PORK, PROCESSED MEATS
PRODUCT SPECIFICATIONS AND PREPARATION
PRODUCT > | PORK LOIN | PORK SHOULDER | PORK RIBS | |
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SIZE OF MEAT | Pork Loin, Boneless, Tied: | Pork Shoulder, Boston Butt, Boneless: | Spareribs: | |
| 8 to 10 lb (4 to 5 kg) | 8 to 10 lb (4 to 5 kg) | Pork Loin, Back Ribs (baby back ribs): | |
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INSTRUCTIONS | Season as desired and place roasts | Season as desired and place in pans. | Ribs can be cooked from frozen or | |
| directly on wire shelves for cooking. |
| thawed. Season as desired. Place | |
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| ribs on sheet pans, slightly overlapping | |
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| and cover with clear plastic wrap only if | |
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| cooking overnight. If desired, barbecue | |
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| sauce can be included with initial sea- | |
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| soning to allow it to cook into the ribs. | |
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SUGGESTED PAN | None | Sheet Pan | ||
NO. OF SHELVES |
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2 | 1 |
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500 | 2 | 2 |
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750 | 3 | None |
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1000 or 1200 | 3 | 3 | None | |
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ITEMS PER SHELF |
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2 roasts | 2 roasts per pan / 1 pan | 1 | ||
500 | 2 roasts | 2 roasts per pan / 2 pans | 1 | |
750 | 3 roasts | 2 roasts per pan / 2 pans | 1 | |
1000 or 1200 | 3 roasts | 2 roasts per pan / 2 pans | 1 | |
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MAX. CAPACITY |
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4 roasts | 2 roasts | 3 | ||
500 | 4 roasts up to 40 lb (18 kg) | 4 roasts up to 40 lb (18 kg) | 3 | |
750 | 9 roasts up to 100 lb (45 kg) | 10 roasts up to 100 lb (45 kg) | 4 | |
1000 or 1200 | 9 roasts up to 100 lb (45 kg) | 12 roasts up to 100 lb (45 kg) | 5 | |
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VENT POSITION | ||||
COOK TEMP | 250° to 275°F (121° to 135°C) | 250°F (121°C) | 250°F (121°C) | |
PROBE TEMP | 120°F (49°C) | 175°F (80°C) | Not Recommended | |
HOLD TEMP | 160°F (71°C) | 160°F (71°C) | 160°F (71°C) | |
COOK TIME | 15 minutes per pound for the first roast | 20 minutes per pound for the first roast | THAWED RIBS: | |
| (33 minutes per kilogram) plus add 30 | (33 minutes per kilogram) plus add 30 | FROZEN RIBS: | |
| minutes for each additional roast. | minutes for each additional roast. | Full Load | |
MIN. HOLD TIME | 2 hours | 2 hours | ||
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MAX. HOLD TIME | 12 hours | 12 hours | 12 hours | |
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OVERNIGHT | Highly Recommended | Highly Recommended | Optional | |
COOK/HOLD |
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FINAL INTERNAL | 155° to 165°F (68° to 74°C) | 165° to 170°F (74° to 77°C) | 160° to 170°F (71° to 77°C) | |
TEMPERATURE |
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| Well Done | |
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OVERRIDE | 12°F (7°C) | — |
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ALLOWANCE |
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ADDITIONAL | — | — | Additional barbecue sauce can be | |
INFORMATION |
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| added after completing the hold cycle. | |
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| Heat sauce to 150°F (66°C) and coat | |
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| ribs just before serving. | |
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The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always follow local health (hygiene) regulations for all internal temperature requirements.
cooking guidelines - deluxe control • 30