Rib Prep Question

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I am far from a pro on ribs but my suggestion would be to do the 3-2 on Saturday, then Sunday give the the ribs the 1 or so again on the smoker because of your other obligations.

That is how I would handle the time constraints, we'll both see what other, more experience SMF ribbers have to suggest.....

Not sure how many slabs your talking about here but I don't think the ribs will have the mass to hold the heat for that long. I'd go with Mossy's suggestion.

I do this all the time when I want smokey flavor but don't have the time. I usually use my little chief and smoke for an hour but in your case i would:

Smoke from 9 to 12 as you say then:

--- giving up competition secrets here ---
Double lined HD foil - put down a thin layer of brown sugar and 3 or 4 stripes of honey. This layer/stripes should be big enough for the whole rib. You place the ribs in meat side down, bone side up. Add 1/4 to 1/2 cup apple cider or juice then seal. Place it in the cooler. Go to your meeting, but before you do:

Prepare a full chimney that's just ready to start. Instruct those at the house:

- At 3:30, remove the ribs from the cooler and start the chimney.

As soon as you get in at 4 dump the coals, ramp up to 250 - 275 and do your 2 hours in foil. Try the bend test. If you are doing babies you'll probably only need 30- 40 minutes after foiling so brush on your glaze and dust with more rub. That puts you at about 7 or 7:30.

Fun for the whole family!

have fun,


-rob

I thin I'd do like mossy, do yer 3-2 then finish the hour in the smoker on Sunday. Ain't never had ta do it that way but seems like it should work well. Maybe cut yer 2 back ta 1 1/2. Leave em wrapped in the foil an inta the fridege fer the night. Gives ya a little leway fer the sunday go ta meetin thin. A good glaze fer them ribs is 1/2 real unsalted butter an 1/2 honey. Nobody round here uses sauce on the ribs no more!

Tell yer boy congratulations an keep up the good fight, hope everthin turns out well fer him!

I'd go with YankeeRob's suggestion. Do the 3 in the morning, wrap real good in foil and maybe a towel and into the cooler (add a bit of AJ to the packs for later, or whatever you like). They will probably continue to cook a bit and will probably still be warm by the time you get back after 4. Put them back on in the foil for about an hour or so and then continue on as normal. This should get them done by 7pm Saturday night easily.

I think this would be the best way to go. Keep us posted on how it turned out for you.

Perhaps, but I doubt warm enough. Better, and safer... to go with the chill and finish suggestion IMHO.