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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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02-22-2011, 05:23 AM | #1 |
is one Smokin' Farker
Join Date: 08-04-09
Location: Avon, IN
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Catering/Vending Ribs
When smoking ribs for catering and vending events, so you guys do the 3-2-1 method with foiling? Or do you not foil at all?
Also, what style do you sell or offer? Baby Backs.... St. Louis? Do you find customers prefer one more than the other? |
02-22-2011, 05:25 AM | #2 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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No foil. I offer untrimmed spares. I only pull the membrane. Trimming down to St Louis is time consuming. The customers are happy with the larger ribs with tips as well.
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
02-22-2011, 11:31 AM | #3 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
YMMV.
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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 |
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02-22-2011, 12:49 PM | #4 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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I do BB's from Costco...no membrane to pull or trimming required...just smoke 'em and sell 'em...no foil.
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02-22-2011, 12:55 PM | #5 |
is one Smokin' Farker
Join Date: 04-14-08
Location: NS, Canada
Name/Nickname : JO
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What Bubba said..
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Southern Smoker-Northern Division! Lang 84D Longneck Cookshacks Gone brick n mortar :crazy: |
02-22-2011, 01:01 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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There is a packer out here who offers a modified St Louis (not a St Louis at all) in which the flap and membrane are removed. They work great, but, cost a little more. One of my friends uses them for vending, no foiling.
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02-22-2011, 01:09 PM | #7 |
is One Chatty Farker
Join Date: 09-25-05
Location: Jefferson City, Missouri
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We did 725 slabs of spares on two weekends. We pre-sold most of the slabs. The fundraiser was for the local high school cheerleaders. I bought all the ribs pre-trimmed from the local grocery store at $6 per slab, st. louis style. We sold them at $16 per slab. No foil needed. My FEC750 knocked them out like clockwork. We did wrap them in plastic and foil after they were finished and held them in coolers. If you do it that way, you need to under cook them a tad because as they sit in the cooler, the residule heat will continue to cook them. Good Luck!
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02-22-2011, 01:24 PM | #8 |
is one Smokin' Farker
Join Date: 08-04-09
Location: Avon, IN
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Great advise guys!
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02-25-2011, 01:09 PM | #9 | |
On the road to being a farker
Join Date: 04-07-10
Location: Antelope, CA
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Quote:
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05-17-2011, 11:16 PM | #10 |
Knows what a fatty is.
Join Date: 05-13-11
Location: Longview, TX
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How much do you undercook them per hour of holding?
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05-25-2011, 06:08 PM | #11 |
Full Fledged Farker
Join Date: 12-10-07
Location: Roseville, CA
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I do a lot of ribs for catering. A trick I learned from the guys at the Reno Rib Cook-off was to make three X cuts along the back of the ribs (cutting the membrane). This handles the problem of pulling membranes off hundreds of ribs. I bet you can't tell that the membrane was not removed. I only cook Curly's St. Louis ribs since they are the most consistent ribs I can find. No foil but I do flip a few times and sauce when ribs are ready and let them stay in the cooker for 20 min. to set the sauce and make sure they are 'fall off the bone'. Most don't know that 'fall off the bone' are overcooked but that is what they are looking for!!!
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05-28-2011, 12:11 AM | #12 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 05-26-11
Location: corydon ind
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I use fish skinnin pliers on the membrane. But agree its an option to do if it makes you feel better about your ribs.
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06-02-2011, 11:51 PM | #13 |
is one Smokin' Farker
Join Date: 11-29-09
Location: Wentzville, Mo
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I am surprised at how many do not pull the membrane. I know this is a major pain if your doing many ribs.
If you are doing them for yourself, do you pull the membrane or leave it?
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06-07-2011, 07:51 AM | #14 |
Full Fledged Farker
Join Date: 12-08-10
Location: San Jose, CA
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I'm going to be cooking/vending approx 50-75 slabs (single bones) this coming 4th of July and was just thinking the same thing.
1. Stl or untrimmed/membrane on "natural"? I typically cook Stl trimmed, membrane removed and foiled. However I'm usually only cooking 4-6 slabs at a time. My concern if I go "natural" is that the tips of the ribs tend to get a little dried out and tough before the ribs are fully cooked. What temps would you recommend cooking un-trimmed ribs at and typically how long does it usually take? Could I cook them @ 300 for 4 hrs, sauce the last 30 min and be done? I was also thinking of cooking @ 275 for 2 hrs, putting the ribs in a pan w/ some AJ and steaming them for 1 hr, then back in the smoker for 30-45 min to sauce and firm up. 2. Also what is the best method of holding ribs to keep them in the safe zone (cambro, cooler, chaffer)? I was planning to cook them in batches of 10, staggering the start times every 1 hr to avoid any long periods of holding. Any tips from the bretheren and experienced vendors are appreciated and welcome. Gracias, JT |
06-07-2011, 08:34 AM | #15 | |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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Quote:
I cook at 300 for around 4 hours depending on the style of rib.
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