I know, I know. I don't like the thought if it either. But as Curly would say, "I'm a victim of circumstance!"
Because of what I will call "temperature confusion," I took my ribs off after 8 hours and found them to be underdone. The seasoning was perfect, and the smoky flavor was fantastic, but the texture was too chewy, and they were even difficult to cut apart with a sharp knife. They had not shrunken down off the bones at all.
Anyway, I sealed them up with my Foodsaver, and put them in the freezer. Now I am wondering about the best way to thaw them, warm them, and cook them to completion in the oven.
What are your thoughts? Boiling water? Let them thaw in the fridge? What oven temp would you suggest? For how long?
I am flying blind here, so any thoughts and suggestions are greatly appreciated. Thank you very much.
NickB
Because of what I will call "temperature confusion," I took my ribs off after 8 hours and found them to be underdone. The seasoning was perfect, and the smoky flavor was fantastic, but the texture was too chewy, and they were even difficult to cut apart with a sharp knife. They had not shrunken down off the bones at all.
Anyway, I sealed them up with my Foodsaver, and put them in the freezer. Now I am wondering about the best way to thaw them, warm them, and cook them to completion in the oven.
What are your thoughts? Boiling water? Let them thaw in the fridge? What oven temp would you suggest? For how long?
I am flying blind here, so any thoughts and suggestions are greatly appreciated. Thank you very much.
NickB