Shane's Rib Shack

Alien BBQ · Posted: Feb 25 2008 Post subject:

Don't know, I pulled over for gas (for the vehicle) and ended up there. Come to think of it, I don't recall seeing a pit or smoker Shocked

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SmokeyBear · BBQ Fan Joined: 01 Jan 2007 Posts: 122

I've eaten at two different Shane's locations. One of them started out well but has gone down hill. The other location seems to be kept up very well.

It was a regular lunch spot for us for a while. While it isn't the "real thing" it was better than standard fast food fare. I usually just get the pork sandwich on toasted bread (have to ask for it), but the hamburger that I had there was pretty good. It was a daily special. I don't know if it is on the regular menu.
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Bryce Crane · Posted: Feb 27 2008 Post subject:

Tried it again and it was pretty darn good. I did get a hint of smoke this time...which was a plus. Thinking they must throw some wood chips in the smokers. Meat was tender...and fresh...I actually saw them chopping the pork through the door as i waited. Not bad...Haven't had the ribs yet. The sauce is darn good...again. However, the "hot" sauce is way too much for me...not heat-wise...just too peppery.
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KC Boss · Guest

Hey Bryce. How do you like the Fat 50? That thing looks sharp.

Bryce Crane · Posted: Feb 28 2008 Post subject:

Thanks Boss Man.

I love it. Only a couple of things i wish were a little different, such as the damn gas lines...can't get the gas to work worth a sheet regardless of tanks, but plan on taking somewhere to have it fixed once and for all soon so i can turn the gas on in the firebox and catch some shut-eye on overnight brisket cooks. Also, going to have a slide out "drawer" fabricated to fit nicely under firebox to catch ash/coals when I have the damper wide open for air flow.

Other than that...I really do love it. Cooks great and like you said...it does have an effect on those who take a gander.

Will hopefully post more pics soon of it in action.

Thanks again,

Bryce
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DaveyMac · Posted: Feb 28 2008 Post subject:

One opened last year about two miles from me. I was all excited to try something new and was sadly disappointed. I had the ribs which had zero smoke flavor. Taste was just OK otherwise. I'm not sure if they were cooked on site or off, but they had that "I've been boiled first then thrown on a grill" quality. I even went online to their site and (politely) gave my input. I never heard a word back.

I'd say it's very doubtful that I'll go back.

My penny's worth. Sad

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Bryce Crane · Posted: Feb 28 2008 Post subject:

I asked how they do it...they use electric smokers and start with a modest amount of hickory wood chips. Really no different than corky's if you ask me (taste is different due to more smoke from Corky's)...as they use electric/gas cookers...only they apply more wood. Not sure the theory behind the less is more...only that maybe it appeals to the masses more than purely smoked meat.

They also cook ribs for 3-4 hours...the smokers apparently have 3 cycles which speeds the process, one of which is steam and one of which is smoke. They finish the ribs on the grill to caramelize the sauce/glaze. I read this on a website last night while researching this very subject. Butts are thrown in the cooker the night before and cooked for 10 hours...

Very Happy

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Bryce Crane · Posted: Feb 28 2008 Post subject:

Most of the food prep begins in the morning before units open at 11 a.m. Staff take products from the walk-in cooler and small upright freezer or dry storage to worktables where they prepare and assemble menu items for the day's traffic. Staff make sides, including collard greens, corn, baked beans and Brunswick stew on a six-burner range, while they use the convection ovens below to bake peach cobbler and cornbread.

Before staff leave at the close of business each day, they place up to 250 pounds of pork butt in each of three smokers for 10 hours of overnight processing. If needed, staff can place 750 pounds of pork in the three pieces of equipment. Smokers are programmed for temperature and time, thereby requiring no staff supervision. "These were specially designed for us," Thompson says. "We decided not to take the open-pit approach, because we couldn't control the consistency of the temperature as well. The electric smokers we're using allow us to control cooking times and ensure cooking temperatures are even and correct in each piece of equipment. This also allows us to eliminate cross-contamination when handling."

Our smokers go through a three-hour cooking cycle at a high temperature, then a cycle of simultaneous steaming and smoking, and finally cooking at a high temperature. The ribs are then finished on a char grill to caramelize the barbecue glaze." It's this process, Thompson claims, that differentiates Shane's ribs from those of competitors.

Another differentiating factor with the smoking method at Shane's is the use of bark-free, hickory wood chips, Thompson adds. "Bark can give a bitter taste," he says. "We only want to burn the best part of the wood. Also, we don't want the barbecue to taste too smoky." Deliveries of pork and other proteins, including chicken and beef, arrive two to three times a week. Pork butt comes fresh and packaged in tightly sealed plastic so it has a 21-day shelf life.
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Bryce Crane · Posted: Feb 28 2008 Post subject:

http://www.southern-pride.com/p/pits_sc-200-sm.php

These are the smokers they use (i think)
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KC Boss · Guest

Hey Bryce! How much meat can the Fat Fiddy howd? Trying to size it up for a project.

Thanks Homes!

Bryce Crane · Posted: Feb 28 2008 Post subject:

Think pretty close to 400 lbs. I've done 200 with plenty of room to spare.
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KC Boss · Guest

Thanks bud. You ever drive it around while you are smoking the meat? Just wondered if that is an option or not?

Bryce Crane · Posted: Feb 28 2008 Post subject:

Tryin' to quit... Laughing

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Poppa's PTL Club · Posted: May 13 2008 Post subject:

Shane's is franchised by Raving Brands, who has done a very good job in the past trying fast and fresh mexican food (Moe's, now sold off), gourmet salads (Doc Greens) and other specialty chains. I think they're not bad for a chain (I haven't had their ribs), but as usual, can't compare to the local place that's been in business for a few years.
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Bryce Crane · Posted: May 13 2008 Post subject:

All of the meat is pretty good. My only complaint would be not enough of a smoke flavor. They do smoke their meat in Southern Pride's I've found out, but they only smoke for the first little while of the cook and not throughout. They use hickory. Not bad for a chain at all...
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Jerk Pit Master · Posted: May 13 2008 Post subject:

Tried the bbq sampler at the Altamonte Springs, FL location.

Let's just say, I'd NEVER eat there again, or at a Famous Dave's for that matter.

Poppa's PTL Club · Posted: May 13 2008 Post subject:

I think you're seeing with Shane's the problem you have with all chains; it's almost impossible to get consistent quality from a chain BBQ restaurant. It varies widely by each restaurant and can vary widely for each store depending on who's doing the cooking that day. I would imagine that depending on which store you visit and when, you might get a meal ranging from poor to pretty good. That's why the mom and pop places are usually better; the same person is in charge of the pits almost every day (why do you think most of them are closed a couple of days a week; everybody's gotta' rest sometime!).
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Jerk Pit Master · Posted: May 21 2010 Post subject:

Well the one in my location closed as did all the rest in Orlando area.
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tdubya · Posted: May 21 2010 Post subject:

We had one in Columbia, SC that closed months ago. At first, it was great and stayed very busy. The pulled pork had pretty much no smoke flavor, but some good bark could be found and the meat was fine. I loved their sauces though.

However, ownership changed, and I went back to a totally different place. The fries were different, couldn't find any of the sauces they had before. It was awful. Soon after they were closed without any notice.

Haven't thought of them since until reading this.