I don't want to do this but it looks like I have to. Been asked to do a wedding for 200. Only doing meats. Pulled pork and ribs. Weird thing is dinner is served at !;30 in the afternoon. The actual reception is at a banquet hall elsewhere. The wedding and dinner is at the brides parents home. Due to the early dinner time I'm thinking I will need to do half the ribs the night before. I'm thinking somewhere around 40 racks. So I'm looking for a tried and true method for reheating ribs. A method someone has actually had experience with that works. I will be using roasting pans for reheating. My first inclination is to cook,cool, and then fridge overnight and reheat at 200 in roasting pan with some apple juice. Is it just that simple? I'm anal about food quality at my cooking events. Anything short of coming off the smoker and eating worries me. Especially with ribs.