Vending Ribs

worthsmokin · 02-27-2011, 08:48 AM

What is the best way to way to vend ribs at festivals or large events? I will cook them on-site. I have a electric heating cabinet in my trailer so I will be able to hold them. I am not worried about having a couple racks left over as those are easy to get rid of

. What to do if there is a lot of racks left is the question?

Bbq Bubba · 02-27-2011, 09:03 AM

Large events require cooking, cooling and then reheating. Leftover ribs are ready for use next day. Mind u I said large events. Small can get away with holding and serving.

Ymmv.

Ford · 02-27-2011, 10:41 AM

I can do about 75 slabs without doing any reheating but if you want to sell 200-400 slabs like a lot of rib burners do then it's undercook, reheat and toss on a grill and serve. 2 hours max. Having the equipment to cool is the key.

I don't like vending ribs because once they reach a certain doneness there's no reheating. And I hate selling undercooekd ribs. I'm sure some of the rib burners here will chip in with advice.

worthsmokin · 02-27-2011, 05:59 PM

Thanks for the help. I enjoy selling ribs but the uncertainty of how many to cook is what I don't like. I am used to cooking about 20 to 30 slabs and selling them in a day roadside vending. We are new to events, I just don't want to lose my arse. I guess it would be better to run out than cook to many.

Jacked UP BBQ · 02-27-2011, 06:44 PM

Depending on how busy the event it. Keep a consant flow of reheated ribs coming off the smoker to keep up with the demand. Keep them glazed and in a cambro. I do not grill because I dont think that bbq ribs should be grilled. I have sold 1000 ribs in three days. Just keep the cooker running and the ribs on and off. Get ahead of yourself a little but not too far. People will wait for the perfect rib. Do not over cook ribs and have left overs. Every rack you have left over that you give away is the retail amount less in your pocket, not the amount it cost you. Good luck

HandsomeSwede · 03-09-2011, 01:15 PM

I would echo Ford, I am not able to produce a reheated rib on par with those I cook and serve. We offer spares on our menu but when they are gone they're gone. We may have lost A customer at an event but it has never been issue. The one thing we do as a backup is offer flanken cut Korean short ribs for those who just need to gnaw on a bone. People are hesitant at first because they are not common but folks love them.

02-27-2011, 08:48 AM	#1
worthsmokin Full Fledged Farker Join Date: 09-23-09 Location: Grant City, MO Downloads: 0 Uploads: 0	Vending Ribs What is the best way to way to vend ribs at festivals or large events? I will cook them on-site. I have a electric heating cabinet in my trailer so I will be able to hold them. I am not worried about having a couple racks left over as those are easy to get rid of . What to do if there is a lot of racks left is the question? __________________ [COLOR=darkgreen]Tyler McElvain [/COLOR] [SIZE=1][COLOR=red]Worth Smokin' BBQ[/COLOR][/SIZE] [SIZE=1][COLOR=darkgreen]26' KZ Toyhauler w/McPike 150 STOKER powered[/COLOR][/SIZE] [SIZE=1][COLOR=red]Red Therma-Pen[/COLOR][/SIZE] [URL="http://www.facebook.com/worthsmokinbbq"][COLOR=#800080]www.facebook.com/worthsmokinbbq[/COLOR][/URL]

02-27-2011, 09:03 AM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Large events require cooking, cooling and then reheating. Leftover ribs are ready for use next day. Mind u I said large events. Small can get away with holding and serving. Ymmv. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

02-27-2011, 10:41 AM	#3
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida Downloads: 0 Uploads: 0	I can do about 75 slabs without doing any reheating but if you want to sell 200-400 slabs like a lot of rib burners do then it's undercook, reheat and toss on a grill and serve. 2 hours max. Having the equipment to cool is the key. I don't like vending ribs because once they reach a certain doneness there's no reheating. And I hate selling undercooekd ribs. I'm sure some of the rib burners here will chip in with advice. __________________ Ford Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team FBA Member, KCBS Member & KCBS Certified BBQ Judge Spicewine medium, weber kettle, gas grill

02-27-2011, 05:59 PM	#4
worthsmokin Full Fledged Farker Join Date: 09-23-09 Location: Grant City, MO Downloads: 0 Uploads: 0	Thanks for the help. I enjoy selling ribs but the uncertainty of how many to cook is what I don't like. I am used to cooking about 20 to 30 slabs and selling them in a day roadside vending. We are new to events, I just don't want to lose my arse. I guess it would be better to run out than cook to many. __________________ [COLOR=darkgreen]Tyler McElvain [/COLOR] [SIZE=1][COLOR=red]Worth Smokin' BBQ[/COLOR][/SIZE] [SIZE=1][COLOR=darkgreen]26' KZ Toyhauler w/McPike 150 STOKER powered[/COLOR][/SIZE] [SIZE=1][COLOR=red]Red Therma-Pen[/COLOR][/SIZE] [URL="http://www.facebook.com/worthsmokinbbq"][COLOR=#800080]www.facebook.com/worthsmokinbbq[/COLOR][/URL]

02-27-2011, 06:44 PM	#5
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	Depending on how busy the event it. Keep a consant flow of reheated ribs coming off the smoker to keep up with the demand. Keep them glazed and in a cambro. I do not grill because I dont think that bbq ribs should be grilled. I have sold 1000 ribs in three days. Just keep the cooker running and the ribs on and off. Get ahead of yourself a little but not too far. People will wait for the perfect rib. Do not over cook ribs and have left overs. Every rack you have left over that you give away is the retail amount less in your pocket, not the amount it cost you. Good luck __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

03-09-2011, 01:15 PM	#6
HandsomeSwede Full Fledged Farker Join Date: 03-12-09 Location: Genesee Valley, NY Downloads: 0 Uploads: 0	I would echo Ford, I am not able to produce a reheated rib on par with those I cook and serve. We offer spares on our menu but when they are gone they're gone. We may have lost A customer at an event but it has never been issue. The one thing we do as a backup is offer flanken cut Korean short ribs for those who just need to gnaw on a bone. People are hesitant at first because they are not common but folks love them.

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