Cooking ribs and pulled pork ahead of time

[Guest]

I will be cooking some ribs and a Boston butt for about 25 friends next week. Due to the time of the gathering I will be doing much of the cooking the day before. Should I cook the ribs all the way and then wrap and foil until the next day? If so, how should I re-heat? Same question for the pulled pork, should I cook all the way and should I pull the pork and reheat, or reheat the butt and then pull?

 

[Rick Reynolds]

Steve, I would cook the ribs all the way and then the next day smother them in your favorite sauce wrap in foil and cook on indirect heat on your favorite grill at 225 to 250 degrees for an hour to an hour and a half.As for the pulled pork I would pull the day before and add whatever you like and just heat the next day.

 

[Clark Deutscher]

Hi Steve, I would definately pull the pork the day before. The next day I would mix a vinegar or juice sauce with it and reheat it in the oven until warm.

For the ribs I'm not sure, I tend to much prefer them freshly cooked (pulled pork I have a hard time even telling a difference). Rick's suggstions seems as good as any to me. My only problem would be that I tend to like my ribs dry. I'm ranting now but I'd probably just reheat them on the grill. Good luck!

Clark

 

[Greg M.]

Your PP question was answered.

For the ribs, what I do is cook them till their done. Fridge or freeze after that. If frozen, thaw in the fridge. I put them on the gasser to reheat and use a dilluted bbq sauce as a glaze for wet ribs. They turn out fine and it's a good show for guests.

Dry ribs seem to lose something though. They're still better than I can get at most places around here.