KC Qers and/or people familiar with Gates -n- Sons BBQ

[Guitar-B-Que]

What kind of ribs do gates serve? Beef spare ribs? (this is the only restaurant I could think of that people might be familiar with their product)

Also where in or around KC, would I be able to find them?

So far, these are my favorite style ribs. Don't get me wrong, I enjoy pork ribs......but those are by far my favorite "cut" of ribs, and I have yet to see them anywhere.

Another question.....how do you guys keep your food...i.e. Brisket I'm doing for the 4th. Smoker isn't big enough for 2 and I think I might make one the night before and another the day of.

How should I go about keeping and serving the brisket the next day. Reheating and all. Wasn't sure if there was another way other then fridge and nuker that I might not know about.

Thanks in advance everyone.

 

[Plowboy]

KC Masterpiece in Overland Park has Big Beef Ribs on their menu. Or they did.

 

[smknwhlswife]

Jack Stack, Smokehouse, KC Smokestack on Wornall have beef ribs on their menus.

As for keeping the food, Andy usually will slice the meat and put it in trays and then reheat in the smoker or oven. If it is more than a couple of days we will cro-vac the meat and then just put it boiling water to reheat.

 

[Mooner]

When I serve brisket to a crowd I cook it, let it cool for a few hours or put it in the fridge or freezer to cool it. Then when it's manageable slice it pretty thin and layer it in a disposable metal pan. Over each layer I brush thinned out bbq sauce (I use Head Country). Cover it with foil and stash in the fridge until your ready to eat. 225 degrees for 2 - 2 1/2 hours to reheat should do the trick. The sauce will keep the meat moist and provide some steam while reheating. This will be as good or better than fresh brisket.

 

[Jaberwabee]

Gates serves St. louis style cut Pork Spare ribs.

 

[Guitar-B-Que]

Gates serves St. louis style cut Pork Spare ribs.

Those are pork ribs? Are you sure.

 

[Jaberwabee]

Yup, those are pork ribs. Beef Ribs are quite different, but I agree I love those ribs too. Especialy if you get them to go and then eat the bread that they put the slab on.

 

[Guitar-B-Que]

Jeez. I'm sending my certified fat guy card back. I could have sworn up and down those were beef. I'm ashamed.

I've seen them before, but swore that they were beef so I didn't buy them. Ahh well now I know where to find them. Thanks for your help.

 

[Guitar-B-Que]

When I serve brisket to a crowd I cook it, let it cool for a few hours or put it in the fridge or freezer to cool it. Then when it's manageable slice it pretty thin and layer it in a disposable metal pan. Over each layer I brush thinned out bbq sauce (I use Head Country). Cover it with foil and stash in the fridge until your ready to eat. 225 degrees for 2 - 2 1/2 hours to reheat should do the trick. The sauce will keep the meat moist and provide some steam while reheating. This will be as good or better than fresh brisket.

Thanks for the info. I want to cook tomorrow and party for the 4th.