Smoking, Freezing & Reheating Ribs

[Leaky]

Tomorrow I'm going to smoke up 3 racks of St. Louis cuts with the intention of eating one and freezing two. I'll be using the 3-2-1 method.

I'm thinkin about leaving out the last step and doing that at the time of reheating, which will be on an Island in Voyaguers Park. We bring 2 small table top grills and also have the grate over the fire pit.

My concern is about the meat drying out. So in this scenerio, would you just warm them up at low heat like step 3 for an hour while sauceing? Or add some juice, foil them for 30-45 minutes and then finish them unfoiled with sauce.

Any suggestions will be appreciated. Maybe just doing the full 3-2-1 before freezing and then reheating just long enough to warm up will work just fine. There is a Rib Cooking contest on the Island at stake so I want to make sure both contestants are on even footing when it comes to the last step before feeding our whole group.

[Walleyehooker]

I freeze pulled pork fully cooked and it freezes really well and I would do the same with ribs then just reheat them.

[Walleyehooker]

I think I would reheat them in foil till hot then glaze them with sauce. Or if I was in a hurry and hungry,microwave and a side of sauce.

[reinhard1]

i would do the last step up there myself. only because if they were all cooked and ready to go heating them up may get them overdone so the meat falls off the bone so to speak. only saying that because you guy's are having a contest up there.

bring a mop sauce along and baste the last hour or so. i have had a variety of results while camping. a lot depends on the weather. i have had my best luck with a tri-pod type of set up over the fire pit. it's one of those deals that have the three support rods with chains holding it together and with the stainless steel cooking grate attached to it. the grate is adjustable so you can lift or lower it depending on the heat needed.

i have done ribs from scratch that way. wind, rain, air temp and more can affect the cooking time. as walleyehooker said just heating them back up may be good too depending how you like the texture of the ribs. by having a friendly contest up there that could be a factor.

heck, if i'm up there and hungry i'll eat them fall off the bone, tender to the bite or with a fork . check out those tri pod's at some point. easy to store and a good camping tool. good luck.

[Leaky]

Great idea on the Tri-Pod & Mop sauce. We do bring one up and always cook our soaked corn on that. I think it would be perfect for temp control and being able to slowly cook all the ribs that last hour over wood vs 1/2 rack at a time on the table top gas grills. We'll just have to listen to the weather forecasts to do it on the right night. I love when a plan comes together.

One of the guy's sister always makes us two pans of pasties to warm up. They fit perfect on the grills and make for a great/easy frist night meal. We always eat good out in the woods!

[eyeguy 54]

had a pastie in the UP last summer. I hope yours have flavor! :>)

good tips on the ribs. I'm heading fishing in Canada mid september and plan on bringing a batch up.

[Leaky]

had a pastie in the UP last summer. I hope yours have flavor! :>)

good tips on the ribs. I'm heading fishing in Canada mid september and plan on bringing a batch up.

eyeguy - Oh, these pasties she makes have flavor. One of the keys is small diced rhutabeggies (OK, I have zero idea of how to spell that and am too lazy to google it). Canada in Mid September sounds mighty fine to me. I'll be on the border (US side) at the same time at my friends cabin.

[eyeguy 54]

maybe with some good gravy,, ;>) rutabaga

[Leaky]

I knew I wasn't even close. Actually I'm a ketchup guy on my pasty.

[eyeguy 54]

that would sure help ;>)

going thru the UP there were signs all over for them so we stopped at a fancy little place to have one. pretty bland, it was as yoda would say.

[reinhard1]

i was looking at some ways to prepare these, and i can see why some are so bland. the only spices i saw basicly where salt and pepper. then i saw one with garlic powder and then one with dashes of A1 sauce. maby if you put all these together it would help. maby we should start a thread for these, to see if anyone has done these and jacked them up some. i have never made one but can see they would be great after a long day [maby in cooler weather ]. good luck.

[Leaky]

Here are the soon to be Namakan Lake Award Winning Ribs. Xplorer, you will have your work cut out for you.

The meat is just starting to pull away from the bone so another hour over some wood coals up there and we'll be all set. Of course I foiled and cooked the trimmings for some camp beans to go along with sweet corn.

I'm going to finish the 3rd rack out on the grill for dinner tonight with some Cheesy Hashbrowns - compliments of Coborns. Love doing this kind of stuff on a beautiful Saturday afternoon.

[reinhard1]

oh, you would have to show me those tasty ribs when i'm making tacos tonight for the grandkids. can you imagine some person being out on the lake thinking there is nobody around and then get a wiff off your ribs and beans ect. you may get visitors . got to love it. good luck.

[Leaky]

Hey RH. Tacos are good too. If we got company due to the smells making their way to the next camp site, that would be awesome!! I'd even offer them a cold beer and an extra bone or two. Heck, they could be judges.

[reinhard1]

Your a good man Leaky. i'd do the same thing. good luck.

[Moose]

RH tacos can be good with the right ingredients. Tonight I put a fajita rub on some chuck steak and let it sit for a couple of hours then I grilled the steak 4 min on each side. Then let it sit and sliced it and put it in the crock pot with lime juice Worcestershire sauce and a little cumin. We had it on soft flour tortias with avocado and fresh pico de gallo from the garden. Good stuff!!

[reinhard1]

that realy sounds good. the flavor of chuck is awesome. we had the grandkids the last three days and i had to make some with soft shells and some with hard shells. realy basic. also made some quesadila's. i like your idea with the chuck steak. my favorite steak is the chuck eye. good luck.

[Xplorer]

Well, well Mr Leaky, I'm not so sure that I plan on sharing that tripod of MINE now You may just have to use the little grills, LOL!!

Those look mighty tasty bud, I AM going to have my work cut out for me. And dont worry Reinhard, if the ribs don't get'em the first night, the fishfry the second night will

[reinhard1]

LOL!!!i hope you guy's have great weather along with the good eats. i realy miss the great shorelunches we had in the north country. fried potatoes with the SKIN ON!!!. REAL BUTTER!!! BACON GREASE!!! oh how i miss it. i'm going to make up for it in a big way. here is a old pic i just dug up with the 25 inch big fry pan we used up there. just a couple of fillets left but that thing was awesome. could cook fish,potatoes and more at the same time. not a great pic but you get the idea. good luck

[Leaky]

Now that there is a shore lunch RH. I can picture those Skin On spuds right next to the fillets. Butter & bacon grease rule!!! Fortunately, I have the best guide in the Northland in Xplorer. He won't touch my ribs, but I can't touch his shore lunch. Let the games begin. MID AUGUST CAN'T GET HERE SOON ENOUGH.