Ask Jay: Barbeque Related Questions 
In our Ask Jay section you will find a list of common questions submitted by our customers, related to Barbeque techniques. Fire up that barbeque and try some of these hot tips!
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Q: How long per pound and what temperature would you smoke beef ribs?
Submitted by: Jim Freeman
A: With a average temperature of 225 to 250 your beef ribs should take anywhere from 4 to 5 hours. when you can pick the rib up and the meat is done the rib should feel soft and pull off the bone. You will be looking for a internal temperature around 190 to 195 degrees.
Q: What is the best way to reheat leftover ribs after they have been cooked?
Submitted by: workingman
A: You have two options for reheating your ribs. Saran wrap or aluminum foil. Preheat your oven to 225 degrees and get your ribs out. People look at me funny when I tell tham to wrap their food in saran wrap, but as long as you don't reheat your food over 225 degrees you wont have a problem with it melting. Pull a piece of saran out and lay the ribs on it length wise cutting it long enough to fold over th entire rib on each end, then fold over the sides of the saran to cover the ends you just wrapped. Place your ribs on a sheet pan and put into the oven for 45 to 60 minutes or until your ribs have an internal temperature of 170 degrees. The exact same instructions apply for using aluminum foil. If you want, bbq sauce can be put on the ribs before you wrap them in either products then place them in the oven.
Q: I hear propane gas grills don't work as well. Why is that?
Submitted by: Jim Freeman
A: Not true it all comes down to preference and performance. Gas is not as tempermental as charcoal, but from my point of view you don't get the same flavor profile as you do from charcoal. They both have their good and bad points it just boils down to personal preference.
Q: A friend of myne took me to your place last week. He bought me a bottle of your BBQ sauce and told me to take it home and try it. Incredible need I say more. Can I only get it at your location? Is there a case quanity discount?
Submitted by: Gary Brown
A: Yes you can get our sauces and rubs at other locations. Any Scolari's in Nevada or California carries our products. Case pricing is available at the restaurant only. If you buy 11 bottles you recieve the 12th for free. This case pricing is for all of our products.
Q: When I visit my son in Kansas City, I look forward to going out for BBQ and enjoying one of the featured items on almost every restaurant's menu...pork or beef burnt ends. However, when I try to find burnt ends in Reno, no one seems to be familiar with them...much less offer them as a menu item. Are you familiar with burnt ends and do you know if anyone in this area offers them? Thank you.
Submitted by: Greg Lambert
A: At the restaurant we have tried many thing that go on back east and don't always catch on out west. I personally love burnt end sandwiches and rib sandwiches (where you take the meat off of a rib and put it on a sandwich). Out on this side of the country I don't know of anybody that serves these products. Sorry.
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