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I think the OP already knew the answer from the forum.
My concern with the post would be the method and procedure used. When you pre-cook the ribs, they need to go to 145 deg. internally. Then properly chilled and stored. with limited (out time @ room temp).
Your terminology is 'grill to order', but that's actually reheating them. They now need to go to 165 deg. before serving.
Personally, I don't think this method produces a quality product.
Just my personal opinion.
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