I want to do some long cooked, smoked BBQ Spare Ribs
for Mother's Day (about 12 people) but with all the other things that will have to be done that day I'd like to cook the ribs, and a few other things, a day or two before, put them in the fridge, then heat them up at the last minute. I've never done this before but it seems like it should work without sacrificing quality.
Anyone have experience doing this? Any tips or pit falls I should be aware of? Does the 1/2# per person work for spare ribs or should I go 3/4# per person?