I have been going around sampling other restaurants the last few weeks. I have found when I order ribs does not matter which kind (Pork or Beef) the resurants are heating them up on a grill.

My question is Why? I think it takes the flavor our of the rib. What do you think?

David
www.marashomemade.com
New York, NY

Go Sooners

Horror of horrors!!! Depending on the type of restaurant, your ribs may not have even been smoked. Shreek!

I don't have a problem heating on the grill. A lot of(maybe most) non-BBQ restaurants also steam their ribs to precook, then glaze as they grill to order. Such is life. I know it's not the right way, but some of these ribs can be pretty good even though I grimace as I write that.

Truth is, unless you sell a lot of ribs and can serve direct from the smoker, grilling may be your best method of reheating to provide adequate service times. Some places I know of reheat their beef ribs in a large vat of sauce, but that still requires a substantial sales volume to be practical. Oven reheating can work well if you can avoid the "Oops!" factor so common with bacon and toasted crutons.

A number of these places have a cookshack.They will take the ribs out of the smoker and then put them on the grill

quote:

Originally posted by davidsbest:
A number of these places have a cookshack.They will take the ribs out of the smoker and then put them on the grill

That takes us back to your original question, "Why?". Now I'm curious. I have no answer why they would pull from the smoker and throw on the grill unless they are holding at a low temp and need the reheat, or they are saucing the ribs on the grill. My first response was thinking more about a TGIFridays or Applebees type restaurant.

It's been out there for a LONG time.

A lot of them will pre-cook in whatever then "finish" on the grill. Since many/most of them don't put any rub on them and they want to add a sauce, then that's how they get the sauce to stick/carmalize.

It's just their method of reheating. Quicker and easier and "made to order" they think.

Since this was a number of places, did you ask they why they did it?

Yes
The problem was the places were being run by kids and cooks in the kitchen

Yes, that's true, so true. A lot of the Q places here don't even have the same staff month to month. The sad part is that the public doesn't know any better. They just cover the stuff in sauce.