Pork Pre-cooking Ribs?

[Parrothead1809]

I'm going to be pushed for time on Saturday, so I thought I would cook my ribs on Friday. Since the typical rib cook is a 3-phase process:

1. Rub and cook to ~160
2. Wrap and cook to ~202
3. Sauce and glaze

Could I do the first 2 steps on Friday and stick them in the fridge till needed? I suspect I'd have to pull them from the fridge about an hour before finishing them, then glaze on a medium heat on either my Traeger or gas grill for 10-15 mins.

Please pass along any suggestions for what worked (or didn't work) if you have done this. I was going to cook phase 1 & 2 at 225 or 250; Any suggestions which would turn out more tender? I've always leaned towards low-and-slow, but I've seen several recipes for 250.

Thanks for any tips!
-PH

 

[traeger860]

I usually do ribs at 275. 225 just takes too long IMO and I don't notice a difference in flavor or texture. When you get them ready for step 3, you just want to make sure you aren't going to dry them out. So as long as you sauce/glaze and keep them moist, you should be fine.

If you're worried about them drying out in the fridge, you can lightly spritz or sauce them and put them in a sealed container after they cool.

 

[JPSBBQ]

This^^^^^^^^^^^^