Splitting the cook for ribs

[Green Caribou]

I also posted this question on the Meathead's rib recipe page on the main site, but thought I'd crowdsource as well.

Question about making ribs with limited time.
We are planning a Labor Day weekend get-together on Sunday, but (ironically) my work (outdoor recreation, so holiday weekends are high season) has me working Sat and Sun until late afternoon so there isn't time to do the whole cook on Sunday. I was wondering about smoking the ribs on Saturday afternoon/evening up to the point where it would be either going to the crutch or a bit before doing the saucing, then doing the saucing and finishing on Sunday as part of the reheating process just before eating.

Is this a disaster in the making? Is it a reasonable plan?

PS: The smoking is on a PBC, so I usually don't crutch. I can finish on a regular grill.

Thanks, all!

[realdocBBQ]

I say cook 'em all the way, then wrap in foil, reheat the next day. Ribs are forgiving that way.

[HawkerXP]

I did 6 racks for a party which required the ribs be done the day before on the PBC. I went the whole way in the PBC, cut them into individual bones and packed them into foil 1/2 sheet pans with some apple juice and covered in foil. The day of the party I had use of an oven to reheat. I don't sauce my ribs, but I did bring some in case it was needed. Turned out pretty good. More of a "fall off the bone" type rib. Good luck!

[Murdy]

You could try Blasphemy Ribs:

https://amazingribs.com/tested-recipes/pork-ribs-recipes/blasphemy-ribs-recipe/

I've done them once and they came out great, cook a lot quicker. Search blasphemy ribs on this site and you'll get a lot of results of members experiences with them.

I have not tried this one, but it's another quick method:

https://amazingribs.com/tested-recip...pe-ribs-hurry/

[Allon]

I love the name..

[jfmorris]

Only issue with that would be they need to be cooked on the grate, and a PBC has very limited grate space...

[FireMan]

I thought of blasphemy Wibs immediate also. Just a few days after ya.

[Huskee]

I vote cook all the way the first evening, foil & fridge that night after they come down to room temp. Then reheat in anything, even your oven, the evening of the dinner. No one will be the wiser.

[jfmorris]

This is what I would do too.

[shify]

I've very against the idea of a par cook, so agree with everyone else. Cook them all the way the day before however, leave unsauced.

Then you can reheat day of and add the sauce. I typically reheat my leftover ribs sous vide and finish under a broiler or on the grill but you may even want to reheat and sauce on the PBC. Or you can wrap in foil and heat in the oven or grill and then sauce and finish over direct heat

[mgaretz]

When I make Blasphemy Ribs, unless we have guests, there are at least two nights worth of leftovers. I just reheat them for 10-12 minutes in my countertop oven at 375F. They are still great.

[bbqLuv]

I nuke left over ribs in the micro-wave in a low setting, #4, with a little BBQ Sauce, works well for me.

[MarkN]

This is more for future reference rather than something that will help right now.

I had some retired friends returning from a trip to the east coast that asked if we would mind if they stopped by on their way home to Wisconsin. I asked if they would mind if I provided a rack of ribs, potato salad and corn on the cob for a late lunch. They said that would be OK (they were a bit more enthusiastic than that).

Anyway, they were passing through on a Wednesday and I realized although I was working from home, I had some morning meetings I could not get out of. So I thought I would give the Sous Vide recipe a try Perfect St. Louis Spare Ribs Every Time - Sous Vide then Smoked. Started them at Noon on that Tuesday, pulled them when they arrived on Wednesday and smoked 'em per the recipe. Maybe not for the purist, but this worked just fine (they even commented that "these come off the bone cleanly but are not falling off the bone, just like its supposed to").

[Bumby]

Similarly to most folks, I'd smoke all the way. I would keep the full rack intact until ready to use. When ready to use, I'd add any sauce and heat until hot (e.g., 120).

[Allon]

I gathered up a rack of baby backs and St. Louis ribs today. I've actually never smoked ribs before. My spice inventory is limited as well.
With my limited grate area when performing a 2 zone setup, I may have no chance at cooking a entire rack.
I see two options:
1) Cook a partial rack, or:
2) Blaspheme ribs

Any advantaged to either?

Purchased the ribs at Walmart. Not my first choice but they had a ton of them and when I purchase at Walmart, it goes on the house budget not out of my budget! A big incentive.

Here's what I got:





These were the best I could find... How did I do?

[FireMan]

Do? Ya do, did, done good!

[Green Caribou]

Thanks for all the input, y'all! Problem solved itself when our schedule had to change to today and I am not working. So full speed ahead! Enjoy your Labor Day!

[FireMan]

Damn the torpedoes! Yessir.