Rib?

Brian in So Cal · Mar 11, 2009

Do you usually serve Spares or babybacks at a catering gig? Do you offer a choice?

Also I have a small drop off gig for Saturday. They may not be eating right away. The client asked me about warming the pork and ribs back up. Any suggestions on this. Usually the food is eaten right away. Never had to warm it back up.

The food will be in foil pans.

Thanks

Garth57 · Mar 11, 2009

No idea Brian, but good for you on the gig. Hope it turns out more!!

Brian in So Cal · Mar 11, 2009

Garth57 said:
No idea Brian, but good for you on the gig. Hope it turns out more!!

Thanks Bill,

NotleyQue · Mar 11, 2009

Spares are cheaper = more money for you.
Baby Backs are what more people think of as ribs. If you give them both, the majority will eat the BBQ Backs.
Personally I would do Baby Backs.

Have em warm it up in the oven at 250. spray a bit of apple juice on it. to moisten it up.

BBS and Mista answered a million questions I had. CRocke is a fountain of knowlege as well.
I hope you do well at this one bro.

Brian in So Cal · Mar 11, 2009

Thanks Gary

ThomEmery · Mar 11, 2009

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 usually have St Luis Cut on catering
and use the Rib Tips for those Guys that
always come around before your ready to serve

Brian in So Cal · Mar 11, 2009

Good advice Thom.

Thanks

big brother smoke · Mar 12, 2009

Hey I gave you advice, farker:biggrin:

grillfella · Mar 12, 2009

have them buy chaffing trays they sell the cheap ones for around $12- 15 bucks:-D

hossrocks · Mar 12, 2009

We never use BB for catering. We offer them but seldom sell them. Once they see the st louis style they are hooked.
Wrap them in foil, low oven 180-200 until ready to eat.

Divemaster · Mar 12, 2009

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...

ThomEmery said:
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...

NotleyQue said:
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*...

ThomEmery said:
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...

Brian in So Cal · Mar 17, 2009

Thanks for all the help, Ended up reheateing everything on the grill. They loved it. This was my most nerve racking gig. Even though it was only supposed to be 10 people it turned into 22 which I only found out that morning.

I have done small gigs before but this could lead into some rather large gigs. I really needed to impress these clients. I did get a call today from one of the people there about doing a 30 person gig in two weeks.

I also got two new clients that want me to do there contracting work. So all in all it turned out rather well.

Thanks

hossrocks · Mar 18, 2009

Gratz man... Keep up the good work. Hope you were able to stick it to them for jammin up the head count!

douglaslizard · Mar 18, 2009

im not a caterer but i would say do st.louis cut .more meat on them imho .people will want more for the money i would anyhow .on edit i guess i shoulda looked at the date .congrats on the good job and upcoming customers.i hope to get into catering some day soon.

big brother smoke · Mar 18, 2009

Brian,

I got you message last night; my phone was on vibrate. Congrats on the gig!

Brian in So Cal · Mar 18, 2009

I needed to come back to this thread and thank all the brethren for your help. I got great advice and had to make some emergency calls when this gig startet to escalate from a simple one (adding 12 people at the last minute).

Thanks,

Big Brother smoke, Thom, Big Mista, Notley Q, Divemaster, C Rocke, I hope I am not missing anyone. Big Brother smoke thanks for that info late in the day, that helped me out a lot. I hope I am not missing anyone.

Thanks again

Bbq Bubba · Mar 18, 2009

Congrats Brian, i didn't know you owned a cooker. :twisted:

Rib?

Brian in So Cal

Babbling Farker

Garth57

Full Fledged Farker

Brian in So Cal

Babbling Farker

NotleyQue

Full Fledged Farker

Brian in So Cal

Babbling Farker

ThomEmery

Babbling Farker

Brian in So Cal

Babbling Farker

big brother smoke

somebody shut me the fark up.

grillfella

is one Smokin' Farker

hossrocks

Knows what a fatty is.

Divemaster

somebody shut me the fark up.

Brian in So Cal

Babbling Farker

hossrocks

Knows what a fatty is.

douglaslizard

Full Fledged Farker

big brother smoke

somebody shut me the fark up.

Brian in So Cal

Babbling Farker

Bbq Bubba

somebody shut me the fark up.

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