Another rib vending ?

Mo-Dave · Mar 18, 2009

This may be a silly question but here ya go anyway. Are you putting sauce on all the ribs or leaving it off and then asking customers if they want them sauced or not? I am thinking no sauce unless the customer wants it on them.
Dave

Jacked UP BBQ · Mar 18, 2009

I always glaze, chances are better that they all want sauce when doing vending. Also adds flavor and adds flavor.

Bbq Bubba · Mar 18, 2009

We also "glaze" the ribs, adds some flavor and most people are expecting sauced ribs.
Adding sauce to ribs while they're on a platter is messy plus the sauce is cold and doesn't lay nice on the ribs.

YMMV! :biggrin:

Marsha · Mar 18, 2009

Yep, we always put a nice sauce glaze on the ribs, on the grill, after the smoke. Not too heavy, then offer more sauce on the side.

Hmmmnnn, now I am craving ribs for some reason.....

big brother smoke · Mar 18, 2009

I add enough to glaze as well, unless the customer request differently!

paydabill · Mar 18, 2009

Last time I vended ribs - I left them un sauced, but I kept the sauce heated. That way it did not cool down the ribs.

The_Kapn · Mar 18, 2009

Disclaimer---I do not vend nor cater. Both are a four letter word--"work".

With that said, every person (100%) who finds out I cook competetive or serious BBQ asks--"What is your secret sauce?"

To the masses, BBQ seems to be sauce, not BBQ as we know it.

Just FWIW.

TIM

Another rib vending ?

Mo-Dave

Quintessential Chatty Farker

Jacked UP BBQ

Babbling Farker

Bbq Bubba

somebody shut me the fark up.

Marsha

Guest

big brother smoke

somebody shut me the fark up.

paydabill

is one Smokin' Farker

The_Kapn

Moderator Emeritus

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