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Guest
Guest
Hello all you bullet lovers out there! Just looking for an opinion. I'm cooking for some visiting family members on July 4th, and I'd like to make pulled pork and ribs. SO, I'm trying to figure out what my schedule should be.
I could cook overnight (never tried it) the night before and then throw on ribs in the morning, trying to get the most out of the one load of charcoal. Or I could cook the butt this weekend and reheat it later, and still make the ribs on the morning of July 4th. I don't think I need more ribs than will fit on one grate with a rack (cooking for a total of 11 people) but it might be better to have the extra space available.
Any thoughts? I feel more comfortable cooking the butt on the weekend and giving myself some leeway, but last time I reheated pork, it wasn't as good. (Then again, I nuked it, so there's probably a better way.) I also like the idea of serving the same day, because I won't feel like I'm serving leftovers.
Also, what do you think: spare or back ribs? Probably one of the most common questions asked here, but my circumstances are that I like how my last back ribs came out, so I could probably duplicate that or tweak it, but I've never attempted spares. However, that spare rib special is hard to beat: 99?/lb. Back ribs aren't bad either for $2.99/lb. so I may go with that. Can't tell from the ad whether either are fresh or frozen.
By the way, this all needs to be done between 4 and 6 pm.
Thanks wonderful people,
--Mick
I could cook overnight (never tried it) the night before and then throw on ribs in the morning, trying to get the most out of the one load of charcoal. Or I could cook the butt this weekend and reheat it later, and still make the ribs on the morning of July 4th. I don't think I need more ribs than will fit on one grate with a rack (cooking for a total of 11 people) but it might be better to have the extra space available.
Any thoughts? I feel more comfortable cooking the butt on the weekend and giving myself some leeway, but last time I reheated pork, it wasn't as good. (Then again, I nuked it, so there's probably a better way.) I also like the idea of serving the same day, because I won't feel like I'm serving leftovers.
Also, what do you think: spare or back ribs? Probably one of the most common questions asked here, but my circumstances are that I like how my last back ribs came out, so I could probably duplicate that or tweak it, but I've never attempted spares. However, that spare rib special is hard to beat: 99?/lb. Back ribs aren't bad either for $2.99/lb. so I may go with that. Can't tell from the ad whether either are fresh or frozen.
By the way, this all needs to be done between 4 and 6 pm.
Thanks wonderful people,
--Mick