Hi all, I am doing a good size smoke, at least for me, this weekend for a friends BBQ. He has two small briskets for me and 10 racks of ribs. I am assuming spare ribs. My question is that he lives about 30 minutes away. I will need to be doing the smoke at my home and then take the meat to his house for plating and serving at 3:00 PM. My main question really concerns not over cooking the spare ribs, yet making sure they are finished when they are served.
1. The briskets are small; one 4 lbs and the other 4.5 lbs. I will work backwards with the time and get them to 200 by 1:30 to 2:30 then hold them in an ice chest with towels until I get them to the venue. I wont get the meat from him until Friday but I am tempted to turn one of the briskets into burnt ends. Any thoughts on this?
2. With the ribs I was going to do the 3-2-1 (modified). My plan is to basically do a 3-2-1/2 and package them up by 2:15 PM. Rather than a full hour at the end I was only going to go 1/2 hour, package them and let them finish that way. Once I get them to the venue around 3:00 I was going to try to get them on my friends BBQ to heat back up and maybe put a little color on them.
Does my plan for #2 sound right and if he does not have a BBQ would just a reheat in the oven be okay and if so a recommendation for how long and at what temp?
Thank you all for any help.