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When I do ribs for the "Ranch," I smoke them on the rig 3/5ths of the way and bring closure on the Santa Maria at the "Ranch."
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I pre-cook brisket, pork butt and ribs when I do festivals and even parties. I smoke them for about 2.5 hours at 225 then immediately refridgerate them. Then I put them in the smoker on site at about 300 for about an hour and finish them over a charcoal grill and cut to order basically. I keep them in a hot box and do them in batches...... What kind of equipment are you going to have there?
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I will probably do 25-30 rack total and I only 3.5 hours total time before the festival opens so I need to have some done ahead of time.
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The brisket was done with a triple layer rub a la Barbefunkoramaque. I used Lawry's, his brisket rub and another layer of coarse black pepper. Smells awesome!
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neil, remember my sexy ribs video. Look in my profile. Those first set of loinbacks were called "Breaks My Heart Loinbacks" for a Reason
People will kill me if I told you why so PM me and I will tell you. I always have some of these frozen halfway in case I run out of product and there's a line. 7779311 Quote:
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what Big Mista is not telling you is that I also gave him another container of large grained spice rub that he must think sucks!
:-D:-D:-D:-D:-D:-D:-D:-D:-D:-D:-D:-D:-D:-D:-D and he keeps rubbing it in by showing those damn pictures of his ribs that make me mad...er hungry. "want some ice cream? Psyche!" eddie murphy 301a |
The large grain rub is what I'm using!!! Not the butt glitter. I will use the butt glitter on a couple of the butts I am cooking tonite.
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I am confused. If your first layer is Lawreys and your second layer is the large grained stuff I sent you that needed extra pepper added to the mix, what would be your third layer if you removed the Butt Glitter? Of course if you did it with no butt glitter.....ahhhhh You are going for real old school... like before the Titanic Old school. ahhhhh haaahhh... ****, at least add some Don Cornelius seed. 412 |
The third layer was the coarse pepper that I didn't add before. The Barry White Rub didn't have any Don Cornelius seed?
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Good luck man!! Hope all goes well!!
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Hey Big, we have had alot of luck in our vending events by pre cooking everything and sealing it up in food saver bags. All you have to do is drop them in hot water for about 20 minutes. It works great for Pulled pork, brisket and ribs. Once it's up to temp we drop it our hot table to hold until it sells. If you don't sell it just drop it in ice water to cool it back down and stick it back in the frezzer. This minimizes the waste and you always have hot product.
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I can't wait till Funkmaster West gets back from this little venture. I am ready to see some pics and positive vibes. Neil's food always looks so good.
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I know this is late. We usually fully cook meat, chill, then wrap in plastic food grade film or Cryovac the meat with jucies. You can reheat in both up to 200 without it melting the plastic.
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I'm bushed. The weather was great. The crowd sucked. Brethren came out to support us. The other food vendors quit and left. We worked what little crowd there was. Fed the MC and the ands so they would talk about us on the mic. The promoter wouldn't take a commission from us and apologized for the crowd being so small.
We broke even. Pics are here. MrsMista is already passed out. I'm going to bed. |
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