Ribs & Brisket for 60

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Big Ron1

Senior Cook
Joined
Jul 11, 2007
Messages
286
Location
Houston Texas
Last weekend I catered a small party for 60 people. I was pressed for time so I could not take more photos towards the end. Did 3 briskets, 10 racks of ribs, burgers, hot dogs, sausage, baked beans, potato salad, and corn on the cob. It went great, wish I had taken more pics to share! Showing 3 briskets 10 racks of pork spares and the riblets. It was fun! Click on the photo for a slideshow.


 
I have been using a new spray mix to spritz during the cooking process. 2 parts Worchestershire and 1 part soy sauce. It has been giving good results with the Ribs and espically the brisket. About once an hour I spritz to keep everything very moist during the cook. What do you guys think? Any opinions?
 
Ron, your spray sounds like it could be a little salty if
overused. I'm not a good person to ask about flavors
because my favorites are the most popular, especially
outside of the Carolinas, but I'd be careful especially
on the ribs that you may overseason the outside of the meat.
It may also hinder your bark or crust, which is about my favorite
part.

If you add water or fruit juice, it will help ease up the saltiness
IF you are experiencing it. You look like you're doing just fine
right now!
 
The good thing is my rub has very little salt. This was my solution instead of making it saltier. I hae not yet gotten any complaints, and I have been getting good consistient results. I will keep a close eye and pay attention, thanks for the advise and warning.
 
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