Back ribs cooked day before & reheated at tailgate?

[Chris B. K.]

Going to a concert next weekend, and I am thinking of bringing back ribs. I would normally cook and eat right away, but don't think we can tailgate that long, and don't want to leave wsm in lot. I saw an idea in a cook book of cooking ribs the day before then reheating on grill. I have an 18 inch smokey joe I can bring, but I am wondering if anyone has any tips on the initial cook, refrigerating, or the reheating process.
Thanks.

 

[Steve Mattheis]

Chris, I always make more ribs than can I eat and I just cook them then sauce and double wrap them in foil. Just reheat on the grill and they come out great.

 

[K Kruger]

I just cook till tender, remove, cool, then wrap and chill. For reheating I go direct over moderate heat, just to serving temp, flipping often.

 

[j biesinger]

I just did this. It works great.

I packed the ribs in an aluminum roasting pan and set the pan in a sink full of ice water to stop the cooking and quickly drop the temp. 2 days later, I threw the pan on a gas grill for 20 min or so before I got the ribs out and sauced them. They probably baked another 20 min with the sauce. They were some of the best ribs I've made.

 

[Bryan S]

All the above re-heating methods work great. Even if you take some ribs to work for lunch, and gently heat them in the nuker, they taste and turn out just fine.

Ribs re-heat very, very well. If you have a vac sealer, you can also re-heat the vac sealed finished ribs in a pot of hot water, cut the bags open and enjoy.