Loin backs- smoking Saturday, finishing off Sunday?

[Aceman]

I wanna make loin back ribs for a superbowl party that we have at the top of the ski hill. We have a gas grill out back. I'd like to put the Dominator rib rub on the 3 racks at my house and smoke them Saturday using my new smoker that my beautiful wifey got me for Christmas. I was thinking it would be better to smoke for 1.5 hrs at 225-250 then stop and foil them up. This would add the smoke and allow the rub to infuse. On Sunday id throw them on the grill at the mtn (wrapped or unwrapped?) at 250 till the internal temp is where it should be. . Yay or nay? Thanks

 

[Ron_L]

That should work. They won't be the same as fresh off the smoker, but they'll probably still be better than most restaurants :-D