Ribs fully cook and reheat or half and half???

[smkncajun]

Have to cook for a party but with time constraints I will have to cook the butts and the spares the day before. I usually do a 3/2/1 with my ribs, but I am wondering if do the 3 and then wrap can I fridgerate them overnight and then finish with the 2/1 the next day on the smoker??? I am not worried about the butts, but don'e want to end with dry or over cooked ribs so any help would be appreciated.

Thanks
"C"

[WineMaster]

I did a 3-2 Emptied the foil pouch the cooled in the fridge. 2 Days later I heated up on a kettle. Sauced and they turned out great.

[smkncajun]

When you say 2 days later you heated up on a kettle, that was without foil, basically the "1" of the method???

[Hugh Jorgan]

I would just cook them til just before done. Sauce and reheat on the grill for show.

[Sleepy Smoker]

I stumbled upon a technique that worked for me, somewhat by accident. I smoked two racks of spares and ended up pulling them a bit before they were done, maybe 30 minutes away. I tried some immediately and found that while they were pretty good, they weren't quite right. I wrapped the leftovers in foil and stored them in the fridge. Two days later I took out half a rack, still wrapped tight in foil, and tossed it into a 325 degree oven for about 10 minutes. I then unwrapped, gave them a fresh coat of sauce, and returned them to the oven for 8-10 minutes. After letting them rest for a few minutes they were fantastic. They weren't mushy, but came clean from the bone easily. Much better than the sample I had eaten when they were fresh from the smoker.

[Sean "Puffy" Coals]

This is the method I've developed: I cook them til done on the smoker, with no sauce and rest* until about an hour before dinner time. Then I pull them out, cut into individuals, place into a large foil pan and liberally apply my sauce of choice. Cover the pan with foil and place into an oven on the lowest setting until heated thru; about 30 mins.

This method seems to work very well for my crowd & with my rub and sauce. I also always remove the membrane. Different folks will say that it will have vastly different effects on your finished product, but in my experience, I do it more for even absorption of smoke, rub coverage and ease of eating/presentation.

*- Resting for me is placing the ribs on a baking pan, covered with foil in an un-heated oven.

[aquablue22]

Finish them and wrap them up in plastic wrap and foil and freeze or put in the frig. last thing you want in HALF cooked pork hanging around, anywhere