Holding Ribs for the mass

This is an expensive method but it works. I would only employ it for special events. Take your finished product and vacume pack with bags that can be reheated in hot water just as soon as possible after cooking. This will keep the juices in the product even when reheating in the hot water which is heated to the serving temp you desire. Remove one the heated product bags after about 10 min and check with a Thermoprobe to insure your at least above 145 degrees or the temp you want. If your there you c an dry off the bag,open and serve your food and it will be just like you had finished cookiing it. Try different settings on your vacume packer so you won,t deform your product or force out the jucies.

Cellar,

Thanks for joining the forum.

So, have you used this method? For how many? The real challenge is if you're doing, oh, 50 slabs a day, 6 days a week, you Vacuum Seal each rack? Guess that's what you meant by expensive, both in labor costs and material costs.

Any way to do this in volume?

Dave, Jeff here: we purchased the Winston holding cabinets & had the factory rep out for some demo's. We have found that bringing them back in the holding oven @ 150 degree's & 5% humidity does a nice job. As long as the ribs have some meat on the bones the meat comes back nice. We finish them off on a char grill for a few minutes before serving. We try to run out daily, but if we have left-overs this is how I do it!

Have fun at the class & say hey to Stuart

J-Pouchman that is the type of info I was wanting. So with this system, you could cook enough for 2 days and rethermalize them on the 2nd. Have you ever tried to hold them at 150 for overnight? Just asking.

David,

I would have mentioned the Holding system Stuart has info on, but thought you guys already had that info.

Yes, that is wonderful equipment. I actually own a c-vap full size cabinet.

david,

i use a vulcan holding cabinet, [$1,400}. it goes to 190 degrees, holds 16 full pans, and brings my ribs for my restaurant up to temp very fast. its 6' tall and on casters, 110 volt. hope this helps some.....

jeff heaton, smoque shack bbq, lake city co.

jeff,

what exactly do you do to bring them up?

smokin okie,

i smoke my ribs 3 hours, wrap in foil with my homemade sauce and back on for 1-2 hours depending on temp [i smoke at 8,700']. i keep the ribs in foil with all the juices, IF i have any left over from the day before i get the holding oven up to temp, and put the ribs on the top shelf [right below the convection fan], its the hottest spot. they will get up to temp in an hour or so, then when ordered i finish them on a charbroiler. during the peak of summer business i would do anywhere from 18-26 racks of ribs per day.

Thanks Jeff!

any time....

I do a lot of vending and sell sometimes hundreds of racks of ribs per day. I keep them in an electric cambro in a pan with some liquid on the bottom. We spritz all the racks as they come off the smoker before the go in and we pile them high on top of each other. The steam from all the hot racks and the sealed holding cabinet keeps them very moist.

I am with J-Pouchman.

Thanks everyone, I will posting another question shortly.

I'm a HACCP certified chef and you need to reheat meat to 165° to reserve them to the public.