- Jan 26, 2011
- 11
- 10
I throw a large spread for our home tennis matches and often do an overnight smoke (beef and/or pork shoulders) and time the food completion to a couple of hours before the desired time. I have a thermostat controlled Smokin-It (highly recommend if you enjoy sleeping and have a job
)
This time, I'm doing ribs (pork and beef) with the normal 3-2-1 method which I can't do overnight without working on it. Therefore, I'm planning to do the 3-2 (3 hours smoke, 2 hours wrapped with juice/beer), and then vacuum seal the racks and put in fridge overnight. I've even considered just doing a 5 hour smoking and spritzing every hour.
Then, in the morning, I will take ribs out of the fridge and warm them up on the grill with sauce.
I have had good success with the vacuum sealer preserving the shredded pork in the past but I've never done ribs.
Has anyone else tried this? Any advice on the cooking, preparation or reheating?
This time, I'm doing ribs (pork and beef) with the normal 3-2-1 method which I can't do overnight without working on it. Therefore, I'm planning to do the 3-2 (3 hours smoke, 2 hours wrapped with juice/beer), and then vacuum seal the racks and put in fridge overnight. I've even considered just doing a 5 hour smoking and spritzing every hour.
Then, in the morning, I will take ribs out of the fridge and warm them up on the grill with sauce.
I have had good success with the vacuum sealer preserving the shredded pork in the past but I've never done ribs.
Has anyone else tried this? Any advice on the cooking, preparation or reheating?
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