J
jimewer
Guest
Hey all, I'll be going away for a weekend with some people and they asked me to bring some ribs. Now where we are going there isnt a smoker but a small bbq grill. I was wondering, does anyone know if at home I can prepair and smoke some Baby backs or St. Louis to about 80% done and let them cool, vaccuum seal and finish cooking them a few days later? Or should I just go 100% and quick sauce and finish fast on the grill? Any input would be helpfull! Thanks guys and gals! :becky: