How bout some restaurant tips and tricks? CL or anybody else.

[AteUp]

He CL, wondering how restaurants like Chili's make ribs? They don't use a smoker do they? How do they store the cooked ribs and re-heat them before serving? Same with BBQ restaurants, how do they keep and re-heat for orders. Just curious about the procedure. They always seem off the smoker fresh.

[gicts]

I can't speak for Chili's but another popular chain I worked at had an electric rotating smoker. We smoked frozen pork ribs after seasoning them for 2 hrs. They then got placed in a pan w/ a bit of water and cooked for....I can't remember but want to say another 2 hours. Afterwards they hit the grill.

[ptbrauch]

Damon's did pretty much the same thing--except they didn't use a smoker. They just cooked them all in a pan in the oven, kept them warm, finished them off on the grill and then dipped them in BBQ sauce.

[C.L.Button]

There is a company in Chicago that makes Ribs for ALOT of chains. They come sauced/unsauced,frozen, vac packed. The chain's thaw, then grill/sauce and serve. It takes about 20 minutes (average ticket time for dinner)to go from package to table. ;)

I do not know anything about what Chili's does. I don't eat there.

Most BBQ places hold their ribs in a warmer(120-140 degrees). The ones that grill, just pull a slab out, grill & serve. The ones that don't grill just heat back to 160 and serve. ;)

[C.L.Button]

Damon's did pretty much the same thing--except they didn't use a smoker. They just cooked them all in a pan in the oven, kept them warm, finished them off on the grill and then dipped them in BBQ sauce.

Damon's Ribs SUCK !!! I think they had the worst Ribs and sauce I ever ate. :eek:

Whew,,, sorry,, I feel better now. :D

[raktrakr]

Damon's Ribs SUCK !!! I think they had the worst Ribs and sauce I ever ate. :eek:

Whew,,, sorry,, I feel better now. :D
So does their Prime Rib

[MrCrabby01]

The resturant that i worked at in Louisville, Garrett's on Shelbyville road, would rub the ribs and then sear them on the hickory grill.

slow cooked over night at low heat. then wrapped in plastic till needed. then grilled (reheated) and sauced when orderd.

and its all in the sauce and good meat.

[C.L.Button]

The resturant that i worked at in Louisville, Garrett's on Shelbyville road, would rub the ribs and then sear them on the hickory grill.

slow cooked over night at low heat. then wrapped in plastic till needed. then grilled (reheated) and sauced when orderd.

and its all in the sauce and good meat.

I wonder why they closed up. :rolleyes: