I would probably run with brisket and pulled pork, less work and less chance for failure. Plus the customer can get a lot more bang for the buck. Them ribs can be a lot of work. Plus day laborers are probably not gonna spring for a $12-15 plate of ribs.
"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
Stumps GF223 w/ Stoker assist
ECB that wins the $
Weber One-Touch Gold 22-1/2"
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!