I am no expert at all of this, but:
I would think really hard about vending ribs till I had a bit of experience.
Unless you are buying them "really right", margin is not that great and chances for error seem high.
Maybe some of the experts could elaborate on this.
Butts and Chicken parts seem like a safe way to get started.
Are you doing plates or just pieces and parts of meat/sandwiches??
I have heard that bbq beans are cost effective. I know I make them cheap.
Some of the guys seem to use commercial Coleslaw and/or potatoe salad with good luck.
I am just throwing out some questions here--not advice.
Hope you have a great and profitable experience.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.