Serving your Barbeque
The 'Moment of Truth' has arrived.

All of the careful barbecue preparation and attention to detail is about to be enjoyed by all in attendance.

Carefully lift the barbecue meat from its resting place and transfer to serving platter or plate.

Hopefully the meat is falling off the bone tender and difficult to extract without them falling apart - this is a good
problem to have!
You may want to lift a roast this size into its container using the foil 'boat'.
1/2 racks ready to be
separated into
my
favorite serving size -
about a 1/3 or 1/4 rack
per serving - you can
always come back and
get more, but no one
wants to have ribs left
on a plate to go to waste!
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I like to use one of those long forks you get with a knife set and slide it up under the length of the rib to support them during the transfer.
Alternately, you may want to use a set of tongs, as long as the design of the tongs allows the ribs to be supported along the majority of
their length.

For a good size butt you may want to lift the entire roast, foil boat and all, into the serving container. If you have more juice than will fit in
your server, you may want to VERY carefully pour some out along the way.

Once safely into the serving dish you may gently tear the foil out from under the meat . You can then pour out any excess juice you do not
want in the serving dish.

I now like to take my ribs and separate them into 1/4 racks. Why? Because one of the only thing that can give us heartburn when eating
ribs is to see someone whose eyes were bigger than their stomach leave a big portion of ribs uneaten on their plate.

You see, I think that you may find that the richness of these ribs, when cooked to virtual perfection, is much more filling than the dry, skinny
ribs you may have eaten in the past. So after 1/4 rack or two you may have actually had enough, at least for now.

But if you serve them in 1/2, or even full racks, you may end up with leavings on plates that just break your heart.

Served in 1/4's, or at least offered on the platter in 1/4's, will allow just about anyone to come back for seconds, especially if the amount
prepared was thought through well from the beginning, based on the number of people attending.
Spare Ribs on the
other hand are
generally so big and
meaty that I cut them
into individual ribs
before serving.

Though you can see
this portion of three
ribs headed my way
for dinner (!), one of
them will go a long
way for most folks,
so cutting them into
individual ribs helps
people manage their
consumption and
their waistline.
Serving your Butt

You may have heard the terms 'pulled pork' or 'sliced pork' at barbecue restaurants, and they are referring to how the meat is taken off
the pork shoulder, aka the butt, and then served. Generally speaking, most bbq lovers will choose pulled pork, and that is how I always
serve the meat from my butt.

To 'pull' the pork can be painful - the meat will be HOT! - so having a pair of think rubber gloves, to pull the meat away from the bone
and then shred it, can be extremely helpful. I sometimes also use a large serving fork to gently pull and shred the meat away from the
bone, and this works well for me. The butt shown below is just getting ready to be 'pulled'!