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How do commercial BBQ restaurants make ribs?

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How do commercial BBQ restaurants make ribs?

Howard_2 | Oct 13, 2007 10:46 AM

I just finished some ribs from a commercial bBQ place, and as I was eating them, it occurred to me that they (like most commercial ribs I've had) were remarkably tender (that is, very easy to bite off a chunk of meat) and moist (that is, still had a lot of fat + other liquid in the meat).

Does anyone here know for sure how this is accomplished? It seems to me that the first step in this recipe must be to cook the ribs at a low temp (e.g.. 200--250), either by baking, or steaming. I can't imagine accomplishing this result by long-cooking the ribs over a heat source.

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