The day before.........

[Mark Rosen]

I'm going to a cookout on Sunday but won't have time to smoke my BRITU ribs. I'm going to cook them on Saturday. I'll do a complete smoke on my WSM on Saturday. Wondering if I should sauce them and cut them up on Saturday or might it makes sense to simply wrap them up (whole) in foil and sauce them and cut them after a little time on the grill on Sunday? Open to any suggestions. THANKS

 

[Dave from Denver]

Foil them when they're done then sauce and grill and slice at the BBQ.

Not only will you kill two birds with one stone re: caramelizing the sauce and re-heating the ribs, but you will be "grilling" for show in front of your audience even though you already did most of the work at your place the day before....