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Smoking Ribs in advance.

post #1 of 8
Thread Starter 

Hey guys. My plan is to smoke 16lbs of ribs on Sunday for a party we are going to on Monday. I am smoking baby backs using the 2-2-1 method. My thought was to cook using a 2-2-.5 method then add sauce and reheat them on the grill the next day for a half hour.

 

Any thoughts? If I had time I would smoke them Monday morning but I do not.

post #2 of 8
Thread Starter 

To make it clear they will have to spend the night in the fridge... ??

post #3 of 8

I have never tried it that way for fear of drying out the meat. I have had good results by smoking them until they're finished then wrap in foil and put in the fridge then the next day just toss them in the oven on a cookie sheet still wrapped in foil and reheat for an hour or so in the 250 to 300 degree range. If I'm saucing them I ususally toss them on the grill to finish them off but lately they have so good they don't even need sauce.

post #4 of 8

Maybe try 2-2 then foil, and do the sauce and 1 hr the next day?

post #5 of 8

The 3-2-1 or 2-2-1 is just a basis of the times used to smoke ribs. Now you can change them as you feel the need. I smoke my spares more like 3-1 1/4- .45 and I do my baby back 2-1 12-1 so you can change yours to what ever you want.

post #6 of 8
Thread Starter 

AK1... That might not be a bad idea either. Probably a better idea really

post #7 of 8
Quote:
Originally Posted by Placebo View Post

I have never tried it that way for fear of drying out the meat. I have had good results by smoking them until they're finished then wrap in foil and put in the fridge then the next day just toss them in the oven on a cookie sheet still wrapped in foil and reheat for an hour or so in the 250 to 300 degree range. If I'm saucing them I ususally toss them on the grill to finish them off but lately they have so good they don't even need sauce.


I have done it this way also, in a covered foil pan, 250F for an hour. Then on to the grill if you want (or not) with sauce (or not).
 

post #8 of 8

I'm thinking that if you cook them fully on the first day, they may end up overcooked on the Monday when you serve them.

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