Lunchtime Rib Smack Down

JM3

Well I returned to work this week to find out that we are having a rib cook off tomorrow. Of course they had already put my name on the list. Something about too many pictures of food and not enough food. I'm doing a 3-1-1 but I'm planning on doing the final 1 hour direct at work on the small. I'm doing the first 3-1 tonight and then putting into the refrigerator until tomorrow. Any issues with this idea? I am of course using DP Tsunami Spin as my rub since that is the family favorite. I'll be using my homemade raspberry chipolte sauce as the final glaze. Hopefully I'll get some pictures. They have issues with cameras where I work.[p]John

tach18k

JM3, When your done witht he 3 hour thing cut the ribs in racks of 4-5. Do the 1 hour thing with the ribs in a foiled covered alum container, when they come off let them rest a bit before putting them in the fridge. The day of the cook, get them warmed up in the house oven set at about 175, just enough to melt any fat in the pan and on the ribs. Now you set for the grillin'

JM3

tach18k,
Unfortunately we don't have an oven at work so I don't have that option. Just about to go into foil. I already cut the spares in half when I first put them on so that they will fit on the small.[p] Thanks for the advice.[p]John