How do some restaurants do it? (Ribs)

[mneeley490]

I've always thought the best way to judge a bbq joint is to walk (or drive) by and see if you smell any smoke. There is a FD's near me that I have been by several times, and I never smell any smoke.

 

[backyardsmokin]

I just came back from a business trip where I spent a week in Virginia and a week in Denver.  The side project given to me by my managers was to taste every BBQ joint I could find and/or stomach.

I tried 8 places in Virginia and 6 in Denver and one thing I found is that if the pitmaster has a passion for what they do then the ribs and all other meats taste excellent.

One place I tried that my coworkers sweared by I found to be dry and bland.  I talked to a local that was in there and they said that the pitmaster/owner does all the meat on the weekends and just has the employees re-heat it in a chaffing dish for the week.  The owner then runs the smokers without the meat just for the smell to get people to stop. 

On the flip side, I went to a tiny hole in the wall place that looked run down and about to close.  Inside the pitmaster/owner could not wait to discuss smoking with whoever came in and about how he learned to smoke down on the Louisana Bayou.  He taught me that for him he does everything at 225 and then puts everything in a "warming smoker" after it has hit the safe to eat temp.  This allows for him to be flexible and still put out the best que that he can.  I did take out and by the time I left this little run down place was packed. 

 

[jarjarchef]

That is a tricky challenge you present.

Pretty much most of the challenges have been mentioned:
Timing? When the ribs are done and the guest will want them?
Holding? How long can you hold them and maintain your quality?
Reheating? Do you reheat and if so how?

A lot of the answers will present themselves as you start your setup. Depending on your budget there are several styles of hot holding cabinets on the market. Try to find out when and where a Resturant show is, you will see all kinds of bright and shiny things at a good one. Check to see if they have a listing on your states Resturant association web site. It's a good field trip for you and the misses or the buddies. Usually a good mix of samples to taste and equipment to see.

Me personally I have been kicking around the idea of a BBQ place as well. I am leaning towards the method of cooking them to just before done on the smoker. Then wrapping and chilling and then reheating with a grill to set the sauce/glaze. This way they are done as needed. As you see your guest flow increase you can sandbag and cook ahead to help with service time. Or reheat to order, if you have a good quality product people will be willing to wait. A lot of that will be determind by your service style you choose.

Good luck and happy smoking!