Thread: Rib?
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Old 03-12-2009, 10:57 AM   #11
somebody shut me the fark up.
Divemaster's Avatar
Join Date: 09-23-07
Location: North Side of Chicago Illinois

For the ribs I like them to warm them in a 350* oven for 25-30 minutes. I should note that I put no sauce on them for a drop off like this. I would also say that I normally pull the ribs early so that they are slightly under done (tenderness wise). This allows the re-heat to actually finish off the cooking...

Originally Posted by ThomEmery View Post
I have Food Saver bagged a few drop offs at the Holidays
Kyle gave our customers racks of Ribs for Christmas
Yea in a Foil Pan add a lil Apple Juice and warm it in the oven
I normally go with the cryo-suck approach (2 pound bags) as well.. My customers like it because they can warm what they need and freeze the rest...

Originally Posted by NotleyQue View Post
Have em warm it up in the oven at 250. spray a bit of apple juice on it. to moisten it up.
If you have to use the foil pans I agree, spray, cover, and warm at 250*...

Originally Posted by ThomEmery View Post
I usually have St Luis Cut on catering
and use the Rib Tips for those Guys that
always come around before your ready to serve
I offer both, but usually they want BB's... It's a Chicago thing I think... I do have a couple of customers that like the St. Louis cut because I offer both the ribs and tips for $25 rather than $18 for just the ribs.... If they want BB's, its $20 a slab...
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Last edited by Divemaster; 03-12-2009 at 11:35 AM..
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