- Joined Sep 4, 2010
Tomorrow I'd like to smoke either baby back ribs or some pulled pork, but everything I have is frozen. What's the best way to expedite the thaw so I can start smoking tomorrow morning?
Yea, you can get a partial thaw (or complete, if you like) in water tonight, pop 'em in the fridge 'til a couple hours before you're going to drop 'em in the smoker and finish the thaw in water again as needed...I've done that quite a few times already. And, BB's don't have a real heavy cross-section, so thaw time won't be as long as spares or loin backs. You'll be in smoke heaven in the morning, no problem. Come to think of it, if you're using a low or no-salt dry rub, you could thaw and rub tonight, wrap in poly and rest overnight in the fridge, then come morning, just fire away with the smoke. I say low/no-salt, as excessive salt exposure tends to draw alot of moisture form the meat and can really change your finished product if you're not prepared for this condition.Thanks! The Ribs are Cryovac packed and the Butt is wrapped in butcher paper. I'll just stick the butt in the fridge for later on in the week and start thawing the ribs tonight.
NE Wyoming? Does the Arrow Restaurant in Sundance still have the best prime-rib on the planet?
Where I'm located I can only get frozen ribs. :( I have to call well in advance to get them fresh.
I understand the concept behind this, though I do see some problems with it. The meat would need to be perfectly flat in order to have full surface contact on each side alternately to be effective. Also, I don't like the possible safety issues. It's almost the same as putting meat into the microwave to thaw...even on low power, you are intermittently cooking the meat...yes, it's a low rate of energy transfer, but the meat temp is being raised well above freezing, and then, that thermal energy is transfered to the meat adjacent to that which was warmed. Knowing this, I won't use low and slow cooking methods with nuke-box thawed meats. The 40-140* / 4-hr rule starts when you begin the thaw in this case, IMHO. It's fridge thaw or a quick water thaw for me, or else it gets grilled instead of smoked, if I'm doing the cooking.Has anyone ever used a thick piece of aluminum as a temp transfer material? Seems to me like you could set the meat, still wrapped on it and then alternate on and off letting the piece of alluminum return to room temp in between.