I honestly believe that this topic of left over rib has always proven to be a challenge for Chefs and Kitchen Managers alike that happen to have this on the menu of their respective restaurants. It can be a point of controversy for the purist and a cost nightmare for all practicle purposes.
For me, I have worked with it as a special on the weekend nights as well as it on the menu daily, and I do mean daily as in Lunch and dinner.
First off let me tackle the option when it was served as a special.
Primarily for those nights, it was advertised as a First come first served item and done on a Saturday night. This made it easier to special any left over on a Sunday early dinner or lunch menu too. The last place I successfully sold the product was back in western New York State. There I utilized a Bone-in Lip-on 10 and up Export. It was run on weekends and was done in a Frenched fashion (I would hope not to have to explain it in this forum but:rolleyes:... utilizing only the Eye.) The tail was removed and trimmed out (not too much), ground up and thrown in the burger mix. It was first seasoned the night before with a mixture of chopped garlic, coarse salt and fresh cracked pepper. In the morning I would sear it off on the grill (utilizing some of the tail fat to get a good flame and then it was promptly into the sham at 350 for 30 minutes and then slowed to 10 minutes per pound at 225deg. It was typically around 110-115 when we served it and there was only one cut, bone in. There was no portion control and the main goal was to provide a wow factor at the table. You'd be surprised at the type of guest who/whom ordered the, for lack of a better description, "Hunk"o"meat. We started out selling one a night and it wasn't long before we were firing four (the oven capacity) and selling out by 9pm. If on the rare occasion we had a left over, the bones were removed and it was done as a reheat the next day for lunch or as an openface sandwich. I did have the luxury of having an Alto-Sham so it was a simple process of reheating it in the sham. There was seldom a rare offering out of the reheat.
I also shaved it and truned it into a Philly style steak sand, Beef on Wick (Kimmelwick roll. It's a Rochester NY thing), a grilled prime and cheddar sandwich (again shaved but served with a 10yo cheddar on grilled marbled rye) and as a Blackened Roasted Rib as was already stated. The cost % wasn't all too bad and it was a money maker, yet it was better than the soup or stew alternative which is what happened once in a while. It made a good "Family meal alternative on the rare occasion that we needed a morale boost too.
For the places that I served it on the regular menu........ Reheat in the sham only and served as our medium and up cuts. Being as it was the Atlanta area in the 80's that I had the most exposure with it on the daily menu, there was a huge call for it in the medium to well range. So we would often fire an extra rib just to have a reheat. There was a variety of type used from the massive cap-on 109 to the bone off and everything in between.
On the occasion there wasn't a reheat, it was brought to higher temperatures in the oven, basted with au jus and covered with a large piece of kale or leaf lettuce. This was certainly better for presentation than boiling it in the bein Marie of Au jus. I have to admit that (au jus method) drove me nutz when folks would do that!:mad:
Anyhow there was the occasion when weather played a factor in the winter months and we were left with a plethora of left overs. Some times ya just have to suck it up and get what you can out of it. So the same uses as I mentioned above were our only options. Oh yeah there is the option of doing a carved meat station for happy hour. ;) just throw out some horseradish sauce, whole grain mustard sauce and small dinner rolls and watch it go!!!!!:roll:
BTW it surprised me to see kuan and shroomgirl talk about the batter fried version. I thought that was primarily a "Southern thang". We served it with fried pickles too.:lol: