ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 04-21-2011, 09:57 AM   #1
chachahut
Full Fledged Farker
 
Join Date: 10-30-09
Location: Roxbury,NY
Downloads: 0
Uploads: 0
Default Quarter, Half & Full Racks of spares

So got to talking with some folks this week & the discussion turned to rib portions - specifically from St. Louis cut spares. Everyone agreed on what a full rack is - that's every bone on the rack.

There was also general agreement on a quarter rack being 3 bones.

That lead to a debate on Half racks. If a quarter is 3 then a half should be 6. Problem is - not all spares have 12 decent size bones. The issue here is in serving a consistent number of ribs to customers or guests so people do not feel they are getting cheated or short changed.

So - what are you thoughts on the number of bones in 1/4 & 1/2 racks?
__________________
Frank Davis
Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : [URL="http://chachahut.com"]chachahut.com[/URL]

Backwoods Pro Jr.
Backwoods Competitor
busted Backwoods Fatboy
Weber 22.5 Kettle
some stainless wood fired thing
chachahut is offline   Reply With Quote


Unread 04-21-2011, 10:43 AM   #2
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Not an answer to your question, but the fairest method is to sell them by the pound like they do in the best Texas Hill Country joints. Let them order the number of ribs they want and then weigh them. Perfect portion control.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 04-21-2011, 12:01 PM   #3
chachahut
Full Fledged Farker
 
Join Date: 10-30-09
Location: Roxbury,NY
Downloads: 0
Uploads: 0
Default

I've considered "by the pound" for ribs but given my location - rural upstate NY - I'd be willing to bet that would be even more problematic than trying to determine a set rack cut. By the pound would definitely help the margin control - just don't think most in the area would go for it.

Though thinking I might float the idea & see what folks think...

So back to the question - when you go to a Q joint & see "1/2 rack" on the menu - how many bones are you expecting?
__________________
Frank Davis
Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : [URL="http://chachahut.com"]chachahut.com[/URL]

Backwoods Pro Jr.
Backwoods Competitor
busted Backwoods Fatboy
Weber 22.5 Kettle
some stainless wood fired thing
chachahut is offline   Reply With Quote


Unread 04-21-2011, 12:06 PM   #4
hamiltont
is One Chatty Farker
 
hamiltont's Avatar
 
Join Date: 05-24-10
Location: Kearney, NE
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by chachahut View Post
So back to the question - when you go to a Q joint & see "1/2 rack" on the menu - how many bones are you expecting?
Half the bones... Is this a trick question? Cheers!!!
__________________
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!
hamiltont is offline   Reply With Quote


Unread 04-21-2011, 12:23 PM   #5
Ground Pounder
Full Fledged Farker
 
Ground Pounder's Avatar
 
Join Date: 03-16-11
Location: Garden City, MI
Downloads: 0
Uploads: 0
Default

I usually expect 6, but I wouldn't complain if they were 5 good sized ribs.
Ground Pounder is offline   Reply With Quote


Thanks from:--->
Unread 04-21-2011, 01:25 PM   #6
augie
is one Smokin' Farker
 
augie's Avatar
 
Join Date: 10-30-07
Location: Melbourne, FL
Downloads: 0
Uploads: 0
Default

That's a timely question - I went to a Q joint that I'd never tried before this past Sunday. Ordered the chicken/rib combo, described as a 1/4 chicken and a half rack of BB ribs. That half rack consisted of 4 bones. I might have complained, but they weren't very tasty anyway, so I just made a mental note to cross that place off of my "list"...
__________________
Steve - Currently cooking on:

WSM
Weber 22.5" Kettle (2X)
augie is offline   Reply With Quote


Unread 04-21-2011, 01:58 PM   #7
chachahut
Full Fledged Farker
 
Join Date: 10-30-09
Location: Roxbury,NY
Downloads: 0
Uploads: 0
Default

Thing is - they might have had a small rack of BB so 1/2 if simply cutting the rack in half COULD be 4 bones (though not in my book).

For me, the issue I'm having is in the 5 or 6 count. My menu currently states 5 - 6 bones but I usually give 6 (& often kick in an end nibble bone). That inevitably leads to an 11 bone rack now only having 4 or 5 solid ribs. So next 6 rib 1/2 has to take 2 ribs from the next rack & so on. Often leads to having only a 1/4 (3 ribs) by end of service. Upside is I ake a larger margin on 1/4 & 1/2, downside is when someone wants a 1/2 & all I have is 5.

They are large spares so I'm thinking of just running with the 5 or 6 count...
__________________
Frank Davis
Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : [URL="http://chachahut.com"]chachahut.com[/URL]

Backwoods Pro Jr.
Backwoods Competitor
busted Backwoods Fatboy
Weber 22.5 Kettle
some stainless wood fired thing
chachahut is offline   Reply With Quote


Unread 04-21-2011, 02:03 PM   #8
bover
is one Smokin' Farker
 
Join Date: 01-19-11
Location: Lee's Summit, MO
Downloads: 0
Uploads: 0
Default

Are you differentiating between the long end and the short end? The best places around here charge an extra $1 for the short end 1/2 racks...
__________________
"If I were just a bit more humble, I'd be perfect"
bover is offline   Reply With Quote


Unread 04-21-2011, 02:07 PM   #9
chachahut
Full Fledged Farker
 
Join Date: 10-30-09
Location: Roxbury,NY
Downloads: 0
Uploads: 0
Default

I actually mix long end & short. Serve up 3 of each.
__________________
Frank Davis
Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : [URL="http://chachahut.com"]chachahut.com[/URL]

Backwoods Pro Jr.
Backwoods Competitor
busted Backwoods Fatboy
Weber 22.5 Kettle
some stainless wood fired thing
chachahut is offline   Reply With Quote


Unread 04-21-2011, 03:02 PM   #10
Cook
is One Chatty Farker
 
Join Date: 12-23-10
Location: Mount Pleasnt, SC
Downloads: 0
Uploads: 0
Default

For spares I would cut into single ribs...cut 3-4 off the narrow end and 2-3 off the big end. One customer down. The next half rack order gets the 6 from right in the middle. There you go.
Cook is offline   Reply With Quote


Thanks from:--->
Unread 04-21-2011, 03:32 PM   #11
chachahut
Full Fledged Farker
 
Join Date: 10-30-09
Location: Roxbury,NY
Downloads: 0
Uploads: 0
Default

That's where I'm heading, Cook. Actually thinking of just going with a straight 5 bone order.
__________________
Frank Davis
Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : [URL="http://chachahut.com"]chachahut.com[/URL]

Backwoods Pro Jr.
Backwoods Competitor
busted Backwoods Fatboy
Weber 22.5 Kettle
some stainless wood fired thing
chachahut is offline   Reply With Quote


Unread 04-21-2011, 10:07 PM   #12
Fife
On the road to being a farker
 
Fife's Avatar
 
Join Date: 04-10-11
Location: Jacksonville, Florida
Downloads: 0
Uploads: 0
Default

Good luck
__________________
Robert "Barney" Fife
[B]Master-built Electric Smoker 40[/B]
Fife is offline   Reply With Quote


Unread 04-21-2011, 10:33 PM   #13
claypots
Is lookin for wood to cook with.
 
claypots's Avatar
 
Join Date: 08-22-07
Location: Tulsa OK
Downloads: 0
Uploads: 0
Default Chasing Ribs...

Quote:
Originally Posted by chachahut View Post
So got to talking with some folks this week & the discussion turned to rib portions... Problem is - not all spares have 12 decent size bones. The issue here is in serving a consistent number of ribs to customers or guests so people do not feel they are getting cheated or short changed. So - what are you thoughts on the number of bones in 1/4 & 1/2 racks?
My expectations would definitely be 6 ribs per 1/2 rack. And if I was running a rib joint, it would be seven. That would set me apart from the competition. I may run out of ribs now and then, but customers Ill never be short on.
__________________
-Clay Pots
claypots is offline   Reply With Quote


Thanks from:--->
Unread 04-21-2011, 10:35 PM   #14
SmokeOCD
Full Fledged Farker
 
SmokeOCD's Avatar
 
Join Date: 02-20-10
Location: Chicago, IL
Downloads: 0
Uploads: 0
Default

3-6-SLAB is what first popped into my head. By the lb would be OK for a takeout joint, but if you were doing a fair/festival type event I would say fixed bone count.
SmokeOCD is offline   Reply With Quote


Thanks from:--->
Reply

Tags
pork, racks, ribs

Similar Threads
Thread Thread Starter Forum Replies Last Post
Wire chafing racks & full trays chachahut Catering, Food Handling and Awareness 7 05-09-2011 11:09 PM
Saiko- 4 spare racks of spares on... smokehunter Q-talk 2 06-27-2010 11:25 PM
Rained on a half full basket el_matt Q-talk 4 06-25-2010 10:07 PM
5 racks of spares (pics) J-mac Q-talk 22 02-16-2009 07:48 PM
Cutting Racks of Ribs in Half - question MilitantSquatter Q-talk 15 04-30-2006 10:29 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:59 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts