Can You Smoke Frozen Ribs?

[@RaspberryRockOffGridCabin]

Those ribs looked awesome. Are you going to try again with the method suggested at the end?

[@CookingWithRy]

Yep. Have another rack in the freezer just waiting for another test.

[@LukeRT]

Good call can't wait

[@RyanMaki]

I'd love to see the re-test on the offset

[@IMOO1896]

Glad I found this post, I forgot to set my ribs out of the freezer last night, so this is just what I’m looking for.

[@stephenspann754]

Ry I love your videos , here in California i stay up after midnight watching your videos. Everyone of them are just fantastic. Keep up the great videos. I’ve learned a lot from you , when Ry speaks I listen with interest no questions asked. I too have various grills, from pellet to stick burners, kettle type. I’ve recently ordered an Char Broil electric smoker because of watching you throw down on one ,and the results that come from your videos. You make cooking a little easier for the world to see. I watch your videos over and over and it seems that I always discover something that i missed the first time around, so i find myself hitting the replay quite a bit. Keep the outstanding videos coming, I’m a huge fan. Can’t wait for your latest and greatest. Be cool!

[@walletphonekeys]

Going to try this. I've tried slow cooker, pressure cook, and air fry. Of course at longer time low temps

[@robertjones6324]

Good video. I just used the same electric smoker on baby back ribs, 3 racks, each cut in half for the first time. I used your brown sugar black pepper rub, pecan and apple mix chips, and Stubbs Sweet Heat BBQ sauce. I used the 3-2-1 method. The ribs were VERY TASTY, but could have been more tender. My friends loved them. I spritzed them with half Apple juice half water, in the foil. I think I'll try 231 next time, as you suggested. My Weber ribs were more tender. Btw, they were not frozen when put into the e-smoker.

[@gdelacruz72]

I've always wondered about this. Now I know. Thanks for trying it out.

[@CookingWithRy]

Thank YOU for watching :)

[@GreyCountyGrillin]

Cool experiment. I never would have though to cook ribs right from frozen, but it seemed to work out well enough!

[@CookingWithRy]

Yep, worked well. Learned something. It's fun to give things a shot every now and then :)

[@troywallick5535]

I have learned to take frozen ribs out, get them wet with some warm water, remove the membrane, spray with apple juice- soy sauce- apple cider vinegar ( I use bourbon) to saturate and then apply your rub...allow to sit at room temp for 20 minutes and then throw them on the smoker.

[@THEREALSHOWBBQ]

Thanks for sharing this. This is nice to know. With as forgetful as I am I may forget to take ribs out for a cook one day. This would come in handy.

[@CookingWithRy]

I've been there... 'Oh, man, I didn't thaw that!' :)

[@dont_talk2me]

thank you for this video, answers lot of my questions

[@zillaman0916]

I've always cooked my meat as cold as possible ( I heard it in a video a few years ago)... Not sure why but it definitely effects smoke penetration. I tested a pork loin (one straight from the fridge, one sat out for 20mins) and my wife (in a blind test) said the one from the fridge had more smoke flavor.

[@mut085]

Great video. Thanks for testing this. 👍

[@EZ4U2Say11]

The sound is amazing when you tasted it im cooking some right now

[@akwolf1434]

I buy St Louis style ribs from Costco, come in a 3-pack, I trim and apply rub then vacuum pack them prior to freezing. This allows some time for the rub to get into the meat. When I am ready to smoke, I pull them out the night before to thaw. I would think that just putting them on the smoker frozen, as such, would work though.

[@CookingWithRy]

I would think it would work, especially since you'd already have some penetration of spices into the meat as it freezes.

[@SmokyRibsBBQ]

Really cool experiment Ry! Good looking ribs and I could tell you were really enjoying them as well!

[@CookingWithRy]

Ribs are my weakness. Can never get enough :)

[@Orangeman779]

I recently read that smoke flavor absorbs up to a certain temp so that may be why frozen took on a more smokey flavor.

[@TheWasando]

new subscriber here. This video is great.

[@Acts2-38]

This is a great video. I never thought of smoking frozen meat. I have a pork loin I want to smoke, would this method be ok for smoking them frozen? I'm just leery of thawing in the microwave.

[@CookingWithRy]

I’ve never tried this with pork loin. For that I’d probably thaw it in the fridge overnight first.

[@Acts2-38]

Thank you sir, I appreciate your response!

[@LukeRT]

Nice idea for a video :) always glad to watch. I think the smoke ring generally comes from the bark of wood a chemical in it. With electric smokers your using chips that have very little to no bark hence the lack of smoke ring. But I may be wrong.

[@CookingWithRy]

You may be right. I’m just learning as I go along :)

[@tdhayes1]

I am new to smoking. What is a "Smoke Ring?"

[@dirtyoff-roadaustralian5525]

Thank you I’m doing this now 🤞🏼 it turns out great I’m doing the second method you came up with cheers 🍻

[@CookingWithRy]

Awesome. Good luck!

[@dirtyoff-roadaustralian5525]

Cooking With Ry Just on 3hrs wrap with my home made apple juice and spices about an inch of pull back from the bone I’d share photos but i can’t here for some reason

[@dirtyoff-roadaustralian5525]

2hrs 100 degrees Celsius with a little brown sugar Then wrapped in my spicers and apple juice for 3hrs then a sticky home made basting Turned out great I used red gum and a little hickory at the end of smoking as my smoke and lump was my fuel

[@CookingWithRy]

Red Gum and Hickory is a cool mix. Sounds amazing!

[@Tanner_Michael]

Question. I use a pellet smoker and always get a pretty decent smoke ring on my ribs? Especially if I don't wrap and spritz them. Are pellet smokers known for having better smoke then electric smokers

[@CookingWithRy]

With a pellet grill you're having actual combustion with the pellets burning, and combustion gases are what interact with the meat proteins to create a smoke ring. There is very little actual combustion in electric smokers. Like you, I've gotten better smoke rings on pellet grills than electrics :)

[@joshmay6451]

Is putting it in before the smoker is warmed up? I am just thinking you will over smoke it with the white smoke you kinda only wanna cook once you have gotten blue smoke.

[@gpotter1575]

Great test for "Throw away" food for the Homeless. I know I would... Good Job!!

[@abel1955]

Does this work with oven cook? Cook for some time then put the rub on, put back in the oven till fully cooked?

[@CookingWithRy]

In theory it should, since heat is heat. Just the smoke would be missing.

[@christophergriffin7245]

I'm trying this for sure

[@sreginkc]

Interesting test! I'm surprised this hadn't come up on my feed sooner since I've been watching your channel for several months now. Did leaving the membrane on have any adverse effects?

[@CookingWithRy]

I don’t believe so 😊

[@MrScottcollier]

Excellent how-to, Add an hour or two and just go straight from the freezer to the smoker to the plate.

[@CookingWithRy]

There's a definite convenience factor involved :)

[@ricksundberg5659]

I would have pulled the membrane when they softened up, let the rub help tenderize the meat and be in the foil a bit longer.

[@TdSharp]

If you want rub to stick to frozen meat, run them under your faucet real quick. Just long enough to get em wet. Rub sticks no problem

[@rickwoodyard]

good idea, go for it

[@miguelelmc]

Good videos

[@juscruzen]

That brown sugar really does hit the spot!

[@CookingWithRy]

Yes it does :)

[@paulwilliams819]

Good morning Ry. Do you think this would work in the oven?

[@CookingWithRy]

Yes. Same basic principle 😊

[@paulwilliams819]

@@CookingWithRy ....going to try it today. Some days I just don't feel like messing with the charcoal.

[@paulwilliams819]

@@CookingWithRy ….is there a specific internal temp for ribs or is it just a time/tenderness thing?

[@CookingWithRy]

@@paulwilliams819 I personally go for tenderness :)

[@stevelitteral]

Too cool I loved this

[@CookingWithRy]

Thanks! It was cool video to make :)

[@karlbork6039]

Is this safe to do? I assume yes.

[@charlesglenn9942]

Hi Ry, Again you have read my mind on this topic. Thanks for testing your frozen meat theory on all of our (your loyal viewers) behalfs. You come up with so many (endless ideas) it difficult to repeat all of your cook projects. I was wondering if your were complicating on purchasing a barrel cooker such as Barrel House Cooker or the Pit Barrel and experiment with your recipes on either of those. I personally own the BHC 14D and 18C models and would really enjoy watching your take and twists on cooking projects with the hanging style units. I'm just throwing a seed or two in hopes it might grow your BBQ cooker selection. Wheather or not I truly enjoy your video presentations. You do an excellent job in both the video clarity and also your very clear and precise explanations to your set goals to the finish. Thanks again for all your hard work in putting out the higgest quality cooking videos on KZbin. Sincerely, your BBQ brother,. Charles Glenn P.S. I smoked a 15 lbs. Full Packer Brisket this weekend on OkJoe Highland and it turned out perfect. Much credit to you, thanks! Happy Smoking trails to you!

[@CookingWithRy]

I've thought about getting a PBC someday soon to add to the collection. So glad the brisket was a success!

[@Saskatchewan20]

Yes you can just takes a little longer...

[@rickyricardo4718]

Cutting meat or fish frozen is ok with a saws-all.