FROZEN ribs again, this time STL’S

[SmokinAl]

Same situation that started this whole thing, we wanted ribs & wanted them today, not tomorrow. I have not been happy with WFF babybacks. The reason I bought my first order from them when they were just one store in S. Florida, was their BB’s did not have that loin meat on them, and they were wonderful. FF to today, they have the loin meat on them, so I switched to STL’s, or I trim the BB’s before smoking. Well if your smoking from frozen, trimming is not an option. So her we go!

Used Light EVOO for a binder this time with this rub I have been using on a lot of stuff. The EVOO stayed liquid for about 30 seconds, so the rub stuck to it & it got hard and formed a crust, so the rub didn’t fall off.

Then of course a dose of CBP & into the RT.

After about 3 hours I put a probe between a couple of bones.

It was getting some decent color, so I decided to wrap it, with the usual, butter, sugar, rub, honey, etc.

Out of the foil. Looks decent!

Some SBR’ Spicy

Done!!!!

I like wet ribs!

Oh yes the perfect 195 IT bite!

The best part is we just ate the outside ribs last night, so now we have the best for dinner tonight!!

If you guys haven’t tried this yet and the mood for ribs hits you, give it a try. Personally I think the end product is better when cooked frozen. The only drawback that I see is that you can’t do any trimming. And unfortunately this rack needed a lot of work. But it worked out, I just did the trimming after they were cooked. As you can see the middle section looks real good. So thanks for looking folks!
Al

 

[fxsales1959]

Same situation that started this whole thing, we wanted ribs & wanted them today, not tomorrow. I have not been happy with WFF babybacks. The reason I bought my first order from them when they were just one store in S. Florida, was their BB’s did not have that loin meat on them, and they were wonderful. FF to today, they have the loin meat on them, so I switched to STL’s, or I trim the BB’s before smoking. Well if your smoking from frozen, trimming is not an option. So her we go!

View attachment 640379

Used Light EVOO for a binder this time with this rub I have been using on a lot of stuff. The EVOO stayed liquid for about 30 seconds, so the rub stuck to it & it got hard and formed a crust, so the rub didn’t fall off.

View attachment 640380
View attachment 640381

Then of course a dose of CBP & into the RT.

View attachment 640383

After about 3 hours I put a probe between a couple of bones.

View attachment 640384

It was getting some decent color, so I decided to wrap it, with the usual, butter, sugar, rub, honey, etc.

View attachment 640385

Out of the foil. Looks decent!

View attachment 640386

Some SBR’ Spicy

View attachment 640387

Done!!!!

View attachment 640390
View attachment 640391

I like wet ribs!

View attachment 640392

Oh yes the perfect 195 IT bite!

View attachment 640393

The best part is we just ate the outside ribs last night, so now we have the best for dinner tonight!!

View attachment 640394

If you guys haven’t tried this yet and the mood for ribs hits you, give it a try. Personally I think the end product is better when cooked frozen. The only drawback that I see is that you can’t do any trimming. And unfortunately this rack needed a lot of work. But it worked out, I just did the trimming after they were cooked. As you can see the middle section looks real good. So thanks for looking folks!
Al

Nice square cut and great results

 

[Nefarious]

They look awesome, time to get off the fence and copy this, thanks for the reminder.

 

[tbern]

awesome looking ribs!! another great cook, thanks Al!

 

[HalfSmoked]

Looks great Al.
My neighbor was doing some ribs decided he need more and a course they were frozen. I told him go for it frozen he's like what? Told him some have been doing here on the forum. He put thawed and frozen on at the same time he did not wrap, and they ran within 10 degrees of each other until near the finish and they were the same.

Warren

 

[sawhorseray]

The end product speaks for itself Al, looks fantastic with a perfect bite. All I ever buy are full racks of spare ribs, going to give this a shot. RAY

 

[JLeonard]

Great looking ribs. And I'm digging the cook from frozen route.
Jim

 

[gmc2003]

Major time saver Al, and you can't argue with the results.

Point for sure
Chris

 

[DRKsmoking]

Looks great again Al

Love the light sauce you tickle the ribs with at the end

I like that also, it's a mood thing. Or what I am told to do . lol

David

 

[Newglide]

good lookin ribs

 

[tx smoker]

I'm not that into wet ribs but I gotta admit, those look fantastic Al. Beautiful color, nice clean bite, and they look tender and juicy. Gonna have to try the frozen rib concept at some point. You're sure turning out some great looking ribs doing them that way.

Robert

 

[Gonna Smoke]

This picture says it all for me...

 

[bbqbrett]

Great job on those ribs and almost the perfect bite. I have to say almost because I wasn't the one taking the bite out of that rib.

 

[SecondHandSmoker]

Al, you're killing it with this technique.
Those are beautiful.

 

[SmokinEdge]

Ribs are delicious from frozen and yours look exceptional.

Ive also done a few brisket flats that were thick from frozen, I cook them hotter faster, 275-300F and they finish about 1 hour longer than thawed, but I agree they are better in a couple ways, better smoke ring and juicier.

Nice cook and big like, minus the wet ribs.

 

[Winterrider]

Look fantastic Al, will have to try the frozen route.

 

[Danblacksher]

doing ribs tomorrow may need to throw them in the freezer.

 

[SmokinAl]

Nice square cut and great results

They look awesome, time to get off the fence and copy this, thanks for the reminder.

awesome looking ribs!! another great cook, thanks Al!

Looks great Al.
My neighbor was doing some ribs decided he need more and a course they were frozen. I told him go for it frozen he's like what? Told him some have been doing here on the forum. He put thawed and frozen on at the same time he did not wrap, and they ran within 10 degrees of each other until near the finish and they were the same.

Warren

The end product speaks for itself Al, looks fantastic with a perfect bite. All I ever buy are full racks of spare ribs, going to give this a shot. RAY

Great looking ribs. And I'm digging the cook from frozen route.
Jim

Major time saver Al, and you can't argue with the results.

Point for sure
Chris

Looks great again Al

Love the light sauce you tickle the ribs with at the end

I like that also, it's a mood thing. Or what I am told to do . lol

David

good lookin ribs

I'm not that into wet ribs but I gotta admit, those look fantastic Al. Beautiful color, nice clean bite, and they look tender and juicy. Gonna have to try the frozen rib concept at some point. You're sure turning out some great looking ribs doing them that way.

Robert

View attachment 640403

This picture says it all for me...

Great job on those ribs and almost the perfect bite. I have to say almost because I wasn't the one taking the bite out of that rib.

Al, you're killing it with this technique.
Those are beautiful.

Ribs are delicious from frozen and yours look exceptional.

Ive also done a few brisket flats that were thick from frozen, I cook them hotter faster, 275-300F and they finish about 1 hour longer than thawed, but I agree they are better in a couple ways, better smoke ring and juicier.

Nice cook and big like, minus the wet ribs.

Look fantastic Al, will have to try the frozen route.

doing ribs tomorrow may need to throw them in the freezer.

Thank you so much guys for all the nice comments & likes!
It is very much appreciated!
Al

 

[Bearcarver]

Oh Yeah!!
Looks Great, Al !!
Also looks like something was after one of them, in the picture!!
Better cover them, or get your weapon out !!
Like.

Bear

 

[BrianGSDTexoma]

Another great looking Rack Al!