Smoking ribs over 2 different days?

[Drayken]

Just got my new smoker. My son is coming over for a bday dinner, for ribs, but I work 12 hrs, and won't be home till around 2-3pm. So it would be a really late dinner! I was planning to try the 3-2-1. Could I smoke them the day before, at 225, to like 165 or 170, then wrap in foil, refrigerate. Then day of, throw in smoker, wrapped, and heat (what temp) to desired temp or doneness?

Any suggestions, times, temps, would be appreciated. This would also be nice, so I could pre-smoke ribs, then give to friends or family.

 

[Hawging It]

I have ribs that I smoked 3 months ago. Vacuum packed in the freezer. I take out, thaw, wrap in foil then place in the oven and bring up to eating temperature. They taste just like I brought them in off the smoker. I always smoke extra racks for the freezer. Hope this helps.

 

[pineywoods]

You can pretty much stick to your plan except after the 2 pull them off the smoker let them cool and then into fridge. Day of get smoker back up to 225 and do the final 1 then serve after.
3-2 fridge-1
I usually serve sauce on the side but if you want to baste them with sauce do it the last 20-30 minutes. Most sauces are high in sugar content putting it on at the end lessens that chance.

 

[SmokinVOLfan]

I would smoke them all the way then reheat to eating temp. Maybe baste in some sauce if that’s your thing while they are reheating. Should be just as good as right off the smoker. I’ve done it a couple times like that with no problem when I’m doing big cooks

 

[banderson7474]

Yep just cook one time and then reheat

 

[tbrtt1]

I have done the cook til done and reheat many times. If your gonna fire up the smoker, may as well pretty much finish them off. Then toss em in the oven til they're warm enough to eat. Less to fool with on eating day.