Thawing question


 
J

JSMcdowell

TVWBB All-Star
I have never really had the patience to buy meat and freeze it. I usually just cook everything I buy, and then freeze the leftovers. If I find a good deal on meat, I just cook more than planned.

I have 2 racks of spare ribs, in 1 cryopac, in the freezer and would like to cook them in a couple Saturdays. Do you think 3 days in the refrigerator would do it, or should I go for 4 or 5? I definitely do not want to deal with thawing them the morning of the cook.

Thanks as always for the help!
 
It depends on the temperature you keep your refrigerator at and where you put them in your refrigerator.

I'd cut them out of the cryovac, individually wrap them in plastic wrap as air tight as possible, and put them on the top shelf three days before I needed them.
 
Thanks!

I think I left out a sentence on the first line of my post. For a competition I bought more meat than the WSM could handle and much more than I needed, so I had some leftover and put them in the freezer.
 
Ribs are the fastest and easiest to thaw!If your planning on doing them for a supper cook I would take them out the morning of the cook, they will usually thaw in 3-4hrs. If not thawed completely a sink full of cold water in 10-20 min will finish them.
 
If worse comes to worse and 3 days doesn't do it, you could always put the cryovac of ribs in a cake pan or big pot full of water in the fridge.
 
I put these in the refrigerator on a Wednesday morning before work (in the cryopac), Friday after work they were thawed.
 
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