Thread: Vending Ribs
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Unread 02-27-2011, 10:41 AM   #3
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Join Date: 04-14-07
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I can do about 75 slabs without doing any reheating but if you want to sell 200-400 slabs like a lot of rib burners do then it's undercook, reheat and toss on a grill and serve. 2 hours max. Having the equipment to cool is the key.

I don't like vending ribs because once they reach a certain doneness there's no reheating. And I hate selling undercooekd ribs. I'm sure some of the rib burners here will chip in with advice.
Retired competition cook. BBQ mentor.
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