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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-21-2011, 09:57 AM | #1 |
Full Fledged Farker
Join Date: 10-30-09
Location: Roxbury,NY
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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?
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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 |
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04-21-2011, 10:43 AM | #2 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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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.
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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 |
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04-21-2011, 12:01 PM | #3 |
Full Fledged Farker
Join Date: 10-30-09
Location: Roxbury,NY
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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?
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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 |
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04-21-2011, 12:06 PM | #4 |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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Half the bones... Is this a trick question? Cheers!!!
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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
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04-21-2011, 01:25 PM | #6 |
is one Smokin' Farker
Join Date: 10-30-07
Location: Melbourne, FL
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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"...
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Steve - Currently cooking on: WSM Weber 22.5" Kettle (2X) |
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04-21-2011, 01:58 PM | #7 |
Full Fledged Farker
Join Date: 10-30-09
Location: Roxbury,NY
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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...
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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 |
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04-21-2011, 02:03 PM | #8 |
is one Smokin' Farker
Join Date: 01-19-11
Location: Lee's Summit, MO
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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...
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"If I were just a bit more humble, I'd be perfect" |
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04-21-2011, 02:07 PM | #9 |
Full Fledged Farker
Join Date: 10-30-09
Location: Roxbury,NY
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I actually mix long end & short. Serve up 3 of each.
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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 |
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04-21-2011, 03:02 PM | #10 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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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.
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Thanks from:---> |
04-21-2011, 03:32 PM | #11 |
Full Fledged Farker
Join Date: 10-30-09
Location: Roxbury,NY
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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 |
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04-21-2011, 10:07 PM | #12 |
On the road to being a farker
Join Date: 04-10-11
Location: Jacksonville, Florida
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Good luck
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Robert "Barney" Fife [B]Master-built Electric Smoker 40[/B] |
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04-21-2011, 10:33 PM | #13 | |
Is lookin for wood to cook with.
Join Date: 08-22-07
Location: Tulsa OK
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Chasing Ribs...
Quote:
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-Clay Pots |
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Thanks from:---> |
Tags |
pork, racks, ribs |
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