Thread: Vending Ribs
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Old 03-09-2011, 01:15 PM   #6
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Join Date: 03-12-09
Location: Genesee Valley, NY

I would echo Ford, I am not able to produce a reheated rib on par with those I cook and serve. We offer spares on our menu but when they are gone they're gone. We may have lost A customer at an event but it has never been issue. The one thing we do as a backup is offer flanken cut Korean short ribs for those who just need to gnaw on a bone. People are hesitant at first because they are not common but folks love them.
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