Par Cooking Ribs

[andrewj]

I'm having friends over for food week next Sunday and have promised I'd make them the fantastic ribs I've very been boasting about. The only problem is that a previous commitment means that I won't have the 5 -6 hrs needed to cook them properly. I know that I could cook them hot and fast but I' m worried that they may be a little tough, so I was thinking that I could par cook them the previous day ( 2-3hrs over smoke) foil them, pop them in the fridge overnight, cook them again for another couple of hours the next day and finish them off over direct heat for some texture.

Any thoughts?

[robgunby]

I would suggest to, rather than par cook them, do the entire cook in advance, and chill the ribs. You can then reheat them foiled in the oven with some sauce quite easily. The texture will be almost as good as fresh.

Make sure you don't take the ribs *too* far as once the rack starts to fall to bits it's a PITA to reheat.

BBQ restaurants reheat ribs on the griddle with sauce and a closh in about 5 minutes.

[Tyrone1Wils]

Yeah I'd suggest cooking them fully in advanced, then maybe reheating over hot coals, maybe glazing with a sauce