I’m having a party Saturday afternoon and would love to make this tender pork rib recipe but its 100 degrees out. It’s requires that I bake it for 2 !/2-3 hrs and then a 10 minute broil at the end. Can I bake them on Thursday and then but them out on the grill Saturday afternoon? How would I adjust the grilling time since they will have been in the fridge for 48 hrs? Also, 2 racks of ribs, but how many pounds?
Why not just set your oven at about 250 F, cover ribs with your dry rub, parchment and seal tightly with foil and cook them overnight when it is cooler?
Even if I do them overnight, won’t they have to be put in the fridge until party time which is about 2:00 in the afternoon?
So when I take them out of the fridge, I bring them to room temperature (about two hours?) and then I grill them with the sauce for 20 minutes? They’ve already cooked for 3 1/2-4 hrs.