Can you Cook and then Freeze Pork Ribs?

[OldUsedParts]

My Grandson.. and some of his friends are coming from California to visit next month and ?we? want to throw Him/Them a Texas BBQ Party with all of the Family there. I have volunteered to cook whatever my Son wants me to and since he's doing a Brisket or two he wants me to cook some Ribs. I'll probably need to fix at least 4 large Rack of St. Louis Cut so we're talking time and space that I won't have, if I wait to do them the day of the Party.

THEREFORE, I asking Y'all if I can Cook the Ribs ahead of time and then Freeze them for a week or a few days and then thaw and reheat????????? I probably won't do them 3-2-1 style because I need them to stay together until time for heating and slicing for serving.

ANY Suggestions or Ideas from Y'all will be greatly appreciated.

[GRailsback]

Yes, I do it regularly when I do big cooks here at the house. But you’re right, short cook them and that gives you room on the re-heat. I usually reheat them in a crock pot. But I also normally do it with baby backs, but it’s all the same.

[OldUsedParts]

Yes, I do it regularly when I do big cooks here at the house. But you’re right, short cook them and that gives you room on the re-heat. I usually reheat them in a crock pot. But I also normally do it with baby backs, but it’s all the same.

Do you cut them into individual Ribs before reheating in the Crock Pot OR do you leave them in larger sections

[GRailsback]

I cut mine, and vacuum seal. Jean likes to sauce them when she puts them in the crock pot. I normally don’t when I reheat up mine. And they are still plenty moist if I short cook them.

[OldUsedParts]

gotcha and thanks

[Sailor Kenshin]

We vac-seal and freeze ribs, too. No harm done.

[OldUsedParts]

Looks like I'll be dragging out the Vac Sealer real soon.
Thanks everyone for the info and advice

[spacetrucker]

You can vac seal them, then deep freeze and wrap in newspaper, several layers, and the transport across the country if needed the only problem with that is TSA is curious about all those bundles in your suit case ask our daughter she got to expain that one....

ON the reheat in the vac sealed bag, either microwave, boil or crockpot or even steamer works great...

when I would cook them, I would cut them up (what I call comp style), meaning every other rib had minimal meat and was scrapped, this allows a single rib to contain much more meat on each side of the bone. then freeze and pack so the daughter could take them home. We would feast on the scrap ribs, then have cooked thawed frozen ribs when the mood struck. The same worked for brisket, we would cut it up in large chunks then freeze for a future date.

[OldUsedParts]

thanks, Pardnah

[spacetrucker]

thanks, Pardnah

when I vac seal, I make up the bag place the meat in it and into the fridge freezer unsealed for a couple of hours or more to pe- freeze the meat that way when I vacuum the bag the vacuum does not suck the juices out of the meat.

[OldUsedParts]

[Rambo]

thanks, Pardnah

when I vac seal, I make up the bag place the meat in it and into the fridge freezer unsealed for a couple of hours or more to pe- freeze the meat that way when I vacuum the bag the vacuum does not suck the juices out of the meat.

Makes Sense; very smart

[Smoking Piney]

Not my thread, but this is exactly why I joined this forum - the collective wisdom.

Learned something new here.

[Hotch]

With just Shelly and I, we will cook a few slabs at one time. Cut the slabs in half, chill in fridge the vac seal and freeze.
We will then sous vide the half slab @160 from frozen for 45 minutes or so.
Tastes like fresh off the cooker!

[spacetrucker]

With just Shelly and I, we will cook a few slabs at one time. Cut the slabs in half, chill in fridge the vac seal and freeze.
We will then sous vide the half slab @160 from frozen for 45 minutes or so.
Tastes like fresh off the cooker!

We have a sous vide, thanks hotch, We are going to have to try that in place of the microwave