Back when I did vending, I NEVER did BBQ, because I couldn't cook on site, and I didn't want to ask my mentor for cooker time (after all, he had a restaurant to cook for). But, running with 4 square feet of grill, and direct cooking of meats, it was madness. 4 people in a booth was barely able to keep up. It was hot, I got burned a lot, people had to wait anyways, and that was for grilled sticks of meat.
If you want to cook on site, a PBC is just not going to work. Especially for ribs, which take up an unbelievable amount of space for very little meat. Most of the folks I know who vend ribs and chicken are running 84" or 120" cookers, and they are still precooking the larger meats. Vending pulled pork is the easy thing to do.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."