I have a rib crisis on my hands!!LOL:)

I want to bake my ribs with the rub already penetrated from the night before. bring them to room temp and seal in freezer bags, put them in a cooler, with lots of ice, drive down to my campsite five hours away, and then finish them off on the grill at high heat with my favorite bbq sauce basically 24 hours after they have been taken out of the oven. Can I do this? Are there any rib experts who think that will work? or do I have to smoke them slow and low for several hours while down there? I know that is the proper way, but with five or six racks, it's going to be very difficulty I'm thinking.

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MaeveCooks says

5 years ago
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