I've done pulled pork a few times in the past and it's turned out really good. But tomorrow, I'm throwing a lunch for 30 people or so and watching bowl games, so I want to make sure it the s out great. I have two 10 lb Boston butts to throw on my large tonight. If the lunch starts at noon, and I want to cook some ribs before people get here, how should I plan this? With 20 lbs pork on a Large Egg, how much time should I allow to make sure they are done by 7-8am, assuming I FTC after I pull them off the Egg, while the ribs are cooking?
Or, should I cook ribs today before the Butts go on, and just warm them up tomorrow? I've never reheated ribs like that before...would that dry them out too much?