I am looking to smoke some spare ribs tomorrow in my Weber Smokey Mountain and wondering if anybody has any suggestions about the best way to cook the ribs for six hours earlier in the day and serve at night. Using the 3-2-1 method can I just wrap after "1" and let them keep warm for a few hours and raise the smoker heat for an hour before serving and uncover them? Or should I just refrig em for a few hours and warm em back up in the oven?
Could be a potential gap of 3-4 hours between when I'd be done cooking them and when I would serve.
Oh and another rib question, when wrapped and juiced, how much beer should I use? A full can or just enough to soak the two racks.
Thanks in advance!