Ribs Made Early

Unknown

I am planning on going to the lake for the July 4th weekend with a grouop of about 12 adults and 12 children. My wife and I are responsible for one of the evening meals but alas, they have no egg at the lake! I thought I would cook some ribs on the egg at home this weekend and bring them to the lake already cooked. I thought I would cook them on Sunday afternoon 6/27 and they would most likely be our dinner on Friday 7/2. Is this OK to do? What is the best way to keep ribs between Sunday and Friday? Should I freeze them and then simply heat them through on the Weber once I get to the lake? How many pounds of ribs do you suggest for a group this size? I assume BBQ sauce would only go on during the re-heat process at the lake, right?[p]Your input is much appreciated! This forum is part of the reason I bought the egg to begin with! I've had it six months and can't imagine life without it now![p]Thanks again for your help.
Becks

Unknown

Becks in MN, sounds like a great long weekend outing! As far as cooking ribs ahead of time and serving later...be sure to use a Food Saver. You can remove all the air, freeze them, and "bring them back to life" anytime you desire. I usually just drop the bags in boiling water and they taste exactly like they did at the time I took them off the egg. As I have said many times before, if you own an egg you need a Foodsaver!![p]Good luck and have fun,
Van

tach18k

Becks in MN,
I just did the same thing. I used 2-1-.5 method for the ribs.
2 hrs indirect, 1 hr wrapped in foil( or in my case they were put in a 9X9 alum pan foiled covered) and cooked 1 hour like that. I let them cool in the pans then put in the fridge till we cooked them on an open grill for saucing and final finishing. they came out perfect, all 15 racks.