Frozen ribs, smoke without defrosting?

[Bytes]

I hope this isn't too dumb, but assuming you don't plan to marinade or dry-rub or do anything at all except smoke, can you start them out frozen? Maybe it would take an extra hour, but that would be ok, I guess.  It certainly removes the need to plan a day ahead. I'm only referring to ribs, because of their relative thinness. And also, they would be single thick. Not the double pieces which come in cryovac.

Thanks!

[Habanero Smoker]

Hi Bytes;

Welcome to the forum. As you will see posted on this board numerous times; there are no dumb questions; but there is an occasional dumb answer I may give. :)

I would never use the smoker to thaw any meat that has not been cured. That would be too long in the smoker. Also smoke will not penetrate or adhere to meat if it is too cold. Even if you use a higher heat to thaw the rib I would think the outer meat area would be overly done, while the center is still tough.

[Bytes]

Thanks, and love that green Bradley! That's a real thought - powder coat in various colours.

[Habanero Smoker]

Wait until fall, it changes colors at the change of seasons, and during holidays. :)

[Bytes]

http://www.amazon.com/Camerons-Products-Smoke-Smoker-Carbon/dp/B000ZLW8N6/ref=pd_sbs_ol_1

LOOK AT THIS TEENY WEENY LITTLE FOLDABLE SMOKER!! IT'S BLUE

[KyNola]

That would be University of Kentucky Wildcat Basketball Blue.  Can't say much for the smoker but I like the color. :D :D :D

KyNola

[jj5385]

TO BYTES:  Today, I took 3 racks of baby backs that had been prepped before freezing with mustard and rub, and placed them directly in my smoker.  I smoked them at 225 for 2 hours.  They came out very soft and pliable at this point - not raw, but definitely not cooked.  I then coated them in bacon fat and more rub, wrapped them firmly in Saran Wrap but added an ounce or so of apple juice before sealing the Saran Wrap, then wrapped them in foil, and back into the smoker at 275 for 3 hours.  Took them out and the meat had shrunk showing about 1/2" of bones, and the racks bent easily in the middle, showing that the racks were very tender.  In fact, in handling one of them, a couple of bones came out as I was flipping them over to prep the back side.  I then coated them again with bacon grease, a light coating of bbq sauce, and a light sprinkle of rub.

I put them back in the smoker for about 30 minutes to set the sauce (I think 45 minutes would be max), and handed them out to my racquetball buddies, who each in turn said they were fantastic, almost falling off the bone but not quite, and smokey and delicious.

I cut off one little piece from the end of one of them, and it was as good a tasting rib as I have had, and I've experimented with a dozen different recipes (3-2-1, 2-3-1, 2-2-1, with and without butter, honey, brown sugar, boysenberry glaze, mesquite smoke, alder smoke, cherry/apple/hickory, etc.) and these were as tasty as any that I've smoked.  I think the key to any of these recipes is to seal them with a little liquid in plastic wrap before wrapping them in foil, as it seems to steam them so much better than using foil alone.  I've done side by side tests, and the non plastic wrapped ribs were always drier, and the plastic wrap ribs have always come out juicy and tender, along with a good smoke flavor.  I should add that I always use a smoke tube inside my smoker to augment the amount of smoke available, and that works just fine.

I say go for it, and I don't think you'll be sorry for the effort.