how long will smoked ribs keep

dinger · Newbie Joined: 13 Jan 2009 Posts: 89

Going on a spring fishing trip to northern ontario. For a treat iwas going to smoke some ribs at home and serve on the second night there. We arrive on Sat afternoon and i wanted the ribs for Sun. What is the best way to do this all info will be greatly appreciated.
Thanks
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Tony · Posted: Feb 14 2015 Post subject: Re: how long will smoked ribs keep

Rinngrizz · Posted: Feb 14 2015 Post subject:

Late every summer I do a "weekend of smoke" to build some storage for the winter. Once work starts in mid august for me, I dont really get a chance to cook again until may because I work 7 days/week and on the off chance I have a day off, the wife usually has something planned. this year I did some loin backs, brisket, and pulled pork. I just vaccume seal them (not a bad thing to have if ur going on a fishing trip anyway) and then reheat in boiling water or thaw and reheat in the oven.

not sure what your cooking set up will be, but for ribs, I would cook them thursday or friday. remove from smoker, cool quickly (bag and then into ice water) then vaccume seal them. the ice water will stop the cooling process quicker than just putting them in the fridge. Then I would vaccume seal them and keep packed in ice until day 2. maybe reheat in foil packets over the fire or in the oven if you have one.

Just my way of doing it. somebody else might have a easier or more efficient way of doing it.
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dinger · Newbie Joined: 13 Jan 2009 Posts: 89

Will cook them on friday. probably in the evening

Tony · Posted: Feb 14 2015 Post subject: Re: ribs

Canadian Bacon · Posted: Feb 14 2015 Post subject:

Good for a couple days as long as they are kept refrigerated....then on ice till you are ready to reheat.
But they must be kept cool some how till then.
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Wreckless · Posted: Feb 15 2015 Post subject:

Wonder what a dusting of TenderQuick would do along with the rub? I know it is an option in Smokin' okies brine for turkeys if there is any doubt.
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biker.chef · Posted: Feb 15 2015 Post subject:

Mr Tony's BBQ · Posted: Feb 15 2015 Post subject:

biker.chef · Posted: Feb 15 2015 Post subject:

[quote="Mr Tony's BBQ"]

Mr Tony's BBQ · Posted: Feb 16 2015 Post subject:

NOT jumping down your throat here Biker Chef, but rather informational:
Celery and spinach are packed full of nitrates, we get said nitrates from vegetables.
Nitrates have been proven to NOT be a carcinogen [ along with MSG]
The human body contains / makes more nitrites in saliva than one could possibly eat at any given setting via BBQ etc.
I argue with vegie heads over this FAR too often, sending them to their smarter than they are phones to do a simple oogle search on the science, to which they reply "OH"........
I have seen untold numbers of articles reporting on them being bad for you, but none seem to have links to / actually post said findings, just that "Johnny said so" via their authors....or a link to a peta site... Sad

I can fill this page with links, but if y'all managed to get here, y'all can manage to oogle it....but here's one:
http://chriskresser.com/the-nitrate-and-nitrite-myth-another-reason-not-to-fear-bacon
Just sayin'!
I DO agree its not "necessary", and can destroy a well cooked rib, or turn good food to mush, but to those who say BBQ is bad for you because of said nitrites / nitrates, they should also give up veggies, and swallowing their own spit!
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Tony · Posted: Feb 16 2015 Post subject:

Well, From One Brother Here to My Other Brothers that have Posted Here on This Thread...

The Main Post Subject is:

"How Long Will Smoke Ribs Keep?"

Three of Us , responding to dinger's original question as stated above , all agreed collectively that as long as the "keeping period" is short term (a couple to a few days) then refrigeration
within FDA parameters or stored properly packaged in an ice packed cooler will result in an acceptably edible product provided the re-heating process is within reasonable parameters.

Looks like somewhere along the Trail here, We just might have meandered off the Path a Bit. Wink

Jus' My opinion here but, to be fair and post up a reasonable answer to dinger's original question-Maybe We should consider a step back and take a look at where this thread has gone .

Jus' My Opinion...YMMV. Wink

Best Regards,

Tony Very Happy

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biker.chef · Posted: Feb 16 2015 Post subject:

Dude what ya doing?
I didn't say anything like that.

I said I eat and enjoy cured meats.
I make cured sausages & bacon.

I posted thoughtful comments to help the original poster.
I wanted him to realize that cooking the ribs ahead and chilling them is safe method that we all have done.
It's just following the simple rules for safe food handling.

It seems like you actually agree a cure that it isn't necessary to keep the rib so why the diatribe aimed at me?
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Mr Tony's BBQ · Posted: Feb 16 2015 Post subject:

Wreckless · Posted: Feb 18 2015 Post subject:

For sure, hope it tweren't me that got off track. Personally I prolly wouldn't go the Tenderquick route however, when one post's a question of "How long..?", there is the off chance someone, maybe some other forum member will someday attempt to take it to the furthest limit possible. I do use the tenderquick on my smoked turkey, per Smokin' Okie's optional suggestion and per that amount. My post was more of a question than suggestion, curious myself. For sure, I have made the mistake of not having purchased enough ice before heading to the outback ( desert in my case) only to find out another camping hazard was occurring, that the ice was not going to outlast the beer supply. I did do my best to salvage as much as possible as fast as I could but had dinner been in the same equation, I'd have just had to face the inevitable, pull up stakes and call it a day early. Very Happy

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Mr Tony's BBQ · Posted: Feb 19 2015 Post subject:

OwenStubbs · Posted: Feb 20 2015 Post subject:

I did this camping last summer. I deliberately pulled the ribs off the cooker about an hour (give or take) earlier than I normally would. I quickly packed them in foodsaver bags, then cooled them in ice water as mentioned above, then into my fridge.

Went camping the next day. Removed ribs from ice packed cooler, lit charcoal grill, then grilled them for about an hour. I used one of those rib racks, standing multiple 1/2 slabs on their sides to better fit my smaller camping grill. They came out great, and it didn't take me any longer than it would have to cook some chicken.

Chef · Posted: Feb 24 2015 Post subject:

Well said Tony. but you did leave one thing out. There is nitrates and nitrites in burning coals. That is why our meat gets a pink tint to it, that we mistakenly call a smoke ring. It is not the smoke it is the curing agents starting to cure the meat. Smoke curing was totally discovered by accident. Meat was set by the fire to keep away animals and flys things like that. With no coals burning there is not smoke ring that is why an electric smoker has no pink smoke ring. Also when you look at cure #1 also called pink salt it is only 6.75% nitrate and 93.25% salt. The pink is added to identify it from regular salt. So when you add 1tsp of pink salt to 5lbs of sausage you are actually adding a very small amount of the curing agent. Less then 10% of a teaspoon to be exact.
Oh and far the original question. They dont last very long at all around my house. I have a table vulture that devours them in short
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Skiman770 · Joined: 13 Feb 2015 Posts: 6 Location: Gainesville, Fl

I have eaten some of my smoked ribs a couple weeks after cooking them. They were just kept in the fridge with no fancy post prep to cool and package. I cooked for a friend that came back to me a month and a half later and asked how long the meat stayed good for lol. He said he was still eating it Shocked

I'm still a JAFR, but I thought that smoking meat, in and of itself, preserved the meat some? Anything wrong with the theory of "as long as there's not mold growing on it"?

k.a.m. · Posted: Feb 25 2015 Post subject: