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[hughver]

Time to do ribs, I have 3 racks of baby back ribs in the freezer, what do you think about putting seasoned frozen ribs directly on the smoker?   

[Free Mr. Tony]

I've had virtually no difference in final outcome when doing this way. It really doesn't take much longer either. If in doubt though, baby backs in a sink full of coolish water would take no time to defrost.

[Bentley]

I concur...

[Brushpopper]

My mom used to throw frozen meat in a skillet and start cooking it.  It never was a good cut of meat because she wouldn't splurge on anything expensive.  Her theory was the fire would thaw it out.  Seems it always tasted good even if it was a little tough.  We didn't know any better until we became adults and started doing our own cooking and buying better cuts of meat.  I just don't know how long frozen ribs would take on the grill.

[Canadian John]

 Do you mean Canadian ribs??  Couldn't resist..

 If you have the time, smoke 1ST @ a low temp just enough to thaw the outside so it accepts the rub or seasonings. Then either continue w/ low + slow, or cook up to @ 325º 'till done - passes the bend test.

[Clonesmoker]

My mom would take rump roast from the freezer, salt and pepper and put in the oven.  I've done ribs quite a few times this way. Just salt and pepper. and 150 for an hour. I will flip them after around 2.5 hours and season the bone side. They've always turned out well!!

[hughver]

Thanks for the inputs, the temperature here in AZ. is cool and among my other concerns, was the time that the ribs would be in the danger zone. I normally cook ribs at 150° for the first hour then raise to 225° for two hours, with that sequence, I was not sure whether or not the frozen ribs would be between 40° and 130° for more than two hours. I assume from the comments that the other factors, smoke flavor, bark, texture, etc., would not be adversely affected by the frozen status.

[Canadian John]

Thanks for the inputs, the temperature here in AZ. is cool and among my other concerns, was the time that the ribs would be in the danger zone. I normally cook ribs at 150° for the first hour then raise to 225° for two hours, with that sequence, I was not sure whether or not the frozen ribs would be between 40° and 130° for more than two hours. I assume from the comments that the other factors, smoke flavor, bark, texture, etc., would not be adversely affected by the frozen status.

. I would not be concerned about the danger zone in a heavy smoke environment...The proper done temperature will take the ribe above the pasteurization point.