I'll be cooking four racks of pork spare ribs for the first time tomorrow; ribs that I will then need to transport ~200 miles on the following day. I need some good suggestions on how to cook, store and transport these racks and I'm hoping someone out there is still trolling the boards even though we're right in the middle of the holidays. As you can see in the photo I've rubbed these liberally with yellow mustard then hit them with a blend of rubs. Normally I'd think these need more rub, but I used quite a bit compared to what I've had success with in then past when cooking butts and briskets.
Do I really need more rub, or does it just look that way because of the mustard?
These are in the fridge, uncovered, now and will stay there until tomorrow when it's cooking time. My plan was to get my XL set up for indirect at 250 and plan on cooking them for 2 hour bone side, 2 hour meat side then as needed until done. I have AJ/ACV to spritz with, probably every 30min or so.
Does that plan sound about right?
If so, I was thinking I'd let the ribs cool (probably try one or two...) then foil them up and put them back in the fridge. I'll stick them into an ice chest with a couple blue ice packs for the drive then reheat for dinner.
Without access to a grill, how should i reheat these?
I know that's a lot of questions, but any comments on all or some of them are greatly appreciated. I'll try to get some good pics along the way. Always fun/terrifying trying something brand new, right?
Finally back in the Badger State!