I've got a Sunday cook that will need to feed 30 people. My plan was to put out some ribs which means I'll need to cook it beforehand (tonight) and then just grill/re-heat while basting on the D-day. Have anyone ever done this before and what's a good way to do it so that the ribs come out not too dry? Wrap it in foil after cook and refrigerate it till Sunday? Spray with apple juice during grill?
Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts