Tried something new

[Cabernet]

Good day all
Smoked some ribs a few weeks ago and had a left over rack. I vacuumed packed them and tossed them in the freezer. Put them on the kettle today with some short ribs. Turned out pretty good. Anybody else vacuumed pack after smoked?
cheers
Frank

[bamakettles]

Looks good!  I vac seal all kinds of things.... Have not done an entire rack of ribs unless it was pre-cooked on sale items.  It really comes in handy after a brisket cook.  Many times I cube up the point for burnt ends and flat slices or chopped for a later lunch or dinner.  Then there's sous vide steaks.... oh my once you try that you may be hooked.

Cheers

[Cabernet]

A lot of talk about sous vide, I might look into getting one
Cheers
Frank

[Nasoj21]

So you sous vide your steak, then freeze it, then thaw and grill it?

[bamakettles]

So you sous vide your steak, then freeze it, then thaw and grill it?

No, season then vac seal and into the sous vide bath to 125F then sear. 

[OkieGirl]

I vac seal lots of stuff - brisket, pulled pork, smoked cheese, etc - but I have
never done a smoked rack of ribs - and I am intrigued.

Would you say it tasted about as good as the day you smoked it?
This opens up possibilities, if so.   How was the bark? Had you sauced the ribs?

Inquiring minds want to know. 

[Cabernet]

Sorry for the long winded explanation. They tasted pretty similar, you know when you pull the ribs off and you eat it within 15-20 minuets, the outside is "crisp" aka the bark(not sure how to explain it) that's the only difference that I could find. Taste and internal texture of the rib was the same. I think if I vacuumed seal again and re heat, I would put the ribs over direct heat at the end to "crisp" it up a little, maybe even use the gasser because they didn't need more smoke. Yes the rack had been sauced and once thawed , I poured the sauce that was in the bag on the rack, I just unpacked and put them directly on the grill frozen. I was also doing some 1/4 inch thick short ribs at the time at about 290 F. I pulled the rack off the grill at about 1 hour . No wood smoke just Weber briquets. The people I had over thought I had just made them. So I think it worked well. The next time I do some ribs, I am going to do an extra rack and freeze them but when I re heat them, I will  put them on direct heat at the end to see if I can get the crisp bark, maybe use the gasser because the rack didn't need more flavour . By the way , I did not thaw them before putting on the grill. Originally,  I vacuumed packed them once they cooled about 1 hour after I pulled them off the grill.
Cheers
Frank

[OkieGirl]

Sorry for the long winded explanation. They tasted pretty similar, you know when you pull the ribs off and you eat it within 15-20 minuets, the outside is "crisp" aka the bark(not sure how to explain it) that's the only difference that I could find. Taste and internal texture of the rib was the same. I think if I vacuumed seal again and re heat, I would put the ribs over direct heat at the end to "crisp" it up a little, maybe even use the gasser because they didn't need more smoke. Yes the rack had been sauced and once thawed , I poured the sauce that was in the bag on the rack, I just unpacked and put them directly on the grill frozen. I was also doing some 1/4 inch thick short ribs at the time at about 290 F. I pulled the rack off the grill at about 1 hour . No wood smoke just Weber briquets. The people I had over thought I had just made them. So I think it worked well. The next time I do some ribs, I am going to do an extra rack and freeze them but when I re heat them, I will  put them on direct heat at the end to see if I can get the crisp bark, maybe use the gasser because the rack didn't need more flavour . By the way , I did not thaw them before putting on the grill. Originally,  I vacuumed packed them once they cooled about 1 hour after I pulled them off the grill.
Cheers
Frank

Thanks for the details!
I think i will try this next time. I was thinking this might be an option to prep meals for my Mother. May put some in my own freezer too.