Pork Loin and Baby back Ribs

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

daveyhunter

Fire Starter
Original poster
May 1, 2006
70
10
Dubuque, Iowa
:cry: My friend wants to smoke some baby back ribs and pork loins one day and frezze and serve 2 weeks later, that is the only way he can do it because of time, is there any suggestions out there should we cook all the way at first or part way when to add sauce ,what do you think any help would be helpful
 
Cook all the way through.

Then, for the ribs, I would throw them on the grill and slather.

For pulled pork I use sealabel bags and then just throw them in a pot of boiling water.

Take care,

Brian
 
Cook all the way. Freezer bags. to thaw. either oven at 200 degrees, or boil the bag if it is of good quality. DO NOT MICROWAVE BBQ! ! ! It will only dry the meat and flavor out.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky