Nice, those ribs turned out way better than I expected. The proof is in the pudding. Sometimes you just gotta try those crazy ideas to see if you are actually that crazy. Cheers!!
Great video Greg! - What about briefly rehydrating the pork ribs with boiling water (or cubed broth?) - That may penetrate better, and yield a better product. - Cheers!
Great video Greg! I love my freeze dryer and it gets a workout almost daily since my wife started her freeze dried candy business. Did you pre freeze the ribs? I'm only asking because of the 24 hour cycle to fully freeze dry the ribs being as thick as they are. Very cool video and fun to watch! Cheers!
I purchased my Harvest Right after seeing Greg’s previous MRE video. Love seeing two (Greg & Rus) of my favorite RUclips creators using it in their videos. Hope to see more!
Hey Greg, cool video. Question, if you weren't eating the proteins right away, would you end up vacuum sealing? If so, how do you think they would hold up after sometime?
You may be on to something!!!! You can package this stuff and market it to people that love to hike and love BBQ but dont want to lug a cooker and 3 pounds of meat in their frame pack while bouncing around in the mountains looking for a primitive camp site..
Sup greg, great cook on everything bro. First time hearing freeze dried rib lol, wonder if moistens more ehen heat and glaze it? Great video, great to see you brother, tyvm tc 🍔🥩
If only I backpacked more then I’d bite the $2,300 or $2,900 bullet. The quality in taste of freeze dried versus dehydrating is massive. Thanks for sharing this.
Try to rehydrate in the marinating chamber for a vacuum sealer. Under a vacuum the water would be drawn into the meat like when you marinate something. I'd like to see how that works!
Really good cook and info here. We got one of these freeze dryers and use it all the time. Big investment, but worth it. Is there anything you can freeze dry that makes for a good rub?
I'm thinking .. wondering really, if rehydrating with a boullion broth or other type of seasoned water would add to the flavor? Interesting idea with this.
Could you give me some pointers on the Pit Barrel cooker, I have one but don't use it very often because I tend to oversmoke everything. How do you set your cooker up for a cook like that? Thank you
Well, the lower damper for the elevation I'm at is set at the lowest setting. If you're adding wood, you don't need a lot. Just a very small chunk at the beginning of the cook, then halfway through is all you need.
Do you use briquettes or lump? For that cook did you fill the charcoal basket and then just put a little bit of lit stuff on top to get it started. I never feel like i get a clean smoke?
@@ryanclark1841 This cook is lump, and I light a couple chunks and place them in the center of the basket on top of the non-lit stuff. I think lump burns cleaner than briquettes.
I am surprised that you did not remove a few bones from the ribs. This way you could of compared the results of those with the bone in versus bone removed.
That probably would have been a good thing to show the viewer. I guess I didn't do that because I already knew that removing the meat from the bone would have produced good results. I was more interested in seeing if I could succeed with bone-in ribs.
For long-term storage. I freeze dry meats for mainly two reasons: camping and emergency food. The meat you saw me freeze dry in this video has since been packaged in heat-sealed mylar bags with oxygen absorbers inside. It will last 25 years packaged this way and rehydrate with water with amazing results. This method is way better than dehydrating.
@@BallisticBBQThanks, I am a retired meat cutter, obviously we never used this method for packaging meat for retail, whole sale or custom cutting for private customers .
I love it when scientist Greg takes on a new challenge and experiments with his food. Hope you're doing well my friend!!!! Cheers!!!!!
Nice, those ribs turned out way better than I expected. The proof is in the pudding. Sometimes you just gotta try those crazy ideas to see if you are actually that crazy. Cheers!!
*Ballistic BBQ* Bravo well done, thank-you sir for taking the time to bring us along. GOD Bless.
Thanks for watching!
Great video Greg! - What about briefly rehydrating the pork ribs with boiling water (or cubed broth?) - That may penetrate better, and yield a better product. - Cheers!
Great video Greg! I love my freeze dryer and it gets a workout almost daily since my wife started her freeze dried candy business. Did you pre freeze the ribs? I'm only asking because of the 24 hour cycle to fully freeze dry the ribs being as thick as they are. Very cool video and fun to watch! Cheers!
Hi Rus, I did not, but should have. They were very cold out of the fridge, but not frozen.
I purchased my Harvest Right after seeing Greg’s previous MRE video. Love seeing two (Greg & Rus) of my favorite RUclips creators using it in their videos. Hope to see more!
That is amazing! The chicken looked fresh out of the bbq grill!
Rolling the dice on some tasty-looking ribs!
I would like to see an entire meal freeze-dried. Thanx!
I admit, I thought you'd fail on this one. Good job, man!
Please, Greg, do more videos like this!
Ballistic Freeez Dried.
Sous Vide Everything's new competition.
Hey Greg, cool video. Question, if you weren't eating the proteins right away, would you end up vacuum sealing? If so, how do you think they would hold up after sometime?
Cheers Greg. Could you do some candy? Love the videos!
What's next? Do some candy!
You may be on to something!!!! You can package this stuff and market it to people that love to hike and love BBQ but dont want to lug a cooker and 3 pounds of meat in their frame pack while bouncing around in the mountains looking for a primitive camp site..
I know you lost the bark when you hydrated. How much seasoning did you lose when you hydrated also?
What an amazing result here Greg! I had no idea that the re hydrated meats would be so good. This blows me away! Have a great week Bud!
Sup greg, great cook on everything bro. First time hearing freeze dried rib lol, wonder if moistens more ehen heat and glaze it? Great video, great to see you brother, tyvm tc 🍔🥩
If only I backpacked more then I’d bite the $2,300 or $2,900 bullet. The quality in taste of freeze dried versus dehydrating is massive. Thanks for sharing this.
Wow, that tri-tip looked beautiful when it came off the pit.
Now you have some meals for your overland adventures. Would love to see more videos of those. Great video.
Wow, that chicken was huge. Great test with the ribs Greg.
Try to rehydrate in the marinating chamber for a vacuum sealer. Under a vacuum the water would be drawn into the meat like when you marinate something. I'd like to see how that works!
Same as dehydrating?
Very cool! That will make the next camping trip even better!
Maybe not AS tender as right out of the smoker, but If the SHTF, those ribs would be a great treat!
Really good cook and info here. We got one of these freeze dryers and use it all the time. Big investment, but worth it. Is there anything you can freeze dry that makes for a good rub?
GR8 vid and experiment Greg! Sounds like a pretty good deal to preserve, and like you said, take camping etc or for your bug out supply!!!
Cool video, cheers from Canada !!
Thank you I’ll try some of that
Thanks for doing this experiment. I wonder how long these delicious things will last?
That was a dope video Greg
Thank you!
Very cool
Awesome video
I'm thinking .. wondering really, if rehydrating with a boullion broth or other type of seasoned water would add to the flavor? Interesting idea with this.
For sure, it would add more flavor. Chicken is delicious rehydrated with a salt-free broth.
Nice video Greg, this is my next large investment. I want to get a medium for the hunting season next year.
So what was the total time in the water for your rib?
Awesome!!
Thanks!
Could you give me some pointers on the Pit Barrel cooker, I have one but don't use it very often because I tend to oversmoke everything. How do you set your cooker up for a cook like that? Thank you
Well, the lower damper for the elevation I'm at is set at the lowest setting. If you're adding wood, you don't need a lot. Just a very small chunk at the beginning of the cook, then halfway through is all you need.
Do you use briquettes or lump? For that cook did you fill the charcoal basket and then just put a little bit of lit stuff on top to get it started. I never feel like i get a clean smoke?
@@ryanclark1841 This cook is lump, and I light a couple chunks and place them in the center of the basket on top of the non-lit stuff. I think lump burns cleaner than briquettes.
Very cool experiment! I wonder if one could freeze fry a broth and make it a powder?
You can freeze dry milk, so I'm guessing broth would work? I've been wondering as well, so I guess I better try it!
@@BallisticBBQ 😎👍 could be a great injection maker!
Can you freeze ribs the hold rack in a vacuum sealed bag Then thaw them and eat them.
If you're talking about non-freeze dried ribs, then yes.
I am surprised that you did not remove a few bones from the ribs. This way you could of compared the results of those with the bone in versus bone removed.
That probably would have been a good thing to show the viewer. I guess I didn't do that because I already knew that removing the meat from the bone would have produced good results. I was more interested in seeing if I could succeed with bone-in ribs.
Well the channel is called Ballistic BBQ subtly is not in the name 😂😋
Did you prefreeze the meat?
I did not. I had the meat, on the trays in the fridge while I waited for the freeze dryer to become ready for loading it up.
I am a long time subscriber frequent commenter, will someone tell me what is the advantage to freeze drying this meat ?
For long-term storage. I freeze dry meats for mainly two reasons: camping and emergency food. The meat you saw me freeze dry in this video has since been packaged in heat-sealed mylar bags with oxygen absorbers inside. It will last 25 years packaged this way and rehydrate with water with amazing results. This method is way better than dehydrating.
@@BallisticBBQThanks, I am a retired meat cutter, obviously we never used this method for packaging meat for retail, whole sale or custom cutting for private customers .
Is that you sitting down on the job Gregy? 😅
I think steaming would be better.
Very interesting process. In these times, that would be a very good way to store food. Cheers, Greg! 👍🏻👍🏻✌️
“In these times” what a hollow nonsense 😂