How long can pork ribs be frozen to be eaten safely

Depending on how much everyone eats, a pound of ribs is probably 2/3 of a full, adult plate

Smoke for 1 hour. Stir together the apple juice, 1/4 cup brown sugar, and the barbecue sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours.

usually 40 minutes per 500 grams at 180 degrees C
so 1 and a half hours plus preheat the oven .
And it is thawed not frozen

don't just take my word for it read it on link below
http://www.pork.com.au/home-page-consumer/recipes/cooking-instructions.aspx

Anything can be preserved by freezing but not everything is suitable for freezing because either the consistency of the food is destroyed or drastically changed by the freezing/thawing process or because the thawed food will not tolerate the thorough reheating that will be required to make it safe to eat.

Cooked, chilled foods that are perfectly fresh can be frozen and eaten after thawing with a fair degree of safety and such things as strawberries can be frozen even though they become a sort pulp after thawing.

Personally, I don't eat much from the freezer that hasn't been thoroughly heated/cooked right through...

Yes, just add additional time for cooking after it thaws.

Hi Ronnie:
- If it has been sitting unfrozen in your fridge for more than 2 days I'd personally not be eating it.
- Likewise, if you cook it, it should be eaten right away.
- Re-freezing uncooked is not considered safe food protocol.
- Freezing cooked in serving size portions and only thawing when you're going to heat and eat is usually safe.
Hope this helps.

If it has been frozen the entire time it should be safe to eat. Most anything that has been continually frozen should be safe to eat if cooked and eaten soon after thawing it out. Bacteria is what spoils anything and bacteria cannot multiply in a frozen environment. Depending on what it is,how long it was frozen and whether or not it was exposed to air while being frozen will determine whether or not there is an undesirable change to the taste, color or texture.
The best (safest) way to thaw anything out would be slowly in a properly working and set refrigerator.
Your ham should be OK,especially if it was frozen in its original plastic packaging without being opened or exposed to air before freezing. I have eaten previously frozen hams and turkeys (in their original packaging) that were in my freezer a lot longer than one year... and I never noticed any difference in taste.

Refreezing food is not dangerous, the danger is that food can spoil before it's refrozen or after it's thawed again before being cooked and eaten. Freezing food does not kill bacteria, so once thawed bacteria continues to multiple at the same exponential rate it was multiplying at before being frozen.
Refreezing also reduces quality because the already slightly damaged cells are being expanded with ice crystals again. This isn't a big deal for meats or baked foods but is huge for rice, pasta, fruits and veggies.
Try to figure out how long things have been thawing/thawed to help you make a safe decision. And never feed a pet food you wouldn't eat, they can get food poisoning too.

Depends on what your cooking.A roast of pork,I would brine for 3-6 hrs before hand,then use 2 burners for indirect.To get a better idea try one of these sites.Your making me hungry thinking of this :}
{I do a pork tenderloin in the smoker bacon wrapped,butterflied with stuffing,smoked with apple wood}


http://cookeatshare.com/popular/cooking-a-pork-roast-on-a-gas-grill
or
http://www.foodreference.com/html/rubbed-g-pl.html

Good Luck,hope it turns out well.