Part-cooking Ribs

Last year I did 12 racks of ribs for our tennis city finals. I started the evening before and put on 6 racks of baby back at 6:00pm and smoked for 3 hours took them off at 9:00 and put on the next 6. I double wrapped them in heavy duty foil and put them in a large cooler packed with towels. At midnight I did the same with the next set and when I put these 6 in the cooler I surrounded the 9:00 pull with the 12:00 pull so hot ribs were around the earlier ribs and stuffed the cooler with towels both under the ribs around and on top. At 5:00am I got up and got the egg up to 300, unwrapped the ribs 3 at a time, they were still hot to the touch, and put them back on the egg for about 30 minutes raised direct sauced some of them with a couple different types of sauce and left 3 with just the dry rub. I then double wrapped them again for transport to the tennis facility for the tournament that started at 9:00am. We started eating at 11:00. I had never done it this way before and with all the talk about how good my ribs are I was worried how this would workout. The ribs were as good as any ribs I had ever cooked and I still get praised by my team mates for pulling it off such a feat. I hope this helps. BTW my name is Jim too so I have faith in you.

I would cook them 3-1-1 method, but hold the last part of the cook -- the sauced.  Leave them in the foil -- warm them up the day of the tourney, then remove the foil, sauce them, put them back on the grill to set the sauce and serve them.  Total prep time would be a little over an hour.