Stlsportster
Babbling Farker
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Here was the special of the day at Sugarfire Smokehouse in STL.
Full Spares?
- Thread starter SmoothBoarBBQ
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- full spares
Monte Cristo
is one Smokin' Farker
Here was the special of the day at Sugarfire Smokehouse in STL.
Wow, for $13.99 too....awesome.
SmoothBoarBBQ
is Blowin Smoke!
Some really good stuff in this thread. I really appreciate the advice everybody. I did the "burnt end" style today and they were awesome.
@Robert,
Thanks for the tips and I'm looking into US-Foods and Sysco, but my main problem right now is storage. Currently I'm going through Sams, Costco, and Restaurant Depot but some of the prices for pork are getting quite high. I bought 8 racks of spares last night (should have bought at least double...sold out in ~30 minutes today) and I'm running right at about $10 per rack, but I will say the meat was great and no shiners or super thin racks at all.
@Robert,
Thanks for the tips and I'm looking into US-Foods and Sysco, but my main problem right now is storage. Currently I'm going through Sams, Costco, and Restaurant Depot but some of the prices for pork are getting quite high. I bought 8 racks of spares last night (should have bought at least double...sold out in ~30 minutes today) and I'm running right at about $10 per rack, but I will say the meat was great and no shiners or super thin racks at all.
2000milesofsmoke
Knows what a fatty is.
As many have posted, cook up and sell those rib tips...Great flavor and utilization of product!
Czarbecue
Babbling Farker
I got hooked on Famous Dave’s rib tips. I bought those farkers by the pound.
AKMIMNAK
is one Smokin' Farker
Here was the special of the day at Sugarfire Smokehouse in STL.
I cannot believe this deal exists anywhere in the universe. Wow. Totally jealous.
Smoke Rising
Is lookin for wood to cook with.
There is a join near me that has a special every week called the "chopped rib meat" sandwich. When I asked the owner about it he told told me he uses the brisket bones (more specifically the lean from the flank end past the sternum) for the sandwich. So, he is doing exactly what you are. Buying cheaper full spares and making additional value out of the lean. This guy near me discards the actual breast bone and is left with boneless meat he chops.
It is an awesome sandwich and it sells out every week. The rib meat has tons of smoke flavor and a distinctive bite, different than pulled pork.
It is an awesome sandwich and it sells out every week. The rib meat has tons of smoke flavor and a distinctive bite, different than pulled pork.
Robert
is Blowin Smoke!
The value option is where I see a problem.
Yes it's nice to offer a value option but if folks order tips they will spend less than ribs. If it doesn't take away from other sales than fine but how are the margins on tips and how many high end customers are going to go for the value tips.
jermoQ
Babbling Farker
I used to frequent a restaurant that sold burnt-rib-ends and they were good. Extra seasoned and smoky rib meat. Yo could go with that for an extra option, unless you are wanting to serve them while spares.
EdF
is Blowin Smoke!
I used to trim them, seal and put in the freezer for when I wanted an excellent "no guests" smoke. I just consider them to be Chef's Perks.
