Long story, but I need to cook 40-50 racks of ribs for a dinner. I was planning to cook them over the weeks ahead of time and freeze them in vacuum bags, heating them up for serving the night of the dinner.
My question: has anyone every just done the first three hours of 3-1-1 on the egg and then foiled and finished/sauced in the indoor oven? If I could do that successfully, I could cook two or three cookings a day and maybe get these prepared in less than a lifetime. I don't like to cook more than six racks at a time (large BGE), because I don't like them to touch each other too much during the first three hours.
If no one has any experience, I'll try this technique ahead of time and see if I can tell any difference--and keep you posted.