Smoking a Rack of Frozen Beef Ribs

[@vancent73]

Clever video and will be far less concerned around smoking from frozen moving forward. Cheers man!!

[@LownSlowBasics]

@@vancent73 most welcome mate 🙌

[@mocaman99]

A lot of my cooks use meat that has been frozen and defrosted, I'd always assumed it would be slightly inferior in some way because of having been frozen. I also thought the prevailing wisdom was that meat picked up smoke better while it was cold, in which case you'd imagine your frozen ribs would be smokier than fresh ones. Good stuff, cheers for the vid :)

[@LownSlowBasics]

@@mocaman99 most welcome mate. Glad you enjoyed 🙌

[@blueenglishstaffybreeder6956]

I’m with ya, I’ve had the odd family nite and found that there’s a few extra coming so have pulled out a couple extra racks of frozen ribs, both pork and beef, and no one ever knew the difference, great vid mate

[@LownSlowBasics]

@@blueenglishstaffybreeder6956 cheers legend!

[@phillipam6845]

really interesting video, glad to know i can use something straight from freeze if i forgot to defrost. Would love to see a comparison side by side as u mentioned.

[@LownSlowBasics]

@@phillipam6845 I’ll definitely do a comparison one day 🙌

[@mag1cownz12]

Awesome video as always, could you do a short video of your vent settings on the chargriller Akorn? I recently got one for a present and did some beef ribs on it. They came out awesome but had no smoke ring due to low airflow volume I was told

[@LownSlowBasics]

@@mag1cownz12 I don’t have one anymore sorry mate

[@mag1cownz12]

Ahh bummer, did you find you barely had to have the bottom and top vents open for it to hold around 250?

[@LownSlowBasics]

@@mag1cownz12 yeah pretty much a crack open mate 🙌

[@adamshields1982]

I just reinstated my membership! So happy to be back as a member. I hope your well mate. I’m excited to try this with ribs and a pork neck

[@LownSlowBasics]

@@adamshields1982 bloody legend mate! Thanks for the support.

[@adamshields1982]

@@LownSlowBasics you are most welcome mate! As I said, once I was back working I was going to reinstate it and I’m now comfortable in my job so it’s something I’ve wanted to do for a while.

[@LownSlowBasics]

@@adamshields1982 so good to hear mate.

[@JimOHalloran]

Interesting, I'd never thought to cook meat directly from frozen before. Almost all of the meat I cook has been frozen, then thawed out before cooking. I can't imagine smoke penetrates frozen meat well (or at all), so I suspect there's something around the interior still thawing while the exterior is starting to bark up preventing further smoke penetration that's affecting the smoke flavour. Just a guess, but it seems plausible in my head anyway :) But I think the main takeaway from this is that if I forget to take my meat out of the freezer early enough, I should just cook it from frozen and it'll be ok.

[@LownSlowBasics]

@@JimOHalloran definitely agree hey. It’s handy to know that’s for sure!

[@GavM]

Great vid. Thanks for testing this out. Easy fix could be more smoking wood when cooking frozen. :-)

[@LownSlowBasics]

@@GavM great point there mate! Cheers.

[@joejabbour8286]

Great video as usual 👌, will be interested to know if you had any rub flavour penetration in the meat (no the bark)!

[@LownSlowBasics]

@@joejabbour8286 thanks! Didn’t notice a huge difference in that flavour 👍

[@Aaron-wz9wy]

Hey Aaron with the rest of your briquettes once you’ve killed the fire is it okay to leave them in there for the next cook?

[@LownSlowBasics]

@@Aaron-wz9wy absolutely mate!

[@TheJibtronic]

That looks awesome mate! I usually defrost my ribs before throwing them on and like you mentioned now I don't really need to I can just put them on earlier 😀😀

[@LownSlowBasics]

@@TheJibtronic definitely handy to know hey! Cheers mate.

[@mitchhale7968]

great video. always awesome content. Also, beard game in on point !!!🤣

[@LownSlowBasics]

Cheers mate! Haha it’s getting there 🙏🙌

[@Riggerkenny]

Hey Azza those olive pit briquettes, are they good for the snake method ?or do they burn to fast?

[@LownSlowBasics]

Great for snake method 🔥

[@Riggerkenny]

@ hey azz can we please get a walk through of all your Oklahoma joes bbqs and equipment please mate ?

[@jackpenno7801]

Hey mate do you recommend spritzing beef ribs or is it not necessary?

[@LownSlowBasics]

I don’t think it’s necessary especially if you leave some top fat on.

[@Vikturus22]

Did you at any stage spritz these ?

[@LownSlowBasics]

@@Vikturus22 nope

[@adamfraser4509]

Ya got to get a BBQ DADDY for cleaning the grates. They are the bomb mate!

[@LownSlowBasics]

@@adamfraser4509 I’ll check em out 🙌

[@dxm6580]

how many times did you have to add charcol for this cook. they dont last days and no 1 ever tells ya in the vids

[@LownSlowBasics]

@@dxm6580 0 times. Drums like this last 12+ hours on a full basket.

[@The_Monkey_King]

Please try this with pork ribs dude

[@LownSlowBasics]

@@The_Monkey_King it’s on the list 🙌

[@neoanderson5027]

Good

[@LownSlowBasics]

@@neoanderson5027 👍