I'll be smoking 6 racks of ribs for a gathering this weekend. We are doing a pool thing from 3-5 and eating at 5 at friend's house.
The two options I have considered are:
1) Cook ribs completely that morning, cool on counter to stop cooking, wrap in foil, place in cooler with ice, reheat on gas grill
2) Cook ribs 85%, cool on counter to stop cooking, wrap in foil, place in cooler with ice, finish on gas grill
In both cases I would sauce some racks while on grill to allow sauce to set before serving.
Any insight on which would provide a better product? To me, it seems option 2 has more wiggle room/less margin of error for ribs being overcooked.