I don't know what your fridge is set at... If it was me, since it's beef, I'd take it out Wednesday and let it thaw a bit on the counter and then refrigerate it 'til Saturday. That's just how I would do it. Others may disagree.
The last one I did had a good bit of meat on those bones. Makes for a pretty nice "cook's snack" ;-)

 

[sandyut]

The last one I did had a good bit of meat on those bones. Makes for a pretty nice "cook's snack" ;-)

Oh yeah! thats the plan.

I don't know about 48hrs.

In rethinking this....Wednesday might be a better plan. thanks for sharing!

 

[SmokinVOLfan]

Wednesday for sure man. A good three full days in the fridge should get you there.

 

[sandyut]

Wednesday for sure man. A good three full days in the fridge should get you there.

great! thanks man! Shooting for a nice 130ish IT. Then I will grill the wife a slice to medium...she is one of "those people"

 

[Bearcarver]

I usually take my 4 to 6 pounders out 3 full days before the Smoking Day.
So if I want to smoke it on Saturday, I start thawing it Tuesday night about 7 PM.
I put it in the sink until bed time (about 9 to 10PM).
Then in the fridge until Friday afternoon.
Then I cut my crosshatch in it & pan it, and put it into the fridge again until smoking time.
It's completely thawed by Smoking time.

Bear

 

[chef jimmyj]

Pull it NOW. on Thurs or Fri, rub the exterior with at least S & P, wrap and let it Dry Brine until Sat. Seasoned and tenderized, ready to be Smoked...JJ

 

[HalfSmoked]

Well you have some great advice so now waiting for the finish.

Warren

 

[sandyut]

Great! thank you guys so much. Stay tuned. I may pull it tomorrow for a Friday cook. I am off Friday this week due to hours and pay reductions at the workplace :(

 

[smokin peachey]

Sorry to hear you got your hours and pay cut. Sounds like you definitely have something to look forward to this week. I can’t wait to see the Q view on this cook.

 

[sandyut]

shes in the refer... stay tuned.

 

[sandyut]

ok, could be a silly question - I want to remove the ribs before the cook, I can refreeze these right?

 

[chef jimmyj]

It is considered safe to thaw and Re-freeze once. Thing thawing a Butt to make sausage then freezing the Sausage. Beyond that, the risk of spoilage and possible illness from bacterial growth increase from handling, processing in the danger zone...JJ

 

[sandyut]

chef jimmyj Thanks a million!