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Another rib vending ?
This may be a silly question but here ya go anyway. Are you putting sauce on all the ribs or leaving it off and then asking customers if they want them sauced or not? I am thinking no sauce unless the customer wants it on them.
Dave |
I always glaze, chances are better that they all want sauce when doing vending. Also adds flavor and adds flavor.
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We also "glaze" the ribs, adds some flavor and most people are expecting sauced ribs.
Adding sauce to ribs while they're on a platter is messy plus the sauce is cold and doesn't lay nice on the ribs. YMMV! :biggrin: |
Yep, we always put a nice sauce glaze on the ribs, on the grill, after the smoke. Not too heavy, then offer more sauce on the side.
Hmmmnnn, now I am craving ribs for some reason..... |
I add enough to glaze as well, unless the customer request differently!
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Last time I vended ribs - I left them un sauced, but I kept the sauce heated. That way it did not cool down the ribs.
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Disclaimer---I do not vend nor cater. Both are a four letter word--"work". :oops:
With that said, every person (100%) who finds out I cook competetive or serious BBQ asks--"What is your secret sauce?" :oops: To the masses, BBQ seems to be sauce, not BBQ as we know it. Just FWIW. TIM |
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