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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
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12-15-2017, 11:40 AM | #1 |
Full Fledged Farker
Join Date: 09-02-08
Location: Pittsfield Il
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Best temperature for St Louis Spares
Looking for temperature of Spares for vending, non wrapped. What to shoot for thats not completely fall off the bone.
Thanks |
12-15-2017, 11:44 AM | #2 |
is One Chatty Farker
Join Date: 02-14-14
Location: Central OH
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Hmm, never had a number. Bend test for me.
For brisket I've averaged my number to usually 203'ish but never with ribs. Sent from my SM-G950U using Tapatalk
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SDG 26' Concession rig, Weber 22.5" x 3, RecTeq1250, UDS with IQ 110, Shirley Fabrication Cabinet Model 24x60 trailer, LS Grillz Large IVS w/offroad package (on the way), Humphreys Q'bed Pint, Assassin 48 |
12-15-2017, 01:28 PM | #3 |
Full Fledged Farker
Join Date: 09-02-08
Location: Pittsfield Il
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I get the bend test and I have timing on comp ribs. I just thought some of those that vends might shoot for a temp than doing the bend test on 100 racks.
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12-15-2017, 01:36 PM | #4 |
Babbling Farker
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
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I just did spares on my vertical offset and it was 5 hours and some change. Bite through clean off the bone. Temp ranged from 225-300 when throwing in splits.
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Boathouse Smokers Big Black Cabinet |
12-15-2017, 03:15 PM | #5 | |
is One Chatty Farker
Join Date: 02-14-14
Location: Central OH
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Quote:
Last time I cooked 40 racks and they all were done within a half hour of each other. Sent from my SM-G950U using Tapatalk
__________________
SDG 26' Concession rig, Weber 22.5" x 3, RecTeq1250, UDS with IQ 110, Shirley Fabrication Cabinet Model 24x60 trailer, LS Grillz Large IVS w/offroad package (on the way), Humphreys Q'bed Pint, Assassin 48 |
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12-17-2017, 08:33 AM | #6 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Because therming a 100 racks would be faster than bend testing them???
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
12-17-2017, 09:50 AM | #7 |
Full Fledged Farker
Join Date: 09-02-08
Location: Pittsfield Il
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Thanks for the no help response.. I was just curious on what others shoot for, But yes , thermo pen every rack would be much faster than the bend test as I have to cook this many ribs in racks and it would take much more effort to pull each one. But hey ,thanks
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12-18-2017, 08:31 AM | #8 |
On the road to being a farker
Join Date: 05-16-10
Location: Manhattan, KS
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I used to think temping ribs was weird. I know at least 2 really good ribs cooks off the top of my head that temp their ribs, and use the probe to feel for resistance as well(I'm guessing). The only issue is, depending on your cooker,the type of rib, wrapped vs unwrapped and the temp you cook at, the temperature of doneness can swing 10-15 degrees. That's why bending and feeling for resistance is a preferred way on checking for tenderness. Temperature will fluctuate with so many different variables, "the feel" is pretty universal.
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12-18-2017, 12:07 PM | #9 |
On the road to being a farker
Join Date: 11-11-13
Location: Raynham MA
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When I am catering I use my thermopen to see the resistance and I am normally pulling about 185 when I look at the temp from time to time
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