Raw pork ribs can be refrigerated in their original packaging. The meat typically stays fresh for three to five days, but can last even longer if it remains unopened.
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Overwrap pork ribs in their original packaging with aluminum foil, plastic wrap, or freezer paper. Ribs can last from four to six months in the freezer.
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The fastest way to thaw ribs isn't necessarily the best. You can always use the defrost setting on your microwave and determine thawing time based on weight, but this may start to cook the meat. Alternatively, you can place the frozen ribs in a freezer bag and allow them to sit in a bowl of cold water. Continue to replace the cold water every 30 minutes. The most effective and time-consuming option is to place the ribs in the fridge, though a rack may take up for three days to fully thaw. Plan ahead!
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In the world of competition barbecue, “the Texas Crutch” refers to the technique of wrapping ribs in foil during the final stages of cooking, often with some liquid trapped inside. The theory is that the humidity inside the foil moistens and tenderizes the meat.
Prep time: 30 minutes
Marinating time: 3 hours
Way to grill: Indirect low heat (about 300°F)
Grilling time: 4 to 5 hours