I cook ribs in the oven. Wrapped in foil, meat side up, 275 degrees for 3 or 4 hours. But if you are going to put them on the grill to finish them. I would leave them wrapped in the foil because they are fall apart tender by then.

I usually steam beef ribs first, because I have a steam oven. I like the wet heat to keep in moisture. You can do it with pork, too, in an oven on a rack over a pan of water. Boiling or braising (liquid halfway up) are fine. Amylou's wrapped up way, means they steam in their own moisture. Do par-cook, if you want to get a good char on them, rather than almost done. That's the impotant part. Timing the cook right rather than how you get there. Timing will depend on the quirks of your oven, but a good place to get them is that cooked through but still well stuck to the point and not tender stage, then finish on the grill. Since I’m assuming you want to serve as much all at once as you can, try to put the slabs on the fire warm. Also, set up a hot box in an insulated cooler chest to keep them warm. and remember to have fun!

I wrap in foil...2 slabs at a time....being sure to remove the silver skin from the "inside". I put some sliced onion and sliced lemon between the 2 slabs and add some BBQ sauce....I use Sweet Baby Rays...but you may prefer something different, then put them ingto a 225 oven for about 2 hours. They are pratty tender by that time but not falling off the bone. Then I brown on the grill brushing with more sauce.

Doesn't take long on the grill....and evenw ith 1`0 slabs, ther shouldnt be a problem keeping them hot...with ribs....warm is fine!

Enjoy.....who's making the potato salad and slaw?

We cut the slabs in half, two halves, dry rubbed, in parchment lined foil packets. Prepped the day before. 400º pre-heat on the oven. Into the oven 2 hours before 'showtime' with oven turned down to 225º. Using the oven time to assemble sides and salads. We usually have a few whole chickens smoking that take about two hours. They get slid over to the far side, less heat side of the grill, then the ribs go on. Not too much babysitting is needed at that point. 45 minutes? Minor amount of wet mop using the packet juices into a homemade sauce.

I would have smoked them today if it were me. I have a rib rack that holds 4 slabs of ribs vertically so I could get 4 slabs on the weber or in my electric smoker. My Oklahoma Joes bronco smoker has a rib hanger that will hold 6 slabs easily.

I would do them in the oven and then finish on the grill.

Says the man who gave up his barbecue career. ;) Try it. Not to the end, mind you, but as a pre-cook. New tricks. ;)

Before I learned to correctly smoke ribs, I boiled them. I admit my naivete.

Ten racks is alot of ribs to deal with. The most i've done is 4 and have not had ribs at home for a crowd a couple years. Fall 2019?.

I actually, to prep ahead for the oven...cut in half, dry rub, then line them up like soldiers in my turkey roaster day ahead. Not individual packets like i posted above. Packets are if they start direcly on the grill, in their packets. (i've not heard of boiling)....thankfully. What a chore with ten racks. 🤪....same with a steam oven.

I don't want to slave the day before either. Just a visualized loosly planned prep, spreading out the chores for the best fresh outcome. Sometimes day ahead, depending on your grill/smoker can involve a full day, then chilling, then back into the fridge, then out again....back and forth. (my garden grill/smoker is wood fired so not a 'set and walk away' method). Though for certain smokers a day ahead can work.

I don't see a one-size-fits-all in party/grill/smoker prep.

I'm in the preroast-in-the-oven camp. I always preroast, slather in sauce and then put on the grill just long enough to carmelize the sauce.

Ricky, I used to parboil them too. Now, I do a version of what's already been mentioned. I do some of the seasonings and a bit of liquid (broth, apple juice, whatever is on hand) and roast slowly wrapped heavily in foil in my oven. Then I give them to DH and let him baste and flavor while giving them a good charred coloring outside on the grill. All but his part can be done a day or two before. He gets all the praise, I have no problem with that ;0)

Thank you everyone for your ideas. I wish I could have smoked them today, but I was off to work at 6:15 this am, just got home and have to make the cake and appetizers today still. I like ribs tender, but not necessarily fall off the bone from the pre-cook - it makes it hard to grill them. After the grill, fall of the bone is better.. So I think I'll rub them today, and get them set up in their baking pans. Tomorrow, I'll pop them in the oven for about 2 hours at 225. Hopefully that will get them done enough to be tender after the grill.. Again - thank you everyone!!!!

and??

I'm still struggling with the concept of boiling ribs.....or even steaming them.....steamed pork.....???

They turned out great. Ended up baking them at 225 for 2.5 hours, then on the gril. Did about 2 slabs too many, but leftover ribs are a good thing! Thanks everyone!!!

linda, hayden fry used to feed the fb kids ribs on weekends. he par-boiled the ribs a few minutes [15-20], and then cooked them on the barbie ... they were always a hit, I heard, from fellow reporters that 'were allowed' to attend. I suspect they were done in batches, puposely. Perhaps the boiling was to help separate the kids into groups so there wasn't a rush, but I dunno. I've tried it, didn't care for it, but the dry rub stuck better to a par-boiled rib ...

I think it's just what you learn. when I started cooking, i boiled them too - added lots of spices to the water - (basically what equates to a dry rub ingredient wise). They were always good finished on the grill. Over the years, I've done them either in a crockpot to finish on the grill, or my new favorite - in my stove-top smoker. If I have an entire afternoon free - which is not often, I'll smoke them on the grill..

I guess just because I have boiled them, I don't find it that strange. People poach fish and boil chicken all the time.....