Smoking Ribs in advance.

Discussion in 'Pork' started by jeremyc50, May 28, 2010.

  1. jeremyc50

    jeremyc50 Newbie

    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.
  2. jeremyc50

    jeremyc50 Newbie

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

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    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.[​IMG]
  4. ak1

    ak1 Master of the Pit OTBS Member

    Maybe try 2-2 then foil, and do the sauce and 1 hr the next day?
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    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.
  6. jeremyc50

    jeremyc50 Newbie

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

    cliffcarter Master of the Pit Group Lead OTBS Member

    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).[​IMG]
  8. ak1

    ak1 Master of the Pit OTBS Member

    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.

Share This Page