Rib?

Brian in So Cal · 03-11-2009, 08:41 PM

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 · 03-11-2009, 09:13 PM

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

Brian in So Cal · 03-11-2009, 09:15 PM

Quote:

Originally Posted by Garth57

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

Thanks Bill,

NotleyQue · 03-11-2009, 09:23 PM

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 · 03-11-2009, 09:51 PM

Thanks Gary

ThomEmery · 03-11-2009, 10:17 PM

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 · 03-11-2009, 10:29 PM

Good advice Thom.

Thanks

big brother smoke · 03-11-2009, 11:46 PM

Hey I gave you advice, farker

grillfella · 03-12-2009, 02:05 AM

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

hossrocks · 03-12-2009, 09:49 AM

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 · 03-12-2009, 09:57 AM

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...

Quote:

Originally Posted by ThomEmery

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...

Quote:

Originally Posted by NotleyQue

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*...

Quote:

Originally Posted by ThomEmery

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 · 03-17-2009, 09:19 PM

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 · 03-17-2009, 11:03 PM

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

douglaslizard · 03-17-2009, 11:30 PM

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 · 03-18-2009, 07:18 AM

Brian,

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

03-11-2009, 08:41 PM	#1
Brian in So Cal Babbling Farker Join Date: 02-12-07 Location: canyon Country, Ca, 91387 Downloads: 0 Uploads: 0	Rib? 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 __________________ www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad.

03-11-2009, 09:13 PM	#2
Garth57 Full Fledged Farker Join Date: 01-03-08 Location: Norco, CA Downloads: 0 Uploads: 0	No idea Brian, but good for you on the gig. Hope it turns out more!! __________________ [I][B]Bill [/B][/I]:cool: CBBQA Member #1218 KCBS Cert. Judge #23431 s.U.D.S. (small 30 gal. UDS) UDS Brinkman vertical Smoke 'n Pit Traeger BBQ100 NorcoRednecks-UDS 85 gal/remod [I]TemequeBBQ[/I]-insulated vert smoker

03-11-2009, 09:23 PM	#4
NotleyQue Full Fledged Farker Join Date: 09-05-07 Location: Cardiff by the Sea CA Downloads: 0 Uploads: 0	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. __________________ www.notleyque.com http://mimttm.wordpress.com/ Notley Que BBQ: Southern California's Finest BBQ Catering Meat is Murder......Tasty Tasty Murder

03-11-2009, 09:51 PM	#5
Brian in So Cal Babbling Farker Join Date: 02-12-07 Location: canyon Country, Ca, 91387 Downloads: 0 Uploads: 0	Thanks Gary __________________ www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad.

03-11-2009, 10:17 PM	#6
ThomEmery Babbling Farker Join Date: 08-20-05 Location: Indio Ca. Downloads: 0 Uploads: 0	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 __________________ Catering, Contests, and Community Service http://bbqthom.ning.com/video/our-wells-cargo-trailer Serving Jesus and great BBQ :) Team What Wood Jesus Q?

03-11-2009, 10:29 PM	#7
Brian in So Cal Babbling Farker Join Date: 02-12-07 Location: canyon Country, Ca, 91387 Downloads: 0 Uploads: 0	Good advice Thom. Thanks __________________ www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad.

03-11-2009, 11:46 PM	#8
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Hey I gave you advice, farker __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

03-12-2009, 02:05 AM	#9
grillfella is one Smokin' Farker Join Date: 02-13-07 Location: Best BBQ in south whittier los angeles Downloads: 0 Uploads: 0	have them buy chaffing trays they sell the cheap ones for around $12- 15 bucks

03-12-2009, 09:49 AM	#10
hossrocks On the road to being a farker Join Date: 09-26-06 Location: Kuna, Idaho Downloads: 0 Uploads: 0	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. __________________ Hoss Big Daddy's BBQ Concessions and Catering Kuna, ID www.bigdaddysbbqonline.com Louisiana Grill - Whole Hog Traeger 150 30x72 Reverse Flow Offset 16ft Wells Cargo Mobile Kitchen 12ft Full service Mobile Kitchen

03-17-2009, 09:19 PM	#12
Brian in So Cal Babbling Farker Join Date: 02-12-07 Location: canyon Country, Ca, 91387 Downloads: 0 Uploads: 0	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 __________________ www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad.

03-17-2009, 11:03 PM	#13
hossrocks On the road to being a farker Join Date: 09-26-06 Location: Kuna, Idaho Downloads: 0 Uploads: 0	Gratz man... Keep up the good work. Hope you were able to stick it to them for jammin up the head count! __________________ Hoss Big Daddy's BBQ Concessions and Catering Kuna, ID www.bigdaddysbbqonline.com Louisiana Grill - Whole Hog Traeger 150 30x72 Reverse Flow Offset 16ft Wells Cargo Mobile Kitchen 12ft Full service Mobile Kitchen

03-17-2009, 11:30 PM	#14
douglaslizard Full Fledged Farker Join Date: 02-17-09 Location: willacoochee ga. Downloads: 0 Uploads: 0	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.

03-18-2009, 07:18 AM	#15
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Brian, I got you message last night; my phone was on vibrate. Congrats on the gig! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

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