Had to try this! FROZEN RIBS???

[civilsmoker]

Do you find that using partially frozen gives you a better end product?
I wonder what the difference is between partially frozen & fully frozen.

I find that you can get a better sear or bark on bird parts (non marinated) because it starts sooner and therefore less of a chance to over cook the center. So I actually prefer partially frozen bird parts especially breast for grilling or smoking.

On ribs they tend to be a bit more "smoky" all that said I always like to put cold meat on the grill or smoker, never room temp especially steaks.

 

[BandCollector]

SmokinAl

Did you finish the ribs @ 195˚ Internal Temp as you usually do?

Thanks,

John

 

[DRKsmoking]

Thanks David!
Actually I did the Ironman up there many years ago, and she still has the sweatshirt. First race I ever was in that had hot tubs at the finish & we drank chicken broth. Other Ironman races down here or in Hawaii were so hot that at the finish we would get a couple of IV’s & drink lots of Gatorade. Lovely country up there in BC.
Al

That is Very Cool Al,

Did you do well in the competitions. Yes BC is nice . But other side of the country is nicer...lol

David

 

[SmokinAl]

Thanks for sharing Al! Will definitely try this! You haven't led me astray yet! . We vac seal steaks 2 per bag...might have to season them before freezing and try it out.

Ryan

Thank you Ryan!
I think you will be pleasantly surprised with the results, if you try this with steaks!
Al

Tasty looking ribs Al

Thanks Jake!
I appreciate it!!
Al

Al Thanks for the like I appreciate it.

That is what so great about this forum someone is always trying something new and sharing it with everyone.

Yea weather been crazy here too. I have friends in Naples, and they report being in the 30's.

Warren

Thanks Warren!
I agree, I sure have learned a lot of stuff on here.
So, now the weather is going to be warm for the next week or so, crazy!!
Al

Definitely going to try this, AL! Thawing a whole untrimmed rack of spare ribs is a bit of a pain with my setup here at home. This would solve that problem. Thanks for posting.

BTW, I've done grilled frozen steaks. I prefer them thawed or right from the grocer, which are basically pre-thawed.

Grilling Frozen Steaks?

I had someone tell me that he grills his steaks frozen, and they turn out perfect. I've never heard of this. I would think it would develop a pretty good crust while waiting to bring up the internal temp. Although you probably can't season your meat initially. Has anyone done this? Whats...

www.smokingmeatforums.com

Thank-you!
Your right, it does simplify things!!
Al

Interesting experiment with a great result Al!
It'll make the process a lot easier in the future. Thanks for sharing

Keith

Thanks Keith!
I’m going to try this with several cuts of meat. I know frozen works great in our SV, but smoking or grilling is another deal altogether. It will be fun!!
Al

 

[BandCollector]

SmokinAl

The ribs look fantastic! I love it when members try new techniques and share with the rest of us.

One question though. . .Did you finish the ribs @ 195˚ as you normally do?

Thanks,

John

 

[BrianGSDTexoma]

Just put a PID controller on my MES40. This might be a good way to try it out!

 

[clifish]

Just put a PID controller on my MES40. This might be a good way to try it out!

it is a game changer, what one did you get?

 

[SmokinAl]

I find that you can get a better sear or bark on bird parts (non marinated) because it starts sooner and therefore less of a chance to over cook the center. So I actually prefer partially frozen bird parts especially breast for grilling or smoking.

On ribs they tend to be a bit more "smoky" all that said I always like to put cold meat on the grill or smoker, never room temp especially steaks.

SmokinAl

Did you finish the ribs @ 195˚ Internal Temp as you usually do?

Thanks,

John

Thanks John!
I took them to 200 so they would be as close to FOTB as I could get without turning them into pulled pork! I have to admit they were darn good!
Al

That is Very Cool Al,

Did you do well in the competitions. Yes BC is nice . But other side of the country is nicer...lol

David

I came in second place in BC, which qualified me for the World Championships in Hawaii, great country you guys have up there!
Thanks for asking!
Al

Just put a PID controller on my MES40. This might be a good way to try it out!

Heck yea!
Give it a shot!
Al

 

[HalfSmoked]

Al Thanks again for another like I appreciate it.

Warren

 

[DRKsmoking]

I came in second place in BC, which qualified me for the World Championships in Hawaii, great country you guys have up there!
Thanks for asking!
Al

That's great Al, good for you. Those are very stiff competitions. How did you do at the worlds, if you don't mind me asking

David

 

[SmokinAl]

Al Thanks again for another like I appreciate it.

Warren

No problem Warren, thank you for the nice comments & the like as well!
Al

That's great Al, good for you. Those are very stiff competitions. How did you do at the worlds, if you don't mind me asking

David

The best I ever did at the Worlds was 10th place. Went there 4 times & my best time was 9:59:23. So I managed to squeak in under 10 hours, which is a pretty big accomplishment when your 43 years old! I sure wish I was 43 again!
Al

 

[DRKsmoking]

Worlds was 10th place. Went there 4 times & my best time was 9:59:23

That's fantastic Al. Lots of training and hard work.

I sure wish I was 43 again

You and me both brother, my son is 43 . I remember in my 20's thinking 40's was old. I wish I was that OLD. lol

David

 

[SmokinAl]

That's fantastic Al. Lots of training and hard work.



You and me both brother, my son is 43 . I remember in my 20's thinking 40's was old. I wish I was that OLD. lol

David

Well my Son is 56, and I’m just a has been triathlete. But it was a great ride while it lasted. I trained 8-12 hours a day for about 25 years. Sounds like a lot but I enjoyed every minute of it!!
Al

 

[DRKsmoking]

Well my Son is 56, and I’m just a has been triathlete. But it was a great ride while it lasted. I trained 8-12 hours a day for about 25 years. Sounds like a lot but I enjoyed every minute of it!!
Al

Has Been ....No . You had to enjoy it, and for 25 years . I used to love going to the gym everyday when I was younger and in a different profession. Than I got into construction/carpentry. and some days were harder than the gym. Now they are all herder than the gym....lol

David

 

[SmokinAl]

Has Been ....No . You had to enjoy it, and for 25 years . I used to love going to the gym everyday when I was younger and in a different profession. Than I got into construction/carpentry. and some days were harder than the gym. Now they are all herder than the gym....lol

David

I hear you David, you have to really love what you are doing to do what I did. And like you, I feel that it does seem to get harder to do today, what you did yesterday!
Al

 

[BrianGSDTexoma]

Heck yea!
Give it a shot!
Al

They going on the smoker tin couple hours.

 

[SmokinAl]

They going on the smoker tin couple hours.

Awesome Brian!
Please let us know how they turn out, and your opinion of them versus room temp ribs.
Al

 

[smokerjim]

interesting, a little late to this party Al but they look delicious.

 

[BrianGSDTexoma]

Done. Had a hard time getting 3 down as these where meaty. Did 3 hours at 250. Temp 165. Foiled and 1.5 hours. Temp 195 - 200. Fired up grill and burnt off membrane and set sauce. Used a Strawberry Habanero BBQ sauce got at local BBQ restaurant. These where bite through bone tender. Did not get any smoke ring? I used MES40 with lumber jack hickory pellets mixed with hickory chips. Had decent smoke flavor. These ribs where good just not the prettiest. Normally I would of used the WSM or RecTec for these but wanted to try out new PID controller.

 

[MJB05615]

Looks real good from here Brian. And you're right, they're really meaty, nice work!