Smoked Beef Plate Ribs

Production identity

Target finished yield

6 kg · approximately 20 portions at 300 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 60.0% (10 kg declared primary input → 6 kg finished target)

Total formula input

10.37 kg before trim, evaporation, absorption or transfer loss

Time

25 min active · 600 min total

Equipment

smoker · probe thermometer · holding cabinet

U.S. major allergens intentionally present

None intentionally declared in the formula; supplier labels and cross-contact still require verification.

Additional sensitivity note

None listed.

Holding / service

Rest and hot hold whole sections; slice between bones to order.

Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Trim loose fat/silverskin while preserving meat thickness over bones; record raw trimmed weight.

2. Season uniformly and load into a stable clean-burning pit with airflow around each plate.

3. Cook until bark is dark/set and collagen-rich meat probes with little resistance between bones.

4. Rest out of aggressive pit heat, then move to controlled hot hold without trapping excessive surface steam.

5. Weigh finished yield and slice between bones only for demand to preserve moisture.

Working numbers

• Raw basis: 10 kg
• Target cooked yield: 60%
• Salt 1.6% + pepper 1.6%
• Probe tenderness between bones is key endpoint

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Dark bark, rendered fat, rich beef flavor, tender gelatinous connective tissue with moist fibers; no acrid smoke.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.