Prepping instructions: Working usually a case at a time, remove ribs from packaging and place in a clean bus tub. With a good knife and cutting board, remove "skirt" on the bone side of the rib. Turn rib over and remove approximately 2 to 2 ½ inches along top of rack. Clean both ends of rack if they are ragged. With a small paring knife lift up membrane on bone side, grab with a kitchen towel and remove from rack. Remove large fat deposits on "meat" side and lightly make several "knife scores" along the rack, parallel with the rib bones. Next cut the rack into5 bone portions. 4 bone or 6 bone portions are OK, but 5 are ideal. Once all the ribs are portioned, sprinkle Pit Season on both sides of rib and neatly place in a bus tub.
Cooking, holding and serving instructions: Once the Pitmaster has his grill pit hot with charcoal and is ready to grill, seasoned spareribs are neatly arranged, meat side down, on grill. Allow this side to cook uninterrupted for approximately 15 minutes. Using tongs, carefully, quickly turn ribs over (bone side down). Allow to cook for another 15 minutes or so. With a clean kitchen towel blot any blood off the meat side of the rib. Repeat turning over ribs at 10 to 15 minute intervals for approximately 45 minutes to 1 hour or until just fully cooked. (A properly cooked sparerib will have a nice seasoned browned color.)
Next, add to deep hotel pan water mixed with Pit Season. This step helps keep the ribs moist and imparts additional flavor. Cover hotel pan with aluminum foil,label and date. Some may go directly onto line steam table. Remaining spare ribs will be placed in a low temperature warmer (150 degrees F) and held until needed for service. Ribs are served per chit instructions and lightly brushed with sweet BBQ prior to serving.