Advice on Make-ahead Ribs

GirlyEgg

I'm traveling to my parents in Ohio for Labor Day and wanted to take some pulled pork and ribs for dinner one night. I've done the pulled pork and reheated before, so I'm good with that... what about the ribs? I was thinking that I'd smoke them and do them like I normally would, then freeze (of course, after nibbling some!). When ready to eat, I'd bring to room temp, then place in oven at 300 for 30 minutes to heat then under broiler for final basting of sauce...[p]thoughts?

HungryMan

GirlyEgg,
That sounds like a good plan. No reason it would not work.
Got ribs and chicken cooking now.

Big'un

GirlyEgg,
Funny you should ask about this. Look at the date, I vac packed these last night.Haha. Starting storage for wet winter days when work won't allow sufficient cooking time. I found that by boiling them in the bag to reheat, you don't risk drying them out. The pulled pork is the same way. I add some apple juice to the pork and vac pack'em. Boil 'em to reheat. There will be no discernable difference from when they came off the egg. [p]Ribs. The only thing I would do different if I were going to someone elses home, I would cut the ribs down into manageable serving sizes before packing 'em so that they would fit into what ever pot they have to boil water in. We have a turkey frying rig that doubles as a huge boiler when we break out frozen rib slabs. After boiling, add sauce and then quickly broil in oven till the sauce thickens(you'll swear they just came off the egg and the house will smell gooood). Good luck and enjoy your visit!
Bigun
[p]

tach18k

GirlyEgg,
I have done this several times.
I start out doing the 3,1,1 method but there are changes. I start with about 5- 6 full racks. I set up a indirect cook, the racks on their edges and use a dome temp of 250, no less no more. I let them go for 3 hours, I then remove them to a 3-4 deep alum pan, I cut the full racks in half at this point. I cover the ribs lightly with the "sauce of the day" or what ever you will use at the end. Not too much as you done want to over do and steam the ribs. I then put the covered alum pans in the a Direct Egg setup and rotate top to bottom every 15 minutes to keep the ribs from burning, for an hour or so. I remove the covered pans and let them rest on the counter for about an hour. Next into the refrigerator they go till the day of grilling. On that day of grilling I set the house oven to 175 and just warm the ribs up for about an hour or less, just enough so the harden fat melts. Transport these to your final grilling spot. Now the ribs are ready for the final grilling and saucing. Just grill and sauce the ribs as needed. Like I said I have done this before and days ahead, the most I did were 18 racks over 3 days.[p]