Finishing Ribs at Work

[Tony Weisse]

I'd like to feed the gang at work with a few racks of ribs (baby backs). We have a gas grill available for cooking and not much else. I was thinking of cooking the ribs in the WSM to a certain point on Sunday and then finishing the cooking on the grill on Monday.

My question is, how far should I cook on the WSM before pulling them off and refrigerating? Or can someone think of a better method?

 

[Jim Minion]

Tony
Your method will work fine, take them aprox 80% of the way done, 165 to 170? internal (need to go above 140? internal at least). When you reheat them on the grill they will finish, glaze at the very end.
Jim