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Old 10-27-2008, 02:25 PM   #6
is One Chatty Farker
tony76248's Avatar
Join Date: 09-10-06
Location: Fort Worth, TX

All in all, I wish I could stay away from ribs, they are darned time consuming, that said, if I was smart, I would just do plain dry smoked ribs and let the customers sauce them.... but they are my specialty and I couldn't not do it. Ribs also take a full time person which means you can't do anything else. Then again they enable me to charge more as a whole.
"Grilla in the Pits" "IMAGRILLA"

There's plenty of room for all of God's creatures.
Right next to the mashed potatoes.

Brinkmann Model 6668 Gasser
Hibachi Grill
Stumps GF223 w/ Stoker assist
ECB that wins the $
Weber One-Touch Gold 22-1/2"
#3 Komono
Large BGE w/ Stoker assist
55 gallon Drum Smoker
Wood Crate Cold smoker w/ smoke injector
No need for certification, I already know good BBQ!
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