Rib lunch for 12 at the office?

[Ed G]

Some coworkers and I would like to do a rib lunch but I'm not sure how to time the cook. I usually do my spare ribs 3hr smoke / 1.5hr foil / 1hr firm-up. Bringing the smoker to work would be difficult and draw too much attention. We could possibly use a grill to finish but I can't figure out how to smoke and foil without either cooling the ribs after foiling or getting up at 2am.
Thanks in advance for your suggestions.

 

[Jeff Rushe]

Given your specific scenario - you could do them the night before....try to time it right so when they're done, just wrap/hold them in foil/towel/cooler till lunch time?

When I smoke pork butts there are times where it's done just in time ... and then there are times where its done way too early than expected. Wrapping it in foil, then a towel and placing it into an empty cooler keeps them safely/sufficiently warm for a couple hours.

...plus you can always (re)heat in an oven or grill if there's a longer wait.


Just my 2cents -- I'm sure there are many other more creative/smarter ways.

 

[Tom Chips]

Take them just until done in foil, cool them, and then finish them by bringing them up to serving temp on the grill at work.

 

[KenP]

Ed, forget what everyone else has to say about this, I have the answer:

If they want your ribs bad enough, they should be giving you paid time off to prepare the ribs.

Pure and simple, tell them you need to be up by 5am for prep and cook time.

 

[Bryan S]

When I cook ribs to take to work I pre cook them on the WSM cool down and place in in foil and fridge. Once ice cold in the fridge I close up the foil so I get no moisture build up in the foil. I reheat the ribs in the foil in an oven till just warmed 130º-140º they taste just fine like this. Really can't tell a difference. You can also vac seal and reheat in hot water, till just warmed.