Ribs half cooked then freeze

[madtown]

Our family is a huge fan of our Bradley and I use it whenever we have some time.  My wife's favorite is ribs and with our family of 3 it seems like I spend a lot of time smoking for the 1-2 racks we cook.  So I was thinking while using 3-2-1 method I could load up the smoker with a couple extra slabs and pull them after 3 hours of smoke.  Then vac seal for later albeit partially cooked but smoked.  Then during these cold winters in South Dakota I could pull them out of the freezer and finish in the oven.  I don't see why it won't work but am interested to hear if anyone else has tried it. ????

[Ka Honu]

I've never had "extra" ribs before but I'd think you'd be better to go through 3-2 and then freeze what are essentially fully-cooked ribs to thaw and finish later.  Just my (less than humble) opinion.

[Wildcat]

I second that. No need to take a chance with the nasties.

[Up In Smoke]

Going with KH and wildcat on this.....get them done, freeze, then warm up and finish with glaze or your favorite sauce.

[bundy]

Being also from SD, I do mine all the way done and if I have extra I will cryvac those in a dbl bag so bones don't punch through and Freeze. When we want ribs again I will just throw the bag in boiling water until warm enough to eat and they taste great!

[KyNola]

Along with everyone else on this.  Finish them all completely and if you do have extras, vac seal and freeze those. When wanting to eat, place them in a pan that has water that is just under the boiling point.  Try to keep the seal out of the water it will sometimes unseal itself and the bag can fill up with water.  Trust me, it can and will happen! ;)

[mfh]

I always cook a full bradley when we smoke - usually at least three slabs, and some sausage and some country ribs as well.  We always have loads left and I vac seal and freeze them.  Just pop in the oven for a quick reheat (covered in a pyrex at 350) and you can have great BBQ mid week after work.