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Unread 03-18-2009, 09:40 AM   #2
chuckswagonbbq
Knows what a fatty is.
 
Join Date: 05-11-07
Location: Easton, PA
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When I do vending, I cook the ribs a 1 - 2 days before and then cool them as fast as possible. They are cooked about 90% of the way by this time. I then will put them back on the smoker at the vending site. After about 45 to an hour, I finish and sauce them on my charcoal grill I have on my mobile smoker.

If the vending event is over 5 hours, I will cook half to three-quarters of the ribs like I said above and the rest at the event. The customers think that they are getting just cooked ribs when they see the smoker open and there are a combo of cooked and just cooking ribs on it.

I have never froze my ribs after cooking just because it is my preference. Try a test run of freezing them, then thawing and finishing them.
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Chuck Dorak
Chuck's Wagon BBQ
Easton, PA

Meadow Creek CD-108
2 WSM
Small Drum Smokers
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