Grizzly6
Full Fledged Farker
- Joined
- May 31, 2012
- Location
- Altoona, IA
A couple of weeks ago I was in a "hurry" to get some ribs done. I had taken them out of the freezer the day before and had them in the fridge, however when I had to cook them they were still somewhat frozen. I had no choice on this, but I prepped them with the "Slap yo' daddy's rib rub" (not the best for my taste by the way) and put them on the UDS at 230 degrees. Three hours, 1.5 hrs in the foil, and then finished them at about 325 for glazing. The ribs turned our great other than the rub. Texture and moisture were the best ever (IMHO).
Has anyone else had to do this or put meat on somewhat frozen as a technique? I have done this with steak over High Heat before and the results are great. But all you hear about is let it sit until room temp and then put on the heat.
Has anyone else had to do this or put meat on somewhat frozen as a technique? I have done this with steak over High Heat before and the results are great. But all you hear about is let it sit until room temp and then put on the heat.