What goes in the bag
One 1.5-cup package of cooked pork rib meat, deboned after the campfire finish.
Prepare & package
After serving the sous-vide St. Louis ribs finished over the campfire, pull the remaining meat from the bones. Discard bones, cartilage, and large pieces of fat; cool the usable meat, measure 1.5 cups, seal, and freeze.
Store & thaw
Keep frozen in the sealed 1.5-cup package. Thaw in the refrigerator when practical.
Cook or reheat
Reheat thoroughly as part of the selected dish. Because the meat is already cooked, add it late enough to heat through without drying it out.
Finish & serve
Use in macaroni and cheese, chili, beans, sandwiches, or another dish that benefits from cooked smoky pork.