Just wondering, how do yall hold ribs and bbq in a restaurant? Also, when holding, what is the best way to serve it, and by that mean, should the ribs already be glazed? Should the BBQ already be chopped up, or chopped to order?
I work in a BBQ restaurant, still fairly new (its my parents place) and we've been holing ribs on a hot bar, and put sauce on them and glaze them in an over to order, BBQ we will chop ahead of time and keep on the hot bar. We are trying to get down our process, and serve the best food possible, while making the line "flow". We would like to be able to chop our BBQ to order, as we agree it tastes SO much better than on the hotbar, but we tried once and the butt just dries out. So another question is would injection help?
Any advice/ tips from and BBQ restauranteurs/line cook would be greatly appreciated!