I've been asked to bring some ribs to a New Year's Eve get together. I have been albe to produce delicious ribs in the past, but they have always been consumed immediately. I may need to make these the morning of, or possibly even the day before then travel with them a couple hours where they will be reheated and sauced up (on a gasser *cough cough*). If there was ever a need for a mini ...!! What are some of your best practices for precooking ribs? Do I just do it as normal and let them cool on the counter? Do I risk losing the bark?
Thanks, and I hope everyone has a happy, healthy and safe New Year.
LBGE + others I hope - Sudbury, Ontario