Help? Packaging ribs

[dwaytkus]

So here is my problem.  Every time I have tried to vaccum seal ribs they end up puncturing the material.  What can I do differently?

 

[rubbin butts]

Ribs don't last long enough in our house to worry about shrink wrapping.

Are you using a quality bag?

You can wrap the bone ends that are puncturing the bags with aluminum foil to pad it.

 

[dwaytkus]

I guess i should have specified un-smoked ribs

 

[Bearcarver]

I heard some people put Brown paper bags around them first.

Personally, I like to remove (cut & scrape) the meat from the bones before vacuum packing. Takes up less room.

That's another reason I like "Fall-off-the-bone" Ribs.

Bear

OOOPs----If you're talking about Raw Ribs, I usually get mine in cryo, and just put them in the freezer, if I'm not making them for a few days.

 

[reinhard]

I  also buy my ribs in cryo as Bearcarver does. Keep them in the cryo frozen until you use them. If you are buying them fresh from the meat counter from a butcher shop then ask the butcher to freezer wrap them for you. I have done that for customers for years prior to retirement. A good freezer wrap will keep your ribs good for a year.  Label and date the product. I dont think ribs will be in a freezer for a year anyway LOL. Reinhard

 

[daveomak]

So here is my problem.  Every time I have tried to vaccum seal ribs they end up puncturing the material.  What can I do differently?

Dan, morning....  Loosely wrap in freezer, butcher paper for a protective layer....  Slip into the vac-bag and suck......  Double or triple in real pointy sharp areas for extra protection...   (Or use your disc sander on the problem areas... 

 )

Dave 

 

[alelover]

Dan, morning....  Loosely wrap in freezer, butcher paper for a protective layer....  Slip into the vac-bag and suck......  Double or triple in real pointy sharp areas for extra protection...   (Or use your disc sander on the problem areas... 

 )

Dave 

Exactly what I was thinking Dave. Or a big file.

 

[dwaytkus]

Thanks guys!   I am a butcher and often get wild boar ribs but have always had this problem.