barbecue ribs (entree station)

Speaking of massive amounts of protein, there was one day where we did flank steak and I marinated 60 lbs of it. Cutting all that meat up was the worst part, almost one straight hour of slicing by hand.

Another massive amount we did was 24 racks of ribs. The day before I dry-rubbed all of them, which was enjoyable not only because it was my first time doing it, but because I like the movements of rubbing and kneading. Probably similar to the reason I love working with dough so much.



The ribs were dry-rubbed and wrapped the day before. On the day of, we just popped them into the oven at 350 degrees and let them roast for a good 2.5 to 3 hours. During that time we made barbecue sauce from scratch.



While I love learning how to make grocery store staples from scratch (ex: mayonnaise) because it's like a phenomena explained or mystery revealed, barbecue sauce had so many elements you're better off just buying the darn thing.



The ingredients pretty much took up the entire workbench, and included such things as molasses and worchestershire sauce (that you might not ever use for other things). My friend Tyler introduced me to this barbecue sauce, which is pretty darn good. If you live in the Bay Area, you can hit up one of their restaurants and get the sauce.



Portioning the ribs was a lot easier than the flank steak - each rack yielded about 4 servings, all mouthwateringly delicious meat falling off the bone. Our station was pretty popular for samples that day :)