The BBQ BRETHREN FORUMS. - View Single Post

marubozo · 09-17-2013, 10:10 AM

Like others have said, it's going to depend a lot on where you are, what your customers expect, and the pricing you get on your ribs.

Ribs are certainly one of my lowest margin items. After running the numbers I've bailed on baby backs. A 1/2 rack st. louis rib meal (ribs and two sides) runs with a total food cost of about 33%. But that is assuming all the tips are discarded as waste and not used. Since people up here in the midwest are big on rib tips, those don't get wasted and can get sold at a relative premium, which in turn brings the overall food costs well under 30% as a whole.

Baby backs on the other hand, cost on average, at least a dollar a pound more around here. So even though they require less prep and there's no trim waste, a 1/2 rack BB meal runs about 28-29%. And since there's no tips to repurpose, it's kind of a wash.

So, YMMV, but all you can do is try and see what the customers think.

09-17-2013, 10:10 AM	#6
marubozo is one Smokin' Farker Join Date: 06-25-11 Location: Mishawaka, IN Name/Nickname : Jeremy	Like others have said, it's going to depend a lot on where you are, what your customers expect, and the pricing you get on your ribs. Ribs are certainly one of my lowest margin items. After running the numbers I've bailed on baby backs. A 1/2 rack st. louis rib meal (ribs and two sides) runs with a total food cost of about 33%. But that is assuming all the tips are discarded as waste and not used. Since people up here in the midwest are big on rib tips, those don't get wasted and can get sold at a relative premium, which in turn brings the overall food costs well under 30% as a whole. Baby backs on the other hand, cost on average, at least a dollar a pound more around here. So even though they require less prep and there's no trim waste, a 1/2 rack BB meal runs about 28-29%. And since there's no tips to repurpose, it's kind of a wash. So, YMMV, but all you can do is try and see what the customers think.