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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 08-13-2013, 07:27 PM   #16
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When vending St Louis style ribs at an event, how many bones do you put on a rib plate? 4? What the average price people will pay for a 4 bone rib plate, 1/2 rack plate and full rack plate with 2 sides?
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Unread 08-13-2013, 07:34 PM   #17
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I wouldn't worry about what they would pay. What are your costs?
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Unread 08-13-2013, 07:49 PM   #18
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I'm calculating those now.
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Unread 08-13-2013, 08:21 PM   #19
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I trim the brisket bones and pull the membranes. People get excited about the big ribs. Monty is right about the ends. Out here people will specifically request the "small ends". We don't foil. We just pop the ribs in the cambro until we are ready to slice them.
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Unread 08-14-2013, 12:00 PM   #20
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Thanks for the input guys! How many ribs do you put on your rib plates 3 or 4?
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