Pre-trimming 10 spareribs.
I’m probably overthinking, so I need yall as a sounding board to get me out of my mental loop. I am participating in a fun, non-official, charity BBQ contest out of town this weekend. I have participated for a few years now, and this year, my regular assistants cant make it, so I will be by myself. I’m cooking 11 racks of St. Louis cut ribs and wings for 100 people. Having done it by myself before, I know that doing everything by myself is exhausting and my timeline can get away from me.
Since there are not rules about pre-trimming, I’m considering pre-trimming my spare ribs into St. Louis ahead of time and traveling down there with them so I can apply my rub, let them settle, and put on the pit while I do other things, and I’m not hanging out with a bunch of ribs tips and trim. My only problem is, I don’t know the best way to travel with 11-12 unbagged raw sides of ribs.
Should I just suck it up and do it ahead of time? Or do y’all have suggestions for how to tackle this? I am cutting down whole wings this afternoon, but those will go easily into gallon ziplock bags.
Thank you in advance!